• Ingredients:
• 1/2 cup milk (whole milk works best for creaminess)
• 1/4 tsp ground black pepper
• 1 tsp soy sauce (adds depth without overpowering)
• 1 can condensed cream of mushroom soup (I use Campbell’s for the classic flavor)
• 4 cups green beans (fresh, frozen, or canned; thawed if frozen)
• 1 1/3 cups crispy fried onions (French’s brand is traditional; reserve some for garnish on top)

Instructions

• Preheat oven to 350°F 
• Divide fried onions: 2/3 cup for mixing into the casserole; 1/3 cup reserved 
• In a large mixing bowl, whisk together cream of mushroom soup, milk, and soy sauce until smooth and well combined.
• Add the drained green beans, 2/3 cup portion of fried onions, and freshly ground black pepper to the soup mixture.
• Gently fold everything together until the green beans are evenly coated and the onions are well distributed throughout. DO NOT OVERMIX.
• Pour the green bean mixture into a 9×9-inch baking dish and spread it into an even layer.
• Place in your preheated 350°F oven and bake for 25 minutes until the mixture is bubbling around the edges and heated through.
• Remove the casserole from the heat and give it a gentle stir. 
  Top with the reserved 1/3 cup of fried onions, spreading them evenly across the surface.
• Return to the oven and bake for an additional 5 minutes until the onions are golden and the casserole is bubbling gently