Thanksgiving Green Bean Casserole

Preheat your oven to 350°F (175°C) and lightly grease a 2-quart casserole dish.

If using 1 lb trimmed and cut into 2-inch pieces fresh green beans, bring a large pot of salted water to a boil. Add the trimmed and cut green beans and blanch for 5 minutes, until bright green but still crisp. Drain and immediately plunge into ice water to stop the cooking process. Drain again and pat dry. (If using frozen green beans, thaw and drain them well.)

In a large skillet, melt 1 tbsp butter over medium heat. Add 8 oz sliced fresh mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.

In a large mixing bowl, combine 1 can condensed cream of mushroom soup (10.5 oz cans), 1/4 cup milk, 1 tsp soy sauce, 1/4 tsp freshly ground black pepper, and 1/4 tsp garlic powder. Stir until well blended.

Add the green beans and sautéed mushrooms to the soup mixture, along with half of 1 cup divided crispy fried onions. Gently fold everything together until the green beans are evenly coated.

Transfer the mixture to the prepared casserole dish and spread it out evenly.

Bake uncovered in the preheated oven for 25 minutes, until the mixture is hot and bubbling around the edges.

Remove the casserole from the oven and sprinkle the remaining crispy fried onions evenly over the top.

Return to the oven and bake for an additional 5-10 minutes, until the onions are golden brown and crispy.

Let the casserole rest for 5 minutes before serving to allow the sauce to thicken slightly.

This casserole can be prepared up to 24 hours in advance and refrigerated before baking. If baking from refrigerated, add an extra 5-10 minutes to the initial baking time.