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Creamy-and-Crunchy Green Bean Casserole

Creamy-and-Crunchy Green Bean Casserole

Southern Living NOVEMBER 2005

  • Yield: Makes 8 servings
  • Cook time: 10 Minutes
  • Prep time: 10 Minutes
  • Bake: 35 Minutes


  • 1/4 cup butter
  • 1 large onion, chopped
  • 2 (10 3/4-ounce) cans cream of mushroom soup
  • 2 (16-ounce) packages frozen French-cut green beans, thawed
  • 1 (14-ounce) can bean sprouts, rinsed and drained
  • 2 (8-ounce) cans diced water chestnuts, drained
  • 1/4 teaspoon salt
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 2 (2.8-ounce) cans French fried onions


Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 8 minutes or until tender. Stir in soup, and bring to a boil. Stir in beans and next 3 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with shredded Cheddar cheese.

Bake, covered, at 375° for 25 minutes. Uncover and sprinkle evenly with French fried onions, and bake 10 more minutes or until bubbly.


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Creamy-and-Crunchy Green Bean Casserole Recipe