Ingredients
Scale
- 2 lbs fresh green beans, trimmed and halved (or 20 oz frozen cut green beans)
- 2 cans (10.5 oz each) condensed cream of mushroom soup
- 1 cup whole milk
- 2 teaspoons soy sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 3 cups French fried onions, divided
- 1/2 cup shredded sharp cheddar cheese (optional)
- Pinch of salt for the bean water
Instructions
- Step 1: Blanching the Green Beans: If you are using fresh green beans, bring a large pot of salted water to a boil. Drop the trimmed beans into the water and cook for about 5 minutes until they are bright green and slightly tender. Immediately drain them and plunge them into a bowl of ice water to stop the cooking process. This ensures your beans stay vibrant and don’t turn mushy in the oven. If you are using frozen beans, simply thaw them and pat them dry; no boiling is necessary.
- Step 2: Mixing the Creamy Base: In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk, soy sauce, black pepper, and garlic powder. The soy sauce is the secret “no fail” ingredient that adds a deep umami flavor without making the dish taste like soy. Once the sauce is smooth, fold in the blanched (or thawed) green beans and 1 cup of the French fried onions. If you want a cheesier version, stir in the shredded cheddar cheese now.
- Step 3: Make Ahead Storage or Immediate Baking: Transfer the mixture into a 9×13 inch baking dish and spread it out evenly. If you are making this ahead of time, cover the dish tightly with foil or plastic wrap and store it in the refrigerator for up to two days. Do not add the remaining fried onions yet! If you are baking immediately, preheat your oven to 350°F (175°C). Bake for 25 minutes until the sauce is bubbly. Remove from the oven, top with the remaining 2 cups of fried onions, and bake for another 5 to 10 minutes until the onions are golden brown and crispy.
- Cook Time: 45 minutes