Green Bean Casserole
By Matt Hussey
- Cook
- 20 min
- Serves
- 8–10
- Difficulty
- Medium
Ingredients
- 1–1½ tbsp butter
- ½ onion, diced
- Black Salt Essentials seasoning (or salt & pepper)
- 3 cans French-style green beans, drained
- 1 can cream of mushroom soup
- 2–3 tbsp half & half
- Splash of Worcestershire sauce
- ½–1 tsp chicken bouillon powder
- 4 oz shredded cheese (plus extra for topping)
- 1–1½ cups French fried onions
Directions
- Preheat the griddle to low heat.
- Melt the butter, then add the diced onion. Sauté for 2–3 minutes and season lightly.
- Add the green beans and toss to combine with the onions and butter.
- Stir in the cream of mushroom soup, half & half, Worcestershire sauce, and chicken bouillon powder until well blended.
- Taste and adjust seasoning with more Black Salt Essentials or salt and pepper if needed.
- Mix in the shredded cheese and stir until fully melted.
- Transfer the casserole mixture to a serving dish.
- Top with extra cheese and the French fried onions (warm them on the griddle first if desired).
- Cover with a dome and steam for about 1 minute to melt the topping.
