Here’s a very easy classic-style green bean casserole you can throw together quickly.

Ingredients

• 2 cans (about 14–15 oz each) cut green beans, drained

• 1 can (10.5 oz) condensed cream of mushroom soup

• 1/3–1/2 cup milk to loosen the soup a bit

• 1 1/3–2 cups French-fried onions, divided (about a 6 oz can)

• Salt and pepper to taste

Instructions

1. Heat oven to 350°F (175°C). Lightly grease a small baking dish (about 1½–2 quarts).

2. In a bowl, mix the drained green beans, cream of mushroom soup, milk, salt, pepper, and about half to two‑thirds of the fried onions.

3. Spread the mixture in the baking dish and bake uncovered for about 25–30 minutes, until hot and bubbly.

4. Sprinkle the remaining fried onions on top and bake 5–10 more minutes, until the onions are golden and crispy.

Simple variations

• Use frozen green beans instead of canned; boil 2–3 minutes first for a crisper texture.

• Stir in a handful of shredded cheese or some cooked, crumbled bacon with the beans for extra richness.