I’m sharing my take on Traditional Green Bean Casserole that always leaves guests asking for the recipe.
I grew up thinking the Traditional Green Bean Casserole was just a holiday cliché, but this version made me change my mind. I use fresh green beans and plenty of crunchy French fried onions so the textures fight and then somehow make sense.
It’s not fussy, not pretentious, yet it grabs your attention the second someone smells it. I even peeked at Best Green Bean Casserole Allrecipes while experimenting, and still found a twist that felt more honest.
If you like a bit of nostalgia with a little surprise, you’re gonna want to read on and maybe steal a fork early.
Ingredients
- Fresh green beans: full of fiber vitamins A and C, crisp, slightly sweet, low calorie.
- Frozen or canned beans is handy, still nutritious but often have extra sodium when rinsed.
- Cream of mushroom soup creates creamy savory base, adds fat and extra sodium, taste first.
- Milk thins the sauce, adds protein and calcium, keeps dish smooth, mild and slightly sweet.
- Soy sauce is optional packs umami, saltiness boosts flavor so use little or skip.
- Black pepper gives mild heat and aroma, helps balance the creaminess and adds depth.
- French fried onions add crunchy topping, salty richness, and extra calories and fat, so enjoy.
Ingredient Quantities
- 1 1/2 lbs fresh green beans, trimmed and cut into 1 inch pieces (about 6 cups)
- or 4 cups frozen green beans, thawed and drained
- or 2 (14.5 oz) cans green beans, drained
- 1 (10.75 oz) can condensed cream of mushroom soup
- 3/4 cup milk
- 1 tsp soy sauce (optional)
- 1/8 tsp ground black pepper
- 1 1/3 cups French fried onions, about one small can
How to Make this
1. Preheat oven to 350°F 175°C and lightly grease a
1.5 to 2 quart casserole dish.
2. Prepare the beans: if using 1 1/2 lbs fresh, trim ends and cut into 1 inch pieces then blanch in boiling salted water about 4 to 5 minutes until crisp tender, plunge into ice water and drain well; if using 4 cups frozen, thaw and drain; if using two 1
4.5 oz cans, drain and pat dry. Dont skip draining or the casserole will be watery.
3. In a medium bowl stir together 1 (
10.75 oz) can condensed cream of mushroom soup, 3/4 cup milk, 1 tsp soy sauce if you like it, and 1/8 tsp ground black pepper until smooth.
4. Add the prepared green beans to the soup mixture and toss to coat evenly.
5. Stir in about 2/3 cup of the 1 1/3 cups French fried onions so some onions are mixed in for texture, reserve the rest for the top.
6. Transfer the mixture to the prepared casserole dish and spread it out in an even layer.
7. Bake uncovered for about 25 minutes until the mixture is bubbly around the edges. Dont worry if the top looks pale at this point.
8. Sprinkle the remaining French fried onions evenly over the casserole and return to the oven for about 3 to 5 minutes until the onions are golden brown; or broil on low for 1 to 2 minutes watching very closely so they dont burn.
9. Let the casserole rest about 5 minutes before serving so it sets a bit, then scoop and enjoy.
Equipment Needed
1. Oven set to 350°F 175°C
2. 1.5 to 2 quart casserole dish, lightly greased
3. Large pot for blanching the beans
4. Large bowl for an ice bath and a colander or strainer to drain
5. Medium mixing bowl for the soup mixture
6. Measuring cups and measuring spoons
7. Wooden spoon or spatula for stirring and spreading
8. Slotted spoon or tongs to transfer beans from pot to ice bath
9. Can opener and oven mitts for safety
FAQ
Classic Green Bean Casserole Recipe Substitutions and Variations
- Green beans (fresh/frozen/canned): swap with asparagus tips, broccoli florets, or snap peas for a similar bite; cook time may change so blanch or steam like you would the beans.
- Condensed cream of mushroom soup: make a quick sauce with 1 tbsp butter, 1 tbsp flour, 1 cup milk and 1/2 cup chopped cooked mushrooms; or use cream of chicken or cream of celery from a can if you want a different flavor.
- Milk: use half and half or light cream for a richer finish, or unsweetened almond milk or low sodium chicken broth to cut calories, just expect a thinner sauce.
- French fried onions: swap in crushed potato chips, toasted breadcrumbs mixed with melted butter, or thin fried shallots for crunch; add them right before serving so they dont get soggy.
Pro Tips
1) Dry the beans like crazy before you mix anything, use a salad spinner or towels. If they’re even a little wet the casserole gets soggy, and nobody wants that mushy middle.
2) Boost the flavor with a quick hit of acidity or umami, like a splash of lemon juice or a few drops of Worcestershire or extra soy sauce, plus a pinch of garlic powder. Small changes make it taste homemade not canned.
3) Mix some crunchy stuff into the base and save some for the top, but try crushing half the fried onions and toasting them with a bit of butter or panko so they stay crisp longer. That way you get crunch through the whole dish, not just on the surface.
4) If you need to make it ahead, assemble it and chill without the final onions, then bake from cold adding a few extra minutes and top and brown at the end. Leftovers reheat best in a hot oven or skillet so the topping doesnt go limp.
Classic Green Bean Casserole Recipe
I’m sharing my take on Traditional Green Bean Casserole that always leaves guests asking for the recipe.
6
servings
158
kcal
Equipment: 1. Oven set to 350°F 175°C
2. 1.5 to 2 quart casserole dish, lightly greased
3. Large pot for blanching the beans
4. Large bowl for an ice bath and a colander or strainer to drain
5. Medium mixing bowl for the soup mixture
6. Measuring cups and measuring spoons
7. Wooden spoon or spatula for stirring and spreading
8. Slotted spoon or tongs to transfer beans from pot to ice bath
9. Can opener and oven mitts for safety
Ingredients
-
1 1/2 lbs fresh green beans, trimmed and cut into 1 inch pieces (about 6 cups)
-
or 4 cups frozen green beans, thawed and drained
-
or 2 (14.5 oz) cans green beans, drained
-
1 (10.75 oz) can condensed cream of mushroom soup
-
3/4 cup milk
-
1 tsp soy sauce (optional)
-
1/8 tsp ground black pepper
-
1 1/3 cups French fried onions, about one small can
Directions
- Preheat oven to 350°F 175°C and lightly grease a
- 5 to 2 quart casserole dish.
- Prepare the beans: if using 1 1/2 lbs fresh, trim ends and cut into 1 inch pieces then blanch in boiling salted water about 4 to 5 minutes until crisp tender, plunge into ice water and drain well; if using 4 cups frozen, thaw and drain; if using two 1
- 5 oz cans, drain and pat dry. Dont skip draining or the casserole will be watery.
- In a medium bowl stir together 1 (
- 75 oz) can condensed cream of mushroom soup, 3/4 cup milk, 1 tsp soy sauce if you like it, and 1/8 tsp ground black pepper until smooth.
- Add the prepared green beans to the soup mixture and toss to coat evenly.
- Stir in about 2/3 cup of the 1 1/3 cups French fried onions so some onions are mixed in for texture, reserve the rest for the top.
- Transfer the mixture to the prepared casserole dish and spread it out in an even layer.
- Bake uncovered for about 25 minutes until the mixture is bubbly around the edges. Dont worry if the top looks pale at this point.
- Sprinkle the remaining French fried onions evenly over the casserole and return to the oven for about 3 to 5 minutes until the onions are golden brown; or broil on low for 1 to 2 minutes watching very closely so they dont burn.
- Let the casserole rest about 5 minutes before serving so it sets a bit, then scoop and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 207g
- Total number of serves: 6
- Calories: 158kcal
- Fat: 7.85g
- Saturated Fat: 2.7g
- Trans Fat: 0.05g
- Polyunsaturated: 1g
- Monounsaturated: 2g
- Cholesterol: 4mg
- Sodium: 421mg
- Potassium: 346mg
- Carbohydrates: 20.7g
- Fiber: 4.25g
- Sugar: 6.8g
- Protein: 4.3g
- Vitamin A: 300IU
- Vitamin C: 14mg
- Calcium: 64mg
- Iron: 1.5mg
