Description

This Cheesy Mushroom and Onion Green Bean Casserole is a comforting and flavorful side dish perfect for family dinners and holiday gatherings. Featuring tender green beans blended with creamy mushroom soup, sautéed onions and mushrooms, and gooey pepper jack cheese, this baked casserole is topped with crispy fried onions for a satisfying crunch.

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

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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

Use fresh green beans instead of canned for a fresher flavor; just steam and drain before mixing.
Substitute pepper jack cheese with cheddar cheese if preferred for a milder taste.
For extra richness, add a splash of heavy cream to the soup mixture.
Make this casserole ahead and refrigerate before baking; add extra baking time if baking from cold.
To make it gluten-free, use gluten-free fried onions or omit them from the topping.