Recipes:
## **Favorite Green Bean Casserole**
**Serves 6**
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### **Ingredients**
* 2 teaspoons vegetable oil
* 1/2 cup chopped onion
* 1 (10 3/4-ounce) can cream of mushroom soup
* 1/2 cup sour cream
* 8 butter-flavored round crackers, crumbled
* 1/4 teaspoon pepper
* 1/8 teaspoon dry mustard
* 2 (16-ounce) cans French-style green beans, drained
* 1 cup shredded Cheddar cheese, divided
* 1 (3-ounce) can french-fried onions
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### **Make Ahead**
Prepare the casserole through step 2 and spoon it into the baking dish. Refrigerate up to **8 hours** before baking.
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### **Variation**
Try a different creamy soup, such as **cream of broccoli** or **cream of chicken**, for a tasty midweek menu idea.
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### **Directions**
1. Preheat oven to **350°F**. Heat oil in a skillet over medium heat. Add onion and sauté for **5 minutes**. Remove from heat.
2. Combine soup, sour cream, cracker crumbs, pepper and mustard in a large bowl; mix well. Add green beans and sautéed onion; mix well. Stir in **1/2 cup Cheddar**.
3. Spray a large casserole with nonstick cooking spray. Spoon bean mixture into prepared casserole. Bake for **20 minutes**.
4. Remove casserole from oven. Sprinkle french-fried onions and remaining Cheddar over top. Bake until golden, about **10 minutes longer**.
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### Make It Quicker
Make instant cracker crumbs quickly and easily: place crackers in a resealable plastic bag and crush with a rolling pin.
