By Robert J. Matthews
1 1/2 pounds fresh green beans, trimmed and cut into bite-sized pieces 1 can (10.5 ounces) cream of mushroom soup 3/4 cup milk 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon black pepper
Bring a large pot of salted water to a boil. Add the green beans and blanch them for 3-4 minutes until they are bright green and slightly tender.
In a mixing bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, and black pepper.
Add the blanched green beans to the soup mixture and stir until the beans are evenly coated.
Pour the green bean mixture into a greased 9x13-inch baking dish.
Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly.
Remove the casserole from the oven and sprinkle the crispy fried onions evenly over the top.
Return the casserole to the oven and bake for an additional 5 minutes, or until the onions are golden brown and crispy.