Classic - Fresh - Green Bean Casserole
Made with fresh green beans, not canned. Always a crowd pleaser for Thanksgiving dinner.
Equipment
- 8 x 8 baking dish
- 1 measuring cup
- 1 teaspoon
- 1 shot glass
- 1 mason jar
- 1 small dish
Ingredients
- 4 cups fresh green beans trimmed and cut
- 1 can 10.5 condensed cream of mushroom soup
- 1 1/3 cups French fried onions (divided)
- 1/2 cup 2% milk
- 1 tsp soy sauce
- 1 dash black pepper (personal preference)
- 1 dash salt (personal preference)
Instructions
- Trim and cut the fresh green beans.
- Blanch fresh green beans. Add green beans to a pot, bring this to a boil for about 2 to 3 minutes.
- Remove from stove and immediately transfer the beans to a pot of cold water with ice if you have it. This stops the beans from cooking. Your goal is to make the beans tender but not mushy. Cooling them quickly is the trick for this recipe.
- Pat the beans dry and transfer to your baking dish.
- Fold in the condensed cream of mushroom soup.
- Pour in the milk.
- Pour in the soy sauce.
- Fold in the French fried onions.
- Add salt and pepper.
- Mix and combine it all together.
- Bake on 350 degrees for 25 minutes.
- Remove from oven, add French fried onion to the top.
- Return dish to the oven and let the French fried onions brown.
- Remove from oven and let cool a little before serving.
Notes
The trick for this recipe is to blanch the fresh green beans first. You want to soften up the green beans but not enough so they become mushy like canned green beans.
The trick to blanching is after the 2 or 3 minutes, of boiling the beans, you want to transfer the beans to cold water with ice to stop the cooking as quickly as possible.
Add salt and pepper to taste per your personal preferences.
Add more French fried onion's per your personal preference.