Description
Homestyle Green Bean Casserole brings back holiday memories. Creamy, savory, and topped with crispy onions, it’s a comforting side dish for any Christmas table.
Ingredients
Scale
- Base Ingredients:
- 1.5 lbs fresh green beans, trimmed
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup whole milk
- 1 tablespoon soy sauce
- Flavor Boosters:
- 1/2 teaspoon black pepper, freshly ground
- Optional: pinch of garlic powder or onion powder
- Crunchy Topping:
- 1 (6 oz) can crispy fried onions
- Make It Special (Optional):
- Pinch of smoked paprika
- 1/4 cup shredded sharp cheddar or Parmesan cheese
Instructions
- Prep Your Green Beans:: First things first, get those green beans ready. Snap off the ends – the little stemmy bits – and give them a good rinse. I like to blanch mine in boiling, salted water for about 5-7 minutes until they’re bright green and just tender-crisp. You don’t want them mushy, because honestly, no one wants mushy green beans! Immediately plunge them into an ice bath to stop the cooking, then drain them really well. This step, while a bit extra, keeps their vibrant color and that lovely bite.
- Whip Up the Creamy Sauce:: Now for the good stuff! In a big bowl, whisk together the cream of mushroom soup, milk, and that secret splash of soy sauce. Give it a good stir until it’s smooth and lump-free. Add a generous grind of fresh black pepper. This is where the magic happens, creating that rich, savory base for your dish. I usually taste it here and adjust the pepper; sometimes I add a tiny pinch of garlic powder if I’m feeling wild. Don’t overthink it, just make it creamy!
- Combine and Bake the Green Bean Casserole:: Gently fold your blanched and drained green beans into the creamy soup mixture. Make sure every bean gets coated in that lovely sauce. Pour the whole delicious mess into a 9×13 inch baking dish. I usually spray mine lightly with cooking spray first, just to be safe. Spread it out evenly. This is where it starts looking like the classic casserole we all know and love. The smell of the soup and beans together is already making my kitchen smell like holidays, honestly!
- First Bake & Onion Layer:: Pop that dish into a preheated oven at 375°F (190°C) for about 20-25 minutes. You want the casserole to be bubbling around the edges and heated through. This initial bake lets the flavors meld and the beans get nice and happy in their creamy bath. While it’s baking, I usually get the rest of my dinner prep done. Don’t worry if it looks a little pale; the best part is coming up next!
- Add the Crispy Topping:: Once this casserole is bubbling, pull it out of the oven and get ready for the grand finale. Sprinkle those glorious crispy fried onions generously all over the top. And I mean *generously*. This is not the time to be shy! The more, the merrier, in my humble opinion. I often have an extra bag on hand, just in case. It’s truly the crowning glory of this dish, adding that essential crunch.
- Final Bake & Serve:: Return the casserole to the oven for another 5-10 minutes, or until those crispy onions are beautifully golden brown and smell absolutely divine. Keep an eye on them; they can go from perfectly crisp to slightly burnt in a flash, and I’ve learned that the hard way! Once it’s out, let it sit for a few minutes before serving. It’ll be hot, bubbly, and the aroma filling your kitchen will be pure Christmas joy. Dig in!