Ingredients:

  • 1.5 lbs (680g) fresh green beans, trimmed and halved
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (10.75 oz/305g) can condensed cream of mushroom soup
  • ½ cup (120ml) milk (whole or 2%)
  • ½ tsp black pepper
  • ¼ tsp salt
  • 1 ½ cups (about 2 oz/60g) crispy fried onions

Instructions:

  1. Blanch fresh green beans in boiling water for 3-4 minutes until bright green and slightly tender. Drain and set aside. If using canned, simply drain.
  2. Heat olive oil in a large skillet over medium heat. Sauté chopped onion until softened and translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
  3. In a mixing bowl, whisk together condensed cream of mushroom soup, milk, salt, and pepper until smooth.
  4. Add the blanched (or drained) green beans to the skillet with the sautéed onion and garlic. Pour the cream of mushroom soup mixture over the green beans and stir gently to combine.
  5. Pour the green bean mixture into the prepared baking dish.
  6. Sprinkle the crispy fried onions evenly over the top of the casserole. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the casserole is bubbly and the onions are golden brown.
  7. Let the casserole cool slightly before serving.