Description
Easy Green Bean Casserole for Thanksgiving Dinner. Get this creamy, comforting classic on your table with ease & create warm holiday memories.
Ingredients
Scale
- Base Ingredients:
- 1 ½ lbs fresh green beans, trimmed and blanched
- 1 (10.5 oz) can condensed cream of mushroom soup (full-fat, please!)
- ½ cup whole milk or 2% milk
- Flavor Enhancers:
- 1 teaspoon soy sauce (my secret ingredient!)
- ½ teaspoon freshly ground black pepper (or more, to taste)
- ¼ teaspoon garlic powder (optional, but I love it)
- Crispy Topping:
- 1 (6 oz) can crispy fried onions (like French’s)
- Optional Add-ins:
- ½ cup shredded sharp cheddar cheese (stir into sauce)
- ¼ cup chopped cooked bacon bits
Instructions
- Prep Those Green Beans:: First things first, get those green beans ready. If you’re using fresh, give ’em a good trim, snap off the ends, and then blanch them in some salted boiling water for about 5-7 minutes. You want them tender-crisp, not mushy! This is where I always forget to salt the water, honestly, and then I kick myself later. Drain them well, then plunge them into an ice bath to stop the cooking and keep that vibrant green color. Drain again, really well, because nobody wants a watery casserole, right?
- Mix Up the Creamy Sauce:: Now for the good stuff. In a big bowl, whisk together that can of cream of mushroom soup, the milk, and a good splash of soy sauce. See, I told you! Add a generous grind of black pepper too. Give it a good stir until everything is smooth and happy. I usually taste it at this point to make sure the seasoning is right – sometimes it needs a little more pepper, depending on my mood. This mixture smells so comforting, it just screams Thanksgiving.
- Combine and Get Ready to Bake:: Gently fold those blanched green beans into your creamy sauce mixture. Make sure every bean is coated in that lovely, savory goodness. Pour the whole delicious concoction into a 9×13 inch baking dish. Don’t worry if it looks a little messy; that’s just kitchen charm! This is where I sometimes get a bit of sauce on the counter, but hey, that’s what dish towels are for, right? It’s starting to look like a proper Easy Green Bean Casserole for Thanksgiving Dinner now!
- First Bake – The Heart of the Casserole:: Pop that dish into a preheated oven at 350°F (175°C) for about 25-30 minutes. You want it to get nice and bubbly around the edges, and the beans should be tender. This is the stage where the flavors really meld together. Honestly, the aroma filling my kitchen at this point is just heavenly – earthy mushrooms and green beans, it’s a classic for a reason. Don’t rush it; let it get that good, warm, bubbly character.
- Add the Crispy Topping:: After its initial bake, pull the casserole out of the oven. Now for the star of the show – those crispy fried onions! Sprinkle a generous amount evenly over the top. I always use a little more than the recipe calls for because, to be real, who doesn’t love extra crunch? This step is crucial for that iconic texture and flavor. Don’t skimp here, hon; it truly makes the dish!
- Final Bake and Rest:: Return the casserole to the oven for another 5-10 minutes, or until those crispy onions are golden brown and just lightly toasted. Watch them carefully, because they can go from perfectly golden to burnt in a flash – I’ve learned that the hard way, oops! Once it’s done, pull it out and let it rest for 5-10 minutes before serving. This lets the sauce set a little, making it easier to serve. It’ll look gorgeously bubbly and smell absolutely irresistible!