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"THIS HAS always been one of my favorite 'convenience dishes' because it can be prepared ahead and refrigerated until ready to bake."
Nutritional Facts 1 serving (1 cup) equals 163 calories, 11 g fat (3 g saturated fat), 5 mg cholesterol, 485 mg sodium, 14 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Green Bean Casserole in Reminisce Extra February 1993, p47
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Reviewed on Dec. 25, 2012 by ChristinaBoo
My family loved it. Can be mad ahead and just do the last 5 minutes with the crisp onions before serving. Very tasty.
Reviewed on Nov. 01, 2012 by pumpkinpieyum
This is a great side dish. I add mushrooms and a few real bacon bits for a bolder flavor.
Reviewed on Nov. 08, 2011 by gawneKOA
green bean casserole is the best comfort food! I omit the soy sauce (lower salt intake), but I add water chestnuts for a nice crunch because the french fried onions always are soggy when mixed into the casserole.
Reviewed on Nov. 08, 2011 by gerri1043@yahoo.com
i substitute mushroom soup for cheddar cheese soup. my family love the change
Reviewed on Nov. 07, 2011 by Summy
Is it crazy to give this recipe 5 stars? Yes! But, I truly adore green bean casserole. And then, when I met my boyfriend, he claimed he was lactose intolerant. So I now use the following formula: grease a baking dish. Dump in two cans of cut green beans, one can of the healthy variety mushroom soup (less fat and salt). Omit soy sauce, and add pepper only if you want to. Dump in 1/3 can french-fried onions (since many of us prefer more of those crunchy yummy bits on top of the casserole). Stir everything together, right there in the baking dish. Sprinkle with remaining onions, and bake really fast at 375° for 15-20 minutes max, until onions are super brown and yummy. :) And, this casserole isn't just for holidays anymore around here. :)
Reviewed on Nov. 07, 2011 by kitty666
This is an old classic that everyone loves. Good flavor and very easy to make. A staple for everyone's recipe collection
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