Description
A classic Green Bean Casserole made creamy with condensed mushroom soup, topped with crispy fried onions for a deliciously comforting side dish perfect for holidays and family dinners.
Ingredients
Scale
Vegetables
- 4 cups frozen cut green beans (see notes for canned or fresh beans)
Base and Seasoning
- 10.5 ounces condensed cream of mushroom soup (1 can)
- ½ cup milk
- 1 teaspoon soy sauce
- ½ teaspoon black pepper
- ¼ teaspoon seasoned salt, more to taste
Topping
- 1½ cups crispy fried onions, divided
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the casserole later.
- Cook Green Beans: Bring a medium pot of salted water to a boil. Add the frozen green beans and boil for 2 to 3 minutes until they are tender-crisp, then drain well.
- Mix Ingredients: In a large bowl, combine the cooked green beans, cream of mushroom soup, milk, soy sauce, black pepper, seasoned salt, and 1 cup of the crispy fried onions. Mix thoroughly to combine all the flavors.
- Assemble Casserole: Transfer the green bean mixture into a 2-quart or 8×8-inch baking dish, spreading it out evenly.
- Bake First Stage: Bake the casserole uncovered in the preheated oven for 30 to 35 minutes or until the mixture is bubbly and heated through.
- Add Topping: Remove the casserole from the oven and stir gently. Sprinkle the remaining ½ cup of crispy fried onions evenly over the top.
- Bake Second Stage: Return the casserole to the oven and bake for an additional 10 minutes or until the topping is golden brown and crispy.
Notes
- Green Beans: Canned, fresh, or frozen beans work. For canned, drain 2 (14 ½ ounces each) cans of cut green beans. For fresh, use 1 ½ pounds trimmed green beans simmered for 7-8 minutes.
- Optional Additions: Mix in 1 ½ cups shredded cheddar cheese into the sauce for a cheesy twist. You can also add fried mushrooms, onions, garlic, or shallots.
- Cheese Usage: Add cheese mixed into the sauce or sprinkled on top after stirring; mixing is preferred for a creamy texture.
- Make Ahead: Prepare up to 48 hours ahead; store fried onions separately and add before the final bake. Let casserole sit 30 minutes at room temperature before baking. Add 10 minutes to bake time if chilled.
- Leftovers: Store in an airtight container in the refrigerator for 2-3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 5 mg
