Easy Southern Green Bean Casserole with Crispy Onions
This classic Southern green bean casserole is an easy baked side dish featuring tender green beans and a creamy mushroom sauce, topped with golden crispy fried onions for a delightful crunch.
Ingredients
Check ingredients as you go.
Let’s make it
Preheat the oven to 175°C (350°F). Grease a 2-quart (approximately 2 liters) casserole dish with butter.
Bring a large pot of salted water to a boil. Add the green beans and cook for about 5 minutes until tender-crisp. Drain and rinse under cold water to stop cooking. Set aside.
In a large bowl, combine the cream of mushroom soup, milk, soy sauce, black pepper, and salt. Stir to create a smooth sauce.
Add the blanched green beans to the sauce mixture and gently stir to coat evenly.
Pour the green bean and sauce mixture into the prepared casserole dish. Spread it out evenly.
Sprinkle half of the crispy fried onions evenly over the top of the casserole.
Bake in the preheated oven for 25 minutes, until the casserole is bubbly and heated through.
Remove from the oven, sprinkle the remaining crispy fried onions evenly over the top, then return to the oven and bake an additional 5-7 minutes until the onions are golden and crispy.
Let the casserole rest for 5 minutes before serving warm as a side dish.
Tips & notes
For extra flavor, sauté some finely chopped onions and garlic in butter and mix them into the sauce before combining with the green beans. Use fresh crispy fried onions or make your own by thinly slicing onions, coating them in seasoned flour, and frying until golden.
Saving it for later
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Do not leave at room temperature for more than 2 hours before refrigerating.
Reheating
Reheat leftovers covered with foil in a preheated oven at 175°C (350°F) for 15-20 minutes until warmed through. Add extra crispy onions on top after reheating for best texture.
