Can I use fresh green beans instead of canned in this green bean casserole, and do they need blanching?

Yes, fresh beans give the best texture, but blanch them first for 4 minutes in well salted boiling water, then rinse cold and pat dry. Skipping the blanch leaves the beans squeaky and undercooked after only 25 minutes in the oven. Use one and a half pounds of fresh beans to replace two cans.

Why did my French fried onion topping turn soggy instead of staying crisp?

The topping steams and softens when it bakes for the full 25 minutes or when the dish is covered with foil. Add half the onions only in the final 5 minutes of baking, keep the dish uncovered the entire time, and serve within 15 minutes of baking. Leftover topping can be revived with a fresh sprinkle before reheating.

Can I assemble green bean casserole the night before Thanksgiving?

Assemble the bean and sauce mixture up to 24 hours ahead and refrigerate it covered, but store the fried onions separately at room temperature. Bake straight from the fridge, adding 5 extra minutes to the first bake, then add the topping onions for the final 5 minutes. Never add the topping the night before or it will turn soggy.

What can I use instead of condensed cream of mushroom soup?

Make a quick homemade sauce by sauteing 8 ounces of sliced mushrooms in 2 tablespoons of butter until browned, stirring in 2 tablespoons of flour, then whisking in 1 cup of milk until thickened. Season with the same soy sauce, garlic powder, salt, and pepper. It takes about 10 extra minutes and replaces one can cup for cup.

How do I reheat leftover green bean casserole without the topping going soft?

Reheat in a 350 degree oven for 10 to 12 minutes instead of the microwave, which steams the topping into mush. Add a fresh handful of French fried onions on top before reheating to restore the crunch. The oven method also re thickens the sauce, while microwaving tends to make it watery.

Green Bean Casserole (30-Minute, Creamy & Crunchy)

Ingredients

Scale

1 1/2 pounds fresh green beans, trimmed and halved (or 2 cans, drained)
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup whole milk
1 teaspoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 1/3 cups French fried onions, divided
1/4 teaspoon salt, plus more to taste

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Instructions

Preheat the oven to 350 F (175 C).
Blanch fresh green beans in boiling salted water for 5 minutes, then drain. Skip this step for canned beans.
Whisk the condensed soup, milk, soy sauce, garlic powder, black pepper, and salt in a large bowl until smooth.
Fold in the green beans and 2/3 cup of the fried onions until every bean is coated.
Spread the mixture in a 1 1/2 quart baking dish in an even layer.
Bake uncovered 20 minutes until the edges bubble and the sauce thickens slightly.
Sprinkle the remaining fried onions over the top and bake 5 more minutes until deep golden and crisp.
Rest 5 minutes on a wire rack before serving so the sauce sets.

Author: Quick 30 Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes