Green Bean Casserole
This Green Bean Casserole is the classic holiday side dish everyone loves, made easy with fresh green beans, creamy mushroom sauce, and a crispy fried onion topping. It comes together in just 30 minutes with simple pantry ingredients, making it perfect for weeknight dinners or special occasions like Thanksgiving and Christmas.
Equipment
- Large pot for blanching green beans
- Colander for draining green beans
- Large mixing bowl
- 9x13-inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Sharp knife for trimming beans
Ingredients
- 2 pounds fresh green beans 900g, trimmed
- 2 cans cream of mushroom soup 10.5 oz / 298g each
- 1 cup milk 240ml
- 2 teaspoons soy sauce
- ¼ teaspoon black pepper
- 1 can French fried onions 6 oz / 170g, divided
Instructions
- Rinse and trim the green beans, then blanch in salted boiling water for 5 minutes until bright green and slightly tender. Drain and rinse with cold water to stop cooking.
- Preheat oven to 350°F (175°C) and position a rack in the center.
- In a large bowl, whisk together cream of mushroom soup, milk, soy sauce, and black pepper until smooth.
- Add the blanched green beans and half of the fried onions to the sauce, folding gently until evenly coated.
- Lightly grease a 9x13 inch baking dish and spread the green bean mixture in an even layer.
- Bake for 15 minutes until the sauce is bubbling around the edges and hot throughout.
- Sprinkle the reserved fried onions evenly over the top and bake for 5 more minutes until golden brown.
- Let the casserole rest for 5 minutes before serving warm.
Notes
- Don't overcook the beans during blanching; they'll continue cooking in the oven.
- Use fresh green beans when possible for the best texture and flavor; frozen beans work in a pinch (skip blanching).
- Season the blanching water with a tablespoon of salt to season the beans from the inside out.
- Drain beans thoroughly to prevent a watery casserole; pat dry with paper towels if needed.
- Make ahead: assemble up to 24 hours in advance, cover, and refrigerate; add 5-10 minutes to baking time if baking from cold.
- Add the crispy onion topping only during the last 5 minutes of baking to keep them crunchy.
- Use room temperature soup for smoother mixing with the milk.
- Don't skip the soy sauce; it adds depth and balances the richness of the cream soup.
- Storage: cover tightly and refrigerate up to 4 days; freeze unbaked up to 3 months (thaw overnight before baking).
- Reheat covered with foil at 350°F for 20-25 minutes; add fresh fried onions if the topping gets soggy.
Nutrition
Serving: 1ServingCalories: 185kcalCarbohydrates: 19gProtein: 5gFat: 10gSaturated Fat: 3gCholesterol: 8mgSodium: 620mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 8mgIron: 10mg
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