Happy Foodie Friday!
Oh boy oh boy, I am so excited to share with you one of my absolute favorite Thanksgiving dinner recipes! I grew up in the south. Now, I’m not sure if green bean casserole is a southern thing, or I just think it is because it’s in a casserole dish. Regardless of whether it’s a regional “thing”, I strongly suggest everyone to try this.
When it comes to green bean casserole, I like it just the way my mom made it growing up. I’ve tried “healthier” versions and “fancy” versions over the years. Never turns out right. To me, pouring in that can of condensed cream of mushroom soup, and sprinkling those fried onions on top is just about as good as it gets for a Thanksgiving meal.
Let me know how you like it!
Campbell’s Classic Green Bean Casserole
cost per recipe: $5.74
- 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
How to Make It
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cuponions 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 2 cans (14.5 ounces each) green beans, drained, about 1 1/2 pounds fresh green beans or 16 to 20 ounces frozen green beans, thawed, 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 2 slices 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.