Description
A classic Green Bean Casserole recipe featuring tender green beans in a creamy mushroom sauce, topped with crispy fried onions for a crunchy finish. Perfect for holiday meals or weeknight dinners, this dish combines simple ingredients with easy steps to deliver comforting flavor and texture.
Ingredients
Scale
Green Beans
- 4 cups frozen cut green beans (see notes for canned or fresh beans)
Sauce and Seasoning
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 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 to prepare for baking the casserole.
- Cook Green Beans: Bring a medium pot of salted water to a boil. Add the frozen green beans and boil until tender crisp, about 2 to 3 minutes, then drain.
- Combine Ingredients: In a large bowl, mix the cooked green beans with the condensed cream of mushroom soup, milk, soy sauce, black pepper, seasoned salt, and 1 cup of crispy fried onions. Stir well to combine all ingredients evenly.
- Bake Initial Casserole: Transfer the mixture to a 2-quart baking dish and bake uncovered for 30 to 35 minutes, or until the dish is bubbly and heated through.
- Add Topping and Finish Baking: Remove casserole from the oven, stir gently, then sprinkle the remaining ½ cup of crispy fried onions on top. Return to the oven and bake for an additional 10 minutes, or until the topping is golden and crispy.
Notes
- For fresh green beans, trim and blanch them before adding to the casserole.
- Canned green beans can be used but reduce boiling time or skip boiling to avoid mushiness.
- Adding shredded cheese can enhance flavor, though it’s optional.
- Use seasoned salt sparingly to control sodium levels.
- Ensure crispy fried onions are divided properly for texture contrast.
