Easy Green Bean Casserole: Creamy & Quick Comfort (Print Version)
Easy Green Bean Casserole is a creamy, quick side that brings comfort to any meal. Learn my simple, fuss-free version for a truly delightful dish.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6-8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
Fresh Green Beans (1.5 lbs)
02 -
Cream of Mushroom Soup (1 can, 10.5 oz)
03 -
Milk (1/2 cup)
→ Flavor Boosters
04 -
Soy Sauce (1 tbsp)
05 -
Black Pepper (1/2 tsp)
→ Crispy Topping
06 -
Crispy Fried Onions (1 can, 6 oz)
# Instructions:
01 -
First things first, get those green beans ready! If you’re using fresh, give them a good wash and snap off those tough ends. You can blanch them in boiling salted water for about 5-7 minutes until they’re bright green and tender-crisp. I always forget to salt the water, oops, but it makes a difference! Then, drain them really well. We don’t want any watery casserole situations, trust me, I've been there. If using frozen, just thaw and drain. Canned? Just drain, no cooking needed for those.
02 -
In a large mixing bowl, combine your cream of mushroom soup, milk, and soy sauce. Whisk it all together until it's super smooth and creamy. This is where the magic starts to happen! I always give it a little taste test here, maybe add a pinch more pepper if it feels right. Make sure there are no lumps; we want that velvety texture. This step is pretty forgiving, but don't over-whisk it like you’re making meringue, just smooth is good.
03 -
Now, add your prepped green beans into that glorious creamy sauce. Stir it gently until every single bean is coated. Don't go too crazy, we want the beans to stay intact. Then, season generously with black pepper. I love seeing the pepper flakes against the pale green beans and sauce. This is the stage where it really starts to smell like comfort food, honestly, it's just wonderful!
04 -
Fold in about half of your crispy fried onions into the green bean mixture. This is a game-changer! It adds a layer of crunch *inside* the casserole, not just on top. I didn't expect that the first time I tried it, but it made such a difference in texture. Stir them in gently so they don't get too soggy before baking. It’s a little secret for extra texture.
05 -
Pour the entire mixture into your prepared 9x13 inch baking dish. Spread it out evenly. Then, sprinkle the remaining crispy fried onions generously over the top. Make sure they cover the whole surface; these are going to get beautifully golden and crunchy in the oven. Sometimes, I accidentally pile too many in one spot, but honestly, it all tastes good in the end. Just try to get an even layer for that perfect crunch in every bite.
06 -
Pop your casserole into a preheated oven at 375°F (190°C) for about 20-25 minutes. You're looking for it to be bubbly around the edges and those crispy fried onions on top to be a beautiful golden brown. The smell filling your kitchen at this point? Pure heaven. Keep an eye on the onions so they don't burn, because that's a sad sight. Once it's done, pull it out and let it cool for a few minutes before serving. It’s going to be hot, so be careful!
# Notes:
01 -
Don't over-blanch fresh green beans; they'll turn mushy in the oven, which is a tragedy, honestly.
02 -
A common mistake I made was not draining canned ingredients well enough, leading to a watery casserole. Squeeze out that extra liquid!
03 -
Adding a splash of soy sauce truly enhances the savory depth – it's my secret weapon for the best Easy Green Bean Casserole.
# Equipment Needed:
01 -
9x13 inch baking dish
02 -
large mixing bowl
03 -
saucepan (for blanching)
# Nutrition (Per Serving):
Calories: 250-300
Total Fat: 15-20g
Total Carbohydrate: 20-25g
Protein: 5-7g