Cheesy Green Bean Casserole
Here is how to make an American classic, Campbells Soups Green Bean Casserole. A delicious blend of mushroom soup and onion crisps over green beans, this version also has sharp Cheddar cheese and chopped red bell pepper. It is great for holiday meals!
Here is how to make an American classic, Campbells Soups Green Bean Casserole. A delicious blend of mushroom soup and onion crisps over green beans, this version also has sharp Cheddar cheese and chopped red bell pepper. It is great for holiday meals!
- 1/2 cup milk
- 10 3/4 oz. can condensed cream of mushroom soup
- dash ground black pepper
- 4 cups cooked cut green beans (i used two 15 oz. cans, drained)
- 1/4 cup red bell pepper chopped
- 1 1/3 cups french fried onions divided (these come in a can, or you can make your own.)
- 3/4 cup shredded sharp cheddar cheese divided
- Carbohydrate 16.0046502941243 g
- Cholesterol 16.4529772784295 mg
- Fat 12.2017791397507 g
- Fiber 1.02635257034397 g
- Protein 5.60244124507518 g
- Saturated Fat 5.54576351822192 g
- Serving Size 1 1 Serving (76g)
- Sodium 219.68523761814 mg
- Sugar 14.9782977237804 g
- Trans Fat 0.840052369325462 g
- Calories 194 calories
Step-by-step
- In a large bowl, stir 10.75 oz. cream of mushroom soup, ? cup milk, dash black pepper, 2 cans drained green beans, ? cup chopped red bell pepper, 2/3 cup French fried onions, and ? cup Cheddar cheese.
- Bake at 350 degrees for 25 minutes, or until the bean mixture is hot and bubbling.
- In a small bowl, mix the remaining 2/3 cup of French fried onions and ? cup shredded Cheddar cheese.
- Sprinkle over the top of the casserole.
- Bake for 5 minutes, or until the topping is golden brown.
- Remove from the oven and serve immediately.
- This is a wonderful casserole, particularly for people who think they dont like vegetables!
Standard ingredient ratios for green bean casserole fail to mention how canned cream of mushroom soup behaves under heat when restricted to a quarter-sheet pan or a compact two-quart baking dish. Dense starches require precise surface-area-to-depth proportions to bubble evenly at 350 degrees Fahrenheit without scorching the dairy solids.
Small-space cooking often demands halving batches or doubling them for guests. Reducing this recipe by half requires a shift to a narrower 8x4-inch loaf pan rather than a wide skillet to prevent the condensed soup base from drying out during the initial 25-minute bake. Conversely, doubling the batch for a holiday gathering means moving away from single-layer casserole dishes; deeper vessels trap steam, leaving the lower layers watery unless bake times increase by roughly 10 minutes.
Chemical interactions between the sharp Cheddar cheese and the sodium caseinate in the canned mushroom soup dictate how smoothly the sauce emulsifies. High heat can cause the cheese proteins to tighten and release their fats prematurely into the surrounding liquid. Dividing the cheese addition—mixing half into the base and reserving the final portion for the last 5 minutes under heat—prevents oil separation and guarantees a stringy, cohesive texture.
French fried onions provide more than a textural contrast; their surface oils contribute a necessary bitter note to counteract the high sweetness of the condensed soup and red bell pepper. Toasting the reserved onions with the remaining cheese during the final 5-minute window achieves a deep golden brown visual cue without burning the delicate allium flakes.
