Classic Green Bean Casserole
This green bean casserole recipe is an up to date twist on the classic vacation facet dish. Made with sparkling inexperienced beans and a creamy homemade mushroom sauce, it is healthy and delicious. I like to top it with crispy baked onions (see the notes below!), however store-bought French fried onions work here too.
Ingredients
- 4 cups frozen cut green bean defrosted (see notes for canned or fresh beans)
- 10 ½ ounces cream of mushroom soup
- ½ cup milk
- 1 teaspoon soy sauce
- ½ teaspoon black pepper
- ¼ teaspoon seasoning salt or to taste
- 1 ½ cups crispy fried onions divided
Instructions
- Preheat oven to 350°F.
- If using fresh or frozen green beans, boil just until tender crisp. (see note)
- Combine green beans with soup, milk, soy sauce, pepper, salt, 1 cup of crispy onions, and cheese (if using, see note) in a casserole dish.
- Bake uncovered for 30-35 minutes or bubbly.
- Remove from oven and stir. Top with remaining onions and return to oven for an additional 10 minutes or until golden.
Notes
Green Beans: Canned, fresh, or frozen beans work in this recipe. In place of frozen beans, you can use either of the following:
drain 2 (14 ½ ounces each) cans of green beans
1 ½ pounds fresh green beans, trimmed and simmered for about 7-8 minutes Optional Additions:
1 ½ cups shredded cheddar cheese (favorite!)
fried mushrooms, onions, garlic, and/or shallots Make Ahead: This casserole can be made up to 48 hours ahead of time. Remove the casserole from the fridge for at least 30 minutes before baking. You may need to add 10 minutes of extra cooking time.
drain 2 (14 ½ ounces each) cans of green beans
1 ½ pounds fresh green beans, trimmed and simmered for about 7-8 minutes Optional Additions:
1 ½ cups shredded cheddar cheese (favorite!)
fried mushrooms, onions, garlic, and/or shallots Make Ahead: This casserole can be made up to 48 hours ahead of time. Remove the casserole from the fridge for at least 30 minutes before baking. You may need to add 10 minutes of extra cooking time.