Green Bean Casserole

5 from 14 votes

This recipe for Green Bean Casserole with Fresh Green Beans is both easy and delicious. It’s quick to prepare, but bakes to perfection every single time.

Prep Time15

Cook Time35

Total Time50

Servings:

Calories: 201kcal

Author: Karin and Ken

Ingredients

2 pounds green beans rinsed, ends trimmed and cut in half
4 10- ounce cans cream of mushroom soup
1 cup whole milk
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon ground pepper
¼ teaspoon onion powder
1 ½ cups crispy onions or more

Instructions

Preheat oven to 350F and prepare a 2-quart oval baking dish with non-stick cooking spray.
Boil water in a large pot and blanch the beans for about 2 ½ minutes (up to 4 if you prefer a softer bean, but they will cook slightly more in the oven).
Prepare a large bowl with cold water and ice when the beans are almost done. Then strain beans and add to cold water to stop the cooking process. You may want to add more ice or cold water as needed to keep the water cold. Then strain well.
In a large bowl add soup, milk, salt, garlic powder, ground pepper and onion powder and mix until combined.
To the baking dish, add a light layer of soup mixture; enough to coat the bottom.
Add half the beans, followed by half of the soup mixture.
Repeat and make sure all the beans are evenly covered.
Top with crispy onions (note: if you are using a different size baking dish you may need more).
Bake uncovered for 35 minutes, until onions become golden brown and sauce is bubbling.

Video

Notes

Store leftovers in an airtight container for up to 4 days in the fridge.
Drain the green beans well after blanching them to prevent the casserole from becoming soupy.
Try making the casserole in your slow cooker instead of the oven.

Nutrition