Description
This green bean casserole layers crisp-tender green beans with a velvety mushroom cream sauce, then bakes to bubbly perfection before getting a final crunch of golden fried onions.
Ingredients
- 1 pound green beans
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1/4 teaspoon black pepper
- 1 1/3 cups French fried onions
Instructions
- Preheat oven to 350 degrees F.
- Bring a pot of water to a boil, add green beans, and cook for 5 minutes until tender-crisp; drain and set aside.
- In a bowl, whisk together cream of mushroom soup, milk, soy sauce, and black pepper until smooth.
- Stir the blanched green beans into the soup mixture until evenly coated.
- Transfer the mixture to a 9×13-inch baking dish and bake for 25 minutes.
- Remove from oven, stir gently, sprinkle French fried onions over the top, and return to oven for 5 minutes or until onions are golden brown.
Notes
- Make it vegetarian by using a mushroom soup made with vegetable broth.
- For extra crunch, reserve some fried onions for garnish.
- You can substitute frozen green beans; thaw before using.
- This casserole can be assembled ahead and refrigerated before baking.