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
This recipe is one I always use when we have surprise company. We had a family visiting from one of the Indian villages and my husband invited them for dinner much to my surprise. No problem, I stretched the meatloaf, stuck in some baking potatoes and served the green bean casserole. They had never tasted it before and they kept going back for refills and raving about how good it was. I was so glad I had doubled the recipe. They were so surprised when I told them how simple it was to make and I suspect they now have it quite often at their house. Can't go wrong when you serve it.
I have to say I changed this around some. I used one can of cream of chicken soup for one of the cans of cream of mushroom soup. I also added I jar of sliced mushrooms to the green beans. I was out of French fried onions so I used chow mein noodles instead. I also added shredded Mexican blend cheese. I stopped the soups with the cheese while layering the casserole. It turned out perfectly and tasted great.
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!
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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.