Green Bean Casserole
There's something undeniably comforting about a bubbling dish of green bean casserole coming out of the oven. It's been a staple on holiday tables for generations — and honestly, it deserves its reputation. Creamy, savory, and crowned with shatteringly crisp onions, this is the one side dish that disappears first.
Ingredients
- 3 cans (14.5 oz each) green beans drained; or 1.5 lbs fresh/frozen
- 1 can (10.5 oz) condensed cream of mushroom soup
- ¾ cup milk
- 1 container (6 oz) French's crispy fried onions divided
- - salt and black pepper
Instructions
- Preheat your oven to 350°F (175°C).2. In a 1.5-quart baking dish, stir together the green beans, condensed cream of mushroom soup, milk, and half of the fried onions until combined.3. Bake uncovered for 25 minutes, until the sauce is hot and bubbling around the edges.4. Remove from the oven and scatter the remaining fried onions evenly over the top.5. eturn to the oven and bake for an additional 5 minutes until the onions are golden and crisp.6. eason with salt and pepper to taste. Let rest for 5 minutes before serving.
Notes
- Make Ahead: Assemble the casserole without the onion topping up to 2 days in advance. Cover and refrigerate. Add the onions just before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for 15–20 minutes.
- Freezing: Not recommended — the sauce can separate and green beans turn mushy after thawing.
- Green Bean Options: Canned beans are softest with zero prep. Frozen beans should be boiled 3–5 minutes and drained well. Fresh beans should be simmered 8 minutes before mixing.
Nutrition Facts
- Calories: 180
- Total Carbohydrate: 24g
- Dietary Fiber: 5g
- Total Sugars: 10g
- Protein: 7g
- Total Fat: 7g
- Saturated Fat: 2g
- Cholesterol: 7mg
- Vitamin C: 14mg
- Sodium: 482mg
- Calcium: 173mg
- Iron: 1mg
- Potassium: 377mg