Ingredients
Scale
- 2 cans (14.5 oz each) cut green beans, drained
- 1 can (10.5 oz) condensed cream of mushroom soup (store brand)
- 1/2 cup whole milk
- 1 teaspoon soy sauce
- 1/4 teaspoon ground black pepper
- 1 1/3 cups crispy fried onions (divided)
- Cooking spray (for the dish)
Instructions
- Start by preheating your oven to 350°F (175°C). While the oven warms up, lightly grease a 1.5-quart casserole dish or an 8×8-inch baking pan with cooking spray. Open your cans of green beans and drain them thoroughly in a colander. Removing as much liquid as possible prevents the casserole from becoming watery.
- In a large mixing bowl, combine the condensed cream of mushroom soup, milk, soy sauce, and black pepper. Stir these together until the mixture is smooth and creamy. The soy sauce is a secret budget tip—it adds a deep, umami saltiness that makes the cheap soup taste like a high-end sauce.
- Add the drained green beans and 2/3 cup of the crispy fried onions to the soup mixture. Use a rubber spatula to gently fold the beans into the sauce until every bean is well-coated. Transfer the entire mixture into your prepared baking dish and spread it out into an even layer.
- Place the casserole dish in the center rack of the oven. Bake for 25 minutes, or until the bean mixture is hot and bubbling around the edges. This initial bake ensures the flavors meld together and the beans are heated through before adding the final topping.
- Remove the dish from the oven. Sprinkle the remaining 2/3 cup of crispy fried onions evenly over the top of the beans. Return the dish to the oven for an additional 5 minutes. Watch closely during this stage; you want the onions to be golden brown and crunchy, but they can burn quickly.
- Take the casserole out of the oven and let it sit for 5 minutes before serving. This rest period allows the sauce to thicken up slightly, making it easier to scoop and serve. Place it directly on the table and watch it disappear!
- Cook Time: 40 minutes