Green Bean Casserole (Print version)
Tender green beans baked in creamy mushroom sauce with a golden fried onion topping.
# Ingredients:
For the casserole
01 -
4 cups cooked cut green beans, about 1 1/2 lb (680 g) fresh blanched, 16-20 oz (450-565 g) frozen thawed, or 2 cans (14.5 oz each) drained
02 -
1 can (10.5 oz or 298 g) condensed cream of mushroom soup
03 -
1/2 cup (120 ml) milk
04 -
1 teaspoon soy sauce
05 -
1/4 teaspoon black pepper
06 -
1/4 teaspoon garlic powder
07 -
1 1/3 cups (about 80 g) French fried onions, divided
For the baking dish
08 -
1 teaspoon butter or nonstick cooking spray
# Instructions:
01 -
Preheat the oven to 350°F. Lightly grease a 1 1/2 to 2 quart baking dish.
02 -
If using fresh green beans, boil them in salted water for 3-4 minutes until crisp-tender, then drain and cool. If using frozen or canned green beans, drain very well.
03 -
In the baking dish or a mixing bowl, stir together the cream of mushroom soup, milk, soy sauce, black pepper, and garlic powder until smooth.
04 -
Fold in the green beans and 2/3 cup of the fried onions until evenly coated.
05 -
Bake for 25 minutes, until the sauce is hot and bubbling around the edges.
06 -
Stir the casserole gently, then sprinkle the remaining fried onions over the top. Bake for 5-8 minutes more, until the onions are golden brown.
07 -
Let the casserole rest for 5 minutes before serving so the sauce can settle.
# Good to know:
01 -
Fresh, frozen, or canned green beans all work if they are well drained.
02 -
Assemble up to 24 hours ahead without the final onion topping.
03 -
For a larger crowd, double the recipe and bake in a 9 by 13 inch dish.