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–+ servings
Jennifer Johnson

Creamy Mac and Cheese Green Bean Casserole Awaits You!

A delicious and creamy casserole combining macaroni and cheese with green beans, topped with crispy fried onions.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Casserole
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups uncooked elbow macaroni
  • 1 can 10.5 oz cream of mushroom soup
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup frozen green beans thawed
  • 1 cup crispy fried onions
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
  3. In a large mixing bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix well until smooth.
  4. Stir in the cooked macaroni, shredded cheddar cheese, and thawed green beans until everything is evenly coated.
  5. Transfer the mixture to a greased 9x13-inch baking dish.
  6. Sprinkle the grated Parmesan cheese evenly over the top.
  7. Bake in the preheated oven for 25 minutes.
  8. Remove from the oven and sprinkle the crispy fried onions on top. Return to the oven and bake for an additional 10 minutes, or until the onions are golden brown.
  9. Let the casserole cool for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 8gCholesterol: 30mgSodium: 600mgFiber: 2gSugar: 3g

Notes

  • For a protein boost, add cooked shredded chicken or crumbled bacon to the mixture before baking.
  • For a spicier kick, mix in some diced jalapeños or a dash of hot sauce to the cream mixture.

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