Can I use canned or frozen green beans instead of fresh?

Yes, you can use canned or frozen green beans in a pinch. For canned, drain and rinse them well before adding to the casserole. For frozen, thaw completely and pat dry before using. The texture won't be quite the same as fresh beans, but the casserole will still be delicious.

How do I prevent my casserole from becoming watery?

The key is thoroughly drying your green beans after blanching. Excess moisture is the main culprit for watery casseroles. Also, make sure your cheese is freshly shredded rather than pre-shredded, as pre-shredded contains anti-caking agents that can affect the texture.

Can I make this casserole dairy-free?

Absolutely! Use dairy-free cream of mushroom soup or a homemade version with plant-based milk and butter. Replace the milk in the recipe with almond or oat milk, and use a quality dairy-free cheese alternative. The fried onions are typically dairy-free, but check the label to be sure.

Why does my recipe call for soy sauce?

That small amount of soy sauce might seem unusual, but it adds umami depth that enhances all the other flavors without making the dish taste Asian-inspired. It's a secret ingredient that makes people wonder what makes your casserole taste so good!

Green Bean Casserole Recipe

Description

A classic holiday favorite, this Green Bean Casserole recipe combines fresh green beans with a creamy mushroom sauce, crispy fried onions, and a touch of cheddar cheese to create a hearty and flavorful side dish. Whether it’s for a holiday gathering or an everyday meal, this dish will bring comfort and joy to the table.

Ingredients

Units Scale

Fresh Green Beans

2 pounds fresh green beans, ends trimmed and cut into 2-inch pieces
2 tablespoons table salt

Sauce and Toppings

21 ounces cream of mushroom soup (2 cans)
3/4 cup milk (or half and half, or heavy cream)
1 teaspoon low-sodium soy sauce
2 cups freshly shredded cheddar cheese
6 ounces crispy fried onions, divided (1 container) – French’s recommended
Kosher salt and freshly ground black pepper to taste

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Instructions

Preheat the Oven
Preheat your oven to 425°F and adjust the oven rack to the middle position. Spray a 9×13-inch casserole dish with nonstick cooking spray to prepare it.
Cook the Green Beans
In a large Dutch oven, bring 4 quarts of water to a boil. Add 2 tablespoons of table salt, then stir in the prepared green beans. Cook the beans until they reach your preferred texture (crisp or tender), about 7-10 minutes.
Blanch the Green Beans
While the beans are cooking, fill a large bowl with ice water and set it aside. Once the beans are done, drain them in a colander and immediately plunge them into the ice water to halt the cooking process. Once cooled, spread the beans over paper towels and pat them dry.
Prepare the Sauce
In a large bowl, mix together the cream of mushroom soup, milk, soy sauce, cheddar cheese, and 1 cup of the crushed fried onions. Stir well to combine.
Combine Beans and Sauce
Add the blanched green beans to the sauce mixture and stir until the beans are evenly coated. Season the mixture with kosher salt and freshly ground black pepper to taste.
Assemble and Bake
Pour the green bean and sauce mixture into the prepared casserole dish. Bake in the preheated oven (425°F) for 20 minutes.
Add Crispy Onions and Finish Baking
Remove the casserole from the oven and reduce the oven temperature to 350°F. Sprinkle the remaining 2 cups of fried onions evenly over the top of the casserole. Return the dish to the oven and bake for an additional 20-25 minutes, or until the top is golden brown and the casserole is bubbly.

Notes

Fresh green beans deliver the best flavor and texture, but canned green beans can be used in a pinch.
Be careful not to overcook the green beans during the blanching process; they should remain slightly firm for the best texture.
For added flavor, consider using freshly grated Parmesan cheese alongside the cheddar.

Nutrition

Serving Size: 1 portion (about 1/8 of the casserole)
Calories: 240
Sugar: 4g
Sodium: 480mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 7g
Cholesterol: 20mg