If you're looking for a comforting and classic side dish during the holidays, you'll want to try making this easy Campbell's green bean casserole.
Ingredients
3quartswater
1teaspoonkosher salt, plus more for seasoning
1 ½poundsfresh green beans, cut into 2" pieces
10 ½ouncescondensed cream of mushroom soup
½cupwhole milk
1teaspoonsoy sauce
1 ⅓cupscrispy fried onions, divided
¼teaspoonblack pepper
Instructions
Heat the Oven - Set the oven rack to the center position. Heat to 350ºF (177ºC).
Cook the Beans - In a large pot, bring 3 quarts of water to a boil over high heat. Add in 1 teaspoon of salt and stir to dissolve. Add the cut green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes.
Chill the Beans - Drain the beans. Transfer them to a large bowl filled with ice water. Chill until the vegetables are cool, about 5 minutes, then drain well.
Mix the Casserole - In a large bowl, combine 4 cups chilled green beans, cream of mushroom soup, milk, soy sauce, ⅔ cups fried onions, and black pepper. Season with more salt and pepper to taste. In an 8-inch or 1 ½ quart casserole dish, spread the mixture evenly in the pan.
Bake - Bake until the sauce is bubbly, and the beans are hot, about 20 to 25 minutes. Stir the bean mixture. Evenly sprinkle the remaining fried onions on top. Bake until golden brown, about 5 to 10 minutes.
To Serve - Serve immediately while hot and the onions are crispy.
Notes
Recipe Yield:About 6 cups
Serving Size:About 1 cup
Make Ahead:The beans or entire casserole can be assembled and refrigerated 3 days before. Add more bake time if needed until the sauce is hot and bubbly.
Storing:Refrigerate in an airtight container for up to 3 days.
Using Canned Beans:Use two 14.5-ounce cans of cut green beans. Drain and add them directly to the sauce.
Using Frozen Beans:Use 24 ounces (1 1/2 pounds) of frozen green beans. Defrost before mixing with sauce ingredients.