Description
A classic and comforting Green Bean Casserole made with tender green beans, creamy mushroom soup, and topped with crispy fried onions for the perfect holiday side dish.
Ingredients
Green Bean Mixture
- 1 can cream of mushroom soup (10.5 oz)
- 3/4 cup whole milk
- 1/2 teaspoon soy sauce
- 1/4 teaspoon black pepper
- 2 cans green beans, drained (14.5 oz each)
Topping
- 1 1/2 cup French’s crispy fried onions, divided
Instructions
- Prepare the sauce and beans: In a mixing bowl, combine the cream of mushroom soup and whole milk. Whisk until smooth, then add the soy sauce and black pepper. Add the drained green beans and stir everything together until well combined.
- Mix in fried onions: Fold in 1/2 cup of the French’s crispy fried onions gently into the green bean mixture, ensuring even distribution without crushing the onions.
- Bake the casserole: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Pour the green bean mixture into a baking dish and bake for 30 minutes. Remove from the oven and stir the casserole to mix it well.
- Add topping and bake again: Sprinkle the remaining crispy fried onions evenly on top of the casserole. Return to the oven and bake for an additional 5 to 10 minutes, or until the onions are golden brown and crispy.
Notes
- Drain the canned green beans thoroughly to avoid a soggy casserole.
- For a lighter version, use low-fat milk and reduced-fat cream of mushroom soup.
- Make sure to stir the casserole after the initial baking to redistribute heat and flavors before adding the topping.
- This casserole is best served warm and pairs beautifully with turkey or ham for holiday meals.
- You can prepare the casserole ahead of time and refrigerate it before baking — just add extra baking time if starting from cold.
