Let Me Tell You About My Classic Green Bean Casserole
Okay, so I have to admit—every time Thanksgiving or a big Sunday lunch comes around, someone in my family (usually my sister, who never brings anything else) asks for my Green Bean Casserole. I think the first time I made it, I accidentally dropped half the crispy onions on the floor and our dog was so happy, but somehow the casserole still turned out pretty great (less crunch, more flavor, maybe?). And now, of course, it's tradition. Funny how kitchen mishaps can become family legends.
Why You'll Love This (or: Why My Family Does Anyway)
I make this casserole whenever I need something that feels both retro and honestly, a little comforting. My family goes bananas for it because it's creamy and salty and has all those crunchy onion bits on top, though I'll admit peeling open the can of soup is not very glamorous. (You know those recipes that make you look impressive but only take, like, ten minutes of actual effort? This is one of those. Shhh, don't tell.) Oh, and if you're worried about picky eaters—my nephew refused anything green until I told him this was a 'holiday lasagna.' It worked. Sort of.
Ingredients (With My Usual Swaps and Opinions)
- 2 cans (14-15oz each) green beans, drained – I sometimes use frozen if I'm feeling ambitious, or fresh if it's early summer, but honestly the canned ones are easiest and my grandmother always insisted on Del Monte. Any brand's fine.
- 1 can (10.5oz) cream of mushroom soup – Campbells is classic but I've tried store brand and survived. (Once used cream of chicken by mistake. It was actually pretty okay.)
- ¾ cup milk – whole milk makes it creamier, but I've used 2% and even oat milk once during a weird health kick.
- 1 teaspoon soy sauce or Worcestershire (if I'm out of one, I just pick whichever is closer in the fridge)
- ¼ teaspoon black pepper, or just a good sprinkle
- 1 ⅓ cups fried onions (like French's, but honestly any store brand does the job)
- Optional: a small handful of shredded cheddar – my Aunt Lisa swears by this, but I only add it when I'm feeling fancy
How I Usually Throw It Together
- Preheat your oven to 350°F (180°C). Sometimes I forget and do this halfway through—doesn't really matter unless you're in a hurry.
- In a biggish mixing bowl, dump in the green beans, soup, milk, soy/Worcestershire sauce, and black pepper. I use a wooden spoon (pure nostalgia, no idea if it helps) and mix it up until it's all combined. This is where I usually sneak a taste; sometimes it needs a pinch more salt. Up to you though.
- Stir in just over half the onions and (if you want) some cheddar. Don't worry if it looks a bit, um, mushy at this point – it bakes up fine.
- Pour everything into a medium casserole dish (around 1.5 qt is what I use, but anything that fits works). Spread it out so it's (sort of) even.
- Bake, uncovered, for 25 minutes. I always set a timer because, well, I've been distracted by an episode of Coronation Street before and ended up with a crunchy brick.
- Top with the rest of your fried onions, then bake for about 5 more minutes—just until they're all golden and crisp. (Sometimes I forget this step and end up chucking them on after it's already baked. Still tasty!)
Some Notes From My (Not Perfect) Kitchen
- If you use fresh green beans, blanch them first or they'll be squeaky. I learned this the hard way; crunchy is good, rubber-band texture is not.
- I've overbaked it once or twice—if that happens, just add a splash of milk and stir. Magically fixes it.
- Don't stress if the fried onions form a crunchy little moat around the edge. I think that's the best part, actually.
Variations I’ve Messed With
- Add sauteed mushrooms or half a can of water chestnuts for some crunch—my husband thinks this makes it "trendy." Ha.
- Turkey bacon bits on top: tasty, but gets chewy if you bake them too long. I tried vegan bacon once... let’s just say, never again.
- Cheddar swirl in the middle: it’s extra gooey, so if you love cheese throw caution (and calories) to the wind!
What Equipment Do I Actually Use?
- Casserole dish (1.5 qt or thereabouts)—if you don’t have one, honestly a deep cake pan or a big old skillet works too. I've used both in a pinch.
- Wooden spoon or spatula (or whatever isn’t in the dishwasher… yeah)
- Can opener if you're not the Hulk
How Long Does It Last? (Spoiler: Not Long at My Place)
Officially, it keeps 2–3 days covered in the fridge, but honestly it never lasts more than a day in my house. If you’re somehow left with leftovers, microwave ’em with a fresh sprinkle of fried onions to revive some crunch.
How I Serve It (and Who Smuggles Seconds)
We pile it next to roasted chicken or turkey, usually with a heap of mashed potatoes (gravy accidentally dripping on everything). If you want to be fancy, hit it with extra cracked black pepper on top just before serving. My cousin likes to put a fried egg on leftovers for breakfast. I say: do you!
Pro Tips (Learned the Hard (and Mushy) Way)
- Don’t rush the baking time—if you do, the middle stays cold and that’s, well, not the vibe you want. I once tried to speed it up at 400°F and the top burnt before anything inside got warm.
- If you use frozen beans, thaw and drain them first or the casserole turns out watery. Ask me how I know.
FAQ (These Are Real, Swear!)
- Can I make this ahead? Oh, definitely—just wait to add the crispy onions before baking or they go limp. Made that mistake at Christmas one year; blech.
- Is there a dairy-free version? Actually, yes! Use plant-based milk and soup (I've grabbed the Pacific brand or something once) – it's not exact but it works in a pinch.
- Can I freeze it? I probably wouldn’t recommend it; the texture gets all off. If you absolutely have to, skip the onions until you reheat. (But really, it's so quick just make it fresh!)
- Is there a gluten-free hack? Sure, just grab gluten-free fried onions—harder to find but they exist. I once tried to make my own with rice flour and... let’s just say it was not my finest moment.
And now, a quick tangent—if you, for some reason, end up with leftover fried onions, try them on a tuna melt. Seriously. It’s weird but it works. Okay, I’m done. Hope your kitchen ends up smelling like mine—onion-y, cozy, and just a little bit nostalgic.
Ingredients
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 1 can (10.5 oz) condensed cream of mushroom soup
- ¾ cup milk
- ½ teaspoon black pepper
- 1 teaspoon soy sauce
- 1 ⅓ cups crispy fried onions, divided
- 1 cup shredded cheddar cheese (optional)
- Salt to taste
Instructions
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1Preheat the oven to 350°F (175°C).
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2Blanch the green beans in boiling water for 4-5 minutes, then drain and set aside.
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3In a large mixing bowl, combine the cream of mushroom soup, milk, pepper, soy sauce, and half of the fried onions.
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4Add the green beans (and cheddar cheese if using) to the mixture and stir until evenly coated.
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5Pour the mixture into a 2-quart baking dish and bake for 25 minutes.
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6Top with the remaining fried onions and bake an additional 10 minutes until golden and bubbly. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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