Green Bean Casserole Double Recipe
Servings: 12 servings
Equipment
Ingredients
- 8 cups frozen cut green beans thawed
- 3 cups crispy fried onions divided (6 ounce container)
- 2 cans condensed cream of mushroom soup (10.5 ounces each)
- 1 cup milk
- 2 teaspoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350ºF (175ºC).
- In a 9x13 baking dish, add the thawed green beans, half of the crispy fried onions, the soup, milk, soy sauce, garlic powder, pepper, and salt. Stir to combine.
- Bake for 30 minutes.
- Stir then top with the remaining crispy fried onions. Bake for an additional 10 minutes or until the onions are golden brown and the filling is bubbly.
Notes
Green beans: Substitute frozen green beans with 3 pounds fresh green beans, trimmed, or 4 cans (14.5 ounces each) green beans, drained. Fresh green beans should be trimmed, chopped in half, blanched in boiling water for about 5 minutes, and drained.
Storage: Cool the casserole to room temperature, then cover it airtight with plastic wrap or aluminum foil, or transfer it to an airtight container. Refrigerate for up to 3 to 4 days or in the freezer for 3 to 4 months. If frozen, thaw before reheating.
Make Ahead: Follow the recipe but hold off on adding the crispy onion topping until the day you bake the casserole.
