1.5 lbs fresh green beans, trimmed and snapped into bite-sized pieces
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup whole milk
1.5 cups shredded sharp cheddar cheese, divided
1.5 cups crispy fried onions, divided
1 teaspoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
Instructions
Preheat your oven to 350 degrees Fahrenheit and lightly grease a 9 by 13 inch baking dish with butter or oil. 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 tender-crisp. Immediately plunge them into a bowl of ice water to stop the cooking process, then drain them thoroughly and pat them dry with a clean kitchen towel.
In a large mixing bowl, whisk together the condensed cream of mushroom soup, whole milk, soy sauce, garlic powder, black pepper, and smoked paprika. Stir in 1 cup of the shredded sharp cheddar cheese and 1/2 cup of the crispy fried onions until everything is well combined and the spices are evenly distributed throughout the sauce.
Add the blanched and dried green beans into the bowl with the creamy cheese mixture. Use a large spatula to gently fold the beans into the sauce, ensuring every bean is thoroughly coated. This step is important because the sauce will thicken and cling to the beans as it bakes in the oven.
Transfer the green bean mixture into your prepared baking dish and spread it out into an even layer. Place the dish in the center rack of the oven and bake for 20 to 25 minutes. You want the sauce to be bubbling around the edges and the center to be hot all the way through before you add the final toppings.
Remove the casserole from the oven and sprinkle the remaining 1/2 cup of shredded 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 cheese has melted and the onions are golden brown and fragrant. Let the dish rest for a few minutes before serving to allow the sauce to set.
