Side Dish: United States – Illinois, Midwestern United States – Midwestern Green Bean Casserole

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 10 min

Cook 30 min

Additional 5 min

Total 45 min

Ingredients

- 2 (14.5 oz/411 g) cans green beans, drained
- 2 (10.5 oz/298 g) cans condensed cream of mushroom soup
- 3/4 cup (180 ml) milk
- 1 tsp (5 ml) soy sauce
- 1/4 tsp (1.25 ml) kosher salt
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1 1/2 cups (about 85 g) French-fried onions, divided
- 2 tbsp (28 g) unsalted butter, melted
- 1 1/2 qt (1.4 L) casserole dish (for reference)

Instructions

Short Description:
A classic Midwestern holiday side of canned green beans folded into creamy mushroom soup and topped with crispy fried onions. Simple, comforting, and a staple on Illinois Thanksgiving and Christmas tables.

Regional Notes:
This Illinois/Midwestern version uses canned green beans and cream of mushroom soup — the hallmark of the regional dish — and finishes with store-bought crispy fried onions for the characteristic crunchy top. Unlike fresher, from-scratch variations, it relies on pantry staples and is commonly prepared for large family holiday meals.

1. Preheat the oven to 350°F (175°C). Lightly grease a 1 1/2 qt (1.4 L) casserole dish with a little butter or nonstick spray.
2. In a medium bowl, whisk together the condensed cream of mushroom soup, milk, soy sauce, salt, and black pepper until smooth.
3. Fold the drained canned green beans into the soup mixture until evenly coated.
4. Stir in about 3/4 cup (about 43 g) of the French-fried onions and the melted butter so some onions are mixed into the casserole for internal crunch and flavor.
5. Transfer the mixture to the prepared casserole dish and spread into an even layer.
6. Bake uncovered for 20–25 minutes, until the casserole is hot and bubbling around the edges.
7. Remove from the oven and sprinkle the remaining 3/4 cup (about 43 g) of French-fried onions evenly over the top.
8. Return to the oven and bake an additional 5–7 minutes, or until the onions on top are golden brown. For a quicker browning, broil 1–2 minutes while watching closely to avoid burning.
9. Let rest 5 minutes before serving so the casserole firms slightly. Serve hot as a holiday side dish.