Description
This classic Green Bean Casserole recipe combines tender fresh green beans with a creamy mushroom soup sauce, shredded cheddar cheese, and crispy fried onions for a comforting and flavorful side dish perfect for family dinners or holiday gatherings.
Ingredients
Scale
Vegetables
- 2 pounds fresh green beans, ends trimmed and cut into 2-inch pieces
Seasonings and Condiments
- 2 tablespoons table salt (for boiling beans)
- 1 teaspoon low-sodium soy sauce
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Dairy
- 21 ounces cream of mushroom soup (store-bought or homemade, about 2 cans)
- ¾ cup milk (or half and half or heavy cream)
- 2 cups freshly shredded cheddar cheese
Other
- 6 ounces crispy fried onions (divided, about 1 container; French’s recommended)
Instructions
- Preheat and prepare dish: Preheat your oven to 425°F and position the oven rack in the middle. Spray a 9×13-inch casserole dish with nonstick cooking spray to prevent sticking.
- Boil water: In a large Dutch oven or pot, bring 4 quarts of water to a boil.
- Cook green beans: Add 2 tablespoons of table salt and the prepared green beans to the boiling water. Cook the beans for 7-10 minutes until they achieve your preferred tenderness, either barely crisp or soft.
- Prepare ice bath: While the beans cook, fill a large bowl with ice water and set it aside to shock the beans after cooking.
- Shock beans: Drain the green beans in a colander once cooked, then immediately plunge them into the ice water bath to halt the cooking process and preserve their color and texture.
- Dry beans: Remove the beans from the ice water and spread them over paper towels, gently patting them dry to remove excess moisture.
- Make sauce mixture: In a large bowl, combine the cream of mushroom soup, milk (or cream), low-sodium soy sauce, shredded cheddar cheese, and 1 cup of crushed crispy fried onions. Mix well until fully incorporated.
- Combine beans and sauce: Add the dried green beans to the mushroom soup mixture and stir gently to coat the beans evenly. Season with kosher salt and freshly ground black pepper to taste.
- Assemble casserole: Pour the coated green beans evenly into the prepared casserole dish.
- Bake first phase: Bake the casserole at 425°F for 20 minutes to heat through and meld flavors.
- Reduce oven temperature: Remove the casserole from the oven and lower the oven temperature to 350°F in preparation for final baking.
- Add topping and bake: Sprinkle the remaining 5 ounces (approximately 2 cups) of crispy fried onions evenly over the top of the casserole. Bake for an additional 20-25 minutes at 350°F, or until the onion topping is golden brown and the casserole is bubbly.
Notes
- For a richer flavor, substitute half and half or heavy cream for the milk.
- French’s crispy fried onions are recommended for the classic crunch and flavor.
- Blanching the green beans in salted boiling water then shocking them in ice water helps maintain their vibrant color and texture.
- You can prepare the casserole a few hours ahead and refrigerate; bake just before serving, adding a few extra minutes to the bake time if baking from cold.
- Adjust salt levels according to the saltiness of your mushroom soup and soy sauce.