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Easy Green Bean and Broccoli Casserole with Frozen Vegetables

Easy Green Bean and Broccoli Casserole with Frozen Vegetables

A creamy vegetable casserole made with frozen green beans, frozen broccoli, condensed cream of mushroom soup, and crisp French-fried onions. Optional cheddar cheese adds a richer, cheesier finish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 bag (12-16 ounces) Frozen cut green beans
  • 1 bag (12-16 ounces) Frozen broccoli florets
Sauce
  • 1 can (10.5 ounces) Condensed cream of mushroom soup
  • 1/2 cup Milk
Seasoning
  • 1 teaspoon Soy sauce
  • 1/4 teaspoon Ground black pepper
Topping
  • 1 1/3 cups French-fried onions, divided
Optional
  • 1/2 cup Shredded cheddar cheese

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Thaw the frozen green beans and broccoli in the microwave for about 5-8 minutes, or thaw them overnight in the refrigerator.
  2. Drain the thawed vegetables thoroughly and pat them dry with paper towels. Removing excess water helps keep the sauce creamy instead of thin.
  3. In a large bowl, stir together the condensed cream of mushroom soup, milk, soy sauce, and black pepper. Stir in the optional shredded cheddar cheese if using.
  4. Add the green beans, broccoli, and about 2/3 cup of the French-fried onions. Mix gently until the vegetables are evenly coated.
  5. Transfer the mixture to a 1 1/2- to 2-quart baking dish. Spread it into an even layer.
  6. Bake at 350°F for about 25 minutes, covered or uncovered, until the casserole is hot and bubbling. Stir once if desired.
  7. Sprinkle the remaining French-fried onions over the top and bake for another 5 minutes, until crisp and golden. Let the casserole stand for 5 minutes before serving.

Notes

Drain and pat the thawed vegetables dry for the best texture. Keep the final portion of French-fried onions for the last 5 minutes so they stay crisp. Refrigerate leftovers promptly and reheat gently until hot.