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To make Crack Green Bean Casserole, you need some key ingredients. Here’s what you’ll use: - 2 cans (14.5 oz each) green beans, drained and rinsed - 1 can (10.5 oz) cream of mushroom soup - 1 cup sour cream - 1 tablespoon soy sauce - 1 teaspoon garlic powder - 1 cup sharp cheddar cheese, shredded - 1 cup crispy fried onions - 1/2 teaspoon black pepper - 1/4 teaspoon salt - Optional: 1/2 cup cooked and crumbled bacon These ingredients create a rich and creamy dish that everyone loves. The special ingredients in this casserole add depth to the taste. Cream of mushroom soup gives it a great base. Sour cream adds creaminess that is hard to beat. The soy sauce brings a salty note that works well with the green beans. Garlic powder adds a warm and savory flavor. Finally, sharp cheddar cheese makes the dish cheesy and rich. You can swap some ingredients if you need to. For a lighter option, use Greek yogurt instead of sour cream. If you don’t have cream of mushroom soup, try cream of chicken soup. You can also use fresh green beans if you prefer. Just make sure to cook them first. If you want a vegetarian dish, leave out the bacon or use a plant-based option. {{ingredient_image_1}} 1. Start by preheating your oven to 350°F (175°C). This step ensures the casserole cooks evenly. 2. Grab a large mixing bowl. Combine the cream of mushroom soup, sour cream, soy sauce, garlic powder, black pepper, and salt. Stir until the mixture is smooth. 3. Next, fold in the drained green beans. Add half of the crispy fried onions too. Mix until everything is well coated. 4. Now, add the shredded cheddar cheese to your mixture. Reserve a little cheese for topping later. 5. Transfer the mixture into a greased 9x13 inch baking dish. Spread it out evenly. 6. Sprinkle the reserved cheddar cheese over the top. This will create a tasty, cheesy crust. 7. Place the dish in the preheated oven. Bake for 25-30 minutes. You want it hot and bubbly. 8. After baking, remove the casserole from the oven. Top it with the remaining crispy fried onions. Return it to the oven for another 5-10 minutes. This step makes the onions golden brown. 9. Let the casserole sit for about 5 minutes before serving. This allows it to set slightly and makes it easier to serve. - Always wash your hands before cooking. Clean hands help prevent germs. - Rinse the green beans under cold water after draining. This removes any canning residue. - Keep your workspace clean. Wipe down counters and utensils as you go. - Store leftovers in an airtight container and refrigerate them promptly. This keeps your food safe to eat later. To make the best crack green bean casserole, start with quality ingredients. Use fresh green beans if you can, but canned ones work great too. Drain and rinse the beans well to remove any excess sodium. When mixing your sauce, blend the cream of mushroom soup, sour cream, soy sauce, garlic powder, black pepper, and salt until smooth. This base adds great flavor. Mix in half of the crispy fried onions for a nice crunch. Add sharp cheddar cheese for richness. Reserve some cheese for the top. This step ensures a cheesy, golden finish. Spread the mixture evenly in your baking dish. Bake until it’s hot and bubbly, then top with the remaining onions for an extra crunch. Crack green bean casserole is great for any meal. Serve it as a side dish for holidays or family dinners. Pair it with roast chicken or turkey for a hearty meal. You can also enjoy it with grilled meats. It adds a creamy texture that balances out rich meats. For a lighter option, serve it with a fresh salad. This helps cut through the creaminess. You can also offer it as a main dish for a vegetarian meal. Just add some crusty bread on the side. Pair your casserole with a light white wine or sparkling water. A crisp Sauvignon Blanc works well with the dish's rich flavors. If you prefer non-alcoholic options, try a refreshing lemonade or iced tea. For a cozy meal, serve it with mashed potatoes or rice. Both options absorb the sauce's flavor well. You could also include roasted vegetables for a colorful plate. Pro Tips Choose Fresh Beans: For the best flavor, use fresh green beans instead of canned. Blanch them briefly before adding to the casserole for a crispier texture. Customize Your Cheese: Experiment with different types of cheese like Monterey Jack or Pepper Jack for a unique flavor twist. Crunchy Topping: Add a mix of breadcrumbs and fried onions for an extra crunchy topping that contrasts beautifully with the creamy filling. Make Ahead: Prepare the casserole a day in advance and refrigerate it. Just bake it when you're ready to serve for a hassle-free meal. {{image_2}} You can easily make this dish vegetarian. Just skip the bacon. The base is rich and creamy, thanks to the cream of mushroom soup and sour cream. If you want a non-vegetarian twist, add crumbled bacon. It gives a smoky flavor that many love. Each option provides a unique taste while keeping the dish delicious. For a dairy-free version, swap sour cream with a plant-based yogurt. You can also use dairy-free cheese. Look for options that melt well. These changes keep the texture creamy without using dairy. Make sure to check the labels for any hidden dairy ingredients in soup and cheese. Feel free to get creative with extra ingredients! Adding cooked mushrooms or diced bell peppers can boost flavor. You might also try mixing in some cooked chicken for added protein. Some people enjoy a handful of nuts for crunch. Just remember, keep the balance of flavors in mind. Each addition should enhance the dish, not overpower it. After you enjoy your Crack Green Bean Casserole, let it cool down. Transfer any leftovers to an airtight container. Store it in the fridge for up to three days. If you have a large batch, you can divide it into smaller portions. This makes it easy to reheat later. When you're ready to eat the leftovers, preheat your oven to 350°F. Place the casserole in a safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until it's hot. You can also use a microwave if you're in a hurry. Just heat it in short bursts to avoid overcooking. To freeze the casserole, make sure it's completely cool. Use a freezer-safe container or a heavy-duty freezer bag. It can last up to three months in the freezer. When you're ready to use it, thaw it overnight in the fridge. Then, reheat it in the oven for the best taste. Yes, you can make this casserole ahead of time. Mix all the ingredients together, but don’t bake it yet. Cover the dish and store it in the fridge for up to 24 hours. When ready, bake it as directed. You can store leftover casserole in the fridge for about 3 to 5 days. Make sure to cover it tightly. When you’re ready to eat it again, just reheat in the oven or microwave. If you want a substitute for cream of mushroom soup, you can use cream of chicken soup or a homemade white sauce. You can also use a can of cream of celery soup for a different twist. Yes, you can add other vegetables to the casserole! Some tasty options include chopped broccoli, carrots, or corn. These veggies will add flavor and color. Just be sure to adjust the cooking time if you add more ingredients. In this blog post, we explored the key ingredients and steps for making Crack Green Bean Casserole. We covered how to prepare it, bake it, and keep it safe to eat. I shared tips to make the dish shine and gave options for variations to suit diet needs. Remember, you can store leftovers and even freeze extra portions. This dish is flexible, tasty, and perfect for any meal. Enjoy making it your own!

Crack Green Bean Casserole

A creamy and cheesy green bean casserole topped with crispy fried onions.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 8
Calories 250 kcal

Ingredients
  

  • 2 cans green beans, drained and rinsed
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup crispy fried onions
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon salt
  • 0.5 cup cooked and crumbled bacon (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large mixing bowl, combine the cream of mushroom soup, sour cream, soy sauce, garlic powder, black pepper, and salt. Stir until smooth.
  • Fold in the drained green beans and about half of the crispy fried onions, mixing until everything is well coated.
  • Add the shredded cheddar cheese to the mixture, reserving a little cheese for topping.
  • Transfer the mixture to a greased 9x13 inch baking dish, spreading it out evenly.
  • Sprinkle the reserved cheddar cheese over the top of the casserole.
  • Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly.
  • Remove from the oven and top with the remaining crispy fried onions. Return to the oven for an additional 5-10 minutes, until the onions are golden brown.
  • Let it sit for about 5 minutes before serving to allow it to set slightly.

Notes

For a non-vegetarian twist, add cooked and crumbled bacon.
Keyword casserole, green beans, vegetarian