If You Love Cozy Dinners, You’ve Gotta Try This One
So, let me tell you—there are like a million ways you could jazz up plain green beans, but nothing quite says “home” like green bean casserole. The first time I made it, I accidentally spilled half the can of crispy onions on the floor and spent the next ten minutes chasing the cat away (cats and onions do not mix, trust me). Anyway, it’s one of those dishes that pops up every Thanksgiving for us, but sometimes—on a Tuesday night in February—I’ll just get the itch and make it, no occasion needed.
If you haven’t had this casserole before, well, you’re in for a treat. It’s creamy, it’s crunchy, and it’s… honestly a little retro. But in a “vintage sweater from the thrift shop” way, not a “what is this flavor” way. And yes, my Aunt Rita once tried making it with frozen Brussels sprouts instead, but let’s not talk about that.
Why I Keep Coming Back to This (Besides the Obvious Crunchy Topping)
I make this when it’s cold outside and there’s not much left in the fridge except a stray can or two of soup (don’t tell my husband—that’s become my secret weapon). My family goes nuts for this—especially when I let them sneak extra onions on top, which, fine, I do too. It’s never fussy, and honestly, it even forgives the odd misstep—there was this one time I left it in the oven too long and it still disappeared in record time. And if you’re thinking “can I make this when I’m short on time?” Oh, I’ve whipped this up while simultaneously wrangling laundry and pretending to help my kid with math. (Not my finest multitasking, but the casserole turned out great… the math homework, not so much.)
The Ingredients—Or, What’s in My Pantry Right Now?
- About 600g green beans, ends trimmed (fresh is nice, but honestly, I use frozen sometimes and no one notices; canned works in a pinch but gets a little mushy)
- 1 can (about 300ml) cream of mushroom soup (my grandmother swore by Campbell’s; I grab whatever’s on sale)
- 2/3 cup milk (whole, skim, or I’ve even tried oat milk—works fine!)
- 1 to 2 handfuls crispy fried onions (French’s is the classic, but Aldi’s are pretty good too)
- 1/2 tsp black pepper
- Optional: 1/2 cup grated cheddar or mozzarella (for a cheesy twist my uncle calls “the only reason I eat veggies”)
- Optional: A splash of soy sauce or dash of garlic powder (sometimes I like a little more oomph)
Ok, Here’s How I Actually Do It—And Where I Almost Always Sneak a Taste
- First, preheat your oven to 350°F (175°C). Or, if you forgot and you’re busy, just stick it in cold and add an extra 10 min—works out fine; I’ve done it more times than I’ll admit.
- Blanch your green beans: toss them in a big pot of boiling salted water for about 3–4 minutes till they turn brighter green, then drain and rinse under cold water (if using canned beans, skip this part—just drain them and move on; frozen, give ’em a quick zap in the microwave).
- Mix up the mushroom soup, milk, half your fried onions, pepper, and any extras you like (cheese, a glug of soy sauce, whatever makes you happy) in a big-ish bowl. This is where I usually try a spoonful—just to check “seasoning.” Totally legit.
- Add your blanched (or, um, microwaved) beans and toss everything around. Pour it all into a casserole dish (I usually use a 9×13-inch, but sometimes I just grab whatever’s clean).
- Bake uncovered for about 25 minutes, or until it’s all bubbly at the edges. At this weird soupy stage, don’t panic—it thickens up.
- Now, the grand finale: sprinkle the rest of the fried onions over the top (or more, honestly the more the merrier) and stick it back in for about 5–10 minutes, just till the top is golden brown and irresistible.
- Take it out and let it sit for five minutes if you can wait. I hardly ever do.
Honestly, Some Notes You Might Want to Know (If You’re Nosy Like Me)
- If you accidentally add too much milk it gets kinda soupy, but oddly, nobody complains—maybe next time less milk?
- I used to skip the blanching step because, well, who has time? But actually, it does help the beans keep their color. Looks much nicer on the table.
- Got no mushroom soup? I once tried using sour cream with sautéed mushrooms. It’s… not the same, but in a pinch, it works.
Variations (Some Winners, Some Not So Much)
- Added cooked bacon bits once. No one objected—somebody even said it was “genius.”
- Swapped mushrooms for caramelized onions for a friend who hates fungi—tasted richer, not quite classic but pretty tasty.
- Don’t try using creamed spinach instead of green beans—trust me, it turns weirdly gluey (hey, at least we tried).
- Sometimes I toss in a little hot sauce for a kick, because my cousin claims everything should be spicy.
Don’t Have a Casserole Dish? No Worries!
If you’ve only got a regular old baking pan or even a deep skillet, go for it—done both and never had anyone complain. The main thing is it should be oven-safe and sort of deep (so you get more of the gooey center—oh, and if you use foil pans, put a sheet tray underneath; lesson learned after a wobbly spill in the oven (this article has more smart tricks)).
What About Leftovers—If You Have Any
Just pop ’em in a covered container and into the fridge. It’ll keep three or four days, though honestly, in my house it never lasts more than a day! I think it sort of tastes better the day after—firmer, more “set,” if you know what I mean.
How I Like to Serve It (Or, My Secret For Leftover Magic)
I love it with roast chicken or turkey, that’s the usual, but sometimes I just eat it cold, standing at the fridge at midnight (oops). My brother-in-law puts hot sauce on top, which always makes me raise an eyebrow, but hey, sometimes I do it too. If I have leftover casserole, I’ve even plopped a fried egg on top for breakfast—a little weird, but don’t knock it till you try it.
My Pro Tips, Hard-Won From Past Blunders
- I once tried to rush the onion topping (skipped the second bake) and they didn’t crisp up. Never again.
- Don’t use a dish that’s too deep or the middle stays soupy—unless, like my cousin, you like it gooey, in which case you’re golden.
- Actually, leaving it to sit for five minutes does help everything set up, even if you’re hungry. I learned the hard way (burned tongues for everyone).
Oh, and Some Questions People Have Actually Asked Me
- Can I make green bean casserole ahead of time?
- Yup, you totally can! I put it together the night before, cover it, and bake it when ready. Leave the onions off till just before baking or they go soggy.
- Is there a way to make this dairy-free?
- Sure—use oat milk or almond milk, and there are actually vegan mushroom soups you can find (I tried this one from Minimalist Baker—pretty good actually!).
- Frozen, canned, or fresh green beans—what’s best?
- Honestly? I use whatever I have on hand. Fresh is best for a bit of crunch, but frozen is a close second. Canned is fine, just a bit softer.
- What if I’m out of crispy onions?
- Once, I used panko bread crumbs tossed with a little melted butter as a crunch substitute. Not quite the same, but a good save if you’re in a spot!
So that’s it, my not-at-all-perfect but totally cozy green bean casserole. If you give it a try, drop me a note (or send leftovers, I’ll trade you for banana bread). Food is better when you just roll with it sometimes, don’t you think?
Ingredients
- 1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
- 1 can (10.5 oz) condensed cream of mushroom soup
- 3/4 cup whole milk
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1 1/2 cups crispy fried onions, divided
- Salt, to taste
Instructions
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1Preheat oven to 350°F (175°C). Grease a 2-quart baking dish.
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2Blanch green beans in boiling water for 4-5 minutes until just tender. Drain and set aside.
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3In a large bowl, mix together the cream of mushroom soup, milk, black pepper, garlic powder, and 2/3 of the fried onions.
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4Add green beans and shredded cheddar cheese to the sauce, and stir to combine. Season with salt to taste.
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5Pour the mixture into the prepared baking dish. Bake uncovered for 25 minutes.
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6Sprinkle remaining fried onions on top and bake an additional 5 minutes until onions are golden and crispy. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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