Classic Green Bean Casserole

Name: Classic Green Bean Casserole
Prep time: 18 min
Cook time: 45 min
Total time: 1 h 3 min
Yield: 8 servings
Cuisine: American
Ingredients: 1½ lb (680 g) fresh green beans, trimmed and cut into 1½-inch (4 cm) pieces; 1 tbsp (18 g) kosher salt, for the blanching water; 10½ oz can (298 g) condensed cream of mushroom soup, one can, undiluted; ½ cup (120 ml) whole milk, at room temperature if possible; 1 tsp (5 ml) soy sauce; ½ tsp (1 g) black pepper, freshly ground; 2⅔ cup (112 g) crispy fried onions, divided: 1⅓ cups (56 g) mixed into the casserole and 1⅓ cups (56 g) for the topping

From the MyKitchenBank Kitchen

Tender green beans in a creamy, peppery mushroom sauce, topped with a golden crown of crispy fried onions. This is the holiday-table classic made with fresh beans, so the texture stays bright and never mushy.

Prep: 18 min
Cook: 45 min
Wait: 7 min
Total: 1 hr 10 min
Makes: 1 casserole (8 side-dish servings)

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Steps

Before you start

Position an oven rack in the center and preheat the oven to 350°F (175°C).
Fill a large bowl with ice and water before you start blanching the beans.
Lightly grease a 2-quart (2-liter) baking dish, about 8-inch square or 11×7-inch.
Use condensed soup straight from the can. Do not add the extra water the can label suggests for soup.

1
Preheat and prepOven 350°F / 175°C
- Position a rack in the center of the oven and heat to 350°F (175°C).
- Lightly grease a 2-quart (2 L) baking dish.
- Fill a large bowl with ice and cold water.
- Trim the stem ends from the green beans and cut them into 1½-inch (4 cm) pieces.
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Ready when: Oven is at temperature and the ice bath is ready.
Tip: Cut the beans to a uniform size so they cook evenly.
2
Boil the water
- Fill a large pot with about 3 quarts (3 L) of water and stir in 1 tablespoon (18 g) kosher salt.
- Bring to a full rolling boil over high heat.
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Ready when: Large bubbles break continuously across the surface.
3
Blanch the beans
- Add the beans to the boiling water and cook for 4 minutes, until bright green and just barely tender but still crisp when bitten.
- They will finish cooking in the oven.
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Ready when: Beans are vivid green and bend slightly but still have a snap.
Tip: Set a timer. Overcooked beans turn mushy in the casserole.
4
Shock and drain
- Use a colander to lift the beans out, then plunge them into the ice bath for 2 minutes to stop the cooking.
- Drain very well, then spread on a clean kitchen towel and pat dry.
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Ready when: Beans are cool to the touch and no longer dripping.
Tip: Excess water thins the sauce and makes the casserole soupy.
5
Mix the sauce
- In a large bowl, stir together the condensed mushroom soup, milk, soy sauce, and ½ teaspoon black pepper until completely smooth with no streaks of soup remaining.
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Ready when: Sauce is uniform, creamy, and pourable like thick cream.
Tip: Taste before adding more salt. The soup and fried onions are already salty.
6
Combine
- Fold the drained beans and 1⅓ cups (56 g) of the fried onions into the sauce until every bean is coated.
- Scrape into the greased baking dish and spread into an even layer.
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Ready when: Beans are evenly coated and the surface is level.
7
First bakeOven 350°F / 175°C
- Bake uncovered at 350°F (175°C) for 25 minutes, until the edges are bubbling and the center is hot.
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Ready when: Sauce bubbles around the edges of the dish.
Tip: Stir once halfway through if the center looks pale and cool.
8
Add toppingOven 350°F / 175°C
- Remove the dish from the oven.
- Scatter the remaining 1⅓ cups (56 g) fried onions evenly over the top.
- Return to the oven at 350°F (175°C) and bake 5 to 8 minutes more, until the onions are deep golden and fragrant.
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Ready when: Onions are deep golden brown, not dark brown, and smell toasty.
Tip: Fried onions burn quickly. Watch closely during the last 2 minutes.
9
Rest and serve
- Let the casserole stand for 5 minutes so the sauce thickens slightly, then serve hot.
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Ready when: Sauce holds together when scooped.

Good to know

Tips

Blanching and shocking keeps the beans bright and crisp-tender instead of olive-drab and soft.
Pat the beans dry so the sauce stays creamy rather than watery.
Hold back the topping until the last 5 to 8 minutes so the onions stay crunchy.
Add a pinch of garlic powder or a handful of grated Gruyère to the sauce for extra flavor.

Make ahead

Blanch, shock, and dry the beans up to 1 day ahead and refrigerate. Assemble the casserole without the topping up to 1 day ahead, cover, and chill. Add 5 to 10 minutes to the first bake time since it starts cold, and add the topping onions at the end as directed.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: store covered up to 3 days. Freezer: not recommended, since the beans turn soft and the sauce can separate. Reheat covered at 350°F (175°C) for 15 to 20 minutes, or microwave single portions until hot, then top with fresh crispy onions.

Substitutions

fresh green beans → frozen cut green beans (1 lb / 450 g). Thaw and pat dry, skip blanching, and bake as directed. Texture will be a little softer.
condensed cream of mushroom soup → homemade mushroom cream sauce (1¼ cups / 300 ml). Use thick, well-seasoned sauce made with sautéed mushrooms, flour, butter, and milk or stock.
whole milk → half-and-half or unsweetened plain oat milk. Half-and-half makes it richer. Oat milk works for a dairy-free version if the soup is also dairy-free.
soy sauce → Worcestershire sauce. Use the same amount for a tangier savory note.