Description
Classic Green Bean Casserole. Get my easy recipe for this holiday favorite! Creamy sauce, tender beans, and crispy onions make it the perfect side dish.
Ingredients
Scale
- Core Casserole Components:
- 1.5 lbs fresh green beans, trimmed and snapped
- 1 (10.5 oz) can cream of mushroom soup (full-fat)
- 1/2 cup whole milk
- Flavor Enhancers:
- 1 tsp soy sauce
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- The Crunchy Topping:
- 1 (6 oz) can crispy fried onions
- Optional Flavor Kicks:
- 1/2 cup shredded cheddar cheese
- A dash of hot sauce (for a subtle kick)
Instructions
- Prep Your Beans:: First things first, get those green beans ready. Trim the ends and snap them into bite-sized pieces. Then, steam or boil them until they’re crisp-tender. You want them cooked but still with a little snap, not soft and sad. This is where I always remind myself: don’t overcook them! I once got distracted by a phone call and ended up with limp beans; it wasn’t the end of the world, but the texture was definitely off. Drain them super well; nobody wants a watery casserole!
- Whip Up the Creamy Sauce:: In a large bowl, whisk together the cream of mushroom soup, milk, soy sauce, black pepper, garlic powder, and onion powder. This is the heart of your Classic Green Bean Casserole, so make sure it’s smooth and well combined. I like to taste it here and adjust seasonings – maybe a little more pepper if I’m feeling spunky. Don’t be afraid to experiment a little, it’s your kitchen! Just don’t add salt yet; the soup and soy sauce have plenty.
- Combine and Transfer:: Gently fold the drained green beans into the creamy sauce until every single bean is coated in that luscious goodness. It smells so good at this point, honestly! Then, pour the whole mixture into a 2-quart baking dish. This is where you might make a little mess, and that’s totally fine, that’s real cooking! Just wipe it up. Make sure it’s spread evenly, so every bite gets some love.
- First Bake & Onions:: Pop the casserole into a preheated oven at 375°F (190°C) for about 20-25 minutes. You’re looking for it to get bubbly around the edges and heated through. This is when the kitchen starts to smell absolutely incredible! Around the 15-minute mark, I usually peek in to make sure it’s not drying out. If it looks a little too thick, I might add a tiny splash more milk, but that rarely happens.
- Add the Crispy Topping:: Now for the best part! Take the casserole out of the oven and sprinkle those glorious crispy fried onions all over the top. Don’t be shy; load ’em up! This is where the magic happens, giving that essential crunch that everyone loves. I once tried to make my own fried onions, and while they were tasty, they were nowhere near as easy or consistent as the store-bought ones for this dish. Stick with what works, hon.
- Final Bake & Serve:: Return the casserole to the oven for another 5-10 minutes, or until the fried onions are golden brown and perfectly crispy. Keep an eye on them; they can go from golden to burnt pretty quick! When it comes out, the Classic Green Bean Casserole should be bubbling, fragrant, and ready to be devoured. Let it sit for a few minutes before serving, just to let it settle. It’s truly a sight to behold!