Green Bean Casserole

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INTRODUCTION

Green Bean Casserole is a simple, warm side dish many people love. This dish mixes green beans with creamy mushroom soup and crispy fried onions. It cooks fast and feeds a crowd. It works well for weeknight dinners and holiday meals. If you like sweet and tender veggies, try our honey glazed carrots and green beans as another easy side to serve with this casserole.

This article shows clear steps to make the dish. You will find what tools and ingredients to use. You will also see tips for serving, storing, and making the dish ahead. Read on to learn how to make a classic Green Bean Casserole that is hot, creamy, and crisp on top.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is easy and fast. The flavors are familiar and comforting. It uses canned and pantry items that keep well. You only need a few steps to get a tasty side on the table. The crispy fried onions add a nice crunch. The cream of mushroom soup makes the casserole smooth and rich. Kids and adults tend to enjoy this dish. It pairs well with roasted meats, baked dishes, or simple mains. The recipe is forgiving and you can change it a bit to match what you have.

HOW TO MAKE Green Bean Casserole

This recipe is simple. You will mix, bake, and top the dish. Use the steps below for a classic result.

EQUIPMENT NEEDED

• 1 1/2-quart baking dish or similar ovenproof dish
• Measuring cups and spoons
• Mixing spoon or spatula
• Can opener
• Strainer for drained canned beans or pot to cook fresh/frozen beans
• Oven mitts

Ingredients You’ll Need :

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup, 3/4 cup milk, 1/8 teaspoon McCormick® Pure Ground Black Pepper, 2 cans (14 1/2 ounces each) any style Del Monte® Green Beans drained {4 cups trimmed fresh or frozen green beans, cooked}, 1 1/3 cups French’s® Original Crispy Fried Onions, divided

You can use canned green beans for speed. If you use fresh or frozen beans, trim and cook them first. The canned soup gives the casserole its smooth and savory taste. The crispy onions on top give the dish crunch and color.

STEP-BY-STEP INSTRUCTIONS :

Preheat oven to 350°F. Mix cream of mushroom soup, milk, and pepper in a 1 1/2-quart baking dish. Stir in green beans and 2/3 cup Crispy Fried Onions., Bake 30 minutes or until hot. Stir., Top with remaining 2/3 cup onions. Bake 5 minutes longer or until onions are golden brown.

HOW TO SERVE Green Bean Casserole

Serve this casserole hot from the oven. Spoon it into a warm dish or straight onto plates. It pairs well with roasted turkey, baked ham, or grilled chicken. The dish works as part of a buffet, potluck, or family meal. For a full plate, add a simple starch like mashed potatoes or rice. If you need a link to a hearty main for a dinner menu, try a tried and true baked Philly cheesesteak casserole as an easy main that goes with this green bean side.

Keep plates warm while serving. If you have leftovers, reheat them gently in the oven or microwave until they are hot all the way through.

STORAGE & FREEZING : Green Bean Casserole

Store any leftover casserole in an airtight container in the refrigerator. It will keep for 3 to 4 days. To reheat, put it in an oven-safe dish and warm at 350°F until hot. You can also microwave single portions on medium power.

To freeze, cool the casserole completely. Cover it tightly with foil or plastic wrap and then with a lid if possible. Freeze for up to 2 months. To cook from frozen, thaw in the fridge overnight. Reheat in the oven at 350°F until the center is hot. Add the crispy onions at the end so they stay crunchy.

SERVING SUGGESTIONS

• Serve with mashed potatoes and gravy for a classic plate.
• Add a simple green salad with a light vinaigrette to balance the creaminess.
• Try roasted root vegetables for added color and texture.
• For a holiday table, place the casserole in the center so guests serve themselves.
  To complement a low-carb or special-diet main, you might consider a dish like the cheesy keto ground beef casserole as an option to serve alongside this green bean side.

VARIATIONS

You can change this recipe in many simple ways:

• Use fresh green beans: Blanch or steam 4 cups of trimmed fresh beans until just tender. Drain and use in place of canned.
• Add mushrooms: Sauté sliced mushrooms until soft and mix them in for more mushroom flavor.
• Add cheese: Stir in 1/2 cup of shredded cheddar or Swiss before baking for a cheesy twist.
• Make it lighter: Use low-fat milk and low-sodium soup to cut calories and salt.
• Add bacon: Cook and crumble bacon, then stir some into the mix and sprinkle some on top for a smoky taste.
  Each change keeps the core idea: creamy beans with a crispy onion top.

FAQs

Q: Can I use fresh green beans instead of canned?
A: Yes. Trim and cook fresh green beans until tender. Drain them well before mixing into the casserole.

Q: Can I make this ahead of time?
A: Yes. You can assemble the casserole and refrigerate it for a day. Add the crispy onions just before baking for best crunch.

Q: How can I make the topping extra crispy?
A: Add the fried onions in the last 5 minutes of baking. You can also broil for 1 minute if you watch closely so they do not burn.

Q: Can I use a different soup instead of cream of mushroom?
A: You can try cream of chicken or celery, but the flavor will change. Cream of mushroom gives the classic taste.

Q: Is this recipe gluten free?
A: The canned fried onions often contain wheat. Use a gluten-free crispy onion or make your own gluten-free topping to keep it gluten free.

Q: Can I double the recipe for a large group?
A: Yes. Use a larger baking dish and extend the bake time until the casserole is hot in the center. Stir once if needed.

MAKE-AHEAD TIPS FOR Green Bean Casserole

You can make the casserole the day before. Mix the soup, milk, pepper, and green beans. Store the covered baking dish in the fridge. Keep the 1 1/3 cups of crispy fried onions in a sealed bag at room temperature. When you are ready to bake, add 2/3 cup of the onions into the casserole, bake as directed, then top with the rest and bake 5 more minutes.

If you want to fully assemble and freeze, do not add the fried onions before freezing. Add them when you reheat the dish so they stay crispy. Label the dish with the date and use within two months for best flavor.

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