A creamy, classic green bean casserole made with mushroom soup, milk, and crispy fried onions. Quick to assemble and perfect for Thanksgiving or holiday dinners.
2 (15-ounce) cans cut green beans, drained (or 4 cups frozen, thawed)
1 (10.5-ounce) can condensed cream of mushroom soup
3/4 cup milk (or half-and-half for richer texture)
1/2 tsp soy sauce or 1/2 tsp Worcestershire sauce (optional)
1 tsp garlic powder (optional)
1/2 tsp onion powder (optional)
Salt and freshly ground black pepper to taste
1 (2.8-ounce) can French fried onions, divided
Optional: 1/2 cup cooked bacon bits or 1/2 cup shredded cheddar
1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together condensed cream of mushroom soup, milk, soy sauce (or Worcestershire), garlic powder, onion powder, salt, and pepper until smooth.
3. Fold in drained (or thawed) green beans and half of the French fried onions; mix gently to coat.
4. Transfer the mixture into a 1.5-quart (or similar) casserole dish, spreading evenly.
5. Bake uncovered for 25 minutes, or until the mixture is bubbly around the edges.
6. Sprinkle the remaining fried onions (and optional cheddar or bacon) on top and return to the oven for 5 more minutes to crisp the topping.
7. Remove from the oven and let rest 5 minutes before serving. Serve warm.
For firmer beans, use frozen and blanch briefly. Add bacon or cheese for extra richness. Do not add all fried onions before baking if you want them crunchy; add them near the end.
Find it online: https://www.broodrecipes.com/green-bean-casserole/