Green Bean Casserole

INTRODUCTION

Green Bean Casserole is a warm, simple dish that many people know and love. It mixes green beans with creamy mushroom soup and a crunchy onion topping. This dish is easy to make and fits well on holiday tables. If you like simple vegetable sides that are easy to share, this recipe will be a good choice. For a sweet vegetable side to serve with it, try honey glazed carrots and green beans alongside your meal.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is quick and reliable. It uses pantry ingredients that you can find in most stores. The flavors are mild and familiar, so both kids and adults will usually enjoy it. The texture is nice too: soft green beans in a creamy sauce with a crunchy onion top. You can make the dish ahead of time and bake it before your meal. This casserole pairs well with many kinds of main dishes, even hearty ones like a baked Philly cheesesteak casserole, if you want a rich main and a gentle vegetable side.

HOW TO MAKE Green Bean Casserole

This recipe is simple and uses steps you can do in order. First, you mix the soup, milk, and a little soy sauce. Then you fold in the cooked green beans and some of the crispy onions. You put the mix into a baking dish and bake until hot. At the end, you add the rest of the onions on top and bake a short time more to make them golden. Like many oven casseroles, for example a cheesy keto ground beef casserole, this green bean dish is easy to put together and bakes in one dish. Use cooked green beans that are not mushy. If you start with frozen beans, let them thaw and drain well first.

EQUIPMENT NEEDED

• Measuring cups and spoons
• Large mixing bowl
• Spoon or spatula for mixing
• 9×13 inch or similar baking dish
• Oven set to 350°F (175°C)
• Colander if you need to drain beans

Ingredients You’ll Need :

2 cans of Campbell’s Cream of Mushroom Soup, 1 cup of milk, 4 cups of cooked green beans, 1 1/3 cups of crispy fried onions, 1 teaspoon of soy sauce, Salt and pepper to taste

STEP-BY-STEP INSTRUCTIONS :

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the Campbell’s Cream of Mushroom Soup, milk, soy sauce, and half of the crispy fried onions. Mix well.
3. Add the cooked green beans to the mixture and stir to coat.
4. Pour the mixture into a baking dish and spread evenly.
5. Bake in the preheated oven for 25 minutes.
6. Remove from oven and top with the remaining crispy fried onions.
7. Return to the oven and bake for an additional 5-10 minutes or until the onions are golden brown.
8. Serve warm as a side dish for your holiday meal.

HOW TO SERVE Green Bean Casserole

Serve this casserole warm. Place it on the table in the baking dish or transfer to a serving bowl. It makes a good side for turkey, chicken, beef, or ham. Add a green salad or rolls to round out the plate. If you serve it with many dishes, put spoons or tongs nearby so people can serve themselves. This dish also works well with dishes that have stronger flavors, because it is creamy and mild. For a bright side, add a small plate of lemon wedges or pickles to refresh the palate.

STORAGE & FREEZING : Green Bean Casserole

Storage:

• Cool the casserole to room temperature within two hours of baking.
• Cover the dish with foil or plastic wrap and place it in the refrigerator. It will keep well for 3 to 4 days.
• Reheat in the oven at 350°F (175°C) until warm, about 15–20 minutes, or microwave individual portions until hot.

Freezing:

• To freeze the unbaked casserole, assemble it in a freezer-safe dish and cover tightly with foil. Freeze for up to 2 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
• To freeze a baked casserole, cool completely, wrap well, and freeze for up to 2 months. When ready to eat, thaw in the refrigerator and reheat in the oven until hot. Add fresh crispy onions on top after reheating to keep the crunch.

SERVING SUGGESTIONS

• Serve beside roasted turkey and mashed potatoes for a classic holiday plate.
• Pair with grilled or roasted chicken for a weekday dinner.
• Add a simple soup and bread to make a full, easy meal.
• For a lighter plate, serve a small portion with a crisp green salad.
• Top with extra herbs like chopped parsley for color just before serving.

VARIATIONS

• Fresh mushroom version: Sauté sliced fresh mushrooms in butter, then mix with the soup and milk for more mushroom flavor.
• Cheese twist: Stir in 1/2 to 1 cup of shredded cheddar for a creamy, cheesy casserole.
• Bacon and onion: Fry cooked bacon bits and mix them into the casserole, or sprinkle on top with the crispy onions.
• Green bean mix: Use a mix of fresh, steamed green beans and blanched snap peas for different textures.
• Low-sodium: Use low-sodium cream of mushroom soup and low-sodium soy sauce, and taste before adding salt.
• Vegetarian: Make sure your fried onions are vegetarian and use a mushroom soup without chicken stock. For more oven casserole ideas that keep to simple steps, look at other one-dish bakes for inspiration.

FAQs

Q: Can I use fresh green beans instead of canned or frozen?
A: Yes. Trim and blanch fresh green beans for 3–4 minutes, then cool in ice water. Drain well before using.

Q: Do I have to use Campbell’s Cream of Mushroom Soup?
A: You can use another brand or a homemade cream of mushroom sauce. The texture will stay similar, but flavor may change slightly.

Q: Can I make this gluten free?
A: Use gluten-free cream of mushroom soup and gluten-free crispy fried onions. Check labels to be sure.

Q: How do I keep the fried onions crispy?
A: Add most of the onions after the main bake and then bake only a short time to brown them. If you plan to freeze the casserole, add fresh onions after reheating.

Q: Can I double the recipe for a larger crowd?
A: Yes. Use a larger baking dish and increase the bake time by 10–15 minutes if the dish is very deep.

Q: Is soy sauce necessary in the recipe?
A: The soy sauce adds umami and depth. If you do not have it, you can skip it, but taste and add a little salt if needed.

MAKE-AHEAD TIPS FOR Green Bean Casserole

• Assemble the casserole up to the point of baking and cover it tightly with plastic wrap or foil. Keep it in the refrigerator for up to 24 hours. When ready, bake as directed, then add the remaining crispy onions in the last 5–10 minutes of baking.
• For easy transport, assemble the casserole in a disposable or reusable foil pan. Chill and bake at your host’s home if needed.
• If you want to freeze the prepared dish, follow the freezer steps and remember to add the crispy onions fresh after reheating.
• If you plan to reheat slices in the microwave, place a lid or damp paper towel over the portion to keep it from drying out. Reheat slowly to keep the texture creamy.

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