Classic French's Green Bean Casserole
French’s green bean casserole is the classic holiday side made with green beans, cream of mushroom soup, and crispy fried onions. Quick, easy, and always a crowd favorite, it’s a must-have for any festive table.
Equipment
- 1½-quart casserole dish
Ingredients
- 1 10½-ounce can condensed cream of mushroom soup
- 1 teaspoon soy sauce
- 2 14.5-ounce cans cut green beans, drained
- 6 ounces French's® French Fried Onions, divided
- 1 cup shredded cheddar cheese, divided
- ½ teaspoon All-Purpose Seasoning Blend
Instructions
- Preheat the oven to 350 degrees F.
- In a large mixing bowl, stir together the condensed cream of mushroom soup, soy sauce, green beans, 3 ounces of the French Fried Onions, ½ cup of the shredded cheddar cheese, and the All-Purpose Seasoning Blend until evenly combined.
- Transfer the mixture to a 1½-quart casserole dish and spread it into an even layer.
- Bake for 25 minutes. Carefully stir the casserole.
- Sprinkle the remaining ½ cup shredded cheddar cheese over the casserole, then top with the remaining French Fried Onions. Bake for an additional 5 minutes, or until the cheese is melted and the onions are golden brown.
Christina's Notes
Add the French Fried Onions in two stages to keep the topping extra crispy.
If using fresh green beans, blanch them until crisp-tender before adding them to the casserole.
Stir in cooked, crumbled bacon or additional cheese to customize the casserole.
Let the casserole rest for about 5 minutes before serving for easier scooping.
Assemble the casserole (without the final cheese and onion topping) up to 1 day in advance. Cover and refrigerate, then add the remaining toppings just before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350-degree F oven until warmed through, or microwave individual portions.
If using fresh green beans, blanch them until crisp-tender before adding them to the casserole.
Stir in cooked, crumbled bacon or additional cheese to customize the casserole.
Let the casserole rest for about 5 minutes before serving for easier scooping.
Assemble the casserole (without the final cheese and onion topping) up to 1 day in advance. Cover and refrigerate, then add the remaining toppings just before baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350-degree F oven until warmed through, or microwave individual portions.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com