• Preheat oven to 350°F

Steam or boil the green beans

• Steam-in-the-bag method: Follow the package directions using the lowest recommended time on the package.
• Carefully open the bag as soon as they are done to release the steam. Take them out of the bag and set them on a plate or cutting board so they cool quickly and stop cooking.
• Boiling method: Snap off the stems and rinse the beans well.
• Bring a large pot of water to a boil. Add the beans to the briskly boiling water and cook for 3-4 minutes. Drain them and rinse with cold water to stop the cooking.
• When they are cool enough to handle cut any extra-long green beans in half.

Make the casserole

• Combine the condensed soup, milk, soy sauce and black pepper in a 1½ quart casserole. Use a fork or small whisk to stir vigorously until the sauce is smooth.
• Add the green beans and ⅔ cup of the crispy fried onions to the cream sauce and stir well to combine.
• Bake the casserole, uncovered, for 30 minutes or until hot and bubbly on the edges.
• Stir the creamy green beans well. Then, sprinkle the top with the remaining ⅔ cup crispy fried onions.
• Bake another 5-7 minutes or until onions are golden brown.