Green Bean Casserole

Name: Green Bean Casserole
Total time: 2100 s
Yield: 12 servings
Cuisine: American
Ingredients: 2 pounds green beans rinsed, ends trimmed and cut in half; 4 (10 ounce) cans cream of mushroom soup; 1 cup whole milk; 1 tsp salt; 1 tsp garlic powder; 1/2 tsp ground pepper; 1/4 tsp onion powder; 1 1/2 cups crispy onions, or more

My Rad Kitchen | Eva @myradkitchen

Niagara Falls

Tender green beans, mixed into a creamy base of canned cream of mushroom soup then topped with a generous layer of crispy onions, this dish bakes up crispy, bubbly and golden brown.

My Rad Kitchen | Eva @myradkitchen

Niagara Falls

Tender green beans, mixed into a creamy base of canned cream of mushroom soup then topped with a generous layer of crispy onions, this dish bakes up crispy, bubbly and golden brown.

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Ingredients

35 mins

12 servings

2 poundsgreen beans rinsed, ends trimmed and cut in half
4 (10 ounce)cans cream of mushroom soup
1 cupwhole milk
1 tspsalt
1 tspgarlic powder
1/2 tspground pepper
1/4 tsponion powder
1 1/2 cupscrispy onions, or more

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Steps

35 mins

1

Preheat oven to 350F and prepare a 2-quart oval baking dish with non-stick cooking spray.
Boil water in a large pot and blanche beans for about 2 ½ minutes (up to 4 if you prefer a softer bean but they will cook slightly more in the oven).
Prepare a large bowl with cold water and ice when the beans are almost done. Then strain beans and add to cold water to stop the cooking process. You may want to add more ice or cold water as needed to keep the water cold. Then strain well.
2

In a large bowl add soup, milk, salt, garlic powder, ground pepper and onion powder and mix until combined.
To the baking dish add a light layer of soup mixture; enough to coat the bottom.
Add half the beans followed by half of the soup mixture.
Repeat and make sure all the beans are evenly covered.
Top with crispy onions (note: if you are using a different size baking dish you may need more).
Bake uncovered for 35 minutes, until onions become golden brown and sauce is bubbling.

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My Rad Kitchen | Eva @myradkitchen

on September 11, 2025 17:47

Niagara Falls

I’d love for you to visit my food blog at www.myradkitchen.comHi, I’m Eva. Mama to Radcliffe and a wife to my high school sweetheart. If you’d told my college self that I’d one day be sharing recipes on my own blog, I’d have probably laughed—while pretending to cook my way through a show in my head (and entertaining an imaginary audience!).Fast forward 16 years, and I was running my own wedding and event photography business, Philosophy Studios, until the pandemic hit. With events on pause, I took a deep dive into food photography and recipe creation through an excellent program from Pretty Focused. The experience reignited my love for cooking, and after graduating, I started working full-time with food bloggers as a content creator. A couple of years later, My Rad Kitchen was born!When I’m not cooking, you’ll find me spending time with my family (and our puppy, Penny), traveling, or soaking up music with my gals. I’m passionate about learning, business, and always trying to improve—but I’m also an emotional, sensitive, and sometimes overthinking soul. I love my quiet moments but also thrive in the hustle. My heart is always full of gratitude for this journey, and I couldn’t be more excited to share My Rad Kitchen with you, alongside my incredible team.