Homemade Green Bean Casserole

close up of green bean casserole with spoon inserted in the baking dish.

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5 from 2 votes

Homemade Green Bean Casserole

Give green bean casserole an upgrade with homemade cream of celery soup, asiago cheese, and panko bread crumbs.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 158kcal

Author: Jessica Fisher

Cost: $7

Ingredients

1 ½ cup Homemade Cream of Celery Soup for Cooking
½ cup sour cream
4 oz Asiago cheese shredded, divided (for ⅔ cup)
1 16-ounce bag frozen green beans no need to thaw
⅔ cup panko bread crumbs
2 tablespoon butter melted
2 green onion (chopped)
1 tablespoon parsley (chopped)

Instructions

Preheat the oven to 350 °. Grease a 10-inch round baking dish.
In a medium mixing bowl, combine the celery soup, sour cream, and ⅓ cup asiago cheese. Stir in the green beans.
1 ½ cup Homemade Cream of Celery Soup for Cooking, ½ cup sour cream, 4 oz Asiago cheese, 1 16-ounce bag frozen green beans
Spoon the mixture into the prepared pan. Sprinkle with the remaining ⅓ cup asiago cheese.
In a small dish combine the panko and the melted butter. Sprinkle this mixture evenly over the cheese.
⅔ cup panko bread crumbs, 2 tablespoon butter
Bake for 45 minutes or until bubbly and the top is light golden.
Top with the green onions and parsley and serve immediately.
2 green onion (chopped), 1 tablespoon parsley (chopped)

Notes

To freeze: The casserole can be wrapped and frozen prior to baking. Be sure to chill the soup and do not thaw the green beans before assembling. Thaw the casserole in the refrigerator before baking.

Drained, canned green beans can be substituted for frozen.

Nutrition