Sweet Green Bean Casserole
This twist on the classic green bean casserole adds a touch of sweetness, making it a delightful side dish for any meal.
Equipment
- Mixing bowl
- Large saucepan
- Baking dish
- Whisk
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 lb green beans trimmed
- 2 tbsp butter unsalted
- 1 cup onion finely chopped
- 2 cloves garlic minced
- 1 can cream of mushroom soup 10.5 oz
- 1/2 cup whole milk
- 1/4 cup brown sugar packed
- 1 tsp soy sauce low sodium
- 1 cup crispy fried onions divided
- 1/2 cup pecans chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Bring a large saucepan of water to a boil, then blanch the green beans for 4-5 minutes. Drain and set aside.
- In a large mixing bowl, whisk together the cream of mushroom soup, milk, brown sugar, and soy sauce. Stir until combined.
- In a skillet, melt the butter over medium heat. Add the chopped onions and garlic and sauté until caramelized, about 5-7 minutes.
- Add the sautéed onion mixture to the soup mixture and stir to combine. Fold in the blanched green beans, half of the crispy fried onions, and the chopped pecans.
- Transfer the mixture to a greased baking dish. Top with the remaining crispy fried onions.
- Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and golden on top.
Notes
For a crunchier topping, mix the fried onions with breadcrumbs and a tablespoon of melted butter. This dish pairs well with roasted turkey or ham.