Description
A classic Green Bean Casserole recipe featuring tender green beans in a creamy mushroom sauce topped with crispy fried onions. This comforting side dish combines simplicity and tradition, perfect for holiday dinners or family meals.
Ingredients
Scale
Main Ingredients
- 4 cups frozen cut green beans (see notes for canned or fresh beans)
- 10.5 ounces condensed cream of mushroom soup (1 can)
- ½ cup milk
- 1 teaspoon soy sauce
- ½ teaspoon black pepper
- ¼ teaspoon seasoned salt, more to taste
- 1½ cups crispy fried onions, divided
Instructions
- Preheat Oven: Preheat the oven to 350°F to prepare for baking the casserole.
- Boil 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. Drain and set aside.
- Mix Ingredients: In a large bowl, combine the cooked green beans with cream of mushroom soup, milk, soy sauce, black pepper, seasoned salt, and 1 cup of crispy fried onions. Stir well to evenly coat the beans with the sauce.
- Transfer to Baking Dish: Pour the mixture into a 2-quart or 8×8-inch baking dish, spreading it evenly.
- Bake First Phase: Bake uncovered for 30 to 35 minutes until the casserole is bubbly and heated through.
- Stir and Add Topping: Remove the casserole from the oven and stir the contents. Sprinkle the remaining ½ cup of crispy fried onions on top.
- Bake Second Phase: Return the casserole to the oven and bake for an additional 10 minutes or until the fried onions are golden brown and crispy.
- Serve: Remove from oven and let it cool for a few minutes before serving to allow the casserole to set.
Notes
- Green beans: You can use canned or fresh beans instead of frozen. For canned, drain 2 (14 ½ ounces each) cans of cut green beans. For fresh, trim and simmer 1 ½ pounds for about 7-8 minutes until tender.
- Cheese addition: Optional 1 ½ cups shredded cheddar cheese can be mixed into the sauce for a cheesy variation or sprinkled on top after stirring.
- Make ahead: The casserole can be prepared up to 48 hours in advance. Store the fried onion topping separately until baking. Allow casserole to come to room temperature for 30 minutes before baking and add 10 minutes to baking time if refrigerated.
- Leftovers: Store leftover casserole in an airtight container in the refrigerator for 2-3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg
