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Triple Cheddar Green Bean Casserole

Triple Cheddar Green Bean Casserole

If you like the classic green bean casserole, you will love this super cheesy one.MORE+LESS-

1

can (10 3/4 oz) condensed cheddar cheese soup

2

cans (14.5 oz each) French-style green beans, drained

1

cup Chex Mix™ Cheddar snack mix, crushed

1/3

cup shredded sharp cheddar cheese

Hide Images

  • 1

    Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, whisk together the cheddar soup, milk and pepper. Stir in the green beans.

  • 2

    Sprinkle the top with crushed Chex™ and cheddar.

  • 3

    Bake 20 to 25 minutes, until bubbly.

No nutrition information available for this recipe

More About This Recipe

  • Green Bean Casserole is a holiday staple for so many families all over the U.S. The creamy, veggie-filled casserole with crunchy onion topping has drawn fans far and near. But here’s the thing: I’m not one of them.I vaguely remember having the casserole maybe once, and not being impressed. It’s never been a staple for my family. So, when I started thinking about creating a variation of it, the most important thing was to use flavors we enjoy.That’s how I came up with my easy Triple Cheddar Green Bean Casserole. It’s an awesome alternative, and one that my kids adore (who can argue with all that cheese?). And best of all, it’s super easy to make – and ready in about 30 minutes.What’s different about my version of the classic green bean casserole? Gone is the cream of mushroom soup and the crunchy onions. In their place is cheddar cheese soup, crushed Cheddar Chex Mix and some shredded cheddar cheese. It’s super cheesy, and the cheddar topping becomes a de facto cracker. Delish!When my son first tried it, he took one bite and then another before giving me a big thumbs up and asking if he could take leftovers for lunch at school. Score!

Casseroles

Be sure to try our Quick & Healthy Potato Casserole, Stovetop Smoked Ham and Broccoli Macaroni & Cheese and, for a lighter casserole dish, Skinny Zucchini Casserole. Of course, casseroles are fantastic options for breakfast too. Whether for a special weekend treat your family will enjoy or for a brunch dish that will impress a crowd, we have some breakfast casseroles you&rsquoll find yourself making again and again.

With their great adaptability, ease of preparation and heartiness that satisfies, it’s no wonder that casserole dishes continue to be staples in many homes, both for everyday meals and on menu plans for holidays and special occasions. These casserole recipes are sure to become staples in your home too, making meal planning and preparation more convenient and enjoyable.

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22 Saves

30 Saves

Recipe Summary

  • 1 pound ground beef
  • 2 (15 ounce) cans chili with beans
  • 1 (32 ounce) package extra crispy frozen potato rounds (such as Tater Tots®)
  • 4 slices bacon (Optional)
  • 1 (8 ounce) package processed cheese food (such as Velveeta®)
  • 4 green onions, chopped (Optional)

Preheat an oven to 450 degrees F (230 degrees C).

Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the chili and mix thoroughly. Spread the chili mixture into a 9x13-inch baking pan then top with a single layer of the frozen potato rounds.

Bake in the preheated oven until heated through and potato rounds are crisp, 18 to 22 minutes. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon and set aside.

Melt the processed cheese food in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Pour melted cheese food over the potato rounds and top with bacon and chopped green onions.


Classic Green Bean Casserole Recipe

Combine soup, milk, soy sauce, and pepper in a 1 1/2 -quart baking dish and stir until blended.

Stir in the drained green beans and 2/3 cup of the French Fried Onions.

Bake at 350°F for 25 minutes or until hot and bubbling, and stir. Sprinkle the casserole with remaining 2/3 cup onions.

Bake for another 5 minutes or until the onions are golden.

The classic green bean casserole is not just for your Thanksgiving menu!

I actually enjoy yummy holiday-inspired side dishes all year long! It&rsquos so interesting how every family has their own traditions and recipe favorites, and creamy green bean casserole with the crunchy onions is definitely one of ours. It&rsquos EASY to make, classic, and usually the first to disappear.

I love that it takes just a few inexpensive pantry ingredients to make, and comes out delicious every single time!

Do you know the history around Green Bean Casserole? According to Smithsonian.com 20 million Americans will be making this iconic 6 ingredient recipe during the holidays. It was first developed in 1955 by Dorcas Reilly who worked as a recipe developer in the Campbell&rsquos Soup test kitchen.

Hip Tips for making this classic Green Bean Casserole recipe:

You can change up the green beans and use canned, frozen, or fresh. To use fresh green beans, you&rsquoll need to boil them for about 5 minutes first, and then incorporate them into the casserole to bake.

Have a larger crowd? Double the recipe. This idea is super easy to double, and the leftovers are just as delicious on a turkey sandwich the next day!

This is an easy dish to prep ahead! You can put everything in the casserole dish beforehand, store it in the fridge or freezer, and then pop it in the oven before mealtime.


There are a few brands of cream of chicken soup that are gluten free. Here are a few we've tried.

  • Simple Truth Gluten Free Cream of Chicken Soup
  • Great Value Gluten Free Cream of Chicken Soup
  • Pacific Foods Gluten Free Cream of Chicken Soup

Please always check the labels of the gluten free soups to make sure that the ingredients haven't changed.

Are hash browns gluten free?

I often get asked are has browns gluten free. Yes, most hash browns are gluten free. Some brands will add wheat to help bind the hash browns. Please always check labels before purchasing.


Green Bean Casserole Recipe, Best Green Bean Casserole Recipes

Casserole is the French word used for a saucepan. The casserole is used in the oven as well as a serving dish. The term may also be used for the food that is cooked and served in such a dish. Green bean casserole is a casserole that consists of green beans, French fried onions and canned cream of mushroom soup. You can also use ground black pepper or soy sauce in these food recipes.

Green bean casserole was invented by the Campbell Soup Company test kitchen led by Dorcas Reilly in the year 1955. It is a popular Thanksgiving side dish in the United States. Following are some delightful recipes for green bean casserole, which also have great nutritional value.

Best Green Bean Casserole Recipe

Ingredients

1/2 cup sliced fresh mushrooms

2 cups sliced green beans

1 (10 3/4-ounce) can cream of mushroom soup

1 (2.8-ounce) can French-fried onion rings

Pinch House Seasoning, recipe follows

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

Green Bean Casserole Recipe #2

Ingredients

4 cups cooked green beans
1 can condensed cream of mushroom soup
1-1/3 cups French fried onions
½ cup milk
1/8 tsp pepper

Directions

In a 1½-quart casserole dish, mix together cream of mushroom soup, pepper and milk. Then add cooked green beans and 2/3 cup of fried onions. Bake this mixture at 350°F for about 25 minutes. Top with remaining 2/3 cup fried onions and bake it for 5 more minutes, until onions become lightly brown.

Grandma's Green Bean Casserole

Ingredients

3 cans French style green beans, drained
2 tbsps all-purpose flour
¼ cup onion, diced
2 cups shredded Cheddar cheese
1 cup sour cream
2 tbsp butter
½ cup crumbled buttery round crackers
1 tbsp melted butter
1 tsp white sugar
1 tsp salt

Directions

Preheat the oven to 350°F. Melt 2 tbsp butter over medium heat in a large skillet. Then add all-purpose flour, until the mixture become smooth. Cook it for about one minute. Then add onion, sugar, salt and sour cream and mix well. Add green beans and stir. This mixture should be transferred to a 2½-quart casserole dish. Top with shredded cheese. In a small bowl, lightly mix cracker crumbs and remaining butter and sprinkle it over the cheese layer. Bake this mixture in the preheated oven for about 30 minutes, until cheese is bubbly and top turns golden.

Green Bean Pork Chop Casserole

Ingredients

1 bag frozen green beans
1 cup sour cream
6-8 pork chops
1 can mushroom soup
3-4 medium-sized potatoes, scrubbed and thinly sliced
2-3 tbsps olive oil

Directions

Cook and season the pork chops in preheated oil in a pan. Rinse thin slices of potatoes and pat dry. In a mixing bowl, mix well milk, mushroom soup and sour cream and add this mixture to the bottom of a 13-9" casserole dish. Then add a layer of ½ soup mixture and potatoes. Each layer should be lightly covered. Arrange pork chops in a single row across the mixture. Mix together soup mixture and frozen green beans and spread this mixture over the pork chops. Bake the mixture for about 30-40 minutes at 400°F in the preheated oven. Cover the top using a foil and place it on a baking pan in order to avoid spillage.

World's Best Green Bean Casserole

Hands-on time: 30 minutes
Time to table: 45 minutes
Serves 8 in small-ish servings for a big dinner

TO MAKE AHEAD The day before, cook the beans, make the sauce and combine mix the topping but don't add it yet. Before dinner, bring back to room temperature, allowing plenty of time, especially for a double or triple batch bake at 425F for 10 - 40 minutes until bubbly. Apply topping and bake for another 15 minutes.


PREP, COOK, DRAIN & DRY the GREEN BEANS
If doubling or tripling the recipe means cooking the beans in batches, start each batch with fresh water at minimum, re-salt the water with each new batch. Also, don't skip the drying process.

2 quarts (8 cups) water
1 tablespoon table salt (salt is key to the flavor so don't skimp if you don't have table salt, use twice as much as the relatively 'less salty' kosher salt or sea salt)
1 pound fresh green beans, ends snapped, snapped into bite-size pieces

Bring the water to boil in a large pot or Dutch oven. While it comes to a boil, prep the beans. Fill a large bowl with ice water. Add the salt and beans to the boiling water. Cover and cook for 6 minutes or until crisp-tender and still bright green. (Be sure to cook the beans to your desired level of doneness from here on, they will reheat but won't cook more.) Drain beans in a colander, then plunge into ice water to stop the cooking. Drain a bit in the colander again. Place a double layer of paper towels on a baking sheet, arrange beans in single layer to dry, top with a double layer of towels and pat to dry. Let continue to dry while finishing.

COOK the MUSHROOMS & MAKE the SAUCE
8 ounces baby portabella mushrooms
1 tablespoon unsalted butter
1 tablespoon fresh garlic, minced
1 teaspoon kosher salt or to taste
Generous grind of fresh pepper or to taste
1 1/2 tablespoons flour
3/4 cup chicken stock
1 tablespoon dry sherry
3/4 cup half & half or heavy cream (don't use fat-free half-n-half, it won't thicken)
Salt & pepper to taste

Clean the mushrooms break off and discard the stems. (Better yet, use the stems to make a night-before mushroom soup.) Break the mushroom tops into pieces. (Breaking the tops into irregular pieces is important to the texture of this sauce for sliced mushrooms have a 'canned soup' texture.) Melt the butter in a skillet til shimmery. (To save a pan, use the pot used for cooking the beans.) Add the mushrooms, garlic, salt and pepper. Stirring often, cook til mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute. A tablespoon at a time at first, add the chicken stock and sherry bring to a simmer. Add the half & half, simmer til sauce thickens, about 10 - 15 minutes. Taste and adjust the seasonings. Stir in the cooked beans til they're evenly distributed throughout the sauce.

MIX the TOPPING
Note: The quantity below is 'half' what the inspiring recipe used the full amount seemed way over the top to me, half was plenty and hardly skimpy for the shallow quiche dish I use to bake this in. I use the quantity below even when doubling the beans and the mushroom sauce how much is needed seems to be a function of the size of the serving dish 'half' is perfect for that shallow quiche dish.

1 slice good whole grain bread
1 tablespoon unsalted butter
1/2 a 2.8 ounce can of French fried onions
1/8 teaspoon table salt
1/16 teaspoon freshly ground black pepper

In the food processor, process the bread, butter and seasonings in about 10 quick pulses. Stir in the onions -- but don't process. If making ahead, transfer to a storage container and refrigerate.

BAKE
TO BAKE RIGHT AWAY Preheat oven to 425F. Transfer hot bean mixture to a greased quiche pan or baking dish. Top the beans with the topping mixture and bake uncovered for 15 minutes.

TO BAKE LATER Transfer bean mixture to a greased quiche pan or baking dish (hold off on the topping mixture), cover with plastic wrap and refrigerate. Return to room temperature. Remove plastic wrap. Heat in 425F oven uncovered for about 10 - 40 minutes until hot and bubbly. (Ten minutes is enough for a shallow dish like a quiche pan. Allow more time for a deeper dish.) Add topping and bake for another 15 minutes.

NUTRITION ESTIMATE
Per Serving: 138 Calories 9 g Tot Fat 5 g Sat Fat 12 g Carb 3 g Fiber NetCarb8 54 mg Calcium 1 mg Iron 218 mg Sodium 16 mg Cholesterol 4 g Protein Weight Watchers Old Points 3 & PointsPlus 4


Spiced Green Bean Casserole

Today, we are “making it our own” alongside our friends at Anolon. This Spiced Green Bean Casserole packs great flavor and crunch, so keep reading to see how we made this classic side dish, our own!

I am excited to be part of Anolon‘s Make It Yours campaign, where a few food bloggers and I take holiday side dishes from our favorite cookbooks, food blogs, friends, family, and add our own twists to it! For this specific campaign, I choose to take the traditional green bean casserole and make it a little more spiced, a little more Caribbean/Latin. Because I grew up in the Dominican Republic, this was a dish I had honestly never even tasted but had always intrigued me. It had that all-American appeal to me and with the help of Anolon, I whipped in som extra flavor into it! Here’s how I made it my own.

Over medium heat, I sautéed sliced baby portobello mushrooms and green cubanelle peppers. Cubanelle peppers (pimientos cubanela) are typically used in Latin cuisine – they’re sweet and juicy, not spicy at all but add great flavor. If you can’t find these, use regular green peppers. In the photo above, pictured is the Anolon 10-inch Skillet.

While the mushrooms and peppers are sautéing, steam the green beans. Make sure to trim and wash them throughly. I like to steam them for no more than 10 minutes, leaving them a bit firm. No one likes mushy green beans. In the photo above, pictured is the Anolon Three-Piece Steamer Set.

To spice up the traditional béchamel sauce in tis dish, we simmered a hot pepper in the milk before making the sauce, as well as a bay leaf. Some other spices were added for heat and flavor! In the photo above, pictured is the Anolon 2.5 Quart Covered Saucier.

Stir in the sautéed vegetables to make a luscious cream sauce. Seriously, you’ll want to just spoon this right into your mouth!

The mushroom & pepper sauce is poured over the steamed fresh green beans, and each bean is covered in goodness.

Now, go heat your oven to 350F and pour the creamy green beans into an oven safe dish.

While classically topped with French’s Onions, we decided to set it up a notch and toss thinly sliced onions into a mixture of cornmeal and spices. Deep fry those babies and they’ll be your go to topping for every other green bean casserole you’ll ever make! They’re also great on salads, in sandwiches, and in burgers!


Slow Cooker Green Bean Casserole

Slow Cooker Green Bean Casserole–a very simple version of your favorite green bean casserole made in the slow cooker. Making this casserole in your slow cooker can free up valuable oven space and also makes this dish very portable.

Slow Cooker Green Bean Casserole

There’s one dish that should be at every holiday dinner…the green bean casserole. Although it seems old fashioned I just love it! It is so easy to make too. Just toss green beans together with some cream of mushroom soup and some french fried onions and you’re practically done.

I love making this casserole in my slow cooker because you can easily take it to a family dinner and keep it warm until everybody is ready to eat. I also appreciate that you can double or triple the recipe with no problems and feed a large crowd.

I used canned green beans and a can of cream of mushroom soup for this easy slow cooker green bean casserole recipe out of pure convenience. But you you can also make your own cream of mushroom soup and use frozen green beans too. If you end up using frozen green beans just add 30-60 minutes to the cooking time.

Recommendations

More holiday recipes you’ll love…

What Slow Cooker Did You Use?

To make Slow Cooker Green Bean Casserole I used my 3-quart casserole crock made by the Crock-Pot brand.* I have loved this casserole shaped crockpot for recipes just like this. I love that the crock insert is completely oven and dishwasher safe. I love how if you want to brown the top of a casserole you can do that quickly in the oven after it cooks all day in the slow cooker. Or if you want to bake something in the oven and then put it into the crockpot and keep it warm on the counter, you can do that too. They cost around $40 and I think totally worth the investment!


What goes good with green beans?

This dish can be served as a meatless main dish or a side dish. For an easy main dish meal, I like serving this with some crusty Italian Bread.

This casserole pairs great as a side dish to Slow Cooker Whole Chicken, Slow Cooker BBQ Spare Ribs or Homemade Salisbury Steak. It&rsquos also an absolute favorite on the holiday table!

Heat the oven to 400ºF and prepare a casserole dish with nonstick cooking spray.

Bring a medium-sized pot to a boil. Add fresh green beans and cook for 4 minutes. Drain.

Melt butter in a large pan over medium heat. Add cabbage, thyme and salt & pepper to taste. Cook for approximately 10 minutes, allowing cabbage to wilt, while stirring it often.

Now time to layer it all in the baking dish. First add half of the green beans, and then half of the buttery cabbage.

Now sprinkle one cup of shredded cheese on top.

Now repeat those layers one more time.

Cover with aluminum foil and cook for 30 minutes. Remove aluminum foil and cook for 10 more minutes. Then out of the oven will come this cheesy green bean casserole!