Description
This classic Green Bean Casserole is creamy, cheesy, and topped with crispy fried onions for the perfect crunch. Made with tender green beans and a rich mushroom sauce, this easy holiday side dish is great for Easter dinner or any family gathering.
Ingredients
Units
Scale
- 4 cups frozen cut green beans, thawed (see notes for fresh or canned)
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon seasoned salt (or more to taste)
- 1 1/2 cups crispy fried onions, divided
Instructions
- Preheat oven to 350°F.
- If using fresh or frozen green beans, boil them for a few minutes until tender-crisp (see notes).
- In a large bowl, mix the green beans, condensed soup, milk, soy sauce, black pepper, seasoned salt, and 1 cup of crispy onions. Stir until well combined.
- Transfer to a greased 2-quart baking dish (or 8×8-inch pan).
- Bake uncovered for 30-35 minutes, or until bubbly.
- Remove from the oven, stir, and top with the remaining crispy onions.
- Return to the oven and bake for another 10 minutes, until the topping is golden brown.
- Serve warm and enjoy!
Notes
- Using fresh green beans? Trim and cut them, then boil for 5 minutes before using.
- Using canned green beans? Drain well and add directly to the casserole.
- Make it cheesy: Add ½ cup shredded cheddar cheese to the mixture before baking.
- Make ahead: Assemble the casserole without the onions, cover, and refrigerate for up to 24 hours. Add onions just before baking.
Nutrition
- Serving Size: 1 portion
- Calories: 180 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg