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A close-up of a Traditional Thanksgiving Salad with green beans, mushrooms, creamy sauce, and crispy fried onions.

Traditional Thanksgiving Salad With Modern Twists

A classic Thanksgiving green bean casserole with a modern update, featuring crisp-tender green beans baked in a creamy mushroom soup sauce and topped with crispy fried onions.
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Prep Time 10 minutes
Cook Time 35 minutes
Boiling Green Beans 4 minutes
Total Time 49 minutes
Servings: 6 servings
Course: Side Dish, Thanksgiving
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 2 pounds fresh green beans trimmed
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup undiluted
  • 1 cup 2% milk
  • 2 teaspoons soy sauce
  • 1/8 teaspoon pepper
  • 1 can (6 ounces) french-fried onions

Equipment

  • Large saucepan
  • Baking dish

Method
 

  1. In a large saucepan, bring 8 cups of water to a boil. Add the green beans and cook, uncovered, just until crisp-tender, about 3-4 minutes. Drain the green beans.
  2. In a bowl, combine the condensed cream of mushroom soup, milk, soy sauce, and pepper. Gently stir in the drained green beans.
  3. Spoon half of the green bean mixture into a 13x9-inch baking dish. Sprinkle with half of the french-fried onions.
  4. Spoon the remaining green bean mixture over the top. Sprinkle with the remaining french-fried onions.
  5. Bake at 350°F (175°C) until heated through and the onions are brown and crispy, 30-35 minutes.

Notes

This recipe is a classic for a reason. The combination of tender green beans, creamy soup, and crunchy onions is a holiday favorite. You can prepare the green bean mixture ahead of time and refrigerate it. Add the onions just before baking.

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