Ingredients
Method
- Preheat the oven to 375°F. Spray a 3-quart casserole dish with nonstick spray, and set aside.
- In a large bowl, mix together the cream of mushroom soup, milk, and pepper. Then stir in the drained green beans and ½ cup of the crispy fried onions.
- Pour the mixture into the prepared casserole dish, and spread it out to an even layer. Top the casserole with the remaining fried onions.
- Bake the casserole for 20 minutes, or until bubbly and the onions are a dark golden color.
- Let casserole rest for 5 minutes before serving.
Nutrition
Notes
Storage: Store cooled leftovers in an airtight container, or in the casserole dish wrapped tightly, for up to 4 days.
Reheat: Place the desired portion in a microwave-safe bowl and lightly cover with a paper towel. Reheat until it’s hot all the way through, stirring occasionally. You can also reheat in the oven, at 350°F, until heated through.
Prep Ahead: Make and refrigerate up to 3 days in advance without the fried onions on top. To prepare, leave on the counter for about 45 minutes, top with fried onions and then bake as directed.
Soup Substitutions: If you aren’t a fan of mushrooms, you can use another condensed cream soup such as cream of celery or cream of onion.
Onion Topping: I like to mix some of the crispy fried onions into the casserole to help add flavor. This is optional, but definitely recommended. If you aren’t a fan of crispy fried onions, you can use lightly crushed ritz crackers instead.
Fresh Green Beans: You can use fresh, cooked green beans if you prefer. You will need about 5 heaping cups.
Add Cheese: Like a cheesy casserole? Add 1 to 2 cups shredded cheddar cheese to the green bean mixture, or layer it on top of the green beans before you add the fried onions.
Oven Temp: This classic recipe is flexible, and can also be baked at 350°F for a slightly longer time. When the sauce is thick and bubbly around the edges, the casserole is done.