Description
This classic Green Bean Casserole is a creamy, comforting side dish featuring tender green beans mixed with cream of mushroom soup, milk, and crispy fried onions, topped with melted cheddar cheese for an optional rich twist. Perfect for holiday meals or any occasion needing a hearty vegetable casserole.
Ingredients
Scale
Main Ingredients
- 1 can (10.5 ounces) condensed cream of mushroom soup
- ¾ cup whole milk
- 1 teaspoon soy sauce
- ¼ teaspoon black pepper
- 4 cups cooked cut green beans (or 2 cans, drained)
- 1 ½ cups crispy fried onions, divided
- ½ cup shredded cheddar cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Sauce: In a large mixing bowl, combine the condensed cream of mushroom soup, whole milk, soy sauce, and black pepper, whisking until smooth and fully blended.
- Add Green Beans and Onions: Stir in the cooked green beans and ¾ cup of the crispy fried onions into the soup mixture. For extra richness, fold in the shredded cheddar cheese if using.
- Assemble Casserole: Pour the combined mixture into a 1½-quart casserole dish and spread evenly for uniform cooking.
- First Bake: Bake the casserole uncovered in the preheated oven for 25 minutes, or until the mixture is hot and bubbling throughout.
- Stir and Top: Remove the casserole from the oven, gently stir the mixture to combine, then evenly sprinkle the remaining fried onions on top.
- Final Bake: Return the casserole to the oven and bake for an additional 5 minutes until the topping is golden brown and crispy.
- Serve: Allow the casserole to cool slightly, then serve hot as a delicious side dish alongside your favorite main courses.
Notes
- For a homemade touch, substitute with homemade cream of mushroom sauce and fresh blanched green beans instead of canned ingredients.
- Enhance flavor by adding sautéed mushrooms or cooked bacon to the casserole mixture.
- This dish pairs beautifully with roasted turkey or chicken, making it a holiday favorite.
