Gluten-free. Use a cup-for-cup all-purpose gluten-free flour to replace the traditional all-purpose flour.The combination of bacon and cheddar takes this recipe over the top, but whether you’re vegan, or simply looking to lighten things up, I’ve got you covered: Not all canned green beans are created equally! Some are crunchier and less “canned” tasting than others. Simply drain, rinse, and continue with the recipe as directed.īuy a few brands of canned green beans and do a taste test, before using them in a recipe.

If using canned green beans, you’ll likely experience a “canned” flavor and slightly mushy texture. You may want to reduce the cook time slightly, however, because you want to be sure your green beans have a little “bite” to them. If using frozen green beans, follow the cooking directions listed on the package. If the cheese has browned but the filling isn’t warm yet, try covering your skillet with tin foil-which protects the top of the casserole from burning-and cooking until the casserole is bubbling and heated through.įresh is best, but frozen or even canned green beans can be used for green bean casserole if you’re in a pinch. The total time, prep and cook, for this green bean casserole recipe is 40 minutes! Do you cook covered or uncovered?Ĭook the green bean casserole in your oven, uncovered, until the cheese is melted and slightly browned. If you have to cook longer than that, cover the casserole with foil and cook in 2-3 minute increments, checking to see that the casserole is heated all the way through. Green bean casserole cooks in the oven at 400✯ for 10-15 minutes. The skillet I have goes straight from the stovetop to the oven, but if you don’t have an oven-safe skillet, transfer the mixture to an oven-safe baking dish before baking.

Shredded Cheddar Cheese – cheddar adds a nice sharpness to this creamy, rich dish!.

I like to use store-bought for convenience, but I’ve seen people make their own as well!

French-Fried Onion Rings – you can’t have green bean casserole without the salty, crunch of fried onion rings.

Homemade “Cream of Mushroom Soup” – Fresh Mushrooms, All-Purpose Flour, Chicken Broth, and Half & Half – since we’re not using canned cream of mushroom soup, this combination of ingredients make a homemade version! The mushrooms are the base, while the flour thickens, the broth adds flavor, and the half and half adds creaminess to the sauce (“soup”).

Garlic – adds depth of flavor to the casserole.

Salt and Pepper – highlight flavors and adds spice.

Bacon – adds a nice smoky flavor and crunchy texture.

Green Beans – the flavor and texture of fresh green beans are by far the best! Plus, you have more control over how crunchy or soft you like them.

I like to put together a makeshift homemade cream of mushroom soup to give this green bean casserole just a little something extra! Don’t worry, it’s incredibly easy and about 1,000 times better than canned condensed soup. Well, after testing dozens of recipes, I think I’ve found the perfect combination of ingredients – hint: bacon AND cheese are involved – to make the BEST green bean casserole recipe of all time! Ingredients ALL green bean casserole recipes start with green beans, but there are SO many different variations that result in totally different flavors and textures.

I feel like most people grew up eating some sort of green bean casserole.

Worlds best green bean casserole recipe