Green Bean Casserole
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Ingredients
4 cups frozen cut green beans (see notes for canned or fresh beans)
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
1/2 teaspoon black pepper
1/4 teaspoon seasoned salt more to taste
1-1/2 cups crispy fried onions divided
Instructions
Preheat the oven to 350 degrees F.
Bring a medium pot of salted water to a boil. Add the frozen green beans and boil until tender crisp, about 2 to 3 minutes.
In a large bowl, combine green beans with soup, milk, soy sauce, pepper, salt, 1 cup of crispy onions, and cheese if using (see notes below). Transfer to a 2-quart baking dish.
Bake uncovered for 30 to 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:
Optional additions:
• 1-1/2 cups freshly shredded cheddar cheese mixed into the sauce
• fried mushrooms, onions, garlic, and/or shallots
Cheese: If adding cheese, you can mix it with the soup for a cheesy sauce or sprinkle it on top after stirring.
Make ahead: This casserole can be prepped up to 48 hours ahead of time—store the topping on the side until baking. Remove the casserole from the fridge for at least 30 minutes before baking. You may need to add 10 minutes of extra cooking time.
Leftovers: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
Nutrition Info:
Calories: 112 | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 475mg | Potassium: 190mg | Fiber: 2g | Sugar: 3g | Vitamin A: 409IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.