Introduction
Get ready to dive into a creamy, crunchy classic that’s bound to be a hit at your next gathering. This Green Bean Casserole is comfort food at its finest—simple to make and oh-so-satisfying. With its rich flavors and delightful textures, it’s a dish that brings friends and family together around the table.
Detailed Ingredients with measures
- 4 cups cooked green beans
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1/4 teaspoon black pepper
- 1 1/2 cups fried onions, divided
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
Directions
1. Preheat your oven to 350°F (175°C) because every party needs a warm-up!
2. In a large mixing bowl, combine green beans, cream of mushroom soup, milk, soy sauce, black pepper, and half of the fried onions. Stir until your mixture reaches ultimate creaminess.
3. Transfer this tasty mixture into a 1 1/2-quart baking dish. Smooth it out because presentation matters, friends!
4. Bake for 25 minutes. The waiting is the hardest part, but good things come to those who bake.
5. Sprinkle the remaining fried onions on top, then pop it back in the oven for another 5 minutes or until it’s golden and crispy heaven!
Enjoy your delicious Green Bean Casserole, the perfect addition to any meal!
Detailed Directions and Instructions
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C) because every party needs a warm-up!
Step 2: Mix Ingredients
In a large mixing bowl, combine the cooked green beans, cream of mushroom soup, milk, soy sauce, black pepper, and half of the fried onions. Stir until your mixture reaches ultimate creaminess.
Step 3: Transfer to Baking Dish
Transfer this tasty mixture into a 1 1/2-quart baking dish. Smooth it out because presentation matters, friends!
Step 4: Bake Initial Time
Bake for 25 minutes. The waiting is the hardest part, but good things come to those who bake.
Step 5: Add Fried Onions
Sprinkle the remaining fried onions on top, then pop it back in the oven for another 5 minutes or until it’s golden and crispy heaven!
Notes
Serving Size
This dish delivers around 170 calories, 11g carbohydrates, 3g protein, and 12g fat per serving.
Variation Suggestion
Feel free to add cooked, diced ham or turkey for a heartier version!
Storage Information
Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. Reheat in the oven for best results.
Cook techniques
Preparing the Green Beans
To start, ensure your green beans are cooked properly. You can steam or boil them until they’re tender yet still crisp to maintain their texture in the casserole.
Mixing the Ingredients
Combine the cream of mushroom soup with milk, soy sauce, and black pepper. This will create a smooth base for your casserole. Incorporating half of the fried onions at this point adds flavor and crunch.
Baking the Casserole
Place the mixture in a baking dish and smooth it out evenly. Baking at 350°F allows the flavors to meld while the casserole heats through.
Achieving Perfect Crispiness
By adding the remaining fried onions just before the final five minutes of baking, you will achieve a delightful golden and crunchy topping that brings the dish together beautifully.
FAQ
Can I use fresh green beans instead of cooked?
Yes, you can use fresh green beans, but you’ll need to blanch them first to soften them before adding to the mixture.
Can I make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it, and refrigerate it. Just add a few minutes to the baking time if baking straight from the fridge.
What can I use as a substitute for cream of mushroom soup?
You can use a homemade cream sauce or substitute with another type of cream soup, such as cream of chicken or a vegetable alternative.
How can I make this dish healthier?
Consider using low-fat milk and reduced-fat fried onions. You can also add in other vegetables for more nutrients.
Can I freeze the green bean casserole?
Yes, you can freeze it before baking. Ensure it’s well-sealed and consume it within two months for the best quality. Thaw it in the fridge overnight before baking.
Conclusion
