Classic Green Bean Casserole
A creamy Green Bean Casserole topped with crispy onions – a holiday table favorite.
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