Description
This Green Bean Casserole Recipe brings back memories. Creamy, savory, and topped with crunchy onions, it’s a comforting classic for any gathering.
Ingredients
Scale
- Main Ingredients:
- 2 (14.5 ounce) cans cut green beans, drained (or 20 ounces frozen, thawed and drained)
- 1 (10.5 ounce) can condensed cream of mushroom soup
- Flavor Boosters:
- 1/2 cup whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon soy sauce (optional, but I swear by it!)
- Crispy Topping:
- 1 (6 ounce) can crispy fried onions
- Optional Extras:
- Pinch of nutmeg
- Extra crispy fried onions for serving
Instructions
- Prep Those Green Beans:: Okay, first things first, get those green beans ready. If you’re using frozen, make sure they’re thawed. I usually just run them under warm water in a colander. If fresh, blanch them for about 5 minutes until they’re tender-crisp; you don’t want mushy beans! Drain them really well. This is where I always forget to salt the water, oops, but it’s not the end of the world for this dish. Just ensure they’re not swimming in water.
- Whisk Up the Creamy Base:: Now for the good stuff! Grab a medium bowl and empty that can of cream of mushroom soup in there. Pour in the whole milk, a splash of soy sauce (my little secret!), garlic powder, and a good grind of black pepper. Whisk it all together until it’s super smooth and there are no lumps. You want it creamy, not clumpy. I’ve had times where I rushed this and ended up with little soup bits, not ideal!
- Combine and Season:: Gently fold the drained green beans into your creamy sauce mixture. Make sure every single bean is coated in that luscious sauce. Give it a taste here – this is your chance to adjust the seasonings. Need a pinch more pepper? Maybe a tiny bit more soy sauce? Honestly, trust your gut! I always add a little more pepper than I think I need, just personal preference.
- Transfer to Baking Dish:: Pour the whole glorious mixture into a 1.5-quart casserole dish. Don’t worry if it looks a little messy around the edges; that’s just part of the charm of home cooking, right? Spread it out evenly. I love seeing the green peeking through the creamy sauce at this point; it smells so promising already!
- First Bake Without Onions:: Pop that dish into a preheated oven at 350°F (175°C) and let it bake for about 25-30 minutes. You’re looking for it to get nice and bubbly around the edges, and the beans should be heated through. This step is crucial because it lets the casserole get hot and bubbly before those precious crispy onions go on. I once added them too early, and they were, well, charcoal. Learn from my oops!
- Add Crispy Onions & Final Bake:: Once it’s hot and bubbly, pull the casserole out. Now, here’s the fun part: sprinkle those crispy fried onions generously all over the top. Don’t be shy! Return it to the oven for another 5-10 minutes, just until the onions are golden brown and perfectly crispy. You’ll hear them sizzling a bit, and the smell? Oh, it’s heavenly! That’s when you know your Homestyle Green Bean Casserole is ready!