Green Bean Casserole

Name: Green Bean Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 10 servings.
Ingredients: 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

This green bean casserole has always been one of my favorite dishes—it’s so easy to put together! You can make it before any guests arrive and refrigerate it until it’s ready to bake. —Anna Baker, Blaine, Washington

Ingredients

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

Directions

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.
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.

Nutrition Facts

1 cup: 163 calories, 11g fat (3g saturated fat), 5mg cholesterol, 485mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 2g protein.

Originally published as Green Bean Casserole in Reminisce Extra February 1993

Reviews

My Review

Click stars to rate

Average Rating:

abreendre

Nov 29, 2016

Fine recipe and very quick and easy. Just wasn't special.
betsypress

Nov 9, 2016

This standard recipe is good, however I have made it substituting brussel sprouts for the beans and cream of CHICKEN soup, with crumbled bacon and the crispy onions on top and in it..very good!!
gramcayo

Nov 2, 2016

I tried making my green bean casserole "fancier" one year, my own onion rings, my own cream of mushroom soup, etc. Boy did I get some grief! You just don't mess with the classics on Thanksgiving and this recipe is the one.
rocks1913

Oct 31, 2016

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.
LindaCincinnati

Oct 31, 2016

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.
ronnyjr1

Nov 27, 2015

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!
s_pants

Jun 6, 2015

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.
plewis8288

Dec 5, 2014

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!
swishyfish

Nov 28, 2014

Turned out perfect! this recipe was exactly what I was looking for an essential classic! A dish that called people back for seconds :D
melgirl59201

Nov 22, 2014

Can I make this ahead n freeze it for a week till Thanksgiving ?