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Classic Green Bean Casserole

Classic Green Bean Casserole

I always look forward to seeing this tasty, classic side on the Thanksgiving table! The fried onions on top bring this recipe to a whole nother level.MORE+LESS-

2

cans French-style green beans, cut, drained (or 1 bag frozen partially cooked and drained)

1

can cream of mushroom soup

1/4

cup slivered almonds (optional)

1 1/3

cups French fried onions

Hide Images

  • 1

    Combine soup, milk and soy sauce.

  • 2

    Stir in green beans, almonds, and 3/4 cup onions.

  • 3

    Pour into well-greased casserole dish and bake at 350°F for 25-30 minutes or until hot and bubbly.

  • 4

    Stir mixture and top with remaining onions.

  • 5

    Bake another 5-10 minutes until onions are golden brown.

No nutrition information available for this recipe


  • 1 can (10 3/4 ounces) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/8 teaspoon pepper
  • 4 cups cooked green beans
  • 1 1/3 cups French fried onions

Heat the oven to 350 F/177 C/Gas 4.

Mix the soup, milk, and pepper in a buttered 1 1/2-quart casserole dish.

Add the green beans and 2/3 cup of the French fried onions.

Stir together the mixture.

Bake the casserole for about 25 minutes or until bubbly around the edges.

Top with the remaining 2/3 cup of fried onions and bake about 5 more minutes or until the onions are lightly browned.


Stacy Lyn Harris logotype_2

This Classic Green Bean Casserole recipe is not only a staple on my holiday table, but a staple throughout the year on my anytime table. Although I am progressive when it comes to most of my cooking, during the holidays I am a pure traditionalist. I cook the way my grandmother cooked and use the recipes from the best of my memory. Actually, she had recipes written that I received upon her death. They are one of my finest treasures.

Classic Green Bean Casserole Recipe

The classic way to make this dish is incredibly easy and, to me, absolutely perfect. I do have a Homemade version of this recipe in which I make my own mushroom soup. I do love that version, but during the holidays this version is what my family prefers in that we have always done it that way.

Watch me make this green bean casserole on the Outdoor Channel:

This Infamous Casserole always graces every holiday table in my home.

I like the cut green beans for this recipe. To me, the cut green beans make it prettier for the table and make it easier to eat. Also, I’d like to note that depending on the size of your casserole dish, you may need to add extra French fried onions. That is never a problem to me – I could eat them straight from the bag!

There’s nothing more traditional than Classic Green Bean Casserole!


Classic Green Bean Casserole

  • Quick Glance
  • Quick Glance
  • 45 M
  • 1 H, 15 M
  • Serves 8 to 10

Special Equipment: deep-fry thermometer

Ingredients US Metric

  • 2 tablespoons kosher salt, plus more to taste
  • 1 pound green beans, ends trimmed, beans halved crosswise
  • 4 tablespoons unsalted butter (2 oz)
  • 1 pound white mushrooms, stemmed and sliced into 1/2-inch (12-mm) slices (about 4 cups)
  • 1/2 to 1 teaspoon cayenne pepper (optional)
  • 1 teaspoon Dijon mustard
  • 4 garlic cloves, minced
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 1 cup homemade chicken stock or low-sodium canned chicken broth
  • 1 cup heavy cream
  • 1 cup sour cream
  • 4 cups canola oil, for frying
  • 2 medium red onions, cut into thin rounds

Directions

Bring a large pot of water to a boil. Fill a large bowl halfway with ice water. Set a colander in the ice water.

When the water comes to a boil, add 2 tablespoons salt and the green beans. Cook until the beans yield slightly when pierced with the tip of a knife but are not cooked through, about 4 minutes. Using a strainer or a slotted spoon or tongs, remove the green beans from the hot water and transfer them to the colander in the ice water. Swirl the beans around so they cool quickly. Lift the colander out of the ice bath, let the beans drain, and set aside.

In a 10-inch cast-iron or other ovenproof skillet, melt the butter over medium heat. Add the mushrooms, season with salt, up to 1 teaspoon cayenne, if using, and the mustard. (If kids will be partaking, you may wish to tone down the cayenne.) Stir to blend and cook until the mushrooms give off most of their liquid, 3 to 5 minutes. Using a whisk, add the garlic and 2 tablespoons flour. When the flour has been incorporated, add the chicken broth and bring to a boil. Taste for seasoning and adjust accordingly. Stir in the cream and sour cream and gently simmer over low heat until the mixture thickens, 3 to 5 minutes. You should have about 2 cups. Turn off the heat and set the skillet aside.

Pour the oil into a frying pan and heat it over medium heat until it registers 350ºF (176ºC) on a deep-fry or candy thermometer. Line a baking sheet with a kitchen towel and set out a slotted spoon.

In a medium bowl, combine the remaining 1/4 cup flour and cayenne to taste, if using. Toss the onion rounds in the flour mixture and shake off any excess by shaking the rounds in a strainer. Test the oil by dropping in a single onion slice. It should begin to bubble and fry gradually. Drop a small batch of onions into the oil and gently swirl them as they fry. When they are light to medium brown, which ought to take 1 to 2 minutes, remove them with the slotted spoon and lay them out on the kitchen towel to cool. Sprinkle with salt. Repeat until all of the onions have been fried.

Preheat the oven to 350ºF (176ºC).

To assemble the green bean casserole, stir the green beans into the skillet containing the mushroom mixture. Simmer over low heat just until the green beans become tender when pierced with the tip of a knife, 10 to 15 minutes. Stir in half the onions. Transfer the skillet to the oven for 10 minutes to give the green bean casserole a baked effect. Top with the remaining onions and serve immediately.


How Long to Cook Green Bean Casserole

Total time including prep to make classic green bean casserole is about 40 minutes.

You may need to increase the cooking time if you doubled the recipe. Just make sure that the dish is hot prior to serving.

Can you Make Green Bean Casserole Ahead of Time?

Yes! Make it ahead of time to save precious moments on Thanksgiving or Christmas.

Just mix all the ingredients and pour into your baking dish. Cover with plastic wrap or foil until you’re ready to bake it.

Do note that with the ingredients being cold, you may need to cook longer to heat thoroughly.

So, do you love or hate this popular recipe? I know that you probably have some strong opinions about this old-fashioned side dish recipe. I know most people do! I’d love to hear your story in the comments below!


By Kendra Nordin, Kitchen Report

1 10-3/4-ounce can condensed cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce or Worcestershire sauce
1/8 teaspoon freshly ground black pepper
2 16-ounce cans French-cut green beans, drained or 2 16-ounce packages frozen French-cut green beans, cooked and drained
1 2.8-ounce can French's Fried Onions

1. Preheat oven to 350 degrees F.

2. In a medium bowl, whisk the condensed soup, milk, soy sauce, and pepper until smooth. Stir in the beans and half of the onions.

3. Pour mixture into a 1-1/2 quart casserole dish. Bake for 25 minutes, uncovered until the mixture is hot and bubbling.

4. Stir well, top with the remaining onions, and bake for 5 minutes more, or until the onion topping is nicely browned.

Read the full post on Stir It Up!

About a year ago, I happened upon this statement about the Monitor in the Harvard Business Review – under the charming heading of “do things that don’t interest you”:

“Many things that end up” being meaningful, writes social scientist Joseph Grenny, “have come from conference workshops, articles, or online videos that began as a chore and ended with an insight. My work in Kenya, for example, was heavily influenced by a Christian Science Monitor article I had forced myself to read 10 years earlier. Sometimes, we call things ‘boring’ simply because they lie outside the box we are currently in.”

If you were to come up with a punchline to a joke about the Monitor, that would probably be it. We’re seen as being global, fair, insightful, and perhaps a bit too earnest. We’re the bran muffin of journalism.

But you know what? We change lives. And I’m going to argue that we change lives precisely because we force open that too-small box that most human beings think they live in.

The Monitor is a peculiar little publication that’s hard for the world to figure out. We’re run by a church, but we’re not only for church members and we’re not about converting people. We’re known as being fair even as the world becomes as polarized as at any time since the newspaper’s founding in 1908.

We have a mission beyond circulation, we want to bridge divides. We’re about kicking down the door of thought everywhere and saying, “You are bigger and more capable than you realize. And we can prove it.”


Classic Green Bean Casserole


Green bean casserole is one of the recipes I am most often asked to adapt by my friends and coworkers. The problem is I really can’t stand the stuff. Cream of crud soup really grosses me out. So the challenge was to find a recipe to adapt that didn’t use cream of crud soup or anything else out of a can, except the onions. I always use a can of French’s onions for my casserole except when I forget to buy them like I did the day I took the picture for this post.

I know 80 minutes seems a really long cooking time for a casserole but the green beans really do need the time to cook through. Like any casserole, you can make it your own by varying the seasonings you use and even adding your favorite vegetables.

Classic Green Bean Casserole

1 1/2 tablespoons unsalted butter
5 ounces white mushrooms , sliced thin
1/2 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves , minced
1/4 teaspoon dried thyme
2 TBS all-purpose flour
3/4 cup plus 2 tablespoons broth
3/4 cup milk
1 pound fresh green beans, trimmed and cut into 1-inch pieces
2 tablespoons cornstarch

Pulse bread, butter, and salt in food processor until coarsely ground. Combine bread mixture and canned fried onions in a bowl. Set aside. Melt the butter in a large small skillet over medium heat. Add the mushrooms, salt, and pepper and cook until the mushrooms release their liquid, about 5 minutes. Increase the heat to medium-high and cook until all the liquid has evaporated, about 5 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook until golden, stirring, about 1 minute. Slowly whisk in broth and milk. Bring the mixture to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce has thickened, about 10 minutes. In a bowl, toss the green beans with the cornstarch until the beans are evenly coated. Transfer the beans to a 1 1/2 quart baking dish. Pour the warm mushroom mixture evenly over the beans. Adjust oven rack to the middle position and heat the oven to 400 degrees. Bake, covered, until the sauce is bubbling and the beans are tender, about 80 minutes, stirring the beans thoroughly after 50 minutes. Remove the foil and spread the topping mixture over the beans. Bake until golden brown, about 8-10 minutes. Serve.


Classic Green Bean Casserole

And listen y'all. If you want to make a homemade cream sauce, then by all means, go for it. I love it that way too! But folks, I'd like to ask that you please stop trash talkin' the classic if you don't mind. There are an awful lot of us still endeared to the original, and besides. remember mama's advice that if you don't have something nice to say, well.. if you're a proper southerner, you know the rest. For those with more adventurous appetites, I've added in some nice variations at the bottom of the recipe too.

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: Classic Green Bean Casserole

Yield: About 4 to 6 servings

  • 2 slices of bacon , optional
  • 1/4 cup of finely minced onion , optional
  • 1 ( 10.75 ounce ) can of condensed cream of mushroom soup
  • 1/2 cup of whole milk
  • 1 teaspoon low sodium soy sauce
  • 1/4 teaspoon of freshly ground black pepper , or to taste
  • 4 cups of cooked green beans
  • 1-1/3 cups (more or less) of French fried onions (like French's), divided

Preheat oven to 350 degrees F. Prepare a 1-1/2 quart casserole dish with butter or non-stick spray set aside. Saute the bacon and onion in a skillet just until onion is tender and bacon fat rendered, about 5 minutes. Pour off excess bacon drippings, reserving for another use.

Stir in the soup, milk, soy sauce, and pepper until well blended. Add the green beans and 1/4 of the French fried onions turn out into the casserole dish. Bake at 350 degrees F for about 25 minutes or until bubbly. Sprinkle top of casserole with remaining fried onions, using more or less as desired. and return to the oven for about 5 minutes longer, or until onions are lightly browned.

Double for a 9 x 13 inch dish.

Cook's Notes: Use 1 large bag (16 to 20 ounces) of frozen French style green beans or 2 smaller packages, precooked 1-1/2 pounds of fresh green beans, precooked or substitute 2 cans of green beans, drained, uncooked.

For Broccoli Casserole, substitute 4 cups cooked broccoli florets for the green beans.

For Cheese Lovers, stir in 1/2 cup shredded Cheddar cheese or other mild cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions. Can also use Parmesan, or other stronger cheeses, but reduce to 1/4 cup mixed in and 2 tablespoons on top.

Cheesy Ranch Green Bean Casserole: Increase bacon to 4 slices, and add 1 cup Cheddar cheese. Stir into the soup mixture along with a packet of dry ranch dressing and seasoning mix. Finish as above.

To add a festive touch, stir in 1/4 cup chopped pimento or red pepper with the soup.

To add extra crunch, add 1/4 cup toasted sliced almonds to the onion topping.

For a suitable replacement for cream soup, check out this recipe for a homemade condensed cream of mushroom.

Check These Recipes Out Too Y'all!

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The Best Green Bean Casserole

Everyone has classics that they make for holiday meals and this is definitely one of mine. For me, the best green bean casserole is what I’ve been eating every year since I was a kid – the classic with cream of mushroom soup, green beans and crispy fried onions. Our secret ingredient to making it even better is a little trick my mom has always used – a little bit of soy sauce, worcestershire sauce and a dash of hot sauce. That extra bit of flavor really does make the best green bean casserole!


Classic Green Bean Casserole

Over Thanksgiving, I took photos and made recipes for that delicious turkey meal including the classic green bean casserole. My plan was to use them to post Thanksgiving recipes for next year.

However, it hit me after the fact that many people also have the classic turkey dinner for Christmas. So I thought why not share them right now as ideas for Christmas dinner too.

So, the photos have more Thanksgiving colors in the background, but I am sharing them with the indent of using for Christmas. If you do something different for Christmas, just pin them for next Thanksgiving. First up is a must have for our turkey dinners – the classic green bean casserole.

This is a must in my book. It is simple enough that it comes together in about 5 minutes. You can good fresh or frozen green beans for this. However, my family actually prefers to have it made with french style canned green beans.

Those french fried onions are what make this dish. It is mixed in with the green beans. This gives to texture and flavor to it. Then, you also place those onions on top too. They add a crunch texture.