Description
This Cheesy Mushroom and Onion Green Bean Casserole is a comforting and flavorful dish perfect for family dinners or holiday gatherings. Featuring tender green beans mixed with a creamy mushroom soup base, sautéed sweet onions and mushrooms, and a generous amount of pepper jack cheese, this casserole is topped with crispy fried onions for a delightful crunch. Baked to bubbly perfection, it’s a crowd-pleasing side that adds a cheesy, savory twist to a classic favorite.
Ingredients
Scale
Soup Mixture
- 2 cans (10.5 oz. each) Campbell’s® Condensed Cream of Mushroom Soup
- 1 cup milk
- 1/2 tsp ground black pepper
- 1/2 tsp salt
Sautéed Vegetables
- 1 tbsp butter
- 1 tbsp olive oil
- 1 small sweet onion, thinly sliced
- 1 cup mushrooms, sliced
Main Mix-ins
- 4 cans (14.5 oz. each) any style Del Monte® Green Beans, drained
Cheese & Topping
- 1 1/4 cups shredded pepper jack cheese, divided
- 2 2/3 cups French’s® Crispy Fried Onions
Instructions
- Prepare the Soup Mixture: In a large bowl, stir together the condensed cream of mushroom soup, milk, ground black pepper, and salt until smooth and well combined.
- Sauté the Vegetables: Heat butter and olive oil in a sauté pan over medium heat. Once hot, add the sliced sweet onion and mushrooms. Cook, stirring occasionally, until the vegetables become soft and golden brown. Remove from heat.
- Combine Ingredients: Add the drained green beans, sautéed onions, and mushrooms to the bowl with the soup mixture. Stir until everything is evenly coated.
- Add Cheese: Fold in 1 cup of shredded pepper jack cheese and mix well until evenly incorporated into the casserole mixture.
- Assemble the Casserole: Transfer the mixture to a 3-quart casserole dish, spreading it out evenly and leaving the dish uncovered.
- Bake the Casserole: Bake in a preheated oven at 350°F (175°C) for 25 minutes, or until the bean mixture is hot and bubbling.
- Add Toppings and Finish Baking: Stir the bean mixture gently, then sprinkle the top with crispy fried onions and the remaining 1/4 cup of pepper jack cheese. Return the dish to the oven and bake for an additional 5 minutes, or until the onions are golden brown.
Notes
- For a vegetarian version, ensure the cream of mushroom soup is vegetarian or make a homemade substitute.
- Drain the green beans well to avoid excess liquid in the casserole.
- Use fresh mushrooms and onions for the best flavor, but you can substitute with dried or frozen if needed.
- Feel free to substitute pepper jack cheese with cheddar or Monterey Jack if preferred.
- Leftover casserole keeps well in the refrigerator for up to 3 days and can be reheated in the oven.
