Creamy Green Bean Casserole Recipe

4 6 8
Creamy Green Bean Casserole Recipe
Creamy Green Bean Casserole Recipe photo by Taste of Home
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Creamy Green Bean Casserole Recipe

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4 6 8
Publisher Photo
This scaled-down green bean casserole recipe takes a spin on the classic side dish. You can replace the green beans with any other frozen veggies. I like a mixture of carrots, broccoli and cauliflower. —Rosemary Beaudoin, Plainville, Connecticut
Featured In: Southern Thanksgiving
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 1/2 cup condensed cream of mushroom soup, undiluted
  • 1 ounce cream cheese, softened
  • 1-3/4 cups frozen French-style green beans
  • 5 tablespoons shredded Italian cheese blend, divided
  • 5 tablespoons french-fried onions, divided
  • 1/4 cup sour cream

Directions

In a small bowl, beat soup and cream cheese until blended. Stir in the green beans, 4 tablespoons Italian cheese, 4 tablespoons onions and sour cream. Transfer to a 3-cup baking dish coated with cooking spray. Sprinkle with remaining cheese and onions.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted. Yield: 2 servings.
Originally published as Creamy Green Bean Casserole in Cooking for 2 Spring 2009, p23

Nutritional Facts

1-1/2 cups: 266 calories, 18g fat (8g saturated fat), 36mg cholesterol, 738mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 9g protein.

  • 1/2 cup condensed cream of mushroom soup, undiluted
  • 1 ounce cream cheese, softened
  • 1-3/4 cups frozen French-style green beans
  • 5 tablespoons shredded Italian cheese blend, divided
  • 5 tablespoons french-fried onions, divided
  • 1/4 cup sour cream
  1. In a small bowl, beat soup and cream cheese until blended. Stir in the green beans, 4 tablespoons Italian cheese, 4 tablespoons onions and sour cream. Transfer to a 3-cup baking dish coated with cooking spray. Sprinkle with remaining cheese and onions.
  2. Bake, uncovered, at 350° for 25-30 minutes or until bubbly and cheese is melted. Yield: 2 servings.
Originally published as Creamy Green Bean Casserole in Cooking for 2 Spring 2009, p23

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Reviews forCreamy Green Bean Casserole

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julesinmd User ID: 7135098 257503
Reviewed Nov. 30, 2016

"I made this for Thanksgiving. I made a larger quantity than the recipe called for, so I added an entire can of cream of mushroom soup, an entire bag of frozen French cut green beans, and more sour cream and cream cheese. Maybe I should have thawed out the green beans first, because after I baked it for about 35 minutes or so, the green beans were still sort of crunchy. My proportions of ingredients seemed a bit off because it came out with too much of the sour cream and cream cheese mixture. I think I would try it with canned French cut green beans next time."

MY REVIEW
cee-jay User ID: 1579946 116101
Reviewed Aug. 3, 2014

"Question: Can fresh garden beans be used in this recipe? if so, do the beans need to be blanched?"

MY REVIEW
it-aint-me User ID: 7057068 102746
Reviewed Dec. 26, 2012

"Every body loved it. I multiplied it up to serve for 15 people!! It was great!!"

MY REVIEW
angelgal077 User ID: 5395261 142186
Reviewed Nov. 25, 2011

"I made this for Thanksgiving. It's a great meal for two."

MY REVIEW
jgrubin User ID: 4447519 179870
Reviewed Nov. 21, 2011

"lacked in flavor I thought"

MY REVIEW
genisews User ID: 4282689 116094
Reviewed Dec. 11, 2009

"It was so delicious. I will make it over and over again !"

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