It is the dish everyone is expecting on the holidays, but it is so easy to make, you can serve it any day. Created by Campbell Test Kitchen Manager Dorcas Reilly in 1955, its creamy, smooth sauce and unmatchable flavor combined with its simplicity makes Green Bean Casserole so appealing. Just six ingredients and 10 minutes to put together, this family pleasing side has been a favorite for over 60 years. Looking to try a new spin on the traditional? Then try: Bacon & Cheddar Green Bean Casserole.
cost per recipe: $5.74
The price is determined by the national average.
can (10 1/2 ounces) Campbell's® Condensed Cream of Mushroom Soup or
Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
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.
Bake for 5 minutes or until the onions are golden brown.
For the cooked green beans: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (14.5 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.
For Golden Green Bean Casserole: Substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.
For Cheese Lovers: Stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.
To add crunch: Add 1/4 cup toasted sliced almonds to the onion topping.
For bacon lovers: Add 2slices bacon, cooked and crumbled, to the bean mixture.
Chef Tip: Try this Italian version with pancetta and rosemary! Cook 4 ounces pancetta, diced, in a skillet over medium heat until almost crisp. Add 1/4 cup chopped onion and 1/2 teaspoon minced fresh rosemary leaves to the skillet and cook until onion is tender. Add the pancetta mixture to the soup mixture in Step 1. In Step 2, sprinkle the remaining French fried onions with 1 tablespoon grated Pecorino Romano cheese, then bake as directed in Step 3.
I love this recipe, but do not use canned green, usually frozen French style beans. Sometimes (quite often) I add cheese. My family love it. I make my own onion rings since French's onion rings are so expensive in Canada.
Add water chestnuts for a little crunch, Crumbled Bacon, Bacon grease too
We like to add water chestnuts for a little crunch.1 can for a small batch and 2 for a large batch . Some extra mushrooms,canned bits and pieces usually. Some fine crumbled bacon and a little bacon grease too I am going to try the Beau Monde spice like anther person who reviewed suggested
The first time I had this was in the early 1960s at my neighbor's house. Then I convinced my mom to make it, too. I do recall there was some shredded cheddar in it, so I'll continue using that. Also I use two cans of soup since they are a bit smaller nowadays. And increase the other ingreadients only slightly. I might also add some extra mushrooms, Baby Bellas, but saute them first & slice.