Classic Green Bean Casserole with Crispy Onions
The ultimate Thanksgiving side dish — tender green beans in a rich creamy mushroom sauce, topped with a golden layer of crispy fried onions.
INGREDIENTS
• 900 grams fresh green beans, trimmed and cut into bite-sized pieces
• 300 milliliters condensed cream of mushroom soup (1 can)
• 180 milliliters whole milk
• 1 tablespoons soy sauce
• 0.5 teaspoons black pepper
• 0.5 teaspoons garlic powder
• 340 grams crispy fried onions (French’s or similar), divided
• 60 grams shredded cheddar cheese (optional)
STEPS
1. Preheat oven: Preheat your oven to 175°C (350°F). Lightly grease a 9×13-inch (3-quart) baking dish.
2. Blanch the green beans: Bring a large pot of salted water to a boil. Add 900 grams fresh green beans, trimmed and cut into bite-sized pieces and cook for 5 minutes until bright green and just tender. Drain immediately and rinse under cold water to stop cooking. Pat dry.
3. Make the sauce: In a large mixing bowl, whisk together 300 milliliters condensed cream of mushroom soup (1 can), 180 milliliters whole milk, 1 tablespoons soy sauce, 0.5 teaspoons black pepper, and 0.5 teaspoons garlic powder until smooth and combined.
4. Mix it all together: Add the blanched green beans to the sauce and stir to coat. Fold in two-thirds of the 340 grams crispy fried onions (French’s or similar), divided (reserve the rest for topping). If using, stir in 60 grams shredded cheddar cheese (optional).
5. Fill the baking dish: Pour the green bean mixture evenly into your prepared baking dish and spread into an even layer.
6. First bake: Bake uncovered for 25 minutes, until the sauce is bubbling around the edges and the casserole is heated through.
7. Add crispy onion topping: Remove the dish from the oven and evenly scatter the remaining 340 grams crispy fried onions (French’s or similar), divided over the top in a generous layer.
8. Final bake: Return to the oven and bake for a further 5–10 minutes, until the onion topping is deeply golden and crispy. Watch closely so it doesn’t burn.
9. Rest and serve: Remove from the oven and let the casserole rest for 5 minutes before serving. This helps the sauce thicken up nicely.
NOTES
Make it from scratch:** Swap the condensed soup for a homemade mushroom sauce — sauté 225g sliced mushrooms in butter, add 2 minced garlic cloves, then whisk in 2 tbsp flour, 360ml chicken broth, and 120ml cream. Simmer until thick.
Make ahead:** Assemble the casserole (without the onion topping) up to 24 hours in advance. Cover and refrigerate. Add the onion topping just before baking.
Frozen beans:** You can use 900g frozen green beans — no need to blanch, just thaw and pat dry.
Extra crispy top:** For maximum crunch, mix the topping onions with 2 tbsp melted butter before scattering over the top.
