Thursdays Are For Cooking!

| March 4, 2021

Here’s a classic side dish from Betty Crocker: the green bean casserole. Simple, easy to fix, low in cost so it’s not a budget breaker, and something your kids/grandkids will probably want more of. I know I did, when my paternal grandma made it. And I wondered why, when it was so economical and quick to fix, my mother didn’t ever fix it. This is something that uses off-the-shelf supplies, and the youngsters can help you make it. They may appreciate their food a lot more if they help out in the kitchen.

Green Bean Casserole

  • Prep 5 min
  • Total 30 min
  • Servings 8

If you’re looking for the best green bean casserole recipe, look no further. This version requires only four ingredients and takes just five minutes of prep time. This green bean casserole is made with cream of mushroom soup, for a reliably creamy taste and crispy fried onions.

By Betty Crocker Kitchens

Ingredients

  • 2 cans (14.5 oz each) French-style green beans, drained
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • ¼ cup milk (use 2% or whole milk for this)
  • 1 container (2.8 oz) crispy fried onions

Steps

  • 1 – Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.
  • 2 – Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.
  • 3 – ALTERNATE METHOD: Heat oven to 325°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. Bake 25 to 30 minutes, topping with onions during last 5 minutes of baking, until bubbly.

Expert Tips

  • Get this veggie dish ready the day before. Store covered in your fridge until ready to bake. Add a few extra minutes of bake time because it will be cold when it goes in the oven.
  • No crispy fried onions? Sprinkle on crumbled cooked bacon, toasted sliced almonds or lots of sliced green onions right before serving.
  • To be sure your baking dish holds 1-1/2 quarts (6 cups), use a liquid measuring cup to pour water into the dish till it’s full. You’ll want enough room so that the beans don’t completely fill the dish.
  • Frozen French-style green beans are an easy swap for the canned beans—give them a quick rinse under cool water in a colander and shake off the excess water before mixing the beans with the soup and milk. Cover tightly and hold overnight in the fridge if you’d like before baking.
  • Any cream-style condensed canned soup makes just the right sauce for the beans—celery or chicken are equally good. An additional dash of garlic or celery salt is a nice flavor booster.
  • This is the classic version of the dish, but it’s just one of many ways to make it. Creative cooks looking for a different spin could try cheesy versions (there are lots of fans of our Cheesy Green Bean Casserole or, to save some oven space, a slow cooker iteration, like our Slow-Cooker Green Bean Casserole.
  • The classic versions of this dish typically use canned or frozen green beans, and they result in a very tender and velvety textured casserole. We do not recommend substituting raw green beans in this particular recipe, as they’ll cook up to a different texture that might not be desirable. The bake time and temperature have not been developed to account for the needs of fresh green beans. However, casserole recipes made with fresh green bean versions do exist, and if that’s what you’re in search of, we suggest using a recipe that’s made exactly for those ingredients.
  • Picky eaters at the table? Any cream-style condensed canned soup makes just the right sauce for the beans—celery or cream of chicken are equally good. An additional dash of garlic or celery salt is a nice flavor booster.

Category: Cooking, Economy

Comments (5)

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  1. KoB says:

    “…sprinkle on crumbled cooked bacon…” “…try cheesy version…” I Love You! Or to really steal my heart, try the cheesy version with crumbled up cooked bacon. That’s what I call “Good Cholesterol”!

    This would’a gone pretty good with the skillet made grounded chuck beef beast, with brown gravy, and the ‘Ed LAMPs from Monday’s Recipe I throwed together earlier. Suffice to say the steamed cabbages with bacon drippin’s and the Lacy Hoe cakes for soppin’ purposes worked just as well.

    Green Beaned w fried onion casserole, a Southern Tradition at every Dinner on the Grounds. No middle ground, folks either hate it or love it.

    Tanks Ex…Let’s Eat!

  2. Sea Dragon says:

    I like to add 2-3 tsp Worcestershire Sauce to the mix.

  3. Haywire Angel says:

    My fam like the regular style beans instead of the french style. Still a great classic!

  4. gitarcarver says:

    For those who like to cook under pressure….

    Going two ways with this because of salt:

    GREEN BEAN CASSEROLE(S)

    Ingredients

    1/2 cup Progresso® chicken broth (from 32-oz container)
    1 1/2 lb green beans, trimmed and cut into 1 1/2-inch pieces or 2 bags (12 oz each) frozen cut green beans
    1 can (10 3/4 oz) condensed cream of mushroom soup
    1 teaspoon soy sauce
    1/4 teaspoon pepper
    1/2 cup French-fried onions (from 2.8-oz can)

    1) In 6-quart Instant Pot® insert, add chicken broth and green beans. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 1 minute. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.

    2)Select SAUTE; adjust to LESS. Stir in soup, soy sauce and pepper; cook 3 to 5 minutes, stirring occasionally, until heated through. Transfer to serving dish, and top with onions before serving.

    Courtesy the folks at Pillsbury: https://www.pillsbury.com/recipes/instant-pot-green-bean-casserole/3eef448b-5673-4c68-8218-b4b23e24453b

    Thing is that cream of mushroom soup, while convenient is basically a salt lick. If you are on a low sodium diet, it is better to stay away from it.

    Which leads to:

    INGREDIENTS:

    1 cup cold half-and-half
    ¾ cup chicken broth, divided
    2 tablespoons cornstarch
    1 teaspoon Worcestershire sauce
    ½ teaspoon salt
    ½ teaspoon ground black pepper
    1 tablespoon olive oil
    1 tablespoon unsalted butter
    ½ cup chopped onions
    1 (8 ounce) package sliced button mushrooms
    1 pound fresh green beans, trimmed
    1 (6 ounce) can crispy fried onions, divided

    DIRECTIONS

    Step 1
    Whisk half-and-half, 1/4 cup broth, cornstarch, Worcestershire sauce, salt, and pepper together in a bowl. Set soup mixture aside.

    Step 2
    Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, butter, and onions. Cook for 2 minutes. Add mushrooms and 1/4 cup broth; cook 3 minutes more. Turn pot off.

    Step 3
    Add soup mixture, green beans, 1/2 cup crispy onions, and remaining 1/4 cup broth. Stir to combine. Close and lock the lid, select manual and set timer for 1 minute. Allow 10 minutes for pressure to build.

    Step 4
    Release pressure using the natural-release method according to manufacturer’s instructions, about 5 minutes. Carefully release remaining pressure manually. Remove lid and transfer green bean mixture to a serving dish. Let sit to thicken, about 5 minutes. Top with remaining crispy onions.

    courtesy: https://www.allrecipes.com/recipe/268098/instant-pot-green-bean-casserole/

  5. 11B-Mailclerk says:

    So your detractors cannot say “she don’t know beans…”