Make Ahead Green Bean Casserole

Save yourself a lot of time and worry with this creamy tender, crispy green bean casserole, made up to 3 days ahead of your holiday dinner.

Prep: 15

Cook: 45

Total: 1

Yield:8 servings

1 10.5-ounce can cream of mushroom condensed soup or make your own
⅔ cup milk of choice
1 teaspoon soy sauce
2 14.5-ounce cans cut green beans drained, rinsed, patted dry; or 4 cups cooked cut green beans, patted dry
1 ⅓ cups French's® French Fried Onions divided

Add cream of mushroom soup, milk, soy sauce, green beans, and 1 cup fried onions directly to casserole dish. Stir ingredients together until thoroughly incorporated, then spread mixture out into one even layer covering entire bottom surface of casserole dish.
Cover dish tightly with lid, aluminum foil, or food-safe plastic wrap. Place covered dish in refrigerator up to 3 days ahead of cooking.
When ready to cook casserole, preheat oven to 350° Fahrenheit. Remove casserole dish from refrigerator, uncover, and place dish directly in preheated oven. Bake 35 minutes.
Remove casserole dish from oven. Top casserole evenly with remaining ⅓ cup fried onions, then return casserole dish to oven and bake 5 minutes or until onion topping has browned.
Remove casserole from oven. Let stand 5 minutes, then serve as desired.

Fried Onions: I just think French's fried onions are the best for green bean casseroles, but feel free to sub with any brand you like.
Freezer Option: Prepare the casserole as instructed. When ready to store it, press a layer of plastic wrap over the top of the casserole so it touches the food directly and covers it completely. Cover the casserole dish with its lid or with a tight layer of aluminum foil, then place the dish in the freezer. Freeze up to 1 month. Thaw casserole in fridge overnight before baking.