Classic Green Bean Casserole

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Bring a large pot of well-salted water to a boil while preparing a bowl of ice water on the side.
   ▶ ≈0:00
2. 2
   Trim the ends off the green beans so they're even.
   ▶ ≈0:20
3. 3
   Blanch the green beans in the boiling water for 2–3 minutes until bright green and tender-crisp.
   ▶ ≈0:56
4. 4
   Immediately transfer the beans to the ice bath for about 2 minutes to stop them from overcooking and turning mushy.
   ▶ ≈1:29
5. 5
   In a large bowl, mix together the milk, cream of mushroom soup, salt, and black pepper until combined.
   ▶ ≈1:52
6. 6
   Drain the green beans and fold them into the soup mixture until evenly coated.
   ▶ ≈2:30
7. 7
   Transfer the coated beans to a 1.5-quart casserole dish, optionally stirring in cheese or toasted almonds, then press down to level the surface.
   ▶ ≈2:46
8. 8
   Bake in a 350°F (about 175°C) preheated oven for about 30 minutes, until the edges are bubbling.
   ▶ ≈3:37
9. 9
   Stir the casserole to warm evenly, then top with the crispy fried onions and bake for another 5 minutes until the onions are golden and crisp.
   ▶ ≈3:51
10. 10
    Serve and enjoy this crunchy, creamy classic green bean casserole.
    ▶ ≈4:43