Classic Green Bean Casserole

This is one of those “if you didn’t know, now you do” opportunities… Green bean casserole was perfected by French’s a long time ago and I don’t dare stray from their recipe. I recently made ‘Thanksgiving in August’ for a friend of mine who just had her first child, so I thought I would share the how-to. Here is the step-by-step recipe for this classic dish.

Ingredients:

1 (10 3/4 oz.) can CAMPBELL’S® Condensed Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
4 cups cooked cut green beans
1 1/3 cups FRENCH’S® Original or Cheddar French Fried Onions

Preheat oven to 350 degrees.

First, mix the soup and milk in a medium bowl. 

Spread the green beans over the bottom of a 9″ x 13″ casserole dish. (In the photos I use a foil pan because I was taking the dish to a friend, and didn’t want to fuss with doing dishes or returning glassware.)

Add 2/3 cups of fried onions, distributing evenly. Sprinkle with pepper. 
Pour the soup mixture over top and stir gently to mix. Bake for 30 minutes or until hot. Stir.

Top with remaining 2/3 cup onions and bake for 5 minutes more, or until onions are golden brown.

 – Chef Genny

Classic Green Bean Casserole
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Ingredients
  1. 1 (10 3/4 oz.) can CAMPBELL'S® Condensed Cream of Mushroom Soup
  2. 3/4 cup milk
  3. 1/8 tsp. black pepper
  4. 4 cups cooked cut green beans
  5. 1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions
Instructions
  1. Preheat oven to 350 degrees.
  2. First, mix the soup and milk in a medium bowl.
  3. Spread the green beans over the bottom of a 9" x 13" casserole dish. (In the photos I use a foil pan because I was taking the dish to a friend, and didn't want to fuss with doing dishes or returning glassware.)
  4. Add 2/3 cups of fried onions, distributing evenly. Sprinkle with pepper.
  5. Pour the soup mixture over top and stir gently to mix.
  6. Bake for 30 minutes or until hot. Stir.
  7. Top with remaining 2/3 cup onions and bake for 5 minutes more, or until onions are golden brown.
Adapted from French's
Adapted from French's
Half Baked Cooks http://halfbakedcooks.com/

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