Description
A classic and comforting Green Bean Casserole recipe featuring tender green beans in a creamy mushroom sauce, topped with crispy fried onions for the perfect holiday side dish or weeknight dinner addition.
Ingredients
Scale
Green Beans
- 4 cups frozen cut green beans (see notes for canned or fresh beans)
Sauce
- 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)
Topping
- 1½ cups crispy fried onions, divided
Instructions
- Preheat oven: Preheat your oven to 350°F to ensure it is ready 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. Drain well.
- Mix 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 the crispy fried onions. Stir until well mixed and smooth.
- 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, or until the casserole is bubbly and heated through.
- Top and bake second phase: Remove the casserole from the oven, stir gently, then sprinkle the remaining ½ cup of crispy onions evenly on top. Return to the oven and bake for an additional 10 minutes or until the onions are golden and crispy.
- Serve: Remove from oven and let cool slightly before serving. Enjoy your classic green bean casserole!
Notes
- Green beans: You may use canned (2 cans, 14 ½ ounces each, drained) or fresh green beans (1 ½ pounds, trimmed and simmered for 7-8 minutes) as alternatives to frozen.
- Optional additions: Mix in 1 ½ cups shredded cheddar cheese into the sauce for a cheesy twist. You can also add fried mushrooms, onions, garlic, or shallots for extra flavor.
- Cheese: If using cheese, mix it into the sauce before baking or sprinkle it on top after the first bake phase.
- Make ahead: The casserole can be assembled up to 48 hours in advance. Store the fried onions separately and add them just before baking. Allow the casserole to come to room temperature for at least 30 minutes before baking, and you may need to add 10 extra minutes to cooking time.
- Leftovers: Store in an airtight container in the refrigerator for 2-3 days and reheat before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 5 mg
