Green Bean Gratin
Creamy, crunchy, and endlessly comforting, this Green Bean Gratin is a weeknight hero and a holiday table favorite all in one.
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 1 lb Green beans, trimmed and rinsed
- 1 can (10.75 oz) Cream of mushroom soup Room temperature if possible
- 1 cup French fried onions Divided (keep half for stirring and half for topping)
- 1 cup Shredded cheddar cheese Divided (half stirred in and half for topping)
- 1/2 teaspoon Garlic powder
- 1/4 cup Milk Room temperature
- 1/2 teaspoon Salt To taste
- 1/4 teaspoon Black pepper To taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×9 baking dish or a similar-sized casserole dish so nothing sticks.
- In a large mixing bowl, combine the trimmed green beans, cream of mushroom soup, milk, garlic powder, salt, and pepper. Stir until the sauce evenly coats the beans. Fold in half of the shredded cheddar cheese and half of the French fried onions so they’re distributed through the mixture.
- Transfer the green bean mixture into the prepared baking dish and spread it into an even layer. Sprinkle the remaining shredded cheddar cheese evenly across the top, followed by the remaining French fried onions for a crunchy finish.
- Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown. If the top browns too quickly, tent loosely with foil for the last 5–10 minutes. Let the gratin rest for 5 minutes before serving so it sets slightly.
Notes
Store leftovers in an airtight container for up to 3 days. You can freeze the assembled gratin (before baking) for up to 2 months.