• Preheat the oven to 350 degrees.
• In a large saucepan, bring 3 cups chicken broth to a boil. Add the green beans and boil for 10 minutes. If you like your green beans with a softer texture (almost like canned green beans), boil the green beans for up to 20 minutes.

  If you are using canned green beans, you can skip this step.
• Melt the butter in a large skillet over medium heat and add the onions and mushrooms. Sautee for 1-2 minutes and remove the skillet from the heat.
• In the skillet or a large bowl, stir the cream of mushroom soup and sauteed mushrooms and onions together.

  Add the cooked green beans, garlic powder, black pepper, ½ of the crispy onions, and ½ of the cheese. Stir until combined.
• Pour the green bean mixture into a greased 1 ½ quart casserole dish.

  Bake for 20 minutes or until the casserole is hot and bubbling.
• Add the rest of the shredded cheddar cheese and french fried onions. Bake for 5 more minutes or just until the cheese is melted.

Storage

• Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze them for up to 2 months.

Make Ahead

• Refrigerated: Assemble the casserole up to the point of baking it (without toppings). Cover the unbaked casserole in plastic wrap and store it in the refrigerator for 1-3 days.

  Before baking, set the casserole out at room temperature for 30 minutes. Bake as directed, adding another 10-15 minutes, if necessary, until it is hot and bubbly. Add the cheese and fried onions and bake for 5 more minutes.
• Frozen: Assemble the casserole up to the point of baking (without toppings). Let it cool in the refrigerator, then tightly cover in plastic wrap and foil. Freeze for up to 2 weeks.

  Thaw for 24 to 36 hours in the refrigerator. Before baking, let it rest on the counter for about 30 minutes. Bake as directed, adding 10-15 minutes of baking time as necessary, or until it is hot and bubbly. Add the cheese and fried onion toppings and bake for 5 more minutes or until the cheese is melted.