With Thanksgiving rapidly approaching, it’s time to start thinking about your menu. Very few tables across the country are complete without the familiar taste of green bean casserole. Sure, you can “class” it up by using fresh green beans and making your own sauce for the top. You can make fancy mushrooms and fry your own onions, too. But for this blog, I wanted to simply give you the tried-and-true classic version we all know and love.
If you’re not from the United States, or if you haven’t made this classic dish before, it is essentially canned or frozen green beans paired with creamy, delicious cream of mushroom soup and crispy French Fried Onions. The flavors are creamy and comforting, and the presentation of the casserole is lovely. Many families serve this casserole at Thanksgiving, Christmas, and even Easter. And though there are many variations on the casserole, more often than not, this is the one people want, young and old.
So in case you just can’t find your recipe for classic green bean casserole, fret not. Here it is:
For this recipe you’ll need:
2 cans (10 ¾ ounces each) Campbell’s Cream of Mushroom Soup (this is one time where the brand DOES matter).
1 cup milk (I prefer whole)
2 teaspoons soy sauce (you can substitute Worcestershire sauce)
¼ teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French Fried Onions
To make this recipe:
In a bowl, stir together the cream of mushroom soup, milk, soy sauce, black pepper, green beans, and 1 1/3 cups French Fried onions. Pour into a 3 quart casserole dish.
Bake at 350 degrees for 25-30 minutes. Stir. Top with the remaining onions and bake for about 5 minutes more, just until the onions start to brown. Serve hot.
Another Green Bean Recipe That’s Perfect For The Holidays–Click Here!