I’m so glad you found me.
I’ve been expecting you and prepared this dish to lure you here. It’s no accident as “Green Bean Casserole,” is one of the most searched recipes on the internet in the few weeks leading up to Thanksgiving.
Maybe you have fond memories of your mother’s green bean casserole, or maybe someone asked you to make it and bring it to this year’s Thanksgiving Day feast. Well, I have good news. It’s easy to make, whether you choose to make the original recipe from canned ingredients or whether you choose to make it a little healthier with mostly, non-processed food. And I’ve got you covered. You can find both recipes below.
I’ve had both and prefer the mostly unprocessed version. I say “mostly” unprocessed because I used a container of French’s Crispy Fried Onions. You can make your own, but why bother? These are delicious, right out of the can.
Both the classic and fresher version of this recipe are delicious too. And why wouldn’t they be? Anything — even a green vegetable — tastes good if you douse it in a rich mushroom sauce topped with fried onions.
So kick back and get your comfort food on while exploring the ins and outs of this American classic. Then dive in to either recipe below to create more memories for your friends and family.
(Thanks for reading this far. To show our appreciation we’re offering this free eCookbook with “5 Recipes to Help you Stay Healthy and Lose Weight,” along with a free subscription to the Rootsliving newsletter.)
The Best (and healthier) Green Bean Casserole
- Unsalted butter, 4 tablespoons
- Mushrooms, chopped, about 12 ounces (I used button and shiitake)
- Garlic, minced, 2 cloves
- All-purpose flour, 1/4 cup
- Whole milk, 1 1/2 cups
- Sour Cream, 8 oz
- Chicken broth, 1 cup
- Soy sauce, 1 teaspoon
- Freshly ground black pepper, about 1/2 teaspoon
- Nutmeg, 1/8th teaspoon (be careful, nutmeg is very strong)
- French's Fried Onions, 6 oz
- Frozen green beans, thawed and drained, 1 1/2 pounds.
- Panko bread crumbs, about 1/2 cup
- Step 1 Preheat oven to 325°F
- Step 2 Fry mushrooms in butter in a large pan with high sides. Cook until the mushrooms shrink to about half their size, about 5 minutes. Add garlic and cook for another minute.
- Step 3 Sprinkle flour over the mushrooms and stir until the flour is wet (about 2 minutes). Then add the milk, sour cream and chicken broth. Stir and add the soy sauce, pepper and nutmeg.
- Step 4 Bring everything to a simmer. Stir occasionally until the mushroom sauce is thick. This should take about 5 minutes.
- Step 5 Add a handful of the green beans and a handful of the crispy fried onions and stir.
- Step 6 Remove from heat. Add the remaining green beans and about half of the crispy fried onions. Stir in the panko bread crumbs until combined well.
- Step 7 Pour the mixture into a baking dish and even off the top. Then sprinkle the remaining crispy fried onions on top.
- Step 8 Bake until golden brown and bubbling (about 10-15 minutes). Remove from oven and let it cool for about 10 minutes before serving.
Classic Green Bean Casserole
This recipe is directly from the Campbell Soup Company. Campbell Test Kitchen Manager Dorcas Reilly invented it in 1955, helping Campbell sell lots of soup. She passed away in October, 2018.
- 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1 dash black pepper
- 4 cups cooked cut green beans
- 1 1/3 cups French's® French Fried Onions
- Step 1 Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
- Step 2 Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
- Step 3 Bake for 5 minutes or until the onions are golden brown.