Classic Durkee String Bean Casserole combines creamy mushroom soup with green beans and crispy fried onions for the perfect comforting side dish.

Scale

4 cups fresh green beans or 4 cans of green beans (drained)

1 can (10.5 oz) cream of mushroom soup

3/4 cup milk

1/8 teaspoon black pepper

1 can (2.8 oz) Durkee French Fried Onions

Optional: 1 cup sliced mushrooms

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1. If using fresh beans, blanch them in boiling water for 3-4 minutes, then cool in ice water.

2. In a large bowl, mix cream of mushroom soup, milk, black pepper, and optional mushrooms.

3. Stir in green beans until well coated.

4. Pour mixture into a baking dish and sprinkle half the Durkee onions on top.

5. Bake uncovered at 350°F (175°C) for 25 minutes or until bubbling.

6. Stir the casserole gently, top with remaining onions, and bake 5 more minutes until golden.

For best results, bake the casserole uncovered to keep the onions crispy.

You can assemble the dish a day ahead and refrigerate. Add onions just before baking.

Fresh ingredients add flavor and texture, but canned beans work great for convenience.