It’s not Thanksgiving without Green Bean Casserole. I used to hate this stuff as a kid. I just couldn’t stomach it. But when it was my turn to learn Thanksgiving, I had to figure out why it was disgusting.
It didn’t take long to figure out I hated french cut green beans. And the sauce was just too saucy – it was a soupy mess. So I switched my recipe to regular canned green beans and that made it a little better.
This year, I switched it up again and used frozen green beans. They must be cooked first, so I steamed them to perfection (just a little firm, and not too mushy). I’m very happy with the results.
Ingredients
- Cream of mushroom soup (condensed)
- Green Beans (about 29 oz)
- Milk
- Salt, pepper
- Soy Sauce
- Paprika
- Crispy Fried Onions
Yes, you are correct… The original French’s Green Bean Casserole did not add Paprika or Soy Sauce – that was me. I did that. I actually considered making homemade fried onions – all you need is 1 – 2 onions and some Panko bread crumbs and flour… and time. So, I skipped it and used the French’s.
Instructions
- Preheat oven to 350
- Mix the soup with the milk & seasonings.
- Steam or blanch your fresh or frozen trimmed green beans to your liking.
- Stir the beans into the soup base with 2/3 c Crispy Fried Onions.
- Bake 30 minutes, stir and top with 2/3 c fried onions. Bake 5 more minutes.
Make Ahead Instructions:
Combine all ingredients except the fried onions, and refrigerate until ready to bake. Stir in half the onions and bake at 350 for 30 minutes, then stir, and top with remaining onions, cooking for 5 more minutes.
I make the mix two days in advance and just pop it in the oven with the Turkey to finish it off.
Homemade Crispy Fried Onions
Preheat oven to 450. Line 2 large baking sheets with parchment paper. Toss 2 thinly sliced onions with 4 tsp olive oil, 1/2 c. flour, 2 Tbsp Panko and 1/2 tsp salt. Spread on the baking sheets and bake 30 minutes, turning the onions over every ten minutes.
Alterations:
- Add fresh sliced mushrooms
- Cut the green beans into smaller bite-size bits (1 – 2″ long)
- Try 4 minced garlic cloves
- Add Parmesan cheese to the top, or to the soup mix
- Make your own homemade soup base
- Add a teaspoon or two of Dijon mustard
- Bake some crispy bacon bits and add that to the mix
- Use sauteed chopped onions in the soup
Classic Green Bean Casserole
A tasty twist on green bean casserole
Servings: 6
Calories: 172kcal
Cost: 6
- 2 lb green beans, trimmed
- 10 oz cream of mushroom soup, condensed
- ½ c milk
- ¼ tsp black pepper
- 1 ⅓ c crispy fried onions
- 1 tsp Kikkoman’s Soy Sauce
- ¼ tsp paprika
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Preheat oven to 350° F.
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Combine soup, milk & seasonings.
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Blanch or steam your fresh or frozen green beans, then add them, along with 2/3 c. crispy fried onions, to the soup base.
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Pour into baking dish & cook 30 minutes.
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Top with remaining 2/3 c fried onions and bake 5 more minutes.
