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A comforting American classic for any holiday table, this creamy casserole combines tender green beans and a savory mushroom sauce, all topped with crispy fried onions. It's a beloved Midwest side dish that's incredibly easy to make using pantry staples.
Preheat oven and prepare baking dish. Set your oven to 350°F (175°C). Lightly grease a 1.5 to 2-quart casserole dish or a 9x9 inch baking pan.
Combine the sauce ingredients. In a large mixing bowl, whisk together the two cans of condensed cream of mushroom soup, milk, soy sauce, and black pepper until the mixture is smooth and uniform.
Mix the casserole. Add the well-drained green beans and 2/3 cup of the French fried onions to the soup mixture. Gently fold everything together with a spatula until the green beans are evenly coated.
Transfer and bake. Pour the green bean mixture into your prepared baking dish and spread it into an even layer. Bake uncovered for 25 minutes, or until the casserole is hot and bubbling around the edges.
Add topping and finish baking. Carefully remove the dish from the oven. Sprinkle the remaining 2/3 cup of French fried onions evenly over the top. Return the casserole to the oven and bake for an additional 5 minutes, until the onions are golden brown and crispy.
Rest and serve. Let the casserole stand for 5-10 minutes before serving. This allows it to set slightly, making it easier to serve. Serve warm.
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A comforting American classic for any holiday table, this creamy casserole combines tender green beans and a savory mushroom sauce, all topped with crispy fried onions. It's a beloved Midwest side dish that's incredibly easy to make using pantry staples.
This midwest recipe takes 40 minutes to prepare and yields 8 servings. At 164.3 calories per serving with 5.18g of protein, it's a beginner-friendly recipe perfect for side or dinner.
Stir in 1 cup of shredded sharp cheddar or Gruyère cheese into the green bean mixture before the first bake for a rich, cheesy flavor.
Sauté 8 ounces of sliced fresh mushrooms (cremini or button) in butter until golden, then fold them into the casserole mixture for extra mushroom flavor and texture.
Replace the canned soup with a homemade cream sauce. Sauté mushrooms and onions in butter, whisk in flour, then slowly add milk and chicken or vegetable broth to create a béchamel sauce.
For more texture, mix in 1/2 cup of sliced water chestnuts or slivered almonds with the green beans.
Green beans are a good source of dietary fiber, which is important for digestive health, helping to maintain regular bowel movements and support a healthy gut microbiome.
Green beans contain essential vitamins, including Vitamin K, which is crucial for blood clotting and bone health, and Vitamin C, an antioxidant that supports the immune system.
As a classic comfort food, this dish can evoke feelings of nostalgia and happiness, contributing to overall emotional well-being, especially when shared during holidays and family gatherings.
A typical serving (about 1 cup) of this Green Bean Casserole contains approximately 160-190 calories, depending on the specific brands of soup and milk used.
While delicious, this classic version is more of a comfort food than a health food due to the condensed soup and fried onions, which are high in sodium and fat. However, it does provide fiber from the green beans. Healthier versions can be made from scratch with fresh ingredients.
Absolutely! If using fresh green beans, use about 1.5 pounds. Trim and blanch them in boiling water for 5 minutes, then plunge into ice water before adding to the recipe. If using frozen, use about 24 ounces and thaw them completely, draining any excess water.
Yes, this is a great make-ahead dish. You can assemble the entire casserole, except for the final onion topping, up to 24 hours in advance. Cover it tightly and refrigerate. When ready to bake, you may need to add 10-15 minutes to the initial baking time before adding the topping.
Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, place it in an oven-safe dish and bake at 350°F (175°C) for 15-20 minutes, or until heated through. The onion topping may not be as crispy when reheated.
If you're not a fan of mushrooms, you can substitute with condensed cream of chicken, cream of celery, or cheddar cheese soup for a different flavor profile.