Cheesy Green Bean Casserole
Ingredients
2 cups shredded New Bridge Hoop Cheddar, divided
1 ½ lbs fresh green beans, trimmed and cut in half (or 2 cans, drained)
2 tbsp butter
1 small onion, finely diced
2 cloves garlic, minced
1 (10.5 oz) can cream of mushroom soup
½ cup whole milk
½ cup sour cream
1 tsp Worcestershire sauce
Salt & pepper, to taste
1 ½ cups crispy fried onions
Directions
Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish.
Blanch the green beans: Boil for 5 minutes until tender-crisp, then drain and cool slightly.
In a large skillet, melt butter over medium heat.
Add onion and cook 3–4 minutes until softened.
Stir in garlic and cook 1 minute more.
Whisk in cream of mushroom soup, milk, sour cream, Worcestershire, salt, and pepper.
Stir in 1 ½ cups New Bridge Hoop Cheddar until melted and smooth.
Add green beans to the sauce and stir until evenly coated.
Pour mixture into the prepared dish. Top with remaining ½ cup cheddar and sprinkle with crispy fried onions.
Bake 25–30 minutes, until bubbly and golden on top.
Serve warm for the ultimate cheesy comfort side.