Trim and cut the fresh green beans into 1 to 1 1⁄2-inch pieces. Rinse thoroughly under cold water.
8 cup
Fresh Green Beans
Bring a large pot of salted water to a boil. Add the green beans and blanch for 5 minutes. Immediately transfer them to an ice bath to stop the cooking process. Drain and set aside.
Water
1 tbsp
Table Salt
In a large mixing bowl, combine the cream of mushroom soup, milk, soy sauce, minced garlic, and ground black pepper. Mix until well combined.
2 can
Condensed Cream of Mushroom Soup
1⁄3 cup
Milk
1 tsp
Soy Sauce
1 clove
Garlic
1⁄4 tsp
Ground Black Pepper
Add the blanched green beans and 1 1⁄3 cups of the french fried onions to the bowl. Mix gently to coat the green beans evenly.
1 1⁄3 cup
French Fried Onions
Transfer the mixture to an oven-safe container, cover tightly with foil, and refrigerate until ready to bake.
When ready to bake, let the casserole come to room temperature. Preheat the oven to 350 °F (175°C). Bake for 20 minutes, then stir the mixture.
Uncover the casserole and top with 1⁄2 cup shredded cheese and the remaining french fried onions. Bake for an additional 10 minutes, or until the cheese is melted and the onions are golden.