Green Bean Gratin
Creamy, crunchy, and utterly comforting — this Green Bean Gratin is the kind of side dish that steals the spotlight at weeknight dinners and holiday tables alike.
Servings: 6 servings
Equipment
- Baking Dish
- Mixing Bowl
Ingredients
Ingredients
- 1 lb Green beans, trimmed and rinsed
- 1 can (10.75 oz) Cream of mushroom soup Room temperature
- 1 cup French fried onions Divided (1/2 cup for mixing, 1/2 cup for topping)
- 1 cup Shredded cheddar cheese Divided (1/2 cup for mixing, 1/2 cup for topping)
- 1/2 teaspoon Garlic powder
- 1/4 cup Milk Room temperature (whole or 2% recommended)
- to taste Salt Start with 1/4 teaspoon
- to taste Black pepper Start with 1/4 teaspoon
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 1.5- to 2-quart baking dish with butter or nonstick spray.
- If using fresh green beans, trim the ends and rinse them. If using frozen green beans, thaw and drain thoroughly.
- In a large mixing bowl, combine the cream of mushroom soup and milk. Whisk until smooth and pourable. Stir in the garlic powder, a pinch of salt, and a few grinds of black pepper.
- Add the green beans to the bowl and toss to coat evenly in the soup mixture. Fold in half of the shredded cheddar cheese and half of the French fried onions.
- Transfer the coated green beans into the prepared baking dish, spreading them into an even layer. Sprinkle the remaining cheddar cheese and French fried onions over the top.
- Bake uncovered in the preheated oven for 25 to 30 minutes, or until bubbly and golden brown. For extra crispiness, broil for 1 minute.
- Remove from oven and let the gratin rest for 5 minutes before serving.
Notes
This dish is perfect for weeknight dinners or holiday gatherings. Store leftovers in an airtight container in the fridge for up to 3 days.