Green Bean Casserole (Print Version)
# Ingredients:
→ Main Components
01 -
4 cups of green beans (use 2 cans, 1½ pounds of fresh, or a 16 oz frozen pack)
02 -
1⅓ cups crispy fried onions, split into two portions
03 -
1 can (10.5 oz) of Campbell's Cream of Mushroom soup
→ Flavor Boosters
04 -
1 teaspoon of soy sauce
05 -
½ cup regular milk
06 -
¼ teaspoon of ground black pepper (add more if you want)
# Instructions:
01 -
Lightly spray a 9x9 casserole dish with oil so nothing sticks to it later.
02 -
Blanch the fresh beans in boiling water for 2 minutes after trimming and washing. If you're using canned ones, just rinse and drain them.
03 -
Blend the mushroom soup with milk in a bowl until smooth. Stir in soy sauce for some extra oomph.
04 -
Toss the green beans with ⅔ cup of the crispy onions and add some pepper for flavor. Stir it all into the creamy sauce until well mixed.
05 -
Spread the mixture evenly in the casserole dish you've already prepared.
06 -
Air Fryer: Bake at 350°F for 10 minutes, stir, then add the rest of the onions and cook for another 2 minutes. Oven: Bake at 350°F for 25 minutes, stir, sprinkle on the remaining onions, and let bake for 5 more minutes until brown and crispy.
# Notes:
01 -
The dish already has a bit of saltiness, so adding extra salt isn’t needed. Use reduced-sodium products if you want to cut the salt levels.
02 -
If you’re cooking this alongside other dishes, it might need extra time to fully reheat. Make sure it’s hot all the way through before serving.