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 pressure cooker. 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 (about 6 cups, trimmed and cut)
- 1 cup chicken stock (unsalted)
- 1/4 teaspoon kosher salt (or to taste)
- 1/8 teaspoon pepper (or to taste)
- 1 (10 3/4-ounce) can cream of mushroom soup
- 1 cup cheddar cheese (shredded)
- 1/2 cup mozzarella cheese (shredded)
- 1 cup French fried onions
- 1/3 cup panko breadcrumbs
- 2 tablespoons melted butter
Heat the oven to 350 F. Lightly grease a 1 1/2-quart baking dish or spray it with nonstick cooking spray.
Gather the Ingredients.
Trim the green beans; place them in a strainer or colander and rinse with cold water.
Set the Instant Pot to sauté (normal level). Add the shallots and garlic and cook for about 2 minutes, stirring constantly.
Add the green beans to the pot along with the chicken stock, salt, and pepper.
Place the lid on the pot; lock it in place and set the vent to "sealing." Choose the manual setting, high pressure, and set the time for 4 minutes. When the time is up, do a quick release.
Strain the liquids into a bowl and return the solids to the pot. Add the cream of mushroom soup to the green beans and stir gently to combine. Reserve about 3 to 4 tablespoons of cheese for the topping and add the remaining cheese to the green beans. Stir the mixture, adding some of the reserved liquids to thin the sauce, if desired. Alternatively, for a richer sauce, add some light or heavy cream or a few tablespoons of sour cream. Taste and adjust the seasonings. Transfer the green bean mixture to the prepared baking dish.
Combine the French fried onions in a bowl with the panko breadcrumbs; toss with the 2 tablespoons of melted butter. Sprinkle the reserved shredded cheese over the green bean casserole filling and then sprinkle the buttered breadcrumbs and fried onions evenly over the cheese.
Bake the casserole in the preheated oven for about 15 to 20 minutes, or until the topping is golden brown and the casserole is hot. Transfer the casserole to a serving dish or serve it straight from the baking dish.
Enjoy this green bean casserole with an everyday family meal or holiday feast.
- 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.