Green Bean Casserole
This easy green bean casserole has always been one of my favorite dishes. 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 whole 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
Reviews
I was looking for a green bean recipe
Best just like the way i like it.
I found this to be a very tasty dish! I'd halved the recipe by using 1 can of Campbell's Cream of Mushroom soup, a combination of half and half cream with 2% milk to make a full cup, and 12-oz. fresh cut green beans, cooked and drained. I used a smaller baking pan and spooned the onions over bean mixture. The soy sauce and pepper really added flavor to this recipe!
I found this to be a very tasty dish! I'd halved the recipe by using 1 can of Campbell's Cream of Mushroom soup, a combination of half and half cream with 2% milk to make a full cup, and 12-oz. fresh cut green beans, cooked and drained. I used a smaller baking pan and spooned the onions over bean mixture. The soy sauce and pepper really added flavor to this recipe!
Fine recipe and very quick and easy. Just wasn't special.
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!!
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.
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!