Description
This classic Green Bean Casserole is a quick and easy side dish combining tender green beans with creamy mushroom soup and crispy fried onions for a perfect balance of flavors and textures. Ideal for holiday dinners or any comforting family meal.
Ingredients
Vegetables
- 4 cups frozen cut green beans (see notes for canned or fresh beans)
Casserole Mix
- 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)
Toppings
- 1½ cups crispy fried onions (divided)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook the green beans: Bring a medium pot of salted water to a boil. Add the frozen green beans and boil them for about 2 to 3 minutes until they are tender-crisp. Drain and set aside.
- Mix the casserole ingredients: In a large bowl, combine 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 the casserole: Transfer the mixture into a 2-quart baking dish. Bake uncovered in the preheated oven for 30 to 35 minutes or until the mixture is bubbly and heated through.
- Add final topping and finish baking: Remove the casserole from the oven, stir gently, and then sprinkle the remaining ½ cup of crispy fried onions evenly on top. Return to the oven and bake for an additional 10 minutes until the topping turns golden brown and crispy.
Notes
- If using canned green beans, drain them well before use.
- Fresh green beans can be used instead of frozen; blanch them until tender-crisp before adding.
- For an extra cheesy casserole, consider adding shredded cheddar cheese in the mixing step.
- Seasoned salt can be adjusted or omitted to control sodium content.
