Try this yummy flavorful less soupy version of this classic side dish! Creamy layered Cheesy Green Bean Casserole with Crackers topped with french fried onions! For more recipes like this one see my Side Dish page.

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If you are looking for the same old Green Bean Casserole this is not it! Mine has crackers & cheese in it, which makes it oh so good!

I have never really been a fan of the original classic version that everyone makes. To me it is just really runny and kind of mushy.

I found this recipe years ago in an old southern recipe book. I tried it and have been in love with it ever since.

Instead of stirring the cream of mushroom soup into it you layer it. So no more mushy soupy beans!

The addition of saltine crackers add a crunchy texture that everyone will love. This casserole is a family favorite around here. Here’s the recipe…

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Cheese and Cracker Green Bean Casserole

INGREDIENTS

1 can Cream of Mushroom Soup
½ cup milk
2 cans Green Beans drained or you can use fresh green beans, but cook them first until they are fork-tender.
¾ sleeve of crushed Saltine crackers, crushed
1 ½ cups shredded cheddar cheese
salt & pepper
French-fried onions topping

INSTRUCTIONS

Preheat oven 350 degrees F.
In a mixing bowl whisk the soup and the milk together.
Arrange evenly one can of green beans in bottom of greased 2 qt. square baking dish.
Lightly salt and pepper the beans.
For the first layer, Spoon half of the soup mix over beans, sprinkle half of the saltines and 1/2 of the cheese.
Repeat again for the next layer.
Bake uncovered for 25 minutes.

MAKE AHEAD: Place leftovers in an airtight container and keep it in the refrigerator for 4-5 days.

FREEZER: Place leftovers in an airtight container and keep it in the freezer for up to 3 months.

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Cheesy Green Bean Casserole with Crackers

Not your mom's Green Bean Casserole! This version is layered with crackers and cheese and never soupy!

Kim

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Servings: people

Prep Time: 10

Cook Time: 30

Total Time: 40

Calories: 130

Ingredients

▢ 1 can Cream of Mushroom Soup
▢ ½ cup milk
▢ 2 cans Green Beans, drained or you can use fresh green beans, but cook them first until they are fork-tender.
▢ ¾ sleeve of crushed Saltine crackers, crushed
▢ 1 ½ cups shredded cheddar cheese
▢ salt & pepper
▢ French-fried onions topping

Instructions

Preheat oven 350 degrees F.
In a mixing bowl whisk the soup and the milk together.
Arrange evenly one can of green beans in bottom of greased 2 qt. square baking dish.
Lightly salt and pepper the beans.
For the first layer, Spoon half of the soup mix over beans, sprinkle half of the saltines and 1/2 of the cheese.
Repeat again for the next layer.
Bake uncovered for 25 minutes.
Add the French Fried Onions topping and cook for 5 minutes more.

NOTES

My family fights over this awesome casserole and there are usually no left overs! I hope you like it as much as we do.

Nutrition

The nutrition info provided is only an estimate. See my nutrition disclaimer for more info on how the data is collected for recipes.

COURSE :SIDE DISHES

CUISINE :American

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7 Comments

Krisy says:

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1 1/2 what of the shredded cheese? Assuming cups?

1. Kim says:
  
  at
  
  Yes cups…
  
Kerith Stull says:

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Looks yummy! Not a major twist on the original, but maybe just enough to woo my family back to this tradition! Thanks for sharing! (Visiting from Pin It Hop on Creative Homekeeper!)

Q @ JAQS says:

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Looks so yummy. I shall try it :)

Thank you for sharing your project, I featured it this week! :)

Alana says:

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What a delicious way to serve green beans!

Kenneth Goh says:

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Thanks for sharing and joining 4 seasons blog hop. This is something new to me and i have pinned in the Group’s board. Hope to see you soon.

Deb @ Kneaded Creations says:

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This variation on the theme looks to be delicious. I think I will give it a try this holiday season! Glad you posted at the Brag About IT link party. I’ve pinned, liked, twittered and G+-ed your post. I’d love it if you dropped by for a visit at I look forward to seeing you over there! Deb @ Kneaded Creations.