Description

This Classic Green Bean Casserole combines tender green beans with a creamy mushroom sauce and a crunchy fried onion topping—an easy, comforting holiday side dish your family will request year after year.

Ingredients

1 1/2 pounds fresh green beans, trimmed and halved (or 3 cans [14.5 oz] cut green beans, drained)

1 can (10.5 oz) condensed cream of mushroom soup (or 1 1/2 cups homemade)

3/4 cup whole milk

1/3 cup sour cream (optional, for extra creaminess)

1 teaspoon soy sauce

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1 cup shredded sharp cheddar cheese (optional)

1 1/2 cups French fried onions, divided

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Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish.

2. If using fresh beans, blanch in salted boiling water for 4–5 minutes until crisp-tender. Drain, shock in ice water, and pat dry. If using canned beans, drain very well.

3. In a large bowl, whisk together the cream of mushroom soup, milk, sour cream, soy sauce, salt, pepper, and garlic powder until smooth.

4. Fold in the green beans, 1/2 cup of the French fried onions, and cheese (if using). Transfer mixture to the prepared baking dish and spread evenly.

5. Bake for 25 minutes, until hot and bubbling around the edges.

6. Top with the remaining French fried onions and bake for 5–10 minutes more, until the onions are golden and crisp. Rest 5 minutes before serving.

Notes

For extra flavor, add a pinch of nutmeg to the sauce and a splash of Worcestershire or soy for umami. Assemble up to 2 days ahead; add fried onions just before the final bake.