Yields: 6-8 servings
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Ingredients:
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 3/4 cup milk (any kind works!)
- 1 teaspoon soy sauce
- 1/4 teaspoon black pepper
- 4 cups cooked green beans (options below)
- Canned: 2 (14.5 ounce) cans, drained
- Frozen: 4 cups, thawed and drained
- Fresh: 1 pound, trimmed and cooked to crisp-tender
- 1 1/3 cups French’s Fried Onions, divided
Optional Additions:
- 1/2 cup shredded cheddar cheese
- 1/4 cup sliced almonds
Instructions:
- Preheat Oven: Set oven to 350°F (175°C). Grease a 1.5-quart casserole dish.
- Mix the Sauce: In a medium bowl, whisk together cream of mushroom soup, milk, soy sauce, and black pepper.
- Prep the Green Beans: Steam or boil green beans until they are crisp-tender (don’t overcook them). Drain well.
- Combine: Add the green beans and 2/3 cup of the fried onions to the sauce mixture. Stir gently until combined.
- Bake: Pour the mixture into the prepared casserole dish. Bake uncovered for 25-30 minutes, or until hot and bubbly.
- Top and Finish: Remove from oven and stir the casserole. Sprinkle with the remaining 2/3 cup fried onions (and cheese and/or almonds, if using). Return to the oven for 5-10 more minutes, or until the onions are golden brown and any cheese is melted.
- Rest and Serve: Let the casserole rest for a few minutes before serving. This lets the flavors meld and the dish thicken slightly.
Tips:
- Flavor Upgrade: Sauté a few chopped mushrooms with a bit of garlic before adding them to the sauce for deeper flavor.
- Make Ahead: Assemble the casserole (up to step 4) and refrigerate for up to 24 hours. Add a few minutes of baking time if starting with a cold casserole.
