Description
Classic holiday dish balancing tender green beans in a rich, savory mushroom cream sauce with a golden, crisp French fried onion topping.
Ingredients
Scale
- 1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces (or two 14.5-ounce cans cut green beans, drained)
- 1 can condensed cream of mushroom soup (10.5 ounces)
- 1/2 cup whole milk
- 1 teaspoon soy sauce
- 1/4 teaspoon freshly ground black pepper
- 1 1/3 cups French fried onions (divided)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8-inch or 2-quart baking dish. If using fresh green beans, blanch them in boiling water for 4 to 5 minutes until tender-crisp, then drain and plunge into ice water to stop the cooking process.
- In a large bowl, whisk together the condensed cream of mushroom soup, whole milk, soy sauce, and black pepper until smooth.
- Fold the drained green beans and 2/3 cup of the French fried onions into the soup mixture until evenly distributed.
- Transfer the mixture to the prepared baking dish and spread it in an even layer.
- Bake uncovered for 25 minutes, or until the casserole is bubbling hot around the edges.
- Remove from the oven, scatter the remaining 2/3 cup of French fried onions over the top, and return to the oven for 5 minutes until the onions are golden brown and crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Ensure canned or blanched green beans are drained thoroughly on paper towels before mixing. Excess surface moisture can dilute the cream sauce, resulting in a watery consistency rather than a thick, rich coating.