Among the most popular side dishes for Thanksgiving, green bean casserole is one of my favorites. It’s easy to cook, cost effective, and delicious.
Just to give you a better background about green bean casserole, here is more information: Green bean casserole is a casserole consisting of green beans, cream of mushroom soup, and french fried onions. Some recipes may also include ground black pepper and/or soy sauce. It is a popular Thanksgiving side dish in the United States. – Wikipedia
I assembled seven of my favorite green bean casserole recipes here, and added four more exciting ones with their links. If it’s your fancy, go ahead and try some of them. It would be my pleasure.
Nobody can imagine a holiday without green bean casserole. This crunchy classic is delectably easy to whip up, so it’s practical to serve it on any given day. I’ll let you in a secret: our green bean casserole tastes so good because of a secret ingredient—cream of mushroom soup.
2 cans (14.5 oz each) French-style green beans, drained
1 can (10 3/4 oz) cream of mushroom soup (condensed)
1/4 cup milk
1 can (2.8 oz) French-fried onions
Heat oven until it reaches 350°F. Pop in green beans, milk, and soup in a 1 and 1/2-quart glass baking dish or casserole. Bake for 20 to 25 minutes. To spice it up, top your casserole with onions during the last 4 to 5 minutes of baking. Your dish is good once it’s fizzy.
The green bean casserole just levelled up with this one. You’ll fall in love with this cheese-studded version and turn into a holiday-creating genius; always making excuses to dish out one.
1 can (10 3/4 oz) condensed cream of mushroom soup
1 cup shredded American-Cheddar cheese blend (4 oz)
1 teaspoon soy sauce
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen cut green beans, thawed, drained
1 small red bell pepper, chopped (1/2 cup)
1 1/2 cups Cheddar French-fried onions (from 6-oz can)
Using your oven’s control circuit, turn to 350°F. In 1 1/2-quart casserole, stir to mix soup, cheese blend and soy sauce. Stir in green beans, bell pepper and 1 cup of the onions. Bake about 30 minutes or until beans are tender and the mixture is heated through. Top with remaining half cup onions. Bake while uncovered for 5 minutes longer, or until onions are brown and crisp.
Instead of red bell pepper, drain a small jar of pimientos (diced) and add them into the bean mixture and stir.
There are times when the comfort of old traditional side dishes is just what is needed to have a perfect family meal. This variation can be enjoyed anytime.
A dash of ground black pepper
1/4 cup chopped red pepper
4 cups cooked cut green beans
1 1/3 cups French’s® French Fried Onions
1 can (10 3/4 ounces) Campbell’s® Condensed Golden Mushroom Soup
1/2 cup milk
1. Stir your soup, milk, black pepper, red pepper, beans and 2/3 cup onions in 1 and 1/2 – quart casserole. Bake the mixture at 350°F. For 20 – 25 minutes or until your mixture is bubbling. Then stir the bean mixture again. Sprinkle remaining onions. Bake for 4 to 5 minutes or until onions turn golden brown.
You can make a whole meal out of this holiday favorite by adding chunks of chicken.
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen cut green beans
1 can (10 3/4 oz) condensed cream of chicken or cream of mushroom soup
2 cans (5 oz each) chunk chicken, drained 1/2 cup milk
1 bag (6 oz) chow mein noodles
Sliced almonds (optional)
Adjust oven’s control nab to 350°F. Cook green beans by following the directions on the bag then drain. In an 8-inch square glass baking dish; or 2-quart casserole, mix chicken, milk and soup. Add in beans. Bake for 40 minutes or until center is hot. Serve over noodles. Toast the almonds and then sprinkle them over the casserole. Heat half cup almonds (sliced) in an un-greased heavy skillet on medium heat for 7 minutes. Do frequent stirrings until almonds turn light brown.
Use 6 ounces of chow mein noodles (wide-style) for this recipe.
Here’s a neat twist to an old favorite. This green bean casserole features a creamy, garlicky sauce and a topping of buttery crushed wheat crackers.
1 cup BREAKSTONE’S Sour Cream
1 cup KRAFT Shredded Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/2 tsp. garlic powder
2 pkg. (16 oz. each) frozen green beans, thawed, drained
26 WHEAT THINS Original Snacks, crushed (about 1 cup)
1 Tbsp. butter, melted
Heat oven to 350ºF. Combine the first 5 ingredients in a large bowl. Add in beans then mix lightly. Spoon into 13 x 9-inch baking dish. Mix cracker crumbs and butter then sprinkle on your bean mixture. Bake for 20 to 25 minutes or until heated through.
You can enjoy this hearty casserole dinner that is made using Progresso® mushroom soup, Green Giant® green beans and Pillsbury® baguette chips.
1 can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
1 teaspoon soy sauce
1 Dash ground black pepper
2 tablespoons Progresso® plain bread crumbs
3 cans (14.5 oz each) Green Giant® cut green beans, drained
1 cup Pillsbury® Italian cheese & herb baguette chips (from 7-oz bag), crushed
Preheat oven to 350°F. In an un-greased 1 1/2-quart casserole, mix soy sauce, pepper, bread crumbs, green beans and soup. Bake uncovered about 25 to 30 minutes or until bubbly. Stir mildly, sprinkle with crushed baguette chips. Continue baking for 10 minutes more or until you chips are golden brown.
Use your favorite cut of green beans in this casserole.
You can make this casserole ahead, kept covered, refrigerated until ready to bake. Remember to add a few extra minutes to the baking time knowing it will be cold when it goes in the oven.
According to many cooks, this recipe is much, much better than the standard mushroom soup and French fried onion variety.
(Original recipe makes 10 servings)
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted
Heat oven to 350 degrees F (175 degrees C). Then melt 2 tbsp butter over medium heat using a large skillet. Stir in flour until smooth and cook for approximately a minute. Add in the sugar, salt, onion, and lastly, sour cream. Pour in green beans, and stir to coat. Transfer mixture to a 2 and 1/2 quart casserole dish. Sprinkle shredded cheese over the top. Toss together cracker crumbs and remaining butter in a bowl, and sprinkle mixture over the cheese. Bake for 27-30 minutes in the oven, or until the top turns golden and cheese is fizzy.
8. Best Ever Green Bean Casserole Recipe courtesy of Alton Brown, 2007. This recipe was featured on the show, Good Eats, Episode: Bean Stalker.
9. Rockin’ Lean Bean Casserole Anyone who touches this casserole, rocks!
10. Easy Green Bean Casserole I bet, you’ll be hard up in looking for anyone who doesn’t love a veggie casserole like this. It’s so easy make and delicious too!
11. Suppreme Green Bean Casserole When you want to impress your guests, you need a dish that has a special touch. Jump-start a delectable but easy dinner with a can of Progresso® soup!
Do you have a green bean casserole recipe that you have tucked away from everyone else? Maybe for a change, you can share it with us.
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