You catch the smell through the steam vent and suddenly you are starving. It's like the scent of garlic and cheese hits your nose all at once and you just know this is gonna be good. You open the lid and the steam billows out, inviting you in. Your stomach rumbles, craving that creamy, cheesy goodness that only a pressure cooker can turn into magic. You remember how quick everything cooks and how the tension of waiting just makes this meal more satisfying. You can almost taste the rich, savory flavors sinking into those green beans, tender and perfectly coated in sauce. It's kinda like a little hug in a bowl. You gotta admit, making it in the pressure cooker keeps the process nice and simple. No mess, no fuss, just the way you like it. Now you're just counting the minutes till you can scoop up that warm, cheesy casserole. Yup, this is one dish that makes weeknights feel like a feast. Now, get ready to learn how to whip up this comforting favorite. It works real good and I promise you'll wanna make it again and again.
Cheesy Green Bean Casserole
Equipment
- 1 Pressure Cooker Large
- 1 Baking Dish Proper size for pressure cooking
Ingredients
Main ingredients
- 1 can Green Beans cooked or fresh
- 1 can Cream of Mushroom Soup
- 1 cup Cheddar Cheese shredded
- ½ cup French Fried Onions
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 tablespoon Butter
- 1 cup Cooked Green Beans
Instructions
Instructions
- Drain and rinse green beans if canned, set aside.
- In a bowl, mix cream of mushroom soup with black pepper and garlic powder.
- Add shredded cheddar cheese into the mixture and stir until well combined.
- Pour the mixture over the green beans and mix thoroughly.
- Transfer mixture into a greased baking dish.
- Top with French fried onions and distribute small bits of butter on top.
- Seal the baking dish with foil and cook in the pressure cooker for 30 minutes.
- Remove the foil, add more French fried onions if desired, and cook for an additional 5 minutes to crisp.
- Serve hot and enjoy this creamy casserole.
