Green Bean Corn Casserole
Indulge in the comforting flavors of a classic *Green Bean Corn Casserole*, a hearty dish that’s perfect for holiday gatherings or as a cozy weeknight side. This creamy casserole combines the earthy goodness of fresh blanched green beans and sweet frozen corn, all enveloped in a rich blend of cream of mushroom soup, tangy sour cream, and a touch of milk. Topped with melted cheddar cheese and a buttery, golden bread crumb crust, this dish brings the perfect balance of creamy and crunchy textures. Enhanced with the aromatic notes of sautéed onions and garlic, it's a crowd-pleaser that’s both easy to prepare and bursting with flavor. Whether you’re entertaining guests or serving up a comforting family dinner, this recipe is sure to shine on your table. Keywords: green bean casserole, corn casserole, creamy vegetable side dish, holiday casserole recipes.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 450 grams fresh green beans
- 300 grams frozen corn kernels
- 1 can cream of mushroom soup
- 120 ml sour cream
- 180 grams shredded cheddar cheese
- 30 grams unsalted butter
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 60 grams italian-seasoned bread crumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 60 ml milk
Instructions
Preheat the oven to 190°C (375°F). Grease a 9x13-inch casserole dish with a light coating of butter or cooking spray.
Bring a large pot of salted water to a boil. Blanch the green beans for 3–4 minutes until they are vibrant green and slightly tender. Drain and set aside.
Heat olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, salt, pepper, and half of the shredded cheddar cheese. Stir until well combined.
Add the blanched green beans, frozen corn, and cooked onion and garlic mixture to the bowl. Stir everything together until evenly coated with the creamy sauce.
Pour the mixture into the prepared casserole dish and spread it out evenly.
Melt the unsalted butter in the microwave or over low heat. In a small bowl, combine the melted butter with the bread crumbs until evenly moistened.
Sprinkle the remaining shredded cheddar cheese over the casserole, followed by the buttered bread crumbs in an even layer.
Bake in the preheated oven for 25–30 minutes, or until the casserole is bubbling and the bread crumb topping is golden brown.
Remove from the oven and let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.0 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 325 mg | 25% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 401 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
