Ah, the classic green bean casserole. This dish has been part of our family meals for years, and just thinking about it brings a wave of nostalgia. It’s one of those recipes that doesn’t require much fuss, making it perfect for busy moms, dads, or anyone looking for a reliable dish that’s sure to satisfy.
I remember the first time I made this dish. My grandmother was visiting, and I wanted to whip up something that was both comforting and simple. She had always made it look so easy, and to my surprise, it really was! With just a few basic ingredients, I was able to create a dish that brought smiles to everyone’s faces. Since then, it’s become a holiday staple around our home.
If you’re like me and enjoy cooking dishes that are low on complexity but high on flavor, this one’s a winner. It’s perfect for those family gatherings or even just a weeknight dinner when you need something cozy and familiar. Plus, it’s versatile. You can play around with the ingredients a bit depending on what you have on hand, and it still turns out delicious!
So, if you’ve got a couple of cans of green beans and some crispy fried onions lying around, why not give it a try? Your family will thank you, and you might just start a new tradition. Let’s dive into this timeless recipe that’s bound to become a favorite in your household!
How to Make Classic Green Bean Casserole
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Ingredients
- 2 cans (10.5 ounces each) of cream of mushroom soup
- 1 cup of milk
- 1 teaspoon soy sauce
- Black pepper, according to taste
- 5 cans (14.5 ounces each) of green beans, drained
- 2-3 cups crispy fried onions (such as French’s)
Directions
- Set your oven to preheat at 350°F (175°C).
- In a 13×9-inch baking dish, blend the cream of mushroom soup with milk and soy sauce. Season this mixture with black pepper according to your taste, then add the drained green beans. Mix well to ensure everything is coated evenly.
- Bake the casserole in the preheated oven for 25 minutes.
- After 25 minutes, take the dish out of the oven. Sprinkle the crispy fried onions generously on top and return it to the oven for an additional 5 minutes, or until the onions are perfectly golden brown.
Storing Suggestion
To store your classic green bean casserole, place any leftovers in an airtight container and keep them in the refrigerator for up to 3 days. When you’re ready to serve again, simply reheat in the oven at 350°F for about 15 minutes or until warmed through.
Cooking Tips
For an extra burst of flavor, consider adding a pinch of garlic powder or onion powder to the mixture. If you like your casserole creamier, use half and half instead of regular milk. Additionally, you can use fresh green beans instead of canned for a slightly different texture.
Serving Suggestions
This casserole pairs beautifully with a roast turkey or chicken, making it an ideal choice for holiday feasts. Consider serving it with a light, crisp salad and a glass of chilled white wine or apple cider to complement the rich flavors of the dish.
Ingredient Substitutions
If you don’t have cream of mushroom soup on hand, you can substitute with cream of chicken soup for a slightly different taste. For those who prefer a non-dairy option, almond milk or oat milk can replace regular milk seamlessly, maintaining the casserole’s creamy texture.
Seasonal Variations
In the spring and summer months, fresh green beans work wonderfully in place of canned. During fall, incorporating a handful of sautéed mushrooms can elevate the earthiness of the dish. Winter brings an opportunity to experiment by adding a dash of nutmeg to warm up its flavors.
Allergen Information
This recipe contains dairy in the form of cream of mushroom soup and milk. If you’re allergic to soy, omit the soy sauce or substitute it with coconut aminos. Crispy fried onions may include gluten, so look for a gluten-free version if necessary, or skip them altogether.
FAQ
Can I make this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance without baking it. Cover and refrigerate it, then bake as directed when you’re ready to serve. Just remember to add the crispy fried onions at the very end to keep them crunchy.
Can this recipe be frozen?
While it’s best served fresh, you can freeze the cooked casserole. Ensure it cools completely, then store it in a freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight before reheating in the oven.
How do I prevent the casserole from becoming too watery?
To avoid any excess liquid, ensure the green beans are thoroughly drained before adding them to the mix. For a thicker consistency, reduce the amount of milk slightly or add a tablespoon of flour to the soup mixture.
Can I add cheese to this recipe?
Certainly! Cheese lovers can incorporate shredded cheddar cheese into the recipe for added creaminess and flavor. Simply mix it into the soup mixture before baking, or sprinkle it over the onions in the final minutes of baking.
Are there any other topping options besides fried onions?
If you’re interested in varying the topping, try using panko breadcrumbs or crushed crackers after adding a bit of melted butter. This gives the casserole a different, yet still delightful, crunchy texture.
What should I do if the fried onions start burning in the oven?
If you notice the onions browning too quickly, loosely cover the casserole with foil for the remaining baking time. This prevents burning while allowing everything else to cook through properly.
Classic Green Bean Casserole
Ingredients
- 2 cans cream of mushroom soup 10.5 ounces each, cream of chicken is a good substitute
- 1 cup milk
- 1 teaspoon soy sauce
- black pepper to your liking
- 5 cans green beans 14.5 ounces each, drained
- 2-3 cups crispy fried onions like French's
Instructions
- Preheat your oven to 350°F.
- In a 13x9-inch baking dish, mix together the cream of mushroom soup, milk, soy sauce, black pepper, and green beans until everything is well combined.
- Pop it in the oven and bake for 25 minutes.
- After 25 minutes, sprinkle the crispy fried onions on top and bake for another 5 minutes until they are golden brown and delicious.
