This green bean casserole combines sautéed French-style green beans with cream of mushroom soup, heavy cream, and shredded cheddar cheese for richness, topped with crispy fried onions for texture. Jackie Hartlaub's version elevates the classic Thanksgiving dish by enhancing the beans' natural flavor before assembly.
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In a large skillet over medium heat, melt the butter.
Add the drained french style green beans and sauté for a few minutes to cook off the canned flavor.
Transfer the sautéed green beans to a large mixing bowl.
Season the green beans with dried thyme, then add the cream of mushroom soup.
Pour the heavy cream into the empty soup cans, swirl to collect any remaining soup, and pour into the mixing bowl.
Add the soy sauce and shredded cheddar cheese to the bowl.
Mix everything together until well combined.
Spread half of the green bean mixture into a casserole dish. Top with a layer of crispy fried onions.
Top with the remaining green bean mixture and spread evenly.
Bake in a preheated oven at 350°F (175°C) for about 25 minutes, or until bubbly.
Remove the casserole from the oven and top with the remaining crispy fried onions.
Return the casserole to the oven and broil for 3-4 minutes, until the onions are golden brown and crispy.
Let cool slightly before serving.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered at 325°F for 15–20 minutes until warmed through; add fresh fried onions on top to restore crunch.
Yes. Assemble the casserole (excluding half the fried onions on top) up to 24 hours ahead, cover, and refrigerate. Add the reserved onions just before baking. Bake from cold for 5–10 minutes longer.
Yes. Drain the canned green beans thoroughly to prevent excess moisture in the casserole, which can make it watery instead of creamy.
Yes. The casserole works without it, but cheddar adds richness and flavor depth. If omitting, increase heavy cream by 2–3 tablespoons for creaminess.
The recipe uses standard oven baking. Bake at 350°F for approximately 30 minutes until bubbly and heated through, with onion topping golden.
Yes. Use 1 pound fresh green beans trimmed and blanched 4–5 minutes, then drained well before sautéing with butter and thyme.
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