Green Bean Casserole
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You know you love it. We all love it. And yet no one seems to be able to say I love green bean casserole. Ok, Fine I love green bean casserole. I said it. And you can too.
I think you’ll like my version! It starts with fresh or frozen green beans. Cream of mushroom soup is the binder. And it has more crispy onions than any casserole has a right to.
It’s the crispy onions that do it for me. If I can find a way to eat them, that doesn’t involve eating them STRAIGHT out of the bag, then I’m in. Sold. Set me up immediately.
Make it for Thanksgiving or any other big fancy family dinner. Or make a green bean casserole for no big occasion at all. It takes just as good in September as it does in November.
What you need for this homemade green bean casserole
- fresh or frozen green beans (I like frozen because they’re already cleaned and destemmed but you do you, and YES canned green beans work)
- cream of mushroom soup
- garlic powder
- onion powder
- Worcestershire sauce
- crispy fried onions
- evaporated milk (you can use fresh or even cream)
- pan for cooking green beans
- baking dish, 8×8 or another pan of the same volume
How to make a Green Bean Casserole
Green bean casseroles are so easy to make. No kidding. Because you’re starting with frozen green beans you’ll need to cook them until they’re tender. Then you drain them, mix the spices into the milk and the soup, and stir into the green beans. Add crispy onions.
Pour the green beans into an 8×8 pan and bake. 15 minutes before the casserole is done add more crispy onions on top. You can add as many as you want to. No one, not even me, can tell you how many crispy onions to add on top. Or for that matter IN the casserole itself.
What to serve with Green Bean Casserole
Go classic fancy dinner with a Garlic Herb Prime Rib, Creamy Whipped Potatoes, Easy Homemade Stuffing, Quick Dutch Oven Bread, and of course, an Old Fashioned Pecan Pie.
But maybe you just want to enjoy a green bean casserole on a regular old day. Try serving it with Bacon Cheeseburger Meatloaf or Crispy Pork Chops. It’s a side dish AND a vegetable dish in one. Serve it with a salad, and dinner is done.
Got Leftovers?
Store leftovers in airtihtcontainers. We use, AND LOVE, Pyrex Covered Dishes. Or do it like my mother-in-law (she is SO SMART) bake it in a Pyrex pan that has a lid for storage. Bake it, cool it, put the lid on and you’re done!
Green Bean Casserole
Ingredients
- 1 1/2 pounds frozen green beans
- 10.5 ounces Campbell's Cream of Mushroom Soup
- 1 cup evaporated milk can use whole milk or cream or half and half
- 1 1/2 cups crispy fried onions use as many as you want, French's Fried Onions work well
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- preheat the oven to 350° F
- butter an 8×8 inch square plan and set aside
- cook the green beans according the package directions, just until the beans are bright green and crisp tender, drain well and set aside
- put the soup, milk, garlic and onion powder in the same saucepan, whisk together and cook just until combined
- add the green beans and stir together, stir in 1 cup of the crispy onions, or use as many as you like
- taste for salt and pepper and add as desired
- cover the pan with foil
- bake in the preheated oven for 30 minutes
- remove the foil, top with the remaining onions or more
- bake 15 minutes longer or until bubbly
