Green Bean Casserole

• Large pot for blanching green beans
• Large mixing bowl
• 9×13" (or similar) baking dish, greased
• Colander & ice bath for shocking beans
• Ladle or large spoon
• Measuring cups & spoons

This recipe assumes you’ve already made BiteTalk’s Scratch Cream of Mushroom Soup and Homemade Fried Onions. Quantities below are based on about 10 servings as a side.

• fresh green beans, trimmed and cut into 1–2" pieces
• About 4–5 cups (950–1,200 ml) of Scratch Cream of Mushroom Soup, warmed and slightly on the thicker side (enough to generously coat all the beans)
• Optional: ½–1 cup shredded Gruyère, Parmesan, or your favorite melty cheese (folded into the sauce for extra richness)
• Kosher salt & freshly ground black pepper, to taste

• 1–1½ cups Homemade Fried Onions (more if you like a thick crunchy layer)

Scaling tip: If you change the servings above, scale the green beans with the slider and then make a matching-sized batch of cream of mushroom soup so you have enough to luxuriously coat everything.

• Produce: fresh green beans
• Dairy: optional Gruyère/Parmesan, plus whatever your cream of mushroom soup card calls for
• Pantry: salt, pepper, ingredients for the soup and fried onions

1. 1. Blanch the green beans. Bring a large pot of well-salted water to a boil. Add the green beans and cook 4–5 minutes until bright green and just tender. Drain and shock immediately in an ice bath to stop the cooking, then drain very well.
2. 2. Make the cream of mushroom soup. Prepare a batch of BiteTalk’s scratch cream of mushroom soup. For a casserole base, you want it slightly thicker and a bit more intensely seasoned than a standalone soup.
3. 3. Warm and adjust the sauce. If the soup has cooled, warm it gently in a pot. If it’s too thick to coat the beans, splash in a bit of stock or cream. Taste and adjust seasoning with salt and pepper. If you’re adding cheese, whisk it in now until melted and smooth.
4. 4. Combine beans and soup. Add the well-drained green beans to a large mixing bowl. Pour in enough cream of mushroom soup to generously coat every bean — usually about 4–5 cups for 2 lb / 900 g of beans. Toss gently until everything is coated and saucy, but not soupy.
5. 5. Transfer to the baking dish. Pour the bean–sauce mixture into a greased 9×13" (or similar) baking dish and smooth the top into an even layer so it bakes uniformly.
6. 6. Bake the casserole. Bake at 350–375°F175–190°C for 20–30 minutes, until the casserole is bubbling around the edges and the sauce has thickened and set slightly.
7. 7. Top with homemade fried onions. While the casserole bakes, make a batch of homemade fried onions if you haven’t already. When the casserole is hot and bubbling, remove it from the oven and scatter a generous layer of crispy onions over the top.
8. 8. Crisp the top. Return the dish to the oven for another 5–10 minutes until the onions are sizzling, deeply golden in spots, and extra crisp — but not burnt.
9. 9. Rest & serve. Let the casserole stand for 5–10 minutes so it sets up slightly and scoops cleanly. Serve hot, making sure every spoonful grabs beans, sauce, and a pile of crunchy onions.

Cool leftovers completely, then cover and refrigerate for up to 3–4 days. Reheat covered at 325°F165°C until hot and bubbling. For re-crisped onions, uncover for the last few minutes or add a fresh handful of fried onions before the final warm-up.

Approximate values for one serving when the pan is divided into 10 portions, using cream of mushroom soup and fried onions as written. Actual numbers will vary with exact brands and cheese use. Not medical or diet advice.