Ingredients
Scale
- 2 cans (10.5 ounces each) of condensed cream of mushroom soup
- 3/4 cup milk
- 1/8 teaspoon black pepper
- 2 cans (14.5 ounces each) or about 4 cups of green beans, drained (you can also use fresh or frozen green beans that have been cooked and drained)
- 2 1/2 cups crispy fried onions, divided
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Mix the Ingredients:
- In a large bowl, mix together the condensed cream of mushroom soup, milk, and black pepper until well combined. Stir in the green beans and 1 1/4 cups of crispy fried onions.
- Transfer to Baking Dish:
- Pour the mixture into a 9×13-inch baking dish or similar size casserole dish, spreading it out evenly.
- Bake:
- Bake in the preheated oven for 25 minutes, or until the casserole is hot and bubbling around the edges.
- Add Remaining Onions:
- Remove the casserole from the oven and stir the mixture. Sprinkle the remaining 1 1/4 cups of crispy fried onions evenly over the top.
- Bake Again:
- Return the casserole to the oven and bake for an additional 5 minutes, or until the onions on top are golden brown and crispy.
- Serve:
- Let the casserole sit for a few minutes before serving to allow it to set slightly. Serve warm as a side dish.
