Ingredients

The following ingredients have 4 Servings
  • 2 pounds fresh green beans (ends trimmed, cut into 2-inch pieces)
  • 2 tablespoons table salt
  • 2 cans cream of mushroom soup (click for recipe!)
  • ¾ cup milk (half and half or heavy cream)
  • 1 teaspoon soy sauce
  • 2 cups shredded cheddar cheese
  • 3 cups about 6 ounces canned crispy fried onions
  • Kosher salt
  • Freshly ground black pepper

Instruction

  • Heat the oven to 425°F and adjust oven rack to middle position.
  • Spray a 13x9-inch casserole dish with nonstick cooking spray.
  • In a large Dutch oven, bring 4 quarts of water to boil. Add 2 tablespoons table salt and the prepared beans, stir, and cook the beans until barely crisp or soft (depending on personal preference), 7-10 minutes. While the beans cook, fill a large bowl with ice water and set aside.
  • When the beans are ready, drain in a colander and immediately plunge them into ice water to stop cooking. Once the beans have cooled, spread them over paper towels and pat to dry.
  • In a large bowl, combine the mushroom soup, milk, soy sauce, cheddar cheese and 1 cup crushed fried onions. Add the beans and stir to coat evenly. Season the bean/soup mixture with kosher salt and freshly ground black pepper to taste.
  • Pour the green beans into the prepared dish.
  • Bake 20 minutes at 425°F.
  • Remove the beans from the oven, and reduce oven temperature to 350°F.
  • Sprinkle the top of the beans, with the remaining 2 cups of fried onions and bake an additional 20-25 minutes or until the top is golden brown and the casserole is bubbly.
  • Enjoy!