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Green Bean Casserole

A simple, nostalgic, and delicious green bean casserole perfect for any occasion, featuring tender beans, creamy sauce, and crunchy onions.
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Temps de préparation 20 minutes
Temps de cuisson 25 minutes
Temps total 45 minutes
Portions: 6 servings
Type de plat: Side Dish, Vegetable
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingrédients
  

Vegetables
  • 1 pound fresh green beans, trimmed and cut into 1.5 inch pieces, or frozen cut green beans, or two 14.5 ounce cans drained Fresh gives a bright color and slight snap, frozen is consistent, and canned is fast.
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
Sauce Ingredients
  • 1 can condensed cream of mushroom soup, 10.5 ounces Alternative: use cream of chicken soup with sautéed mushrooms.
  • 1/2 cup whole milk or half and half Add a splash more if you like it looser.
  • 1/2 teaspoon kosher salt Plus more to taste.
  • 1/4 teaspoon black pepper
  • 1 teaspoon soy sauce or Worcestershire sauce For depth of flavor.
Optional Ingredients
  • 1 cup shredded cheese (optional), cheddar or gruyere Adds richness.
  • 1.5 cups crispy fried onions, divided For topping and mixing in.

Method
 

Preparation
  1. If using fresh beans, blanch them. Bring a big pot of salted water to a boil, toss in the beans for 3 to 4 minutes until bright and crisp tender, then drain and run under cold water.
  2. If using frozen, thaw under cool water and pat dry. If using canned, drain well.
  3. Heat olive oil or butter in a skillet over medium. Sauté the onion with a pinch of salt for 3 to 4 minutes until translucent. Stir in garlic for 30 seconds.
  4. Reduce heat to low. Stir in condensed soup, milk, salt, pepper, and soy sauce. Simmer for 1 to 2 minutes to marry flavors. If using cheese, melt it in now.
  5. Fold in the beans and half the crispy fried onions. Taste and adjust seasoning, it should taste slightly bold.
Baking
  1. Transfer to a greased 2 quart baking dish. Top with remaining fried onions.
  2. Bake at 350°F for 20 to 25 minutes until bubbling at the edges and the top is golden.
  3. Rest for 5 minutes before serving warm.

Notes

If the onion topping browns too fast, tent with foil for the last 10 minutes. For extra depth, add a squeeze of lemon or a pinch of nutmeg to the sauce.