Ultimate Green Bean Casserole

“My Granny used to make this for every holiday, now my Mom does too! When I was younger I used to throw a fit if my Momma didn't make it! I get such a craving for this I could eat the whole pan. I like to think of this as more of an "Adult" version of the simple Campbell's and French's we're all used too. I sometimes like to add a dash of the paprika to the cream cheese soup mixture just for a little extra flavor. Enjoy!”
1hr 5mins
2 quart casserole

Ingredients Nutrition

  • 3 (9 ounce) packagesfrozen French style green beans
  • 3 tablespoons butter or 3 tablespoons margarine
  • 1 (10 ounce) can cream of mushroom soup, undiluted
  • 1 (3 ounce) package cream cheese, softened
  • 1 small onion, finely chopped (somewhere between a 1/4 to 1/3c, however much onion flavor you like)
  • 1 tablespoon flour
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 14 teaspoon garlic salt (you can also use fresh garlic to taste and add to the onions)
  • 14 teaspoon pepper
  • 1 12 cups shredded cheddar cheese
  • 1 (2 1/2 ounce) package slivered almonds
  • paprika


  1. Cook green beans according to package directions; drain.
  2. Melt margarine in a Dutch oven over medium to medium low heat; add onion and cook until translucent.
  3. Add flour and stir to coat.
  4. Add soup and cream cheese. Cook over low heat, stirring constantly, until cream cheese is melted, add Cheddar cheese and stir until mixture is smooth and everything is melted.
  5. Remove from heat; stir in green beans, water chestnuts, garlic salt, and pepper.
  6. Spoon mixture into a lightly greased 2 quart casserole.
  7. Top with almonds; sprinkle with paprika.
  8. Bake, uncovered, at 375 deg. for 45 minutes.
  9. *Remember when melting cheeses it is always better to do it low and slow then fast and hot! You want this smooth and creamy not curdled and lumpy!*.

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