Classic green bean casserole recipe is so easy! It's the one you grew up with. Just 5 minutes prep time and you can even make it ahead of time and freeze!
Drain the green beans and add to the casserole dish.
Blend the soup, milk, and soy sauce together until smooth.
Pour the soup mixture over the green beans and stir so all the green beans are covered in the soup.
Stir in 1 cup of the crispy onions.
Bake for 15 minutes.
Top with the remaining 1 cup of crispy onions.
Bake for 10 more minutes, or until bubbly and heated through.
Serve hot.
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Notes
Storage:It's tempting to relax after enjoying so much Thanksgiving turkey, but just take a few minutes to put the extra food away so you can safely enjoy it again!It's simple: cover leftover green bean casserole tightly with plastic wrap, or spoon it into an airtight container. It'll last for about two days in the refrigerator—any longer and the casserole gets watery.You can freeze leftovers for up to three months, but the onion topping loses its crisp texture after thawing. If you'd like to go the freezer-route, I'd recommend following the instructions under "Variations" to properly make it in advance.Tips:
If you use frozen green beans be sure to thaw them completely, drain for a few minutes in a colander, and pat dry. Too much liquid will make the casserole too watery.
Cut green beans are best for green bean casserole because they fit on a fork or spoon better but you can use French style or whole, too.
Substitute any cream soup for the cream of mushroom.
You can assemble this ahead of time, wrap, and refrigerate for 2 days. Just wait to add the crispy onions until just before baking.
You can freeze for up to 3 months.
See the FAQs section for suggested substitutions for the onions.
The soy sauce enhanced the mushroom flavor but you can leave it out if you wish - especially if you are watching your salt intake.