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Green Bean Casserole Recipe

Green Bean Casserole Recipe

This long-awaited holiday dish is so simple to prepare that it could be served any day! In addition to the creamy, smooth sauce and unmistakable flavour, it’s the simplicity that makes Campbell’s Classic Green Bean casserole so appetizing. Requiring only six ingredients and 10 minutes to prepare, this family-friendly side dish has been a staple for over 60 years. Plus, it’s easy to cook ahead of time!

AuthorFoodiesh EditorDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time50 minsTotal Time1 hr

Ingredients
 1 Can of condensed soup Cream of creme and shiitake soup
 ½ Cup milk
 1 tsp Soy sauce
 1 pinch Black pepper
 4 Cups cut cooked green beans
 1 1/3 Can French fried onions

How To Prepare
1

Combine soup, milk, soy sauce, black pepper, beans, and 2/3 cup onions in an 8-inch (20 cm) or 1.5 quarts (1.4 L) saucepan.

2

Bake at 350°F (180°C) for 25 minutes or until the bean mixture is hot and bubbly. Stir the bean mixture. Sprinkle with remaining onions.

3

Bake for 5 minutes or until onions is golden brown.

Ingredients

Ingredients
 1 Can of condensed soup Cream of creme and shiitake soup
 ½ Cup milk
 1 tsp Soy sauce
 1 pinch Black pepper
 4 Cups cut cooked green beans
 1 1/3 Can French fried onions

Directions

How To Prepare
1

Combine soup, milk, soy sauce, black pepper, beans, and 2/3 cup onions in an 8-inch (20 cm) or 1.5 quarts (1.4 L) saucepan.

2

Bake at 350°F (180°C) for 25 minutes or until the bean mixture is hot and bubbly. Stir the bean mixture. Sprinkle with remaining onions.

3

Bake for 5 minutes or until onions is golden brown.

Green Bean Casserole Recipe

To make the green bean casserole: use about 1.5 pounds of fresh green beans, cooked in boiling water for 2 minutes, drained and rinsed with cold water; or use 1 pound of thawed frozen green beans for this recipe.


To make a broccoli casserole: replace green beans with 4 cups of cooked broccoli florets.
For cheese lovers: stir 1/2 cup of grated cheddar into the soup. Omit soy sauce. Sprinkle an extra 1/4 cup of cheddar cheese when the remaining onions are added.
For a festive touch: add 1/4 cup diced red bell pepper to soup.


To add crispness: mix 1/4 cup sliced toasted almonds with the onion filling.
For bacon lovers: add 2 slices of bacon, cooked and crumbled, to the bean mixture.


Chef’s Tip: Try the Italian version with pancetta and rosemary! Cook 4 ounces of diced pancetta in a skillet over medium heat until almost crispy. Add 1/4 cup chopped onions and 1/2 teaspoon chopped fresh rosemary leaves to the pan and cook until the onions are tender. Add the pancetta mixture to the soup mixture from step 1. In step 2, sprinkle the remaining French fried onions with a tablespoon of grated Pecorino Romano cheese and bake as in step 3.