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Worcestershire Green Bean Casserole

Worcestershire green bean casserole combines cream of mushroom soup, milk, and a splash of Worcestershire sauce for a savory, creamy bake. A golden layer of French fried onions adds crisp texture on top.
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Prep Time 15 minutes
Cook Time 38 minutes
Resting 5 minutes
Total Time 58 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 2 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup milk
  • 1 tbsp Worcestershire sauce
  • 0.25 tsp black pepper
  • 4 can (14.5 oz) cut green beans drained
For the topping
  • 1 can (6 oz) French fried onions

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the casserole
  1. Preheat the oven to 350°F.
  2. In a large bowl, whisk together the condensed soup, milk, Worcestershire sauce, and black pepper until smooth.
  3. Fold in the drained green beans.
  4. Transfer the mixture to a 9x13-inch baking dish.
  5. Bake uncovered for 25 to 30 minutes, until hot and bubbling around the edges.
Add the topping
  1. Scatter the French fried onions evenly over the casserole.
  2. Bake for 5 to 8 minutes, until the onions are golden brown.
  3. Let the casserole rest for 5 minutes before serving.

Notes

For best texture, drain the green beans thoroughly. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the creamy sauce can separate. For a dairy-free version, use dairy-free condensed mushroom soup and unsweetened dairy-free milk.