Step 1

Heat the oven to 425°F and adjust oven rack to middle position.

Step 2

Spray a 13x9-inch casserole dish with nonstick cooking spray.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Pour the green beans into the prepared dish.

Step 7

Bake 20 minutes at 425°F.

Step 8

Remove the beans from the oven, and reduce oven temperature to 350°F.

Step 9

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.

Step 10

Enjoy!