Green Bean Casserole Southern Style
Ingredients
- 1 pound fresh green beans trimmed and cut into 2 inch pieces
- 1 can 10.5 ounces cream of mushroom soup
- ½ cup whole milk
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper optional for a little kick
- 1 can 6 ounces French fried onions divided
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon cooked crisp and crumbled
- ½ cup chopped pecans optional for Southern crunch
Instructions
- Instructions:
- Preheat oven to 350°F. Lightly grease a 9x13 inch baking dish or 2 quart casserole dish.
- Bring a large pot of salted water to a boil. Add green beans and blanch for 4 to 5 minutes until bright green and crisp tender. Drain immediately and plunge into ice water to stop cooking. Drain well and pat dry with paper towels.
- In a large mixing bowl combine cream of mushroom soup, milk, soy sauce, garlic powder, onion powder, black pepper, and cayenne if using. Stir until smooth.
- Add the blanched green beans, half the French fried onions, shredded cheddar cheese, crumbled bacon, and chopped pecans if using. Mix gently until everything is evenly coated.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake uncovered for 25 minutes until bubbly around the edges.
- Remove from oven and sprinkle the remaining French fried onions over the top. Return to oven and bake 8 to 10 minutes more until the onions are golden and crisp.
- Let rest 5 minutes before serving.
Notes
Pro tips:
Use fresh green beans for best texture instead of canned.
Make ahead: assemble without the topping onions and refrigerate up to 24 hours. Add onions just before the final bake.
Leftovers reheat well in the oven at 325°F for 15 minutes.
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