Description
Classic green bean casserole with creamy mushroom sauce and crispy onion topping.
Ingredients
1/2 cup milk (whole milk is best for a creamy texture)
1/4 tsp ground black pepper
1 tsp soy sauce (adds depth without overpowering)
1 can condensed cream of mushroom soup (Campbell’s recommended for classic flavor)
4 cups green beans (fresh, frozen, or canned; thawed if frozen)
1 1/3 cups crispy fried onions (French’s brand is traditional; reserve some for garnish)
Instructions
If using frozen green beans, thaw completely and drain any excess liquid. For fresh beans, trim and cut into 2-inch pieces, then blanch briefly in salted boiling water before draining. Canned beans should be thoroughly drained. Preheat your oven to 350°F (or set your air fryer to the same temperature). Measure out the fried onions and divide into two portions: about 2/3 cup to mix into the casserole and the remaining 1/3 cup reserved for the topping.
In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk, and soy sauce until smooth and well combined.
Add the drained green beans, 2/3 cup fried onions, and black pepper to the soup mixture. Gently fold everything until coated evenly.
Pour mixture into a 9×9-inch baking dish, spread evenly, and bake at 350°F for 25 minutes (or 10 minutes in air fryer) until bubbling.
Remove from oven, stir gently, sprinkle reserved 1/3 cup onions on top, and return to oven for 5 minutes (or 2 minutes in air fryer) until onions are golden and casserole bubbles.
Notes
Use whole milk for creamier texture. Soy sauce enhances umami without excess salt. Reserve some crispy fried onions to ensure a crunchy topping. Adjust cooking time if using air fryer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3
- Sodium: 460
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 7
- Carbohydrates: 20
- Fiber: 4
- Protein: 5
- Cholesterol: 10