2 pounds fresh green beans, trimmed and snapped into bite-sized pieces
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup whole milk
1 teaspoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 1/2 cups shredded sharp cheddar cheese, divided
1 1/2 cups crispy fried onions, divided
1/4 teaspoon salt, or to taste
Instructions
Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9×13 inch baking dish. Bring a large pot of salted water to a boil and cook the fresh green beans for about 5 minutes until they are bright green and slightly tender. Drain them immediately and plunge them into a bowl of ice water to stop the cooking process, then drain again and pat dry.
In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk, soy sauce, garlic powder, and black pepper. Stir until the mixture is smooth and well combined, ensuring there are no large clumps of soup remaining.
Add the blanched green beans, 1 cup of the shredded cheddar cheese, and 1/2 cup of the crispy fried onions to the soup mixture. Gently toss everything together with a large spoon until the beans are evenly coated in the creamy cheese sauce. Taste the mixture and add salt if needed.
Transfer the green bean mixture into your prepared baking dish, spreading it out into an even layer. Place the dish in the center of the oven and bake for 20 to 25 minutes, or until the sauce is hot and bubbling around the edges.
Remove the casserole from the oven and sprinkle the remaining 1/2 cup of cheddar cheese and the remaining 1 cup of crispy fried onions over the top. Return the dish to the oven for another 5 minutes, or until the onions are golden brown and the cheese has completely melted. Let it sit for a few minutes before serving to allow the sauce to set.
