Ah, the humble green bean casserole—a dish that seems to magically appear at every holiday gathering, like an uninvited yet beloved relative who always brings a smile. There’s something about the way those tender green beans mingle with a creamy, savory sauce, topped with crispy fried onions that’s just, well, irresistible.
My grandmother used to say it was the secret ingredient to a perfect Thanksgiving, right up there with gratitude and pumpkin pie. And you know what?
She might have been onto something. As I stood in line last Black Friday, clutching my discounted slow cooker like it was the Holy Grail of kitchen gadgets, I overheard someone rave about this very recipe, claiming it even converted their veggie-averse uncle.
So, whether you’re a seasoned chef or just someone who loves a little nostalgia on their plate, this classic dish promises to charm. Let’s jump into it, shall we?
Steps
- Preheat your oven to 350°F. In a 1 1/2-quart casserole dish, mix together condensed soup, milk, soy sauce, green beans, and 2/3 cup of fried onions until well combined. Add salt and pepper according to your taste preference.
- Place the casserole in the oven and bake for 25 minutes until it’s hot and bubbly. Take it out, stir the mixture, and then sprinkle the remaining 2/3 cup of onions on top.
- Return the casserole to the oven and bake for an additional 5 minutes until the onions become golden brown. Allow the dish to cool for a few minutes before serving to enhance the flavors. Store any leftovers in an oven-safe dish for simple reheating later.
Ingredients
- 1 can (10.5 ounces) of Campbell’s® Condensed Cream of Mushroom Soup (or Unsalted Cream of Mushroom Soup or Cream of Celery Soup)
- 1/2 cup of 2% milk
- 1 teaspoon of soy sauce
- 4 cups of cooked, cut green beans
- 1 1/3 cups of French’s® French Fried Onions (divided for use in recipe steps)
Nutritional Values
Calories: 924 | Total Fat: 64 g | Saturated Fat: 24 g | Trans Fat: 0 g | Cholesterol: 8 mg | Sodium: 2456 mg | Total Carbohydrates: 80 g | Dietary Fiber: 8 g | Sugars: 15 g | Protein: 10 g | Vitamin D: 4% DV | Calcium: 16% DV | Iron: 16% DV | Potassium: 16% DV
FAQ
- What variations can I make to the classic Green Bean Casserole?
- You can try bite-sized versions using mini phyllo cups or make mini casseroles with buttermilk biscuits. For a twist, add toasted almonds or try different soups like Golden Mushroom Soup. You can also substitute green beans with broccoli for a broccoli casserole.
- How can I adjust the recipe for lower sodium?
- If using the Unsalted Cream of Mushroom Soup, you can add salt to your preference. The test kitchen suggests 1/4 teaspoon of salt, which enhances flavor while adding an extra 98.3 mg of sodium per serving.
- Can I prepare this casserole in advance?
- Yes, you can prepare the green bean mixture ahead of time. Just store it in an oven-safe dish, and when ready, bake as directed. It’s a great time-saver for busy weeknights or holiday meals.
- What are some ways to add a festive touch to the casserole?
- To give the casserole a festive twist, stir in 1/4 cup of chopped red pepper with the soup. This adds a pop of color and a hint of sweetness to the dish.
- Can I make an Italian-inspired version of the casserole?
- Absolutely! For an Italian flair, cook diced pancetta with onion and rosemary, and add it to the soup mixture. Sprinkle the finished casserole with grated Pecorino Romano cheese before the final bake.
Tips
- If you’re using unsalted cream of mushroom soup, enhance the flavor by adding salt to your liking. A quarter teaspoon of salt enhances the taste and adds 98.3 mg of sodium per serving.
- For a crunchy topping, consider adding a quarter cup of toasted sliced almonds to the onion topping for extra texture and flavor.
- To make mini green bean casseroles, roll refrigerated buttermilk biscuit dough into circles and press them into muffin cups, then fill with the green bean mixture and bake. This is a great way to create individual servings.
- Try a variation by substituting Campbell’s Condensed Golden Mushroom Soup for the cream of mushroom soup and omit the soy sauce. Add a quarter cup of chopped red pepper for a colorful twist.
Equipment
- 1 1/2-quart oven-safe casserole dish: This is essential for baking the casserole.
- Mini phyllo pastry cups: If you choose to make the bite-sized green bean casseroles, these are necessary.
- Muffin pan: Required if you decide to make the mini green bean casseroles in buttermilk biscuits.
- Rimmed baking sheet: Needed if baking the phyllo pastry cups.
