Green Bean Casserole

We make green bean casserole for almost every get-together. I guess it has become a sort of tradition.

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Green Bean Casserole
This is one of those dishes that is on almost everyone's table on pretty much every holiday where we live.  When I first learned to cook this dish I would always use canned green beans.  That is perfectly fine but, I prefer fresh green beans now.  I love to have that slight "crunch" left in the bean when I'm eating it.
  • 4 cups Green Beans cut or 2 cans of green beans
  • 3/4 cup Milk
  • 1 1/3 cup Fried Onions
  • 1 Family Sized Can of Cream of Mushroom Soup***
  • 1 tbsp Butter
  • Salt and Pepper to taste.
***WELL..... I tend to eyeball the onions and green beans but this is a basic measurement. I always get a family can of cream of mushroom but I do not use it all!  Just make it creamy,
  • not soupy.  The milk is accurate.***
  1. Heat Oven to 350 degrees.
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  2. Boil beans for 5-10 minutes and then soak in a cold bath to stop them from cooking.
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  3. Heat a pan (large enough for all of the beans) on medium with 1tbsp butter.
  4. Drain beans. Add to pan with butter and sauté for 2-3 minutes. (longer if you prefer)
  5. Place sautéed beans in a large bowl.
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  6. Pour 3/4 milk over green beans and mix.
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  7. Add Cream of Mushroom Soup.  **You can always add more but you can not take it back** I usually like it to be creamy but not overly sauced.  Use how much ever you feel is right.  Add about 1 cup of the fried onions.
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  8. Put in a baking dish I'm using a 9x9 dish. And bake for 30 minutes.  Pull out and put 1/3cup of fried onions over the top (I always use more). Then Bake for 5 more minutes.
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Recipe Notes

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On this night we paired the casserole with Smoked Turkey. Let cool then enjoy!



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