Ingredients:

  • 1.5 lbs fresh green beans, trimmed and snapped
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup whole milk
  • 1 tbsp unsalted butter, melted
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1.5 cups French-fried onions
  • 1 tbsp melted butter

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the fresh green beans and cook for 3 minutes until bright green and firm.
  2. Immediately drain the beans and plunge them into a bowl of ice water to stop the cooking process. Pat dry.
  3. In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk, 1 tbsp melted butter, garlic powder, and black pepper until thick and glossy.
  4. Gently fold the blanched green beans into the sauce until evenly coated, then pour the mixture into a 9x13 inch baking dish and smooth the top.
  5. Preheat the oven to 350°F (175°C). Bake the bean mixture uncovered for 20 minutes until the sauce bubbles around the edges.
  6. Sprinkle the French-fried onions evenly across the top and return to the oven for another 5–10 minutes until the onions are mahogany-colored.