Best Green Bean Casserole Recipe

Ash Tyrrell

Best Green Bean Casserole Recipe

I absolutely adore this green bean casserole recipe because it brings back so many warm, fuzzy holiday memories from my childhood kitchen. Every time I pull this bubbly, golden dish out of the oven, the smell instantly transports me to family gatherings where comfort food was the star.

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Prep Time 10

Cook Time 40

Servings: 8

Ingredients Method Notes

Ingredients

4 cups frozen cut green beans: These offer a great balance of convenience and texture retaining a nice snap after baking compared to canned varieties.
1 can 10.5 ounce condensed cream of mushroom soup: This acts as the rich, savory base for your sauce, providing that signature creamy consistency without any fuss.
1/2 cup milk: You need this to thin out the condensed soup just enough to coat the beans perfectly without making the casserole soupy.
1 teaspoon soy sauce: This is the secret weapon that adds a deep savory umami flavor, enhancing the mushroom taste significantly.
1/2 teaspoon black pepper: A simple addition that cuts through the richness of the cream sauce with a little bit of gentle heat.
1/4 teaspoon seasoned salt: This adds more depth than regular table salt but feel free to adjust the amount based on your personal taste preferences.
1 1/2 cups crispy fried onions: These are non-negotiable for that essential crunch; you will use some inside the mixture and plenty on top.

Method

Start by getting your oven ready so it is nice and hot when your casserole is assembled. Preheat your oven to 350°F. While it heats up, bring a medium pot of salted water to a rolling boil. Toss in your frozen green beans and let them cook for just about 2 to 3 minutes. You want them tender-crisp, not mushy. Drain them well.
Now it is time to create that savory, creamy coating that binds everything together. Grab a large bowl and combine the cooked green beans, condensed mushroom soup, milk, soy sauce, black pepper, and seasoned salt. Stir in 1 cup of the crispy onions (and cheese if you are using it). Make sure the beans are evenly coated in the mixture.
Transfer your green bean mixture into a 2-quart baking dish and spread it out evenly. Pop the dish into the oven and bake it uncovered for about 30 to 35 minutes. You are looking for the sauce to be hot and bubbly throughout. Remove it briefly, give it a stir, and then top with the remaining onions. Bake for 10 more minutes until golden.

Notes

Don't Overboil the Beans: I always make sure to pull the beans off the heat while they still have a bit of a snap. Since they cook again in the oven, boiling them too long initially results in a mushy texture that ruins the dish.
Drain Thoroughly: I cannot stress this enough—water is the enemy of a creamy casserole. After boiling the beans, I let them sit in the colander for a few extra minutes and give them a good shake to remove excess moisture.
Freshly Grated Cheese: If I decide to add cheese, I always grate it myself from a block rather than buying pre-shredded bags. Freshly grated cheese melts so much smoother and doesn't have that powdery coating that can make the sauce grainy.
Room Temperature Milk: I find that using milk that isn't ice-cold from the fridge helps the soup mixture blend more easily. If I remember, I set the measured milk on the counter while I wait for the water to boil.