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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!
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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Print📖 Recipe
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
- 1 ½ pounds fresh green beans, ends trimmed
- 1 (10.75-ounce) can Campbell's® Condensed Cream of Mushroom Soup
- ½ cup whole milk
- 1 teaspoon low sodium soy sauce
- ⅛ teaspoon freshly cracked black pepper
- 1 ½ cups French's® French Fried Onions, divided
Instructions
- Preheat oven to 350°F. Bring a large pot of salted water to a boil.
- Cook green beans in boiling water until crisp-tender, about 3-5 minutes. Drain well.
- Place the beans into a 1 ½-quart casserole dish along with the soup, milk, soy sauce, black pepper, and ⅔ cup onions. Stir together and spread into an even layer.
- 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
Medifast Coupons says
Just wanted to let you know I made your classic green bean casserole for with our turkey, yay! to you, it was a hit, thanks so much.
Elaina @ Flavour says
Ah....good ol' classic green bean casserole!! Happy Thanksgiving America! x
Gloria says
can this be made ahead and frozen?
Ashley says
I have never tried doing that, but if you do try it, save some of the onions for the topping and put those on fresh, that way they'll still be crispy. Let me know how it turns out!
Lindsey says
I've never heard of putting soy sauce in this casserole so I think I'll leave it out 🙂
Ashley says
I've never made it without - it may just need a little extra salt if you leave it out. Hope it works for ya! 🙂
Donald Cari says
Soy sauce is good in cooking trying different ways of cooking is a good thing
Debra Frieary says
For years I missed the soy sauce. It is a listed ingredient on the original recipe that is on the back of the cream of mushroom soup can and the French's Onion topping container. It was brought to my attention during an episode on the History Channel!
Ashley says
Oh interesting - was the episode about Thanksgiving food? Or specifically casseroles?
isabel says
we do the paleo thing at my house mainly and don't have soy sauce, just coconut aminos. do you think that would be a good substitute for the soy sauce?
Ashley says
I haven't used aminos before, but from what I know about them it may be a good substitute. I did a little digging online and came across this - http://allrecipes.com/recipe/soy-sauce-substitute/ - would that work with your dietary restrictions? Good luck!
Heather says
How many does this feed?
Ashley says
Campbell's site says it serves 6. I'd say if you're serving it with a lot of other sides (like a lot of people do on Thanksgiving), it can easily serve more. Hope that helps!
Terri says
I use broccoli instead of beans. Really good that way.
Ashley says
Ooh! That sounds like a fun variation. I don't use broccoli nearly enough but I really like it a lot!
kara says
Best recipe for green bean casserole! I just tweaked mine n added some cream of chicken too! Also add some onion salt and garlic salt . It will add a little more flavor. I doubled the recipe for a 13×9 pan n also added a half can cream of chicken. Otherwise I thought it was too dry. I like the dish creamier!
BigFlavorsFromATinyKitchen says
Creamier is definitely better in these types of comfort food dishes. I've been making one the last few years that doesn't use the canned soup and it's been a BIG hit with my family!
Debra says
I was curious to know if you could use canned green beans?
Ashley says
You can - you may want to use more than you’d use with fresh since the canned ones are softer.
Chris says
This is good, but if you really want to add some extra flavor, onion powder, garlic powder, melt a 1/4 cup of butter and add 1 tablespoon of garlic till it browns and pour that into the mix! You won’t be disappointed
Ashley says
That sounds like a delicious addition, Chris!