Cheesy Green Bean Casserole

Grant Johnson
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Thanksgiving
Servings 6 people


  • 4 cups green beans (ends trimmed, long ones cut in half)
  • 1 can chicken broth
  • 2 Tbsp butter
  • 1 (4 oz.) package white mushrooms, sliced
  • 1 can condensed cream of mushroom soup
  • 1/3 cup milk
  • 1 tsp soy sauce
  • 1 ½ cups shredded cheddar cheese
  • 1 (6 oz.) can French-fried onions, divided


  • Place green beans and chicken broth in a medium saucepan. Add just enough water to cover the green beans. Bring to a boil and simmer 10-12 minutes. Drain.
  • Preheat oven to 350 degrees and lightly grease a 1 ½ quart baking dish.
  • Melt butter in a large skillet. Add mushrooms and cook until golden brown, stirring occasionally.
  • In a large bowl, mix together mushrooms, green beans, condensed mushroom soup, milk, cheddar cheese, ½ cup of french-fried onions, soy sauce and pepper.
  • Transfer mixture to prepared baking dish. Top with remaining onions.
  • Bake for 25 - 30 minutes at 350° or until bubbly and golden brown.