Green Bean Casserole (Classic)
A creamy, crunchy classic side dish perfect for holidays and family gatherings.
15 mins
Prep Time
30 mins
Cook Time
6
Servings
Ingredients
- 1.5 lbs fresh green beans, trimmed and halved
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 tsp soy sauce
- 1/4 tsp black pepper
- 1.5 cups French fried onions
- 1/2 cup shredded cheddar cheese (optional)
Nutrition Facts
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Instructions
Preheat oven to 350°F (175°C). Grease a 2-quart baking dish and set aside.
Blanch the green beans: Bring a large pot of salted water to boil. Add green beans and cook for 5 minutes, then drain and rinse with cold water.
In a large bowl, mix cream of mushroom soup, milk, soy sauce, and black pepper until smooth.
Add the blanched green beans to the soup mixture and stir until evenly coated.
Transfer the mixture to the prepared baking dish. Sprinkle with 1 cup of French fried onions.
Bake for 25 minutes, then remove from oven and top with remaining onions (and cheese if using). Bake 5 more minutes until golden and bubbly.
Let stand for 5 minutes before serving to allow the sauce to thicken slightly.
Chef's Tips
- Fresh vs Frozen: You can substitute fresh green beans with frozen (thawed) ones for convenience.
- Extra Crunch: Toast the French fried onions separately and add them just before serving for maximum crispiness.
- Make Ahead: Assemble the casserole up to 24 hours in advance, refrigerate, and add the topping just before baking.
- Creamier Version: Stir in 1/2 cup sour cream to the soup mixture for extra richness.
- Vegetarian Option: Use cream of celery soup instead of mushroom for a vegetarian version.
- Spice It Up: Add a pinch of garlic powder or cayenne pepper for extra flavor.
