I LOVE Green Bean Casserole! I eat it as an entree sometimes! I've played around with the recipes for a couple years now and this recipe is how I've made it the last several times we've had it and it's just so yummy I just have to share! Typically with my recipes I don't use brand names but with this one I am going to specify what brands I use because it's what really makes it so delicious! Generics just aren't going to cut it for this recipe! Also, I don't use the smaller can of the french onions, oh no! I go for the big daddy and use the 6 oz. size, makes all the difference.
2 cans Kitchen Sliced Green Giant green beans, drained
1 can Campbell's Cream of Mushroom soup
1 6 oz. container French's French Fried Onions
2/3 cup whole milk (you can use skim but whole is definitely tastier)
1/2 tsp Salt
1 tsp Pepper
1 tsp Garlic powder
1 tsp Onion powder
Preheat oven to 350 degrees. In a 2 qt. casserole dish combine soup, milk, salt, pepper, garlic powder, and onion powder and stir together. Once ingredients are completely incorporated, add drained green beans until well mixed and then add half the container of french fried onions and mix together completely. Put into the oven and cook for 30 minutes. Take casserole out of the oven and sprinkle the remaining french fried onions on top. Place back in the oven and cook for 4-5 minutes or until french fried onions look really golden brown. Remove from the oven and let sit for 5 minutes before serving.
1 tsp Garlic powder
1 tsp Onion powder
Preheat oven to 350 degrees. In a 2 qt. casserole dish combine soup, milk, salt, pepper, garlic powder, and onion powder and stir together. Once ingredients are completely incorporated, add drained green beans until well mixed and then add half the container of french fried onions and mix together completely. Put into the oven and cook for 30 minutes. Take casserole out of the oven and sprinkle the remaining french fried onions on top. Place back in the oven and cook for 4-5 minutes or until french fried onions look really golden brown. Remove from the oven and let sit for 5 minutes before serving.
How many ppl can this recipe feed
ReplyDeleteI would say about 6 or so depending on the serving size. I always make a double match for holidays and it's usually plenty for 15 people :)
DeleteThank You ! Im bringing this to my families Christmas Dinner
Deleteless than 50
DeleteDo you cover the dish with foil when you put it in the oven?
ReplyDeleteNo need to cover it! :)
DeleteNo
DeleteNot a fan of mushrooms. What can I substitute?
ReplyDeleteAny "cream of" soups would work. I've never tried it but I've heard you could use cream of celery instead!
DeleteI'm testing out cream of onion I'm sure it will be delicious!
DeleteI have also put a little cheese in it as well. Kids loved it!
DeleteMy son doesn't like cream of mushroom, so I substitute cream of chicken. Now he and his family plus our friends can't get enough. I also learned to use soy sauce and french style green beans.
DeleteMade this tonight and everyone loved it! Thanks for the recipe!
ReplyDeleteThat is so awesome! So glad everyone enjoyed it, thanks for sharing! ~Jill
DeleteDo you drain the green beans?
ReplyDeleteYes absolutely! :)
DeleteI did it exactly how you said, however for next time, I have a question... Can I use fresh green beans instead of canned and get the same results?
ReplyDeleteYou know, I've never tried fresh before but I would imagine they would be delicious! You might need to cook it longer, that would be my guess. Good luck! I'd love to know if you try it and how it turns out! :-) -Jill
DeleteOn the container the onions are in it has a recipe saying you can use fresh green beans but it does call for cooked. I would probably steam them a little bit first!
DeleteGreat tip, thanks!!
Delete~Jill
If you're using fresh green beans just Blanch them. Put them in boiling water for about 3 minutes and then. Immediately put them in ice water. That's what I do when I make this recipe!
DeleteFresh green beans will make it delicious especially if instead of water to boil them in you use chicken broth for 10 minutes and drain.
DeleteFresh beans are soooo much better! I cook mine first (not thoroughly). They will finish cooking in the oven.
DeleteThis was an amazing recipie! I followed the directions except I mixed in homemade bacon bits. Highly recommended! It is going to be my go to green bean casserole from now on !my family loved, loved, loved it!
ReplyDeleteThank you, Renee! That makes me so happy that you enjoyed my recipe! I'm going to try bacon in mine next time, yum!!
DeleteMy husband is so creative when it comes to anything especially throwing the right foods ,spices together. He is thinking of putting stuffing on top and miss cream of mushroom with alfrado and he also is adding bacon bits. It's our Thanksgiving 2015. Know this post is old but still had to had.;)
DeleteMy husband is so creative when it comes to anything especially throwing the right foods ,spices together. He is thinking of putting stuffing on top and miss cream of mushroom with alfrado and he also is adding bacon bits. It's our Thanksgiving 2015. Know this post is old but still had to had.;)
DeleteWow Brooke, that's sounds amazing! Never ever thought about putting stuffing on top! Id love to hear how it tastes :)
Delete~Jill
If I choose to make a double batch, what would the cook time be? Also can I bake this in a glass 13x9 dish? I don't have casserole dish. Thanks.
ReplyDeleteI make a double batch most of the time and I would definitely recommend putting it in a 13x9, so that works out great! For time, it's ready when the casserole is hot and bubbly so try 30 minutes but if it's not bubbling keep adding on 5 minutes until you can see it bubbling. I hope that helps!
Delete~Jill
If I tripled this recipe would cook time and temperature remain the same? It's for 20-25 people.
ReplyDeleteHi Jessica! It's ready when the casserole is hot and bubbly so try 30 minutes but if it's not bubbling keep adding on 5 minutes until you can see it bubbling. I hope that helps!
Delete~Jill
Hi!
ReplyDeleteHow much salt and pepper do you add? Thanks!!:))
Hi!
DeleteI'm really bad at measuring out spices but if I had to guess I would say I probably use about 1/2 tsp of salt and pepper. Start off small, you can always add more spices but you can't take away once it's cooked! :)
~Jill
Hi there! I'm going to make this delicious-looking recipe for our Thanksgiving meal (doubling it). Could this be made a day ahead? Thank you!
ReplyDeleteHi Carrie! That's awesome, I really hope you like it! You could absolutely make it the day before, I eat left over green bean casserole everytime I make it and it's amazing. Now, if you're just putting the ingreditent together the day before, but then cooking them on Thanksgiving what I would suggest to do is leave the french fried onions completely out and before you put it in the oven, mix in the onions, cook it and then put the rest of the onions on the top. If you have the onions sit in the mixture overnight without it being cooked they will be coming really soft and mushy and just not good at all. But if you put it together and cook it all at once the day before and then just reheat the next day it'll be fine. The onions will be a little soft but not too bad. Hope that helps, let me know if you have any more questions! :)
DeleteJill
WONDERFUL! Thank you so much for the quick reply! I can't wait to make this :)
DeleteThank you for your post Carrie Smith, I came across this recipe the other day and I was wondering the same thing. My family is having thanksgiving tomorrow because my grandmother forgot what day it actually is (LOL She has sometimers- sometimes she remembers things and sometimes she doesn't) so I am making it ahead of time (today) to have it tomorrow.
ReplyDeleteHappy thanksgiving to you and your family!
"Sometimers"-- I love it! I think I have that, too ;) Happy Thanksgiving to you and your family!
DeleteI use frozen French cut. Beans
ReplyDeleteI'm definitely putting some bacon bits and a little cheese in this.
ReplyDeleteHi there! I'm going to try making this, I'm assuming it's the 14.25 ounce cans of you are referring to in the recipe?
ReplyDeleteHi!
DeleteYes! Mine at home say 14.5 oz of green beans but it wouldn't make any difference if it was 14.25 :) and 10 1/2oz can of cream of mushroom. Hope you like it!
I use frozen French cut string beans and add cooked chicken to make this a main dish. I serve it with hot biscuits.
ReplyDeleteI add sliced almonds for extra crunch. This is a family favorite!
ReplyDeleteOh that sounds yummy!! So glad to hear it's a family favorite!! :)
Delete~Jill
If I double the recipe, how much milk would that be?
ReplyDelete1 and 1/3
ReplyDeleteI add a small can of mushroom pieces to add more mushrooms
ReplyDeleteYum!! :)
DeleteDo you ever add any soy sauce like some other recipies call for?
ReplyDeleteHi! I have never made it any other way besides what the recipe calls for. I think soy sauce would be great! Just make sure to cut back the salt or it could come out way too salty! Enjoy!
ReplyDelete~Jill
If you double the recipe do you bake for the same amount of time?
ReplyDeleteJust a little bit longer should do it! When I make a double batch I watch for it to get bubbly and that's a good indication it's done! Enjoy!
Delete~Jill
This recipe sounds like it's worth making! I have a question though... Did you use condensed soup or the "ready-to-eat" kind
ReplyDeleteI always use condensed! Hope you like it! :)
Delete~Jill
Awesome, thanks! That's exactly what I already have! :D
DeleteThis might be a dumb question, but when using the condensed mushroom soup, do you add the can of water as well? Thanks for the assistance!
ReplyDeleteThe only liquid you're putting in is the milk, anything more than that would make it way too soupy :) Enjoy!
ReplyDelete~Jill
Thank you so much!
DeleteThis is my favorite simple recipe. I just used it last week for a party and I was stressing because their are so many similar and I just couldnt find you on pinterest. Alas, Thanksgiving is saved. This time I pinned you!!
ReplyDeleteI'm horrible at adding spices when it comes to recipes, without knowing exactly how much of each to put in. I want everything to turn out perfectly! My family makes fun of me for it! If you had to guess how much of each spice you add, would you let me know? I made this for Thanksgiving, and plan on using it for every holiday. It was amazing! That time, I had enough wine to not care about the spice ratio, but I'd like to hand down the recipe, so any advice would be much appreciated! I guess having "drink enough wine so you won't care how much spice" wouldn't be a good idea to have for future generations...lol!
ReplyDeleteYou are too funny! :-) I would say about 1/2 tsp of each spice would be plenty! :)
ReplyDeleteMade this recipe tonight and it was a hit. I'll be using this one as my go to Green Bean Casserole dish!! Thank you for sharing!!
ReplyDeleteThat's awesome, LOVE hearing that!!
DeleteCan you use saltine crackers on top?
ReplyDelete? You say preheat so what heat do we bake it at once preheated????
ReplyDeleteHi Xinia, the term preheat means to turn your oven on to the temperature stared so that by the time the dish is ready to go into the oven, the oven is warm enough to cook the dish. So if a recipe calls to preheat the oven to a certain temperature that is also the temperature you're going to cook it, unless the recipe calls for a different temperature.
DeleteHi there I was wanting to double the recipe do you think a 9x13 aluminum pan would be enough room for double batch and would I change the temp or time? Thank you
ReplyDeleteHi Kaitlin!
DeleteI usually double this whenever I make it :) 9x13 would be perfect and you might need to cook it for a little longer, you'll know it's done when its bubbly around the edges! Enjoy!
If I make it the night before and put it in the fridge, what would be the best way to reheat you think? Like how long in the oven? Don't want to ruin it or show up with it cold! lol.
ReplyDeleteThink o could substitute a can of cream of chicken? :-( I accidentally just grabbed the wrong can at the store.
ReplyDeleteMaking this dish for the first time tommorow for Christmas dinner!! can't wait to see how it turns out!!
ReplyDeleteI want to cook it at 325? Will that work maybe for 45 min?
ReplyDeleteMade this delicious dish. This is definitely an added recipe to our familu. Thank u so much.
ReplyDeleteI just love hearing that! Thank you so much for sharing :)
Delete~Jill
I’m going to double the recipe and put it in a 9x13 pan. How long should it bake for in the oven?
ReplyDeleteHi Jennifer! I double it all the time and use a 9x13 pan as well and the cooking time seems to be the same. You’ll notice that it gets a little bubbly and that’s how you know it’s cooked. ~Jill
ReplyDeleteYUMMY
ReplyDeleteWhat could I use instead of french onionns? Or could I just leave them out?
ReplyDelete