Green Bean Casserole with Homemade Cream of Soup
More alliums make for a deeper flavor in this traditional yet much tastier Thanksgiving green bean casserole, topped with crunchy onion bits, of course.
Servings: 6 servings
Equipment
- 9x9 casserole dish
Ingredients
- 12-15 ounces fresh green beans with the ends trimmed
- 16 ounces cream of mushroom, onion, and garlic soup
- 1 ⅓ cups crispy fried onions divided
- salt and black pepper to taste
- cooking spray
Instructions
- Heat the oven to 350 F.
- Use the cooking spray to coat the inside of your 9x9 casserole dish.
- Add the soup to the casserole dish. Top with black pepper.
- Mix in the green beans and try to mostly coat the green beans in the soup.
- Separately, mix in half of the fried onions (⅔ cup). Stir around to distribute.
- Bake for 30 minutes.
- Remove the dish from the oven and evenly sprinkle the remaining ⅔ cup fried onions.
- You can bake it for another 5 minutes here, but it can also be served without this step.