Easy Green Bean Casserole with Fresh Green Beans
This green bean casserole skips canned beans and uses fresh ones, trimmed and cut into 1-inch pieces. I like that they keep a little snap.
The sauce is the classic shortcut: cream of mushroom soup thinned with milk and seasoned with black pepper and a tablespoon of soy sauce. The soy sauce is a small touch that deepens the savory flavor without tasting of soy. Two-thirds of a cup of the French fried onions go into the mixture with the beans, so there is onion flavor all the way through, not only on top.
The rest of the onions are held back until the last few minutes of baking, which keeps them crisp and golden instead of dark. The casserole cools slightly before serving, since the sauce is very hot straight from the oven.
PrintGreen Bean Casserole with Fresh Green Beans
Fresh green beans baked in a creamy mushroom sauce with a touch of soy sauce, mixed with and topped by crispy French fried onions.
Ingredients
- 1 pound fresh green beans, trimmed and cut into 1-inch pieces
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper
- 1 1/3 cups French fried onions
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- In a mixing bowl, combine the cream of mushroom soup, milk, soy sauce, and black pepper. Stir until well blended.
- Add the green beans and 2/3 cup of the fried onions to the mixture. Stir gently until the green beans are evenly coated.
- Transfer the mixture into the prepared baking dish. Bake in the preheated oven for 25 minutes.
- Remove from oven and sprinkle with the remaining fried onions. Return to oven and bake for an additional 5 minutes or until the onions are golden brown.
- Carefully remove from the oven, let cool slightly, and serve warm.
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