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Triple Cheddar Green Bean Casserole

Triple Cheddar Green Bean Casserole


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If you like the classic green bean casserole, you will love this super cheesy one.MORE+LESS-

1

can (10 3/4 oz) condensed cheddar cheese soup

2

cans (14.5 oz each) French-style green beans, drained

1

cup Chex Mix™ Cheddar snack mix, crushed

1/3

cup shredded sharp cheddar cheese

Hide Images

  • 1

    Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, whisk together the cheddar soup, milk and pepper. Stir in the green beans.

  • 2

    Sprinkle the top with crushed Chex™ and cheddar.

  • 3

    Bake 20 to 25 minutes, until bubbly.

No nutrition information available for this recipe

More About This Recipe

  • Green Bean Casserole is a holiday staple for so many families all over the U.S. The creamy, veggie-filled casserole with crunchy onion topping has drawn fans far and near. But here’s the thing: I’m not one of them.I vaguely remember having the casserole maybe once, and not being impressed. It’s never been a staple for my family. So, when I started thinking about creating a variation of it, the most important thing was to use flavors we enjoy.That’s how I came up with my easy Triple Cheddar Green Bean Casserole. It’s an awesome alternative, and one that my kids adore (who can argue with all that cheese?). And best of all, it’s super easy to make – and ready in about 30 minutes.What’s different about my version of the classic green bean casserole? Gone is the cream of mushroom soup and the crunchy onions. In their place is cheddar cheese soup, crushed Cheddar Chex Mix and some shredded cheddar cheese. It’s super cheesy, and the cheddar topping becomes a de facto cracker. Delish!When my son first tried it, he took one bite and then another before giving me a big thumbs up and asking if he could take leftovers for lunch at school. Score!

Jazz Up Your Green Bean Casseroles


Green Bean Casserole is tasty, quick, and easy to make, and it has been known to help get the kids to eat some veggies. Plus, it almost wouldn’t be Christmas without a Green Bean Casserole on the dinner table, would it?

The most simple recipe for Green Bean Casserole is nothing more than a couple of cans of green beans, a can of Cream of Mushroom Soup, and fried onions on top.

But there are many ways to dress up your Green Bean Casserole and make it extra yummy delicious!

The basic recipe is good for when you’re in a hurry, but if you’re not, try the Campbell’s Soup Green Bean Casserole recipe.

The recipe box below contains the ingredients and instructions for both the Very Basic Green Bean Casserole Recipe and the Campbell Soup’s Green Bean Casserole Recipe. After that, you’ll see the ingredients you can use to jazz up your casserole.

Stir in Cream of Mushroom soup. Bake in 350° oven for 20-25 minutes. Remove from oven and sprinkle fried onions over mixture. Directions for Campbell Soup’s Green Bean Casserole:: Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1-1/2-quart casserole.
Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown. Now this is where your Green Bean Casserole gets some jazz added to it. Add any of the following ingredients:: Shredded Cheese (cheddar, Velveeta, etc)
Worchester Sauce Tamari Sauce Crumbled Bacon (your family will rave!) Slivered Almonds Mushrooms Browned and Crumbled Ground Beef Sour Cream (my neice adds both the beef and sour cream – so yummy!) Chopped onions Pepperjack Cheese Some Substitutions:: Golden Cream of Mushroom soup for the regular Cream of Mushroom soup
Cream of Celery soup for the Cream of Mushroom soup Cream of Chicken soup for the Cream of Mushroom soup Cheddar-flavored Fried Onions for the regular favored Fried Onions French Cut green beans for the regular cut green beans Sliced onions for the fried onions – You can use Regular, 98% Fat Free or Healthy Request versions for the soup.

Let me know if you’ve tried any of these extra ingredients in your Green Bean Casserole, or if there are others you use.


  • For the cooked green beans: Use 2 cans (14.5 ounces each) green beans, drained, aboutف 1/2 pounds fresh green beans or 16 to 20 ounces frozen green beans, thawed, for this recipe.
  • For Mini Green Bean Casseroles (makes 16), heat the oven to 375°F.  Prep the bean mixture but substituteف cup shredded Cheddar cheese for the soy sauce.  Roll 16 uncooked refrigerated buttermilk biscuits (two 16-ounce packages) into 4-inch circles and press into 16 muffin-pan cups.  Fill with the bean mixture and bake for 20 minutes.  Mix 1/3 cup French fried onions and 1/2 cup shredded Cheddar cheese and sprinkle over the green bean mixture. Bake for another 5 minutes.
  • For Golden Green Bean Casserole: Substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
  • For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.
  • To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.
  • To add crunch:  Add 1/4 cup toasted sliced almonds to the onion topping.
  • Chef Tip: Try this Italian version with pancetta and rosemary!  Cook 4 ounces pancetta, diced, in a skillet over medium heat until almost crisp.  Add 1/4 cup chopped onion and 1/2 teaspoon minced fresh rosemary leaves to the skillet and cook until onion is tender.  Add the pancetta mixture to the soup mixture in Step 1.  In Step 2, sprinkle the remaining French fried onions with 1 tablespoon grated Pecorino Romano cheese, then bake as directed in Step 3.

Heat the oven to𧉞°F.  Stir the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart casserole.  Season with salt and pepper.

Bake for 25 minutes or until hot.  Stir the bean mixture.  Sprinkle with the remaining 2/3 cup onions.


The Ultimate Green Bean Casserole Recipe

This recipe begins by frying up bacon along with onions, mushrooms, and garlic. Next we make a roux with butter and flour which will not only serve as a thickener for the cream sauce but will add wonderful depth of flavor. Next we pour in the cream followed by that glorious white cheddar and watch it melt into a rich, luxuriously delicious sauce. Fresh green beans are then folded in the sauce, the mixture is poured into a casserole dish and topped with crispy, crunchy, utterly irresistible French fried onions. It’s baked until bubbly and oozing and then served at the table where it will completely disappear, every last drop of it, within minutes.

Fry the bacon in a large skillet over medium-high heat until crispy.

Add the onions and cook for 4-5 minutes until soft and translucent.

Add the mushrooms and garlic and cook for 4-5 minutes until the mushrooms are soft. Transfer the bacon/mushroom mixture to a bowl and set aside.

Melt the butter in the same skillet, add the flour, and whisk until combined.

Continue whisking for another minute until the mixture has slightly deepened in color. This will add flavor and cook off the “flour” flavor.

Whisk in the half-and-half and chicken stock and continue to whisk, letting the mixture simmer, until it has slightly thickened.

Whisk in the white cheddar cheese until combined. Add the bacon/mushroom mixture and stir to combine.

Add the salt and pepper. Let the sauce simmer for a couple of minutes, stirring frequently.

Add the blanched green beans and stir to thoroughly combine.

Pour the bean mixture into a 9吉 inch casserole dish.

Sprinkle all of the French fried onions evenly over the casserole.

NOTE: Since everything but the French fried onions that go on top is made from scratch, choose some quality ones and avoid using those nasty hydrogenated-oil-packed French fried onions (of course you also have the option of making them yourself!). There are better options out there. I had two in my pantry to choose from. I went with Lars’ Crispy Onions this time (the 3-pack is the best deal).


Triple Cheddar Green Bean Casserole - Recipes

I n our new winter magazine, we published the results of a survey about how our subscribers dealt with the trials of the last year. Many of you cooked and baked to cope and to spend time with your family and friends.

We asked for recipes that you enjoyed, and you were very generous in sharing them. We had space for only a few in print, but we will share more here on the blog each Friday.

Send your food and drink recipes to [email protected] — and let us know what you think of any that you try out!

Holly Reid’s Green Bean Casserole

2 packages frozen french-cut green beans
2 Tbsp butter
¼ tsp pepper
1 onion, grated
2 Tbsp flour
1 Tbsp sugar
Dash garlic powder
1 tsp salt
1 cup sour cream (may need a bit more)
½ lb Swiss cheese, grated
1 cup cheddar cheese, grated
Crushed corn flakes
2 Tbsp butter, melted

Combine butter, flour, sugar, salt, pepper, sour cream, grated onion, and garlic powder in a saucepan. Cook until thickened.


Triple Cheddar Green Bean Casserole - Recipes

Big Batch Green Bean Casserole

I can’t count the number of times I’ve had my kids call home anxious to know the “exact” recipe for Green Bean Casserole. It’s usually around Thanksgiving, Christmas, or Easter. This year on Thanksgiving eve, two of my daughters reminded me that “Mom. it’s NOT on the blog!”

So this is a mandatory post. I know it’s not rocket science, or food snobbery. It’s just good old fashioned comfort food - what I grew up hearing wise cooks refer to as a “hotdish”. At my sister’s home this year - the younger group made their own fresh green beans. We in the (wise) older generation preferred the comfort version of good old Green Bean Casserole. We vowed to return to healthy cooking after the holiday.

Of course, this would not be the same without the addition of French Fried Onions. These are smaller than fried onion rings you would find in a fast food drive through. Instead, they are smaller and irregular in shape. This makes them perfect as a garnish for this great comfort food casserole. It used to be that they were sold in a paper canister, but this year I noticed they have switched to an airtight plastic can.

Since I usually only make this in MASS for a large group gathering - I’ve listed amounts for a DOUBLE batch. You can halve it for a standard 9” x 13” deep dripper pan. When I make a large amount like this, I buy a #10 can of green beans from Costco or Sam’s. The warehouse stores during the holiday season often carry a foodservice size bag of french fried onions - which makes it much more economical.

Everyone seems to make their green bean casserole differently. The original recipe directed that you stir half the french onions INTO the soup & beans. The remaining half are then to be sprinkled over the top before baking. We like them ALL on top - so they are crunchy. Some families add water chestnuts for a little crunch. again, we are purists and like them without.

So kids. here you go. The really HARD recipe for Green Bean Casserole.

#10 size can cut green beans, drained (or SIX 15-oz cans green beans)

2 10-oz cans condensed cream of mushroom soup (do not dilute)

1 can milk (use one of the empty soup cans to measure)

4 cups (or two 6-oz cans) French Fried Onions

Drain beans well. Spread in a tall-sided dripper pan (or two 9” x 13” pans)

In a bowl, add condensed soup and stir well until creamy (don’t skip this step, or you will have a lumpy sauce)

Measure enough milk into the two empty soup cans to fill them half full. Add 1 Tbs soy sauce into each can. Stir each can to remove the last traces of soup left in each can.

Slowly add to the creamed soup, stirring until smooth.

Ladle over the top of the green beans. Gently use a spatula to coat the beans, without breaking them into pieces (they are fully cooked and will break up if you mix too vigorously)

Distribute the french onions over the top, covering well to the edges.

Place in 325° oven for about 45 minutes (less if you are halving the recipe)

Casserole is finished when you notice the soup bubbling throughout the casserole - indicating it has heated through.


Bacon & Cheddar Green Bean Casserole

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Share This Recipe

We put a twist on this classic casserole. Our Bacon & Cheddar Green Bean Casserole is going to be everyone's new favorite Thanksgiving side dish! Why? Because it's a new and different way to make your family's Thanksgiving memorable. This delicious side dish means that no one will be in a hurry to leave your dinner table.

What You'll Need

  • 1 (10.5-ounce) can cream of mushroom soup
  • 1 cup milk
  • 1 (1-ounce) packet dry ranch salad dressing mix
  • 2 (10-ounce) packages frozen whole green beans, thawed
  • 1 cup shredded, cheddar cheese
  • 6 strips bacon, cooked and crumbled
  • 1 cup French fried onions

What to Do

  1. Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray.
  2. In a large bowl, combine soup, milk, and dry ranch mix mix well. Stir in green beans, cheese, and bacon. Spoon into baking dish and top with onions.
  3. Bake 30 to 35 minutes or until golden brown and bubbly.

Check This Out!

  • Complete your Thanksgiving dinner with our Best Mashed Potatoes Ever and our Bavarian Pretzel Stuffing.
  • If you need help with the turkey, check out this recipe for Herb Butter Roasted Turkey. Top it off with our Foolproof Turkey Gravy!
  • Thanksgiving dessert is served. Try our Creamy Pumpkin Pie. Plus, you're going to need our Almond Cafe Latte to survive Black Friday.

If you love these recipes, then you'll love this FREE eCookbook!

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Ratings & Comments

Thanks for your comment. Don't forget to share!

I've got to say this is the BEST tasting green bean casserole I've ever had! The flavor is SO much better than the regular casserole type. I've had several requests to make this when family is getting together or for dishes at church. I highly recommend this!

Green bean casserole is one of those dishes you've just got to have around the holidays. This recipe is almost exactly how I make mine except I've never tried it with Ranch dressing before, but I could see how it would enhance the flavor tremendously. I prefer to make my own homemade fried onions and actually incorporate them inside the casserole as well as on top. (but I really love onion) Sometimes when I want to eat it as a meal. I like to chop up some mushrooms and throw them in too. It's so good and hearty!

RnbowgrlGood recipe!! I put a bag of small frozen onion rings on top!!

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6. Campbell&rsquos gourmet green bean bake (1967)

Ingredients

2 packages (9 ounces each) frozen green beans
1 can Campbell&rsquos Cream of Mushroom soup
1/3 cup milk
1 teaspoon soy sauce
Dash pepper
1 can (3-1/2 ounces) French-fried onions

Cook and drain green beans. In 1-quart casserole, blend soup, milk, soy sauce and pepper until smooth stir in beans and 1/2 can onions. Bake at 350 F for 25 minutes or until hot. Top with remaining onions. Bake 5 minutes longer. Makes 6 servings.


Green Bean Casserole

This is not your regular boring green bean casserole recipe. By far my favorite!

Ingredients

  • 1-¼ cup Mayonnaise
  • 1 whole Small Onion, Grated
  • 1 cup Sharp Cheddar Cheese
  • 1 teaspoon Dry Mustard
  • 1 teaspoon Worcestershire Sauce
  • 1 teaspoon Salt
  • 2 cans Green Beans (16 Oz)
  • 1 can Water Chestnuts
  • 1 cup French Fried Onions, Or Ritz Crackers

Preparation

In a medium-sized bowl, make the sauce by mixing the mayonnaise, onion, cheese, dry mustard, Worcestershire sauce, and salt.

Layer green beans, water chestnuts and sauce, ending with sauce. Top with onions or crumbled crackers. Bake at 350 degrees for 35 to 40 minutes.

Note: I often use frozen green beans for this recipe. I am not big on canned vegetables. If you do use frozen green beans, make sure to cook them ahead.


Cheesy Green Bean Casserole

Serves 6-8

1 1/2 lbs. green beans, trimmed and cut into 1-inch pieces
4 1/2 tsp. olive oil, divided
1 Tbsp. unsalted butter
3 shallots, minced
2 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup dry sherry
1/3 cup flour
1 cup reduced-sodium chicken broth
1 cup low-fat milk
2 cups shredded sharp cheddar, divided
3 Tbsp. dry breadcrumbs
1/2 tsp. paprika
1/2 tsp. onion powder

Preheat the oven to 425 degrees. Spray a 2 1/2 quart baking dish with non-stick spray and set aside.

In a large saucepan, bring a few inches of water to a boil. Add in the green beans and cook for about 4 minutes, until tender-crisp. Drain and transfer to bowl.

In the same skillet, heat 4 tsp. of olive oil and butter. Add the shallots and cook for 2-3 minutes, until they start to brown. Add in the thyme, salt and pepper, and cook for a minute more, until fragrant. Stir in the sherry and cook until the liquid is evaporated. Sprinkle flour over and stir until combined. Slowly whisk in the broth and milk and bring to a simmer. Cook for about 5 minutes, until the sauce is thickened. Remove from the heat and stir in 1 1/2 cups cheddar. Add in the green beans and stir until everything is evenly combined. Pour into the prepared baking dish.

In a small bowl, combine the breadcrumbs and remaining olive oil. Stir in the onion powder and paprika until evenly distributed. Sprinkle over the green beans.

Bake for 20-25 minutes, until golden brown. Let sit for 15 minutes before serving.


How to Make Green Bean Casserole

Preheat the oven to 375°F and prepare a 9"x13" baking dish with non-stick spray.

In a large bowl, add the drained green beans.

Add the cream of mushroom soup and stir, then microwave for 3 minutes.

Next, add in the shredded cheddar and stir, then microwave for 1 minute.

Pour into a prepared baking dish.

Sprinkle the remaining onions on top, and any added cheese if desired.

Bake the casserole for 10-12 minutes or until it is heated through, bubbling, and the top begins to brown.

Serve with additional cheese or onions on top as desired.

Want more comfort food recipes? Make sure to bookmark or pin our authentic shepherd's pie recipe, southern-style mac and cheese recipe, and of course, this delicious old-fashioned goulash recipe!

Chef's Tip

When preparing onions or mushrooms for the soup mixture, use a vegetable chopper or mandalin to make even cuts. My favorite is this 12-in-1 vegetable cutter that comes with blades for slicing, dicing, making julienne sticks, and even spiralizing.