Green Bean and Cream Cheese Casserole
Green bean and cream cheese casserole: canned green beans folded into a sauce of cream of mushroom soup, milk, softened cream cheese and garlic, baked at 350F with fried onions, then topped with more onions, hard cheese and walnuts. Serves 8.
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Ingredients
- 10.5 ounces condensed cream of mushroom soup one can
- 1/2 cup milk almond milk can be substituted
- 8 ounces cream cheese softened
- 2 medium garlic cloves minced
- 33 ounces green beans 3 cans, drained
- 6 ounces fried onions 2/3 cup mixed into the beans, the rest for the topping
- 1/2 cup hard cheese grated
- 1/3 cup walnuts chopped, optional
- 1/4 cup scallions finely chopped
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, mix the cream of mushroom soup, milk, softened cream cheese and minced garlic. Stir until everything is thoroughly combined. If the cream cheese is not softened, use a whisk to blend it in.
- Drain the green beans and add them to the cream cheese mixture, mixing gently. Then mix in 2/3 cup of the fried onions.
- Transfer the green bean mixture to a 1 1/2-quart baking dish and bake for 30 minutes.
- Take the dish out of the oven and sprinkle the remaining fried onions, the grated hard cheese and the chopped walnuts over the top. Return the dish to the oven and bake for another 5 minutes, until the onions and cheese turn golden and the center reaches 165°F.
- Sprinkle the scallions on top and serve.
Notes
Fresh green beans: boil 3 minutes and drain before step 3. Frozen: cook according to the package and drain. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Reheat to 165°F.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 18.4gProtein: 7.3gFat: 27.9gSodium: 749mgFiber: 2.1gSugar: 3.7g
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