Description
This classic Campbell’s Green Bean Casserole is an easy and comforting side dish perfect for any family meal or holiday dinner. Featuring tender green beans coated in a savory mushroom soup mixture and topped with crispy fried onions, this casserole bakes to bubbly, golden perfection in under 40 minutes.
Ingredients
Scale
Ingredients
- 1 can condensed cream of mushroom soup (10.5 oz)
- 1/2 cup milk
- 1 tsp soy sauce
- 4 cups cut green beans (from 2 cans, 1 lb fresh, or one 16 oz frozen package)
- 1/4 tsp ground black pepper
- 1 1/3 cups crispy French fried onions, divided
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Soup Base: In a mixing bowl, combine the condensed cream of mushroom soup, milk, soy sauce, and ground black pepper until well blended to create a creamy sauce.
- Incorporate Green Beans: Fold the green beans gently into the soup mixture, ensuring they are fully coated.
- Transfer to Baking Dish: Pour the green bean mixture into a baking dish and spread it out evenly for uniform cooking.
- Add Topping: Sprinkle the crispy French fried onions evenly over the top of the casserole.
- Bake: Place the baking dish in the oven and bake for 25-30 minutes until the casserole is bubbly and the onion topping is golden brown.
- Cool and Serve: Allow the casserole to cool briefly before serving to let it set slightly and ensure safe serving temperature.
Notes
- You can use fresh, canned, or frozen green beans based on preference and availability.
- For extra flavor, consider adding a pinch of garlic powder or a splash of Worcestershire sauce to the soup mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- To make the dish gluten-free, use gluten-free fried onions and check the soup label accordingly.
