Green Bean Casserole
Do you remember that cozy, creamy green bean casserole your grandmother made for the holidays? I sure do. It was the star of our Thanksgiving table and the only way I’d eat green beans as a kid. Today, I’m sharing my version of this beloved classic—a green bean casserole recipe that’s simple, delicious, and totally foolproof.
Ingredients
- Main Components:
- 1 10.5 oz can of cream of mushroom soup
- 1/2 cup milk whole or 2%
- 1 teaspoon soy sauce
- 1/4 teaspoon black pepper
- 4 cups cooked green beans fresh, frozen, or canned
- 1 1/3 cups crispy fried onions divided
- Optional Add-ins:
- 1/2 cup shredded cheddar cheese
- 4 slices cooked bacon crumbled
- Dash of garlic powder or onion powder for added flavor
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Mix the Sauce: In a mixing bowl, combine the cream of mushroom soup, milk, soy sauce, and pepper.
- Combine Beans & Sauce: Stir in green beans and 2/3 cup of crispy fried onions.
- Transfer to Baking Dish: Pour the mixture into a 9x9-inch or 1.5-quart baking dish.
- Bake: Bake uncovered for 25 minutes until bubbly.
- Add Topping: Sprinkle the remaining crispy onions over the top.
- Final Bake: Return to oven and bake for 5 more minutes, or until onions are golden.
- Serve: Let cool for a few minutes and serve warm.
Notes
- Avoid overbaking to prevent dryness.
- Fresh green beans give the best texture—blanch for color and crunch.
- Make ahead friendly: prep and store, then bake before serving.
- Gluten-free adjustments: Use gluten-free soup and onion alternatives.
- Great with add-ins like cheese, bacon, or mushrooms for extra flavor.