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Classic Green Bean Casserole

A creamy Green Bean Casserole topped with crispy onions – a holiday table favorite.
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Course Main Course, Side Dish
Cuisine amercian

Ingredients
  

  • 1 can 10.5 oz / 295 g condensed cream of mushroom soup
  • ½ cup 120 ml milk
  • 1 teaspoon soy sauce optional, for depth of flavor
  • ¼ teaspoon black pepper
  • 4 cups about 2 cans, 14.5 oz each cooked cut green beans, drained
  • 1 ⅓ cups about 2.8 oz / 80 g French’s® crispy fried onions, divided

Instructions
 

  • Preheat oven to 350°F (175°C).
  • In a medium bowl, stir together the soup, milk, soy sauce (if using), and pepper until smooth.
  • Add the green beans and ⅔ cup of the fried onions. Mix well.
  • Transfer mixture to a 1½‑quart (1.5 L) casserole dish.
  • Bake uncovered for 25 minutes, until hot and bubbling.
  • Stir the casserole, then sprinkle the remaining fried onions evenly on top.
  • Bake for an additional 5 minutes, until the onions are golden brown.
  • Serve warm.

Notes

  • Optional ingredients: Add ½ cup shredded cheddar cheese for a cheesy twist, or 2 tablespoons slivered almonds for extra crunch.
  • Prep tips: You can use fresh or frozen green beans. If using fresh, blanch them in boiling water for 5–6 minutes, then drain before adding.
  • Make‑ahead: Assemble the casserole (without the final onion topping) up to 24 hours in advance. Cover and refrigerate, then bake as directed.

Nutrition (per serving, approx.)

  • Calories: 160
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Sugars: 3 g
  • Protein: 4 g
  • Sodium: 480 mg