Green Bean Casserole- Microwave

    • Green beans – 1 bag of steam-able green beans or 2 cans of green beans
    • French style onions – 1-2 cups
    • 1 can of cream of mushroom soup
    • 1 cup of cheese (I used a mix of cheddar and Italian blend!)
    1. Green beans
      • Fresh green beans: If you are using fresh green beans – make sure you trim the tips off. For cooking, you have a few options. You can sauté them on the stove top for about 5-7 minutes until they start to brown. You can also microwave them in a bowl – put about 2-3 table spoons in a bowl with the beans and cover- cook for 5 minutes until they soften up! Cut the beans in half after cooking (makes them easier to eat in the casserole!)
      • Steam-able: Follow the directions on the bag. Cut the beans in half after cooking.
      • Canned- drain and rinse the beans. You can use french style or cut green beans!
    2. French onions – spread about a cup or so on a plate and microwave for 1 minute, stir and flip the onions, cook for another 1 minute. They start to crisp up (you will be able to tell- they actually brown!) cook for an additional 1 min if they aren’t browning.
    3. In a large baking dish, put your green beans, a handful of the french onions (either from the can or the ones you already crisped up!), can of mushroom soup, and cup of cheese. Mix all together until the green beans are coated in the mixture.
    4. Cook in the microwave for 3-4 minutes until the cheese is melted.
    5. Sprinkle the crispy onions from the plate over top of the dish, microwave for an additional 1 minute.
    6. Serve and enjoy!
  • TIPS: If you love the traditional gooey green bean casserole, I recommend using canned green beans! The canned beans are less crisp and make it 100% the green bean casserole of your childhood. If you want it to be a more fresh take, use steam-able or fresh green beans. They retain their fresh crunch and seem to make the dish less heavy.
  • Pros: This makes a lot and is incredibly cheap! Great for that hotel Thanksgiving/holiday dinner. I made it with shredded chicken and a salad and it was an awesome dinner, and as we all know, the best part of Thanksgiving are the leftovers so this is great for a few days after cooking!
  • Cons: You need a larger dish for this – I used a baking dish I found on sale for 3 dollars at the exchange, but you could also use a large Tupperware if need be! This is not the most healthy recipe (cream of mushroom soup is DENSE), but you are still getting vegetables, and it is great comfort food!

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