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–+ servings

California Green Bean Casserole

A creamy, crispy green bean casserole made with pantry staples. Ready in 35 minutes, it's the perfect side for Thanksgiving and weeknight dinners.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 1
Course: Side Dishes
Cuisine: American
Calories: 164
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 (15 ounce) cans cut green beans, drained
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 3/4 cup milk whole or 2% both work
  • 1 (2.8 ounce) can French fried onions divided
  • to taste salt and freshly ground black pepper

Method
 

  1. Preheat the oven to 350 degrees F.
  2. In a 1.5-quart casserole dish, stir together the green beans, condensed cream of mushroom soup, milk, and half of the fried onions.
  3. Bake for 25 minutes until the mixture is hot and bubbling around the edges.
  4. Scatter the remaining fried onions over the top, return to the oven for 5 more minutes, then season with salt and pepper and let rest a few minutes before serving.

Nutrition

Calories: 164kcalCarbohydrates: 13gProtein: 3gFat: 10gSaturated Fat: 2.2gCholesterol: 4mgSodium: 867mgFiber: 1gSugar: 3g

Notes

Swap in a can of cream of chicken soup for a richer, savory twist.
If using fresh green beans, blanch them first and reduce the initial bake time to 15 minutes.
To make ahead, assemble the casserole (without the topping) and refrigerate for up to 24 hours. Add the remaining onions just before baking.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F oven to restore the crispy onion topping.
For a golden, extra-crispy finish, place the casserole under the broiler for 1-2 minutes after the final bake.
Season lightly with salt before baking, as the canned soup and fried onions are already salty.

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