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Best Green Bean Casserole Recipe
Ben Carraoli

Best Green Bean Casserole Recipe

I recently made what I honestly think is the best green bean casserole ever, and I had to share the full recipe with you. Every bite is creamy, comforting, and packed with flavor. The green beans stay tender without getting mushy, and the crispy onion topping adds the perfect crunch.
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Total Time 50 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 4 cups of frozen cut green beans — frozen beans hold their shape well and save time.
  • 1 10.5-ounce can condensed cream of mushroom soup — creates the creamy, classic base of the casserole.
  • ½ cup milk — thins the sauce to the perfect consistency so it coats the beans smoothly.
  • 1 teaspoon soy sauce — gives a subtle savory depth that enhances the overall flavor.
  • ½ teaspoon black pepper — adds light seasoning without overpowering the dish.
  • ¼ teaspoon seasoned salt — helps brighten the flavor; adjust based on your salt preference.
  • 1½ cups crispy fried onions divided — half adds texture inside, and half creates the crunchy golden topping.

Method
 

  1. Start by preheating your oven to 350°F (175°C). Let frozen beans thaw slightly and drain off excess water. If using fresh beans, blanch them briefly until they’re tender-crisp, then drain well so the casserole doesn’t become watery.
  2. In a large mixing bowl, combine the mushroom soup, milk, soy sauce, pepper, and seasoned salt. Stir until smooth, then add the green beans along with half of the crispy fried onions. Gently mix until everything is coated evenly.
  3. Spread the mixture into your baking dish and bake uncovered for about 30–35 minutes, until hot and bubbling. Remove from the oven, stir lightly, then sprinkle the remaining fried onions evenly over the top. Return to the oven for another 10 minutes, or until the onions turn perfectly golden and crisp.

Notes

  • I like to let the casserole rest for about 5 minutes so the sauce thickens slightly and slices cleanly.
  • I sometimes add a handful of shredded cheddar inside for extra richness — it melts beautifully.
  • If using fresh beans, I make sure they’re thoroughly drained to prevent excess moisture.
  • I’ve found frozen green beans to give the most consistent texture with the least amount of work.