Iconic. What more can we say about this timeless classic holiday side? It’s a snap to prep and you can make it up to 2 days ahead. This is a dish that is actually better when you do make it ahead-just rewarm in the oven and let sit for at least 15 minutes before serving.
1 pound fresh green beans, trimmed and cut in to 1 1/2" to 2" pieces, about 6 cups, when trimmed
1 can (10.5 ounce) low sodium cream of onion soup
1 can (10.5 ounce) low sodium cream of celery soup
3/4 C milk
2 t low sodium soy sauce
2 C packaged fried onions
Preheat your oven to 350°F.
Fill a medium saucepan 3/4 full with water and 2 t kosher salt. Bring to a boil and add the green beans.
Reduce heat to medium high and simmer, until crisp tender, about 3 minutes.
Drain beans and run under cold water. Mix soups, milk, and soy sauce in a large bowl, whisking to break up any lumps in the soup.
Add green beans and 1 1/2 cups of the fried onions, stirring to combine. Transfer mix to a 1 1/2 to 2 quart casserole dish.
Bake for 25 minutes, top baked casserole with remaining fried onions and serve.
If making ahead, cover uncooked casserole tighly with foil and store in refrigerator. Bring to room temperature while the oven preheats, remove foil and bake as instructed above.
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