Green Bean Casserole
User Reviews
5
Green Bean Casserole
Description
This recipe mixes green beans (fresh, frozen, or canned) with condensed cream of mushroom soup, milk, soy sauce, black pepper, and seasoned salt to create a flavorful, creamy base. The addition of fried onions both mixed into and sprinkled atop the casserole lends crunch and texture contrast. Baking the dish at 350°F until bubbly and golden transforms the flavors and textures.
The beans can be pre-cooked to tender crisp if fresh or frozen. Cheese can be optionally added either stirred in or sprinkled on top for a richer sauce. It can also be adapted for slow cooker preparation, simmering gently for 2-3 hours to develop flavors and tenderize ingredients.
Leftovers keep in the refrigerator for 2-3 days, and making the casserole 1-2 days ahead is possible if storing the topping separately. Allow the casserole to sit out before baking if refrigerated to ensure even cooking.
Ingredients
- 4 cups green beans thawed, see notes for canned or fresh beans, frozen, cut
- 10.5 ounces condensed cream of mushroom soup 1 can
- ½ cup milk
- 1 teaspoon soy sauce
- ½ teaspoon black pepper
- ¼ teaspoon seasoned salt more to taste
- 1½ cups fried onions divided, crispy
Instructions
- Preheat the oven to 350°F.
- If using fresh or frozen green beans, boil just until tender crisp (see notes).
- In a large bowl, combine green beans with soup, milk, soy sauce, pepper, salt, 1 cup of crispy onions, and cheese if using (see notes). Transfer to a 2qt or 8x8 baking dish.
- Bake uncovered for 30 to 35 minutes or bubbly.
- Remove from oven and stir. Top with remaining onions and return to oven for an additional 10 minutes or until golden.
Notes
- All green bean types—canned, fresh, or frozen—work; fresh or frozen beans should be boiled until tender crisp before use.
- Add shredded cheddar cheese for a cheesier sauce, either mixed in or sprinkled on top.
- The casserole can be prepared in a slow cooker on low for 2-3 hours, then set to warm.
- Make ahead by assembling and refrigerating (topping separate) up to 48 hours before baking; bring to room temperature before cooking.
- Store leftovers in an airtight container in the fridge for 2-3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112 | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Cholesterol | 3mg | 1% |
| Sodium | 475mg | 20% |
| Potassium | 190mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 409IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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