Green Bean Casserole
Classic green bean casserole with creamy mushroom sauce and crispy fried onions.
15 mins
Prep Time
30 mins
Cook Time
6
Servings
Ingredients
- 1.5 lbs fresh green beans, trimmed and cut into 2-inch pieces
- 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 crispy fried onions
- 1 cup sliced mushrooms (optional)
- 1 clove garlic, minced
Nutrition Facts
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Instructions
Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.
Bring a large pot of salted water to boil. Add green beans and cook for 5 minutes until bright green but still crisp. Drain and rinse with cold water.
In a large bowl, whisk together cream of mushroom soup, milk, soy sauce, black pepper, and minced garlic until smooth.
If using mushrooms, sauté them in a pan with a little oil until softened, about 3-4 minutes. Add to the soup mixture.
Add the blanched green beans to the soup mixture and stir until evenly coated. Transfer to the prepared baking dish.
Sprinkle 1 cup of fried onions evenly over the top of the casserole. Bake uncovered for 25-30 minutes until bubbly.
Remove from oven and top with remaining 1/2 cup fried onions. Return to oven for 5 more minutes until golden brown.
Chef's Tips
- Fresh is best: Use fresh green beans instead of canned for better texture and flavor.
- Make it ahead: Assemble the casserole up to a day in advance and refrigerate until ready to bake.
- Extra crunch: Toast the fried onions separately and add just before serving for maximum crispiness.
- Add protein: Mix in cooked chicken or turkey for a heartier dish.
- Homemade option: Make your own cream of mushroom sauce for a from-scratch version.
- Spice it up: Add a dash of cayenne pepper or hot sauce for a little kick.
