A quintessential Thanksgiving staple. This creamy, savory side dish combines tender green beans with a rich mushroom sauce and a signature crunchy onion topping.

Ingredients :

• 1 pound (450g) fresh green beans, trimmed
• 1 can (10.5 oz) condensed cream of mushroom soup
• 3/4 cup milk
• 1 teaspoon soy sauce
• 1/4 teaspoon black pepper
• 1 1/3 cups crispy fried onions
• Optional: 1/4 teaspoon garlic powder or paprika

Method :

1. Preheat: Set oven to 350°F (175°C).
2. Blanch: Cook fresh green beans in boiling water for 3-5 minutes until tender-crisp. Drain.
3. Mix Sauce: Whisk together soup, milk, soy sauce, and pepper until smooth.
4. Assemble: In a 9×13-inch dish, mix beans with sauce and 1/2 cup of the onions.
5. Bake: Bake uncovered for 25 minutes.
6. Topping: Add remaining onions and bake for 5-10 more minutes until golden.

Recipe Notes :

• Extra Flavor: Sprinkle grated Parmesan or breadcrumbs over the onions for the final bake.
• Fresh Version: You can replace canned soup with a homemade mushroom béchamel sauce for a fresher taste.
• Variations: Try adding sliced mushrooms or caramelized onions for a personalized twist.
• Resting: Let the casserole sit for a few minutes after baking to allow the sauce to set.