Casserole dish full of green bean casserole for Thanksgiving
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Thanksgiving Classic Green Bean Casserole

This classic green bean casserole recipe is a staple from my childhood Thanksgiving dinners in the Midwest. Using fresh green beans makes it even better!

Casserole dish full of green bean casserole for Thanksgiving

I grew up eating a lot of casseroles with “cream of” soup bases. I always especially loved green bean casserole, but I didn’t love the texture of the canned green beans.

Several years ago, I swapped out the canned for fresh and the results were SO much tastier! It’s a small change that makes a big difference.

I prefer this version of green bean casserole without any canned soup in it, but this recipe is definitely quicker and easier, which is just what is often needed when preparing Thanksgiving dinner!

This is great alongside your Thanksgiving turkey, mashed potatoes, cranberry sauce, and a decadent holiday pie.

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Casserole dish full of green bean casserole for Thanksgiving

Thanksgiving Classic Green Bean Casserole

  • Author: Big Flavors from a Tiny Kitchen – Ashley Covelli (Adapted from Campbell’s)
  • Prep Time: 10 minutes
  • Cook Time: 33 minutes
  • Total Time: 43 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

Description

This classic green bean casserole recipe is a staple from my childhood Thanksgiving dinners in the Midwest. Using fresh green beans makes it even better!


Ingredients

Units Scale
  • 1 1/2 pounds fresh green beans, ends trimmed
  • 1 (10.75-ounce) can Campbell’s® Condensed Cream of Mushroom Soup
  • 1/2 cup whole milk
  • 1 teaspoon low sodium soy sauce
  • 1/8 teaspoon freshly cracked black pepper
  • 1 1/2 cups French’s® French Fried Onions, divided

Instructions

  1. Preheat oven to 350°F. Bring a large pot of salted water to a boil.
  2. Cook green beans in boiling water until crisp-tender, about 3-5 minutes. Drain well.
  3. Place the beans into a 1 1/2-quart casserole dish along with the soup, milk, soy sauce, black pepper, and 2/3 cup onions. Stir together and spread into an even layer.
  4. Bake in preheated oven for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions and bake for another 5 minutes or until the onions are golden brown.

Notes

Recipe slightly adapted from Campbell’s

Nutrition

  • Serving Size:
  • Calories: 99
  • Sugar: 6.6 g
  • Sodium: 340.9 mg
  • Fat: 3.3 g
  • Saturated Fat: 0.9 g
  • Carbohydrates: 15.6 g
  • Fiber: 4 g
  • Protein: 3.8 g
  • Cholesterol: 2 mg

Keywords: Thanksgiving side dish, green bean casserole, cream of mushroom soup

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Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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