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READY IN 45 mins

Amy's Cheesy Green Bean Casserole

Read Reviews (10)

"My sister made this casserole for Thanksgiving and it was fabulous! It's easy to vary the ingredients for what you have on hand. Enjoy!" — Jennabear

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

2 (15.5 ounce) cans French cut green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/2 cups shredded Cheddar cheese
1 tablespoon fresh minced garlic

1 tablespoon garlic and herb seasoning blend
salt and ground black pepper to taste
1 (6 ounce) can French fried onions

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
Mix the green beans with the mushroom soup, Cheddar cheese, garlic, and garlic and herb seasoning blend. Season to taste with salt and pepper. Spoon the bean mixture into the prepared baking dish.
Bake in preheated oven until bubbly, about 30 minutes. Remove from oven, and sprinkle the top with French fried onions. Return to oven, and bake until onions are golden brown, about 5 minutes more.

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PREP 10 mins
COOK 35 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 14, 2008

Came out delicious. A little more kick than your usual green bean casserole.

—elln469

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Most Helpful Critical Review

Nov 17, 2010

This was okay, but not the best. The taste was too overpowering. It was too salty i think. Next time I won't be using as much garlic seasoning.

—lynnshamrock

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13 Ratings

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Dec 19, 2008

This was really good! I thought it was a little on the salty side, so next time I will use no-salt-added green beans (or frozen green beans), and a low sodium cream soup. Otherwise, it was a hit at Thanksgiving, Thanks!

—DancinTia

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Nov 29, 2009

One of the best green bean casseroles I have tried. I doubled the recipe and added 1 can of mushrooms chopped into the casserole. I didn't have the french fried onions so I substituted crushed potato chips. It was a big hit.

—Laurie W

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May 01, 2009

This was one of the best green bean casseroles I have made.....most notably because of all of the cheese and especially because of the Velveeta. A hit with everyone.

—GCROWLEY

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Nov 11, 2010

this is good, but very spicy and salty. the mushroom flavor didn't come through much. i would change it by using low salt mushroom soup, less of the garlic and herb seasoning blend (i had montreal chicken seasoning), and no fresh garlic since garlic is in the herbal seasoning. thanks for the recipe.

—PEARLIE5

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Dec 08, 2009

it was easy but too rich for my family and I. Next time I would use less cheese and garlic

—Star

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Dec 27, 2011

i kept to the recipe except i used 5 cans green beans, added a splash of milk and omitted the salt. everything else stayed the same. this is fantastic. it made a big roaster pan full and it was almost all gone at the end of christmas dinner. i like it with the cheese in it. i liked this recipe because it didnt call for velveeta which isnt a staple in my kitchen. awesome recipe.

—soupisgoodfood33

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Nutrition

Calories
364 kcal
18%

Carbohydrates
21.1 g
7%

Cholesterol
30 mg
10%

Fat
26.4 g
41%

Fiber
1.3 g
5%

Protein
9.2 g
18%

Sodium
1286 mg
51%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Amy's Cheesy Green Bean Casserole

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 364
Calories from Fat: 237

% Daily Value *
Total Fat 26.4g 41 %
Saturated Fat 10.7g 53 %
Cholesterol 30mg 10 %
Sodium 1286mg 51 %
** Potassium 65mg 2 %
Total Carbohydrates 21.1g 7 %
Dietary Fiber 1.3g 5 %
Protein 9.2g 18 %
Sugars 3.4g
** Vitamin A 13 %
** Vitamin C 6 %
** Calcium 30 %
** Iron 12 %
** Thiamin 2 %
** Niacin 14 %
** Vitamin B6 2 %
** Magnesium 4 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.