1.
Trim and cut the fresh green beans into 1 to 1 1⁄2-inch pieces. Rinse thoroughly under cold water.
2.
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.
3.
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 |
4.
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 |
5.
Transfer the mixture to an oven-safe container, cover tightly with foil, and refrigerate until ready to bake.
6.
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.
7.
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.
| 1⁄2 cup |
Shredded Cheese |
| 1 2⁄3 cup |
French Fried Onions |