Green Bean Casserole Ii
Take your holiday side dish game to the next level with this updated classic, Green Bean Casserole II! This recipe swaps out canned green beans for fresh, vibrant ones, blanched for perfect tenderness, and paired with a rich, creamy base made from savory cream of mushroom soup, whole milk, soy sauce, and a hint of garlic and black pepper. A buttery coating elevates the green beans before they’re baked to bubbly perfection under a golden, crispy blanket of fried onions. With only 20 minutes of prep time and a stunning presentation, this casserole is a crowd-pleaser that’s as easy to make as it is indulgent. Serve this comforting, oven-baked masterpiece at your next gathering and enjoy a modern twist on a beloved family favorite!**
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Recipe Information
Ingredients
- 900 grams fresh green beans
- 2 cans (10.5 ounces each) cream of mushroom soup
- 120 milliliters whole milk
- 15 milliliters soy sauce
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 200 grams fried onions
- 15 grams unsalted butter
Instructions
Preheat your oven to 175°C (350°F).
Rinse the green beans thoroughly and trim the ends. If desired, cut them into bite-sized pieces.
In a large pot of boiling, salted water, blanch the green beans for 5 minutes. Drain and immediately transfer them to a bowl of ice water to stop the cooking. Once cooled, drain and set aside.
In a large mixing bowl, combine the cream of mushroom soup, milk, soy sauce, black pepper, and garlic powder. Whisk until smooth.
Melt the butter in a skillet over medium heat, then toss the green beans in the butter to coat evenly. Transfer the beans to the mixing bowl with the soup mixture, and gently stir to combine.
Lightly grease a 9x13-inch (23x33 cm) casserole dish. Pour the green bean mixture into the dish, spreading it out into an even layer.
Top the green bean mixture with an even layer of fried onions, reserving about 50 grams for later use.
Bake the casserole in the preheated oven for 25 minutes, uncovered.
After 25 minutes, sprinkle the reserved fried onions on top and bake for an additional 5 minutes, or until the onions are golden brown and crispy.
Remove from the oven and allow the casserole to rest for 5 minutes before serving.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 62.0 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 983 mg | 76% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3214 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
