Nothing says comfort and tradition quite like a classic Green Bean Casserole. This beloved side dish is creamy, crunchy, and perfect for holidays, especially when Thanksgiving rolls around. The best part? This recipe comes together incredibly quickly and is very forgiving. Whether you need a simple weeknight side or a dish you can prep days in advance, this recipe ensures a delicious result every time.
Ingredients
- 1 pound Green Beans (fresh or frozen)
- 10 1/2 ounces Cream of Mushroom Soup (one container)
- 1/4 cup Milk
- 1/4 teaspoon Salt
- 3/4 teaspoon Black Pepper
- 3/4 cup Crispy Fried Onions
Instructions
- Preheat and Prep: Preheat your oven to 350°F. If using fresh green beans, grab a handful, level them so the ends are the same distance, and trim the ends.
- Blanch the Beans: Fill a large pot with well-salted water and bring it to a boil over high heat. Prepare a big bowl of ice water nearby to stop the cooking process. Add the green beans to the boiling water for two to three minutes until they are tender and reach a brilliant green color.
- Chill the Beans: Once the beans are bright green, immediately transfer them straight into the ice bath to prevent them from overcooking and losing their color. Allow them to hang out in the ice bath for 2 minutes to calm down.
- Prepare the Sauce: In a large bowl, combine the 1/4 cup of milk and the 10 1/2 ounce container of cream of mushroom soup. Add 1/4 teaspoon of salt and 3/4 teaspoon of black pepper. Stir these ingredients together until fully mixed.
- Combine Ingredients: Drain the cooled green beans and pop them right into the sauce mixture. Stir the beans until they are evenly coated.
- Transfer and Bake (Initial Phase): Transfer your coated green beans to a 1 1/2 quart casserole dish. Gently tamp the beans down so the mixture is even. Place the dish into the preheated oven (350°F) and bake for about half an hour, or until the edges are bubbling.
- Stir and Top: After the initial half hour of baking, remove the casserole and give the contents a quick stir so they are evenly warmed up. Top the casserole with about 3/4 of a cup of crispy fried onions.
- Finish Baking: Continue baking for about five more minutes, or until the onions are nice and brown. Once complete, your crunchy, creamy, and delicious green bean casserole is ready to enjoy.
Optional Tips
This is a very forgiving recipe that allows for many delicious variations.
- Make Ahead: You can prepare this casserole completely in advance (without the crispy onion topping) and store it in your fridge for up to 5 days before baking.
- Freezing: You may also freeze the casserole without the topping. Allow it to thaw completely before adding the topping and baking.
- Mushroom Enhancement: If you love mushrooms, grab a container of sliced mushrooms and sauté them with a little bit of butter, salt, and pepper, then mix them into the soup mixture for added flavor.
- Soup Alternatives: If you are “anti-mushroom,” you can easily substitute the cream of mushroom soup with a cream of chicken or cream of celery soup.
- Richness and Flavor: For added richness, consider incorporating about a cup of cheese, such as Pepper Jack, cheddar, or fontina, either mixed into the beans or sprinkled on top.
- Crunchy Add-Ins: You can add about half a cup of sliced toasted almonds or walnuts to the mixture before baking for extra texture.
- Herbaceous Notes: A sprinkling of fresh herbs, such as sage or thyme, would be a lovely addition to the casserole.
- Scaling: This recipe can be easily doubled, tripled, or quadrupled if you are cooking for a crowd.
