Eric’s Green Bean Casserole: The Best... PERIOD!
Ingredients
- 1 large bag French cut frozen green beans (thawed and drained (no soggy beans allowed))
- 2 tbsp butter
- 1/2 cup chopped onion (go ahead, cry—it's worth it)
- 2 cups sliced mushrooms
- 1 can cream of mushroom soup (because nostalgia deserves a nod)
- 1 cup heavy cream (we’re not here to count calories)
- 1 cup white cheddar cheese (shredded (Cracker Barrel Vermont Sharp, if you’re feeling fancy))
- 1 large can fried onions (because fried onions are life)
Instructions
- Preheat the Oven: Set it to 350°F. This dish is fancy, but not fussy.
- Skillet Action: Heat up your skillet over medium-high heat. Toss in the butter and wait for it to foam—twice. Yes, twice. That’s when you know it’s ready to party.
- Onions and Mushrooms: Add the chopped onion and sauté until they’re clear and looking smug. Then toss in the mushrooms. Cook them until they release all their water and turn golden brown. They’re basically glowing at this point.
- Sauce It Up: Stir in the can of cream of mushroom soup and heavy cream. Mix until it looks like the kind of sauce that dreams are made of.
- Cheese, Please: Add the shredded cheddar, 1/4 cup at a time. Let each batch melt completely before adding more. Taste-test the sauce—because, well, quality control. Add salt and pepper until it makes you do a happy dance.
- Green Bean Wrangling: Squeeze every last drop of water out of those thawed green beans. Seriously, no shortcuts here—nobody likes a watery casserole. Stir them into the sauce until they’re completely coated in creamy goodness.
- Onion Love: Stir in half the can of fried onions. Yes, mix them in—they need to feel loved, too.
- Into the Dish: Transfer the mixture to your buttered 13 x 9 baking dish. Spread it out evenly because presentation matters.
- Bake Round One: Bake for 30 minutes. Use this time to bask in the glorious smells wafting from your oven.
- Top It Off: Sprinkle the rest of the fried onions over the top like you’re crowning a casserole king. Return to the oven for 5 minutes to crisp them up.
- Cool It: Let the casserole rest for 5 minutes after pulling it out of the oven. This step is crucial—it gives it time to set and saves your tongue from a molten cheese injury.
Notes
Serve it up, and prepare for the praise to roll in. This casserole is like the Beyoncé of side dishes—flawless, unforgettable, and guaranteed to steal the show.
Equipment
- 12-inch heavy-bottom skillet
- 13 x 9 buttered baking dish