Start by if using frozen green beans, fully thaw and drain them. For fresh beans, trim and cut into 2-inch pieces, then blanch in salted boiling water until tender-crisp before draining. Canned beans just need a good drain!

Set your oven temperature to a cozy 350°F.

Divide your crispy fried onions into two portions: keep about 2/3 cup for mixing into the casserole and save the extra 1/3 cup for that irresistible crispy topping.

Grab a large mixing bowl and whisk together the condensed cream of mushroom soup, milk, and soy sauce until smooth.

To the soup mixture, gently fold in your drained green beans, the 2/3 cup of fried onions, and sprinkle in the black pepper.

Pour the green bean mixture into a 9×9-inch baking dish, spreading it into an even layer. Pop it in the oven and bake for 25 minutes.

Once done, carefully remove the casserole and give it a gentle stir. Sprinkle on the reserved 1/3 cup of fried onions.

Return your casserole to the oven for an additional 5 minutes or until the onions are golden brown and the dish is bubbling gently.