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Classic Green Bean Casserole with Fried Onion Crunch
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Course Side Dish
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl
  • 1.5-quart baking dish

Ingredients
  

  • 12 ounces fresh green beans, trimmed and cut into 2-inch pieces
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • 1/4 teaspoon black pepper
  • 1 1/2 cups French fried onions, divided

Instructions
 

  • Bring a large pot of water to a boil. Add the green beans and cook for 5 minutes until they turn bright green and soften slightly. Drain and set aside.
  • Preheat the oven to 350 degrees. In a mixing bowl, stir together the cream of mushroom soup, milk, soy sauce, and black pepper until smooth.
  • Add the drained green beans and 1 cup of the French fried onions to the bowl. Stir until the beans are coated evenly.
  • Transfer the mixture to a 1.5-quart baking dish. Spread it into an even layer.
  • Bake for 25 minutes. Remove the dish from the oven and sprinkle the remaining 1/2 cup of French fried onions over the top.
  • Return the dish to the oven and bake for 5 more minutes until the onions on top turn golden.

Notes

Use fresh green beans for the best texture, but canned beans work if you drain them well first. Add the final onions only at the end so they stay crisp instead of softening in the oven. Leftovers reheat best in a 300-degree oven for 10 minutes to restore some crunch.
Course: Side Dish
Cuisine: American
Equipment: Large pot, Mixing bowl, 1.5-quart baking dish