Savannah Kitchen’s Green Bean Casserole

Southern Green Bean Casserole
Southern Green Bean Casserole

 

I love a good green bean casserole. This recipe is so flavorful, perfect for your holiday meal!

Green Bean Casserole

(Make-ahead tips below)

10 servings

1 cup sliced fresh mushrooms

1 onion

1 stick butter

Pinch Garlic powder

Salt and pepper to taste

2 cans cream of mushroom soup

4 cans sliced green beans (or 1.5 lbs of fresh green beans sliced)

2 cups of shredded cheddar cheese

1 (6 oz) French-fried onions

Disposable 9×13 pan with lid

Directions:

Melt the butter in a large skillet. Sauté the onions and mushrooms in the butter with garlic powder and salt and pepper to taste. Add the green beans, mushroom soup, cheese, Stir well. Pour into a disposable 9×13 baking dish with a lid.

At this point the casserole can be frozen for 3 months. Or refrigerate and bake within 3 days.

To bake from frozen: 

Set oven to 350 degrees. Bake for 60 minutes, then top the casserole with the french fried onions and bake for 10 minutes longer, or until the casserole is hot and bubbling.

To bake from fridge: 

Set oven to 350 degrees. Bake for 30 minutes, then top the casserole with the french fried onions and bake for 10 minutes longer, or until the casserole is hot and bubbling.

by Jen Byers
Home-Cook for the Savannah Kitchen