This classic green bean casserole is a staple at Thanksgiving dinners and a favorite for many (my personal favorite every year). It’s creamy, savory, and topped with crispy fried onions for the perfect crunch.
Ingredients
2 (14.5 oz) cans green beans (or 4 cups fresh green beans, trimmed and blanched)
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
1/4 teaspoon black pepper
1 cup shredded cheddar cheese (optional)
1 1/2 cups crispy fried onions (divided)
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C).
Mix Ingredients: In a large mixing bowl, combine the cream of mushroom soup, milk, soy sauce, and black pepper. Stir in the green beans and half of the crispy fried onions (reserve the rest for topping).
Add Cheese: If you’re using cheddar cheese, fold it into the mixture for extra creaminess and flavor.
Transfer to Baking Dish: Pour the mixture into a greased 1.5-quart baking dish and spread it evenly.
Bake: Bake in the preheated oven for 25 minutes, until the casserole is hot and bubbly.
Add Topping: Remove the casserole from the oven and sprinkle the remaining crispy fried onions on top. Return to the oven and bake for an additional 5-10 minutes, or until the onions are golden brown.
Serve: Let it cool slightly before serving. Enjoy this delicious side dish alongside your Thanksgiving feast!
Tips
Fresh Green Beans: If using fresh green beans, blanch them in boiling water for about 3-4 minutes before adding them to the casserole. This helps maintain their vibrant color and crunch.
Make Ahead: You can prepare the casserole a day in advance and store it in the fridge before baking. Just add the fried onions just before baking for maximum crunch.
This classic green bean casserole is sure to be a hit at your Thanksgiving table, bringing comfort and nostalgia to your holiday meal.
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