Easy Green Bean Casserole
This classic green bean casserole is my favorite holiday side dish. Made with fresh or frozen green beans, canned soup, and plenty of crispy fried onions, it's ready in only 30 minutes. Perfect for Thanksgiving, and you can prep it ahead of time.
Ingredients
- 4 cups frozen cut green beans (see notes for fresh)
- 1 (10.5-ounce) can condensed cream of mushroom soup
- ⅔ cup milk
- 1 teaspoon soy sauce (or ¼ teaspoon sea salt)
- ½ teaspoon black pepper
- 1 ½ cups French fried onions
Instructions
- Preheat your oven to 350°F and grease a 9x9 baking dish (or similar size).
- Bring a medium pot of salted water to a boil (I usually do ½ tablespoon salt per quart). Cook the beans for 3-4 minutes. Drain.
- In a large mixing bowl, mix together the green beans, soup, milk, soy sauce, black pepper, and ⅔ cup of onions. Spread into the baking dish.
- Bake for 25 minutes until hot and bubbly, then add the remaining onions on top and bake for another 5 minutes.
Notes
Fresh green beans: For fresh green beans, trim the ends and cut them in half.
Make ahead: For make ahead, complete the recipe through step 3. Then cover with plastic wrap and leave in the fridge for up to 2 days. Add an additional 5-10 minutes to the baking time.