Fresh Green Bean Casserole

• servings: 12 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

8 cups Water

1 teaspoon Salt

2 pounds Fresh Green Beans (rinsed, trimmed, and cut)

3-6 cups Cream of Mushroom Soup (amount depends on how saucy you want it)

2 cups French's Crispy Onions

Directions

Bring the WATER and SALT to a rolling boil in a 4-quart pot.Note: You can steam the green beans instead, if you like, but they won’t absorb the same salty flavor.

Fill a large mixing bowl with ice water and set it aside.

Cook the GREEN BEANS for about 5 minutes, or until tender-crisp. Don’t overcook because they’ll continue baking in the oven.

Drain the beans in a colander, then transfer them to the ice water to cool completely. Drain well and remove excess moisture with a towel.

Preheat the oven to 350°F. Spray a 9×13 or 9×9 baking dish with cooking spray.

In a large mixing bowl, stir the cooled GREEN BEANS with most of the MUSHROOM SOUP until everything is coated.Note: If using my homemade mushroom soup, do not warm it or add any liquid to thin it because it will naturally thin when heated in the oven.

Pour the mixture into the baking dish and spread the remaining MUSHROOM SOUP over the top (this helps the fried onions stick better).

Scatter the FRENCH’S CRISPY ONIONS evenly over the surface.

Bake uncovered for 30–40 minutes, until the topping is golden and the sauce is bubbling.

Let the casserole rest for 5 minutes before serving.

Nutrition

• Serving Size: 1 cup
• Calories: 129 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 1.3 g
• Trans Fat: 0.2 g
• Cholesterol: 9 mg
• Sodium: 431 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 3 g