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Loading...A staple of American Thanksgiving tables since the 1950s, this comforting casserole combines tender green beans in a creamy mushroom sauce, crowned with golden crispy fried onions. It is the ultimate easy holiday side dish that delivers nostalgic flavor in every bite, requiring just minutes of hands-on work.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 210 kcalCalories
- 12 gFat
- 4 gSaturated Fat
- 22 gCarbs
- 3 gFiber
- 4 gSugar
- 5 gProtein
- 620 mgSodium
- 290 mgPotassium
- 80 mgCalcium
- 1.5 mgIron
- 14 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the casserole
- 1.5 lbs fresh green beans, trimmed and halved
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup whole milk
- 1 tsp soy sauce
- 1/4 tsp freshly ground black pepper
- 1 cup sliced cremini mushrooms (optional)
- 1 tbsp unsalted butter (optional)
For the topping
- 1.5 cups crispy fried onions, divided
Directions
- Preheat the oven to 350°F (175°C) and lightly grease a 1.5-quart baking dish.
- If using fresh green beans, blanch them in a pot of salted boiling water for 4 minutes, then drain and rinse under cold water to stop the cooking. If using frozen beans, thaw and pat dry with paper towels.
- Optional step: melt the butter in a skillet over medium heat, add the sliced mushrooms, and sauté for 4 to 5 minutes until golden and most of their liquid has cooked off.
- In a large bowl, whisk together the cream of mushroom soup, milk, soy sauce, and black pepper until smooth. Fold in the green beans, sautéed mushrooms if using, and 2/3 cup of the crispy fried onions.
- Transfer the mixture to the prepared baking dish, spread evenly, and bake uncovered for 25 minutes until hot and bubbling around the edges.
- Remove the casserole from the oven, stir gently, and sprinkle the remaining crispy fried onions evenly across the top.
- Return the dish to the oven and bake for 5 more minutes, until the onions turn deep golden brown and crisp.
- Let the casserole rest for 5 minutes before serving so the sauce can thicken slightly.
Cook’s Notes
- For deeper flavor, sauté 1 small diced yellow onion and 1 minced garlic clove with the mushrooms in step 3.
- Make it ahead: assemble through step 4 up to 24 hours in advance, cover, and refrigerate; add about 10 minutes to the first bake.
- Substitute fresh haricots verts for an elegant, slimmer presentation, or use French-style cut beans for a more rustic look.
- For a richer sauce, swap half the milk with heavy cream and add a pinch of grated nutmeg.
- If the fried onions start to brown too quickly in step 7, tent loosely with foil until the casserole is bubbling underneath.
