Green Bean Casserole
This classic green bean casserole is creamy, comforting, and loaded with crispy fried onions—perfect for Thanksgiving or any holiday meal. It delivers traditional flavor with simple ingredients and foolproof steps.
COOK TIME: 45 minutes
PREP TIME: 10 minutes
SERVINGS: 6
INGREDIENTS
4 cups frozen cut green beans
1 (10½-oz) can condensed cream of mushroom soup
½ cup milk
1 tsp soy sauce
½ tsp black pepper
¼ tsp seasoned salt
1½ cups crispy fried onions
INSTRUCTIONS
Preheat the oven to 350°F.
Bring a medium pot of salted water to a boil. Add the frozen green beans and cook until tender-crisp, about 2–3 minutes. Drain well.
In a large bowl, combine the cooked green beans, cream of mushroom soup, milk, soy sauce, black pepper, seasoned salt, and 1 cup of the crispy fried onions. Stir until fully mixed.
Transfer the mixture to a 2-quart baking dish and spread evenly.
Bake uncovered for 30–35 minutes, or until the casserole is hot and bubbling and reaches an internal temperature of 165°F.
Remove from the oven and gently stir. Sprinkle the remaining ½ cup crispy fried onions over the top.
Return to the oven and bake for an additional 10 minutes, or until the onions on top are golden and crisp.
Storing Leftovers:
Cool and refrigerate leftovers within 2 hours. Store in an airtight container for 3–4 days, or freeze for up to 2 months. Reheat leftovers in the oven or microwave until they reach 165°F.
Ingredient Substitutions:
Fresh green beans: use 4 cups, boil for 5–6 minutes until tender-crisp.
Canned green beans: drain well and skip boiling.
Add ½ cup shredded cheddar or Parmesan for a cheesier version.
Cream of chicken soup can replace mushroom for a milder flavor.
Disclaimer: All ingredients should be cooked to USDA-safe temperatures. Ensure the finished dish reaches 165°F before serving.