1. Preheat Your Oven and Prepare Your Dish: Start by preheating your oven to 350 F (175 C). Lightly grease a 1.5-quart baking dish to prevent sticking. A standard 8×8 inch square dish or a small oval casserole dish works perfectly.

2. Drain the Green Beans Thoroughly: Open your cans of cut green beans and drain them very well. You can use a colander to ensure all excess liquid is removed, which prevents the casserole from becoming watery. Pat them dry with a paper towel if they still seem too wet.

3. Combine the Creamy Base: In a large mixing bowl, combine the drained green beans, condensed cream of mushroom soup, milk, soy sauce, and black pepper. Stir everything together until the green beans are evenly coated with the creamy sauce.

4. Add the First Layer of Crispy Onions: Gently fold in about two-thirds of the can of crispy fried onions into the green bean mixture. This incorporates that delicious crunch throughout the casserole, not just on top.

5. Transfer to Baking Dish: Pour the entire green bean mixture into your prepared baking dish. Spread it out evenly with a spatula to ensure consistent cooking and browning.

6. Bake Until Bubbly: Place the baking dish in the preheated oven and bake for 20-25 minutes. You’ll know it’s ready when the casserole is hot and bubbly around the edges.

7. Add the Final Crispy Topping: Remove the casserole from the oven. Sprinkle the remaining one-third of the crispy fried onions evenly over the top.

8. Return to Oven for Final Crisp: Place the casserole back in the oven and bake for another 5 minutes, or until the crispy fried onions on top are golden brown and perfectly crunchy. Keep a close eye on them to prevent burning.

9. Serve Warm: Carefully remove the casserole from the oven and let it rest for a few minutes before serving. This allows the sauce to set slightly and prevents burns from the hot filling.