Ingredients
Scale
- 1.5 lbs fresh green beans, trimmed and snapped into bite-sized pieces
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup whole milk
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 1/2 cups crispy fried onions
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter.
- Bring a large pot of salted water to a boil. Add the green beans and cook for 3 to 5 minutes until they are bright green and slightly tender.
- Immediately drain the beans and plunge them into a bowl of ice water to stop the cooking process. Drain again and pat them dry.
- In a large mixing bowl, whisk together the cream of mushroom soup, milk, minced garlic, garlic powder, salt, black pepper, and 1/4 cup of the parmesan cheese.
- Fold the blanched green beans into the soup mixture until they are completely coated.
- Spread the mixture evenly into the prepared baking dish.
- Bake for 25 minutes until the sauce is bubbly and hot.
- Remove the dish from the oven. Sprinkle the remaining 1/4 cup of parmesan cheese and the crispy fried onions over the top.
- Return the dish to the oven and bake for another 5 to 10 minutes until the onions are golden brown and crispy.
- Let the casserole sit for 5 minutes before serving so the sauce can thicken.
- Cook Time: 45 minutes