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Easy Green Bean Casserole Recipe
Ash Tyrrell

Easy Green Bean Casserole Recipe

I made this easy green bean casserole recipe last weekend, and my whole table went quiet after the first bite. It is the old fashioned green bean casserole recipe easy enough for a Tuesday and special enough for a holiday spread.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 can 10.5 oz condensed cream of mushroom soup: Create the creamy base, so don't thin it with extra water.
  • 1/2 cup milk: Loosens the soup into a smooth spoonable sauce.
  • 1 teaspoon soy sauce: Adds a deep savory flavor which is why green bean casserole with soy sauce tastes so rich.
  • 1/8 teaspoon black pepper: Gives gentle warmth without overpowering the beans.
  • 4 cups of cooked cut green beans: Fresh frozen, or canned all work, but drain them very well.
  • 1 1/3 cups crispy fried onions divided: Half goes inside for flavor, half on top for crunch.

Method
 

  1. Set your oven to 350°F and let it fully preheat. A hot oven helps the sauce bubble evenly from the edges to the center. I always grab my casserole dish now so nothing slows me down later.
  2. If you use fresh beans, trim the ends, cut them into bite-size pieces, and cook them until just tender. Frozen beans should be thawed and canned beans should be rinsed. Pat or drain them well, because extra water makes the sauce runny.
  3. Pour the mushroom soup into a mixing bowl. Add the milk, soy sauce, and black pepper. Stir until the sauce looks smooth with no streaks of soup left.
  4. Fold the green beans into the sauce until every piece is coated. Stir in half of the crispy onions, which is about 2/3 cup. The onions soften inside and quietly boost the flavor.
  5. Spoon the mixture into your 1 1/2-quart casserole dish. Spread it flat so it cooks at the same speed. Wipe any drips from the rim to avoid burnt edges.
  6. Slide the dish into the oven and bake for 25 minutes. The sauce should bubble gently around the edges. Stir it once halfway if you like extra even heating.
  7. Take the dish out and sprinkle the remaining onions over the top. Return it to the oven for 5 minutes to crisp them up. Watch closely, because onions can darken fast.
  8. Let the casserole sit for 5 minutes before serving. The sauce thickens slightly as it cools. Then scoop it out and enjoy it while it is hot.

Notes

  • I always drain my beans in a colander and pat them dry, because a watery casserole is the number one letdown.
  • I keep half the onions for the end, since topping them early makes them soggy.
  • I use fresh green beans when I have time, and I blanch them for just 4 minutes so they stay bright.
  • I add the soy sauce even if it seems like a small amount, because it makes the flavor taste fuller.
  • I give the casserole a short rest after baking, and I find the sauce spoons out much more neatly.
  • I stir in a little extra black pepper at the end when I want a more grown-up taste.
  • I use a shallow dish instead of a deep one, because more surface area means more crunchy onion in every scoop.
  • I take the casserole to the table right after the final bake, since the topping is at its crispiest in the first ten minutes