Thursdays Are For Cooking

| November 21, 2019

Photo by Ex-PH2

Some traditions don’t die. They just keep going on and get better with time.

This now-traditional dish for Thanksgiving and other holidays is the classic green bean casserole from Campbell’s Soup.

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.


1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup

½ 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

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.

Recipe Tips

For the cooked green beans: Use 2 cans (14.5 ounces each) green beans, drained, about 1.5 pounds of fresh green beans or 16 to 20 ounces frozen green beans, thawed, for this recipe.

Remember to include cornbread or corn muffins in your menu, along with all the other trimmings, including cranberry-orange relish if you can find it. This time of year, it seems to disappear from the store shelves before it’s even daylight.

Category: Economy

Comments (9)

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  1. Aysel says:

    I love green bean casserole. It’s great as a stand alone side, but it’s also great as the base for a fabulous dinner main. To make this a main dish just add chicken, it can be thighs on top in the bake, or cubed and mixed in, or breasts on top. I always add more pepper to this, the base recipe is just too bland for me. And granulated garlic and onion. Also pro tip, don’t use french cut beans. The reason you want to thaw the frozen beans is to remove the extra moisture from the equation. ummm……I know I’m forgetting some of the ways I’ve doctored this but these are a good start 😀 and happy baking everyone!

  2. AW1Ed says:

    A classic, thanks Ex. Another at La Casa De AW1 is home made cranberry sauce. Once you’ve made it you’ll never get the canned stuff again.

    You’ll need-
    One pound bag of cranberries
    One cup orange juice
    Zest of one orange
    One cup table sugar
    A pinch of salt

    Everything into a sauce pot. Stir to combine and cover. Bring to a boil.

    Uncover, reduce heat and simmer for 15-20 minutes.

    Cool to room temp. Serve as is for “rustic” bog berry sauce, or blend it for a smooth consistency.

    Caution- watch carefully when binging to the boil- it’ll boil over in the blink of an eye. Now you have a sticky, rocket hot mess.

  3. 5th/77th FA says:

    “…rocket hot sticky mess.” Been there been that.

    Some bacon strips baked in the green beans, or a multitude of bacon crumbled on top with the last of the onions works well. Done the chicken thing too. Thighs work better; juicier and don’t take as long.

    We did ‘Ed’s cranberry sauce last year and it blowed up real good. He’s correct, you won’t go back to the canned jelly no more.


  4. Anonymous says:

    Then there’s my family’s secret cranberry sauce recipe… just slice and serve.

  5. 11B-Mailclerk says:

    I see Ex-PH2 invoked the Cardinal Rule.

  6. Ex-PH2;
    I hope you fed those birds some Shredded Tweet for breakfast.