Green Bean Casserole Recipe
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1 cup milk
- 2 teaspoons soy sauce
- 1/8 teaspoon pepper
- 2 packages (16 ounces each) frozen green beans, cooked and drained
- 1 can (6 ounces) french-fried onions, divided
- 1. In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13x9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top.
- 2. Bake at 350° for 30 minutes or until heated through. Sprinkle with remaining onions. Bake 5 minutes longer or until the onions are brown and crispy. Yield: 10 servings.
1 cup: 163 calories, 11g fat (3g saturated fat), 5mg cholesterol, 485mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 2g protein.
Reviews for Green Bean Casserole
"I add everything except the milk. The milk made it soupy. It is not needed and everyone loves it because it is nice and thick. Which is my preference."
"I make this every year and everyone loves it. The only difference to the recipe is to use one can of cream of mushroom and one can of cream of celery. This adds a depth of flavor."
"This casserole is delicious! I realized when I got started that I didn't have any milk. Initially that was disappointing but then realized I had some heavy cream. So I used a cup of that. I also used less than a half a cup of mixed vegetables I had left from a previous dish. I was trying to get rid of them so I threw them in the mix. I sprinkled some garlic powder on top to give it that final kick. Again, this casserole is delicious!"
"made this for Thanksgiving family loved it!!"
"This was good, but seemed to be missing something. I made my own cream of mushroom soup and followed the recipe . It was not at all too soupy. I might have cooked it a liitle longer than stated; I wanted the onions on top really crispy."
"Very basic recipe but this has always been a favorite. Love the idea of the onion layer between the beans...hadn't done that before and for some reason it made a huge difference!"
"Turned out perfect! this recipe was exactly what I was looking for an essential classic! A dish that called people back for seconds :D"
"Can I make this ahead n freeze it for a week till Thanksgiving ?"
"Always a family hit!. Because my son doesn't like mushrooms I used cream of chicken. Still a winner. You would think the soy sauce would make it over salty but it doesn't. It best to use frozen or fresh beans that you have already cooked and than drain any liquid."
"Always a family hit!. Because my son doesn't like mushrooms I used cream of chicken. Still a winner. You would think the soy sauce would make it over salty but it doesn't."
"Good casserole, but seemed a little too soupy for me. Maybe next time I'll use less milk. I will make it agin though."
"Always a crowd pleaser. Never change it."
"Flavor was good, i used a large and small can og green beans drained. very soupy. next time i might add one more big can"
"My family loved it. Can be mad ahead and just do the last 5 minutes with the crisp onions before serving. Very tasty."
"This is a great side dish. I add mushrooms and a few real bacon bits for a bolder flavor."
"This is an old classic that everyone loves. Good flavor and very easy to make. A staple for everyone's recipe collection"
"Very good! Will make it again."
"I would make this again, but with with either fresh or canned baked beans. The frozen ones made it very soupy. I also think that there might have been too much milk."
"The only modification I made to this recipe was I used fresh green beans and added a handful of pea pods, absolutely delicious and my guest loved the pea pod addition."
"not much for green beans but this is ok.. I can eat green beans like this.."
"Saute sliced mushrooms and red onions together. 1 sm-container mushrooms. I always get sliced for this, but you can get whole and leave them whole or slice. 1/2 large red onion or whole small red onion. Slice into long slices. While that is sauting, finely chop jalapeno'...s - slice long way, remove seeds, then finely chop. 1/4 c. or more 1/3-1/2 cup for those who want some heaviier spice. Toss in with mushrooms and onions for last two minutes. Drain well and add to green bean casserole prior to baking. Makes for a delicious change of the original green bean casserole.Sharon McNeiley"
"I have found a new green bean casserole recipe that has sour cream in it. It is sooo much better than this "OLD" recipe."
"I use cream of celery soup and no soy sauce. It tastes so good!"
"taste like grands"
"I make it more than once a year . I add red pepper flakes to mine for extra flavor . It's usually the first thing gone . Add some shredded Ceddar cheese also . Derrell"
"Green Bean casserole has been a tradition in our family for years. I follow this recipe, but put mozzarelal cheese on top, then the last of the onions. It is gone by the end of the meal!"
"I make this every Thanksgiving and over the years have added cheddar cheese and well done bacon, broken into small bits.YUMMY(PS_I always go home with an empty dish!)"
"I add my favorite cheese to this same recipe and it is wonderful. Rhonda in NC"