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Quick Cheesy Green Bean Casserole with Crispy Onions

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A quick and easy green bean casserole made with canned green beans, cream of mushroom soup, sharp cheddar cheese, and crispy fried onions. Ready in under 30 minutes, it’s the perfect weeknight comfort food.

Ingredients

Scale
  • 2 cans (14.5 ounces each) cut green beans, drained
  • 1 can (10.5 ounces) cream of mushroom soup
  • ½ cup whole milk
  • 1½ cups sharp cheddar cheese, shredded (divided)
  • 1½ cups crispy fried onions (divided)
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper, freshly ground
  • Pinch of salt
  • Optional: dash of Worcestershire sauce or pinch of cayenne pepper

Instructions

  1. Preheat oven to 375°F (190°C). Drain canned green beans in a colander.
  2. In a large mixing bowl, whisk together cream of mushroom soup and milk until smooth.
  3. Add 1 cup of shredded cheddar cheese to the soup mixture (reserve ½ cup for topping). Stir until combined.
  4. Stir in garlic powder, black pepper, and a pinch of salt. Add optional Worcestershire or cayenne if using.
  5. Fold in drained green beans and ½ cup of crispy onions until evenly coated.
  6. Transfer mixture to an 8×8 or 9×9 baking dish and spread into an even layer.
  7. Sprinkle reserved ½ cup cheddar cheese over the top, then scatter remaining 1 cup crispy onions evenly over the cheese.
  8. Bake for 20-25 minutes, until bubbly around edges and top is golden brown. For extra browning, broil for 1-2 minutes, watching carefully.
  9. Let rest for 5 minutes before serving.

Notes

For best results, shred cheese from a block for smoother melting. Drain green beans well to avoid a watery casserole. Let casserole rest 5 minutes before serving to allow sauce to thicken. For gluten-free, use gluten-free soup and crispy onions. For dairy-free, use dairy-free soup, oat milk, and dairy-free cheese.

Nutrition

Keywords: green bean casserole, cheesy green bean casserole, quick casserole, weeknight dinner, comfort food, canned green beans, crispy onions

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