Cheesy Green Bean Casserole
My Mother in law is famous for this cheesy baked green bean casserole! Unlike the traditional version, this one is slow roasted which creates a creamy, melt-in-your mouth texture that is unlike any green bean casserole I’ve ever had. The crispy cheesy crust provides the perfect textural contrast which makes the whole dish irresistible!
Equipment
Ingredients
- 4 14.5 oz cans French Cut Green Beans drained
- 1 10.5 oz can Cream of Mushroom Soup
- 1 10.5 oz can Cream of Celery soup
- 1 6 oz container French Fried Onions
- 2 cups Sharp Cheddar grated and divided (about 1 8oz block)
- ¼ teaspoon Kosher Salt
Instructions
- Preheat oven to 375F degrees.
- In a large bowl, gently mix together drained green beans, mushroom soup, celery soup, half of the french’s crispy fried onions, half of the cheddar, and salt.
- Place in a greased baking dish and top with the remaining cheddar cheese then the crispy fried onions. Bake for one hour, turning halfway, to create a perfectly even golden crust on all sides.
- Let cool for 20 minutes before eating.