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Classic Green Bean Casserole

Classic Green Bean Casserole

I always look forward to seeing this tasty, classic side on the Thanksgiving table! The fried onions on top bring this recipe to a whole nother level.MORE+LESS-


cans French-style green beans, cut, drained (or 1 bag frozen partially cooked and drained)


can cream of mushroom soup


cup slivered almonds (optional)

1 1/3

cups French fried onions

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  • 1

    Combine soup, milk and soy sauce.

  • 2

    Stir in green beans, almonds, and 3/4 cup onions.

  • 3

    Pour into well-greased casserole dish and bake at 350°F for 25-30 minutes or until hot and bubbly.

  • 4

    Stir mixture and top with remaining onions.

  • 5

    Bake another 5-10 minutes until onions are golden brown.

No nutrition information available for this recipe

Green Bean Casserole

It is the dish everyone is expecting on the holidays, but it is so easy to make, you can serve it any day. Created by Campbell Test Kitchen Manager Dorcas Reilly in 1955, its creamy, smooth sauce and unmatchable flavor combined with its simplicity makes Green Bean Casserole so appealing. Just five ingredients and 10 minutes to put together, this family pleasing side has been a favorite for over 60 years. Looking to try a new spin on the traditional? Then try: Bacon & Cheddar Green Bean Casserole.

Recipe Summary

  • 4 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 2 (10.75 ounce) cans cream of mushroom soup
  • 1 pound sharp Cheddar cheese, grated
  • 1 (6 ounce) can French-fried onions

Preheat oven to 350 degrees F (175 degrees C).

Heat a large saucepan of salted water to a boil add green beans and cook just until slightly tender, about 5 minutes. Drain.

Mix green beans and cream of mushroom soup together in a bowl spread into an 9x13-inch baking dish. Sprinkle Cheddar cheese over green been mixture and top with French-fried onions.

Bake in the preheated oven until cheese is melted and browned, about 30 minutes.

Classic Green Bean Casserole

Green bean casserole is the quintessential Thanksgiving side. Bizarrely, I never had it on my Thanksgiving table growing up, but I've become obsessed as an adult.

For this recipe, I ditched the canned cream of mushroom soup and opted for a super-simple cream sauce and sautéed some fresh mushrooms instead.

Fresh, frozen, or canned green beans work.

Green beans aren't in season during November, so if you're more into using frozen, do it! Frozen green beans have been preserved at their peak, so they taste very comparable to fresh. You can blanch frozen or fresh ones to get them tender. If you're using canned green beans, it's not our first choice, but no need to blanch them.

Sauté onions and mushrooms.

The biggest reason I didn't love the idea of canned cream of mushroom soup is that I don't feel like there's strong enough mushroom flavor. By sautéing mushrooms (you can choose whichever variety you like most!) with thinly sliced onion in butter, you're building a base with some serious depth of flavor. Cook the mushrooms enough that they get a little caramelized and you'll really be good to go.

Make your own cream sauce.

This sounds fancy, but it's seriously melting butter, whisking in a little flour, and pouring over milk. DONE. Let that mixture simmer&mdashand thicken&mdashon your stovetop and that's the creamy element of green bean casserole you know and love, only no gloppy texture allowed.

Although not classic, some recipes call for mixing shredded cheddar into the green bean mixture. As a big time cheese lover, I can totally get behind this, though we don't include in the recipe below. If you want to add cheese, don't use more than a cup. Gruyère, Parmesan, or Monterey jack would all work.

Never skip the fried onions.

The only ingredient as essential to green bean casserole as green beans is French's fried onions. They're salty, crunchy&mdashand absolutely mandatory.

  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/8 teaspoon pepper
  • 4 cups cooked green beans
  • 1 1/3 cups French fried onions

Heat the oven to 350 F/177 C/Gas 4.

Mix the soup, milk, and pepper in a buttered 1 1/2-quart casserole dish.

Add the green beans and 2/3 cup of the French fried onions.

Stir together the mixture.

Bake the casserole for about 25 minutes or until bubbly around the edges.

Top with the remaining 2/3 cup of fried onions and bake about 5 more minutes or until the onions are lightly browned.

Classic Green Bean Casserole

Over Thanksgiving, I took photos and made recipes for that delicious turkey meal including the classic green bean casserole. My plan was to use them to post Thanksgiving recipes for next year.

However, it hit me after the fact that many people also have the classic turkey dinner for Christmas. So I thought why not share them right now as ideas for Christmas dinner too.

So, the photos have more Thanksgiving colors in the background, but I am sharing them with the indent of using for Christmas. If you do something different for Christmas, just pin them for next Thanksgiving. First up is a must have for our turkey dinners – the classic green bean casserole.

This is a must in my book. It is simple enough that it comes together in about 5 minutes. You can good fresh or frozen green beans for this. However, my family actually prefers to have it made with french style canned green beans.

Those french fried onions are what make this dish. It is mixed in with the green beans. This gives to texture and flavor to it. Then, you also place those onions on top too. They add a crunch texture.

Watch the video: Συνταγή για φασολάκια λαδερά στην κατσαρόλα - ηχωμαγειρέματα (January 2022).