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40 min serves 8-10

Green Bean Casserole

Iconic. What more can we say about this timeless classic holiday side? It’s a snap to prep and you can make it up to 2 days ahead. This is a dish that is actually better when you do make it ahead-just rewarm in the oven and let sit for at least 15 minutes before serving.
Green Bean Casserole

ACTIVE: 10 min. PASSIVE: 30 min. DIFFICULTY Easy

40 min serves 8-10
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Ingredients:

  • 1 pound fresh green beans, trimmed and cut in to 1 1/2" to 2" pieces, about 6 cups, when trimmed
  • 1 can (10.5 ounce) low sodium cream of onion soup
  • 1 can (10.5 ounce) low sodium cream of celery soup
  • 3/4 C milk
  • 2 t low sodium soy sauce
  • 2 C packaged fried onions
    1. Preheat your oven to 350°F.
    2. Fill a medium saucepan 3/4 full with water and 2 t kosher salt. Bring to a boil and add the green beans.
    3. Reduce heat to medium high and simmer, until crisp tender, about 3 minutes.
    4. Drain beans and run under cold water. Mix soups, milk, and soy sauce in a large bowl, whisking to break up any lumps in the soup.
    5. Add green beans and 1 1/2 cups of the fried onions, stirring to combine. Transfer mix to a 1 1/2 to 2 quart casserole dish.
    6. Bake for 25 minutes, top baked casserole with remaining fried onions and serve.
    7. If making ahead, cover uncooked casserole tighly with foil and store in refrigerator. Bring to room temperature while the oven preheats, remove foil and bake as instructed above.

    Instructions

    show nutrition +

    Amount per 123g

    • 123g

      1 serving

    • 55kcal

      Calories

    • 1.95g

      Protein

    • 47mg

      Sodium

    • 1.5g

      Fiber

    • 2.44g

      Fat

    • 7.44g

      Carbohydrates

    • 3.67g

      Sugar

    Nutrition is approximate, data retrieved from happyforks.com

    Recipe developed by   Jennifer Borchardt