Classic Green Bean Casserole is one of those Thanksgiving recipes that you don't need to reinvent. It's absolutely perfect just the way it is, with green beans, cream of mushroom, crunchy fried onions, and some other awesome ingredients. This green bean casserole recipe is exactly what you need for you next holiday meal!
Heat the oven to 425°F and adjust oven rack to middle position.
Spray a 13x9-inch casserole dish with nonstick cooking spray.
In a large Dutch oven, bring 4 quarts of water to boil. Add 2 tablespoons table salt and the prepared beans, stir, and cook the beans until barely crisp or soft (depending on personal preference), 7-10 minutes. While the beans cook, fill a large bowl with ice water and set aside.
When the beans are ready, drain in a colander and immediately plunge them into ice water to stop cooking. Once the beans have cooled, spread them over paper towels and pat to dry.
In a large bowl, combine the mushroom soup, milk, soy sauce, cheddar cheese and 1 cup crushed fried onions. Add the beans and stir to coat evenly. Season the bean/soup mixture with kosher salt and freshly ground black pepper to taste.
Pour the green beans into the prepared dish.
Bake 20 minutes at 425°F.
Remove the beans from the oven, and reduce oven temperature to 350°F.
Sprinkle the top of the beans, with the remaining 2 cups of fried onions and bake an additional 20-25 minutes or until the top is golden brown and the casserole is bubbly.