Dutch Oven Green Bean Casserole
Creamy, flavorful, and easy to make, this Dutch oven green bean casserole is a hit every Thanksgiving! The fresh green beans give it a nice texture, while making and serving it in a Dutch oven minimizes dishes.
Servings: 8 servings
Calories: 159kcal
Equipment
- 6-quart Dutch oven
Ingredients
- 1 ½ - 2 pounds fresh green beans trimmed and left long
- ½ cup chicken broth
- 2 cans condensed cream of mushroom soup 10.5 ounces each
- ½ cup whole milk
- 1 teaspoon soy sauce optional
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Salt to taste
- 1 ½ cups crispy fried onions divided
Instructions
- Preheat the oven to 350 degrees F.
- Add your green beans and broth to a 6 quart Dutch oven. Cover and cook over medium to medium-high heat for 8 to 10 minutes, until the beans are just about tender.
- Uncover. If there is more than a spoonful or two of liquid left in the pot, drain it off.
- Remove the pot from the heat. Stir in the soup, milk, soy sauce (if using), garlic powder, pepper, salt to taste and ½ cup of the fried onions.
- Bake uncovered for 25 minutes, until it is bubbling around the edges.
- Scatter the remaining 1 cup of fried onions over the top. Bake 5 more minutes, until golden.
Notes
- You can leave out the soy sauce; it's not required for this recipe. That is just the way I have always made it. I think it adds a good flavor to the dish!
- Frozen cut green beans work fine. Use 2 pounds and cook them for 5 to 6 minutes in step 2.
- Don't forget to drain the extra liquid in step 3.
- Keep a close eye on the dish after you sprinkle the fried onions on top. You don't want to overcook them, or they'll get bitter.