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Green Bean Casserole

Green bean casserole combines cut green beans with creamy mushroom sauce and crispy fried onions, then bakes until hot and bubbling. A final layer of onions turns golden brown in the oven for a crunchy topping.
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Prep Time 10 minutes
Cook Time 35 minutes
resting 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 can (10.5 oz) cream of mushroom soup condensed
  • 1.5 cup milk
  • 2 tsp soy sauce
  • 0.5 tsp ground black pepper
  • 4 can (14.5 oz) green beans cut, drained
  • 2.67 cup crispy fried onions divided

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  2. In a large bowl, stir together the cream of mushroom soup, milk, soy sauce, and black pepper until smooth.
  3. Fold in the green beans and 1 1/3 cups of the crispy fried onions.
  4. Spread the mixture evenly in the prepared baking dish.
  5. Bake uncovered for 25 to 30 minutes, until hot and bubbling around the edges.
  6. Sprinkle the remaining 1 1/3 cups crispy fried onions over the top.
  7. Bake for 5 minutes, until golden brown.
  8. Let the casserole rest for 5 minutes before serving.

Notes

For the best texture, drain the green beans thoroughly before folding them into the sauce. Refrigerate leftovers for up to 3 to 4 days; freezing is not recommended because the creamy sauce may separate. For a dairy-free variation, use dairy-free condensed mushroom soup and an unsweetened dairy-free milk.