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A shallow bowl holds green beans in creamy mushroom sauce with golden fried onions piled on top.
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Green Bean Casserole

This Green Bean Casserole recipe is made with cream of mushroom soup, green beans and French fried onions, all stirred together in one baking dish. Ready in 50 minutes and serves 8.
Prep Time10 minutes
Cook Time35 minutes
Resting Time5 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: classic green bean casserole, green bean casserole
Servings: 8
Calories: 230kcal
Author: Joanna Cismaru

Ingredients

  • 2 cans condensed cream of mushroom soup 10.5 ounces each
  • 1 cup milk
  • 2 teaspoons soy sauce low sodium
  • ½ teaspoon black pepper
  • 8 cups cooked green beans or 4 cans (14.5 ounces each), drained
  • 1 can French fried onions 6 ounces , about 2⅔ cups, divided
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (175°C).
  • In a 9 by 13 inch baking dish, stir together the 2 cans cream of mushroom soup, 1 cup milk, 2 teaspoons soy sauce, and ½ teaspoon black pepper until smooth.
    Condensed mushroom soup, milk, soy sauce, and black pepper in a baking dish before and after stirring.
  • Stir in the 8 cups green beans and about half of the French fried onions until everything is coated.
    Green beans and fried onions sit on mushroom sauce, then fill the baking dish in an even layer after stirring.
  • Spread into an even layer and bake for 30 minutes, until hot and bubbly around the edges.
    Side-by-side views of baked green bean casserole before and after the final topping of golden fried onions.
  • Scatter the remaining French fried onions evenly over the top and bake for another 5 minutes, until the onions are golden and crisp.
  • Let it sit for 5 minutes, then serve.

Notes

  1. Drain the beans well. Canned green beans hold more liquid than you’d think, and that liquid is what makes a casserole watery. Drain, shake the colander, and drain again.
  2. No bowl needed. The sauce gets stirred together directly in the baking dish.
  3. Onions go in twice. Half are stirred into the casserole and half are scattered on top in the last 5 minutes so they stay crisp.
  4. Don’t add the topping early. Fried onions added before baking go soft and never crisp up.
  5. No extra salt. The soup, the soy sauce and the fried onions bring plenty.
  6. Fresh or frozen beans. Use about 2 pounds. Boil fresh beans 5 to 6 minutes and drain, or thaw frozen beans completely and press out the water.
  7. Make ahead. Assemble without the topping onions, cover and refrigerate up to 2 days. Add about 10 minutes to the 30 minute bake since it’s going in cold.
  8. Storage. Keep leftovers in the fridge up to 4 days, covered. Reheat in a 350°F oven for about 20 minutes. Freeze unbaked for up to 3 months, without the topping onions.

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 22g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 805mg | Potassium: 376mg | Fiber: 3g | Sugar: 5g | Vitamin A: 809IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 2mg
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