Easy Green Bean Casserole
A creamy green bean casserole made with canned beans, mushroom soup, and crispy fried onions.
Ingredients
Main Ingredients
- 4 cans (14.5 oz each) no salt added green beans drained well
- 2 cans (10.5 oz each) reduced sodium condensed cream of mushroom soup
- ½ cup whole milk
- ½ tsp freshly ground black pepper
- 3 cup crispy fried onions divided: 1 cup stirred in, 2 cups for the topping
Instructions
Cooking
- Preheat. Set the oven to 375 degrees F and spray a 3-quart baking dish.
- Make the sauce. Whisk the soup, milk, and pepper in a large bowl until perfectly smooth.
- Combine. Stir in the drained beans and 1 cup of onions, coating the beans evenly.
- Bake. Spread the mixture in the dish and bake 20 minutes, until bubbling at the edges.
- Top. Sprinkle on the remaining 2 cups of onions and bake 5 minutes more, until golden brown.
- Rest. Let stand 5 minutes, then serve hot.
Notes
Substitutions: Use cream of chicken soup for a milder flavor, or fresh green beans boiled 4 minutes.
Tips: Drain the beans well and add the topping at the end so the onions stay crisp.
Storage: Refrigerate covered for 3 to 4 days and reheat to 165 degrees F. Do not freeze.