Ingredients
Green Beans
- 59 ounces canned green beans (4 cans; you can add an additional can if desired)
Soup Mixture
- 21 ounces cream of mushroom soup (2 cans of 10.5 ounces each)
- 2/3 cup evaporated milk
- 1 tablespoon soy sauce
- 1/2 teaspoon black pepper
Topping
- 2 cups fried onions
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking dish by spraying it with non-stick cooking spray to prevent sticking.
- Prepare Green Beans: Open the canned green beans and drain them well to remove excess liquid. Place the drained green beans evenly in the prepared casserole dish.
- Make Soup Mixture: In a mixing bowl, whisk together the evaporated milk and cream of mushroom soup until smooth. Add the soy sauce and black pepper, stirring to combine all the flavors evenly.
- Combine and Pour: Pour the soup mixture evenly over the green beans in the casserole dish, ensuring they are well coated.
- Add Topping: Sprinkle the 2 cups of French fried onions evenly over the top of the casserole to create a crispy, flavorful crust after baking.
- Bake: Place the casserole in the preheated oven and bake uncovered for 20 minutes, allowing the flavors to meld and the topping to crisp up.
- Rest and Serve: Remove the casserole from the oven and let it stand for 10 minutes before serving. This rest time helps the casserole set and cool slightly for optimal texture.
Notes
- For a fresher taste, you can substitute canned green beans with fresh or frozen ones, adjusting cooking time accordingly.
- Adding an extra can of green beans can increase the serving size or make the casserole less dense.
- If you prefer a thicker sauce, reduce the amount of evaporated milk slightly.
- For a gluten-free version, use gluten-free soy sauce and fried onions.
- This casserole pairs well with roasted meats and holiday meals.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American