|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 5g||17%|
|Total Sugars 8g|
|Vitamin C 12mg||60%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The green bean casserole has long been a much-loved Thanksgiving side dish, as popular as cranberry sauce, dressing, and mashed potatoes. The casserole's rise to Turkey Day fame began in 1955, when the Campbell Soup Company combined its cream of mushroom soup with canned green beans. French fried onions provided the signature crunchy topping. Since then, home cooks have been adding their personal touches to the classic casserole year after year.
This updated version uses fresh green beans, two kinds of cheese, and a secret weapon: the Instant Pot. The green beans pressure-cook to perfection in record time with a bit of garlic and minced shallots. All you have to do is assemble the casserole and bake it for about 15 minutes.
2 teaspoons extra-virgin olive oil
1/4 cup shallots, finely chopped
2 cloves garlic, minced
1 1/2 pounds green beans, trimmed and cut
1 cup unsalted chicken stock
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 (10 3/4-ounce) can cream of mushroom soup
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 cup French fried onions
1/3 cup panko breadcrumbs
2 tablespoons melted butter
Gather the Ingredients.
Place trimmed beans in a strainer or colander and rinse with cold water.
Set Instant Pot to sauté (normal level). Add shallots and garlic and cook for about 2 minutes, stirring constantly.
Add green beans to pot along with chicken stock, salt, and pepper.
Place lid on pot; lock it in place and set vent to "sealing." Choose manual setting, high pressure, and set time for 4 minutes. When time is up, do a quick release.
Strain mixture into a bowl, setting liquids aside and returning solids to pot. Add cream of mushroom soup to green beans and stir gently to combine.
Reserve about 3 to 4 tablespoons of cheese for topping and add remaining cheese to green beans. Stir mixture, adding some of the reserved liquids to thin sauce, if desired. Alternatively, for a richer sauce, add some light or heavy cream or a few tablespoons of sour cream. Taste and adjust seasonings. Transfer green bean mixture to prepared baking dish.
Combine French fried onions with panko breadcrumbs; toss with 2 tablespoons melted butter. Sprinkle reserved shredded cheese over green bean casserole and then sprinkle buttered breadcrumbs and fried onions evenly over cheese.
Bake casserole for about 15 to 20 minutes, or until topping is golden brown and casserole is hot.
- For extra flavor and texture, sauté 3 to 4 ounces of sliced mushrooms along with the shallots and garlic.
- If you aren't a fan of mushrooms, replace the cream of mushroom soup with cream of celery.
- For a vegetarian casserole, replace the chicken stock with unsalted vegetable broth.