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Classic Green Bean Casserole - Cozy, Crowd-Pleasing Comfort Food

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds fresh green beans, trimmed and cut into 1 1/2-inch pieces (or 2 cans cut green beans, drained)
  • 1 (10.5-ounce) can cream of mushroom soup
  • 1/2 cup milk (whole or 2%)
  • 1 teaspoon soy sauce (adds depth; optional but recommended)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/4 teaspoon kosher salt, or to taste
  • 1 cup shredded sharp cheddar (optional, for a richer version)
  • 1 1/3 cups crispy fried onions, divided
  • 1 tablespoon butter (for greasing the baking dish)

Method
 

  1. Prep the oven and dish. Heat the oven to 350°F (175°C). Lightly butter a 2-quart baking dish so nothing sticks.
  2. Blanch the beans. Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until bright green and just tender. Drain and quickly rinse with cold water to stop the cooking. Pat dry.
  3. Make the sauce. In a large bowl, whisk cream of mushroom soup, milk, soy sauce, garlic powder, onion powder, pepper, and salt until smooth. If using cheese, stir in half now.
  4. Combine. Add the blanched beans and about 2/3 cup fried onions to the bowl. Fold gently until everything is coated.
  5. Assemble. Transfer the mixture to the prepared baking dish and spread it in an even layer. If using cheese, sprinkle the remaining half over the top.
  6. Bake. Place the dish on the center rack and bake for 20 minutes, until the casserole is hot and bubbling around the edges.
  7. Add the crunchy topping. Carefully remove the dish and scatter the remaining fried onions evenly on top. Return to the oven and bake 5–8 minutes more, until the onions are golden and crisp.
  8. Rest and serve. Let the casserole sit for 5 minutes to set slightly. Taste and adjust seasoning if needed. Serve warm.