Description
This retro classic features tender green beans, creamy mushroom sauce, and a crispy fried onion topping. A quick and comforting side dish ready in 25 minutes!
Ingredients
4 (14.5 oz) cans green beans, drained
2 (10.5 oz) cans cream of mushroom soup
½ cup whole milk
½ tsp freshly ground black pepper
3 cups French fried onions, divided
Instructions
Preheat oven to 375°F (190°C). Grease a 3-quart casserole dish with nonstick spray.
In a large bowl, whisk together cream of mushroom soup, milk, and pepper. Stir in drained green beans and ½ cup crispy fried onions.
Spread mixture evenly into prepared casserole dish.
Top with remaining fried onions.
Bake for 20 minutes, until casserole is bubbly and onions are golden brown.
Let rest 5 minutes before serving.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat: Microwave in a covered dish until heated through, or bake at 350°F until warm.
Make Ahead: Assemble up to 3 days in advance (without topping). Bring to room temp, add fried onions, and bake as directed.
Soup Swap: Use cream of celery or cream of onion if not a fan of mushrooms.
Topping Alternatives: Try Ritz crackers if you don’t like crispy onions.
Fresh Beans: Substitute with ~5 cups fresh cooked green beans.
Cheesy Twist: Mix in or top with 1–2 cups shredded cheddar.
Oven Flexibility: Can also bake at 350°F for slightly longer until sauce is bubbling.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Vegetable Side Dish
- Method: Baking
- Cuisine: American
