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This 4-ingredient fresh green bean casserole recipe is super easy to make and is the best way to simplify your Thanksgiving! It has minimal ingredients with maximum flavor.
This post is sponsored by our long-term partner Zoup! Good, Really Good® – thank you for supporting the brands that keep Salt & Lavender cooking! I only work with brands whose products I love. All opinions are my own.
Why you’ll love it
Thanksgiving can be stressful, so I wanted to infuse as much flavor into a traditional green bean casserole as possible while keeping it ultra low effort. The best way to do that? Fresh, irresistible, high-quality ingredients! Everyone will definitely notice the difference it makes.
Making green bean casserole with condensed soup is a tried-and-true method, but you’ll fall in love with using Zoup! Portabella Mushroom Bisque instead. Each jar contains soup that’s kettle-cooked in small batches from a classic French recipe, so your casserole will get a major upgrade.
What you’ll need
- Green beans – use either fresh or frozen
- Zoup! Good, Really Good® Portabella Mushroom Bisque – it’s a rich and creamy blend of mushrooms along with aromatic herbs, savory seasonings, and Zoup!’s homestyle veggie broth. It’s made with no artificial ingredients or preservatives.
- Fried onions – using a premade variety from the seasoning aisle like French’s makes it easy
- Cheddar cheese – grate your own for the best taste and texture
Did you know?
- The Zoup! Good, Really Good® Soup lineup includes nine flavor-forward recipes: Chicken Potpie, Chicken Noodle, Chicken & Riced Cauliflower, Spicy Chicken ‘Chilada™, Mushroom Bisque, Butternut Squash with Brown Butter and Sage, Tomato Bisque, Black Bean Chili, and Garden Vegetable.
- They’re created by the team behind Zoup! Eatery, which served soup face-to-face to customers for over two decades. The homemade taste and heat-and-eat convenience can’t be beat. Plus, they’re packaged in recyclable glass jars!
- Zoup! has also introduced Culinary Concentrates™, super-premium broth bases available in chicken, beef and savory vegan. In addition, Zoup! offers traditional broths and bone broths, including chicken, beef, veggie, and seafood.
How to make fresh green bean casserole
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven. In a large pot, boil the green beans. Rinse them in a colander under cold water to stop them from further cooking. Drain them well, and add to a 9×13 baking dish along with the jar of mushroom bisque.
Add in half of the fried onions. Toss well, and spread into an even layer in the casserole dish. Sprinkle on the cheddar cheese and the rest of the onions. Bake until hot and bubbly!
- After boiling the beans, it’s important to rinse them in cool water so that they don’t continue cooking and then overcook in the oven.
- The beans in this casserole are quite soft by the time baking is finished, so if you prefer more tender-crisp green beans, reduce the boiling time.
Substitutions and variations
- Adding some bacon bits or chopped cooked bacon would be delicious!
- You can make this without the cheddar if you prefer. Parmesan cheese would go well, or simply omit the cheese if desired.
Leftovers and storage
- Leftovers will keep in the fridge for a few days, but keep in mind the fried onions will soften up the longer they sit. For this reason, I don’t recommend freezing leftovers.
- To reheat, either reheat in the oven at 350F or in the microwave until warmed through.
Please leave a star rating and review below if you made this elevated green bean casserole! Visit ZoupBroth.com to learn more and follow @ZoupGoodReallyGood on Facebook, Instagram, and TikTok and @ZoupGoodReallyGoodBroth on Pinterest.
Fresh Green Bean Casserole
- 1 pound fresh or frozen green beans
- 1 (16 ounce) jar Zoup! Good, Really Good® Portabella Mushroom Bisque
- 2 cups French's fried onions divided
- 1/2 cup freshly grated cheddar cheese
- Preheat your oven to 375F. Position the rack in the top third of the oven.
- Boil a large pot of water for the beans. Once it's boiling, add the beans and cook for 3-5 minutes (frozen beans for 3 minutes and fresh for 5). Transfer beans to a colander and rinse them under very cold water for a couple of minutes. Once they've cooled, ensure they're drained well and add them to a 9×13 casserole dish.
- Give the Zoup! Portabella Mushroom Bisque a good shake, and then add it to the casserole dish, along with half the fried onions. Toss to combine and spread in an even layer.
- Sprinkle the cheddar and the other half of the fried onions over top.
- Bake, uncovered, for 20-25 minutes or until hot and bubbly. Let it sit for 5 minutes prior to serving.
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