How to Make Green Bean Casserole

Remember back when Sunday dinners and holidays just weren't complete without everyone's favorite green bean casserole on the table? We all loved those crunchy fried onions topping the creamy blend of mushroom soup and beans. Learning how to make green bean casserole was a new cook's rite of passage, and this recipe sat in almost everyone's recipe box. The iconic casserole hasn't lost its popularity. Most families love this original recipe, and it's still enjoyed -- indeed, expected -- at holiday dinners and special occasions all across America. It is an essential, classic side dish that is as creamy and delicious now as it was when it was introduced back in the 1950s.
Hey, everyone. I'm Judith. Well today, I'll be showing you how to make a Green Bean Casserole, a really fantastic dish for you and the family. So, what you'll need for this is one can of cream of mushroom soup, three-quarters of a cup of milk, an eighth of a teaspoon of black pepper, two frozen packages of green beans, and one-third of a cup of french fried onion. Fantastic. So, first things first. We have a two-quarter baking dish right here and what we're gonna do is we're gonna add in our mushroom soup into the bowl and our milk. There you go. Our pepper goes in there too and we're just gonna give that, first of all, a little bit of a stir so our cream of mushroom soup just kind of settles in a little bit like so. So, this is it. This is a pretty quick and simple one to do. Now, as I'm doing this, we have pre-heated our oven to 350-degrees Fahrenheit so that oven is staying nice and hot for our casserole. Alright the next thing, let's put in our green beans. So, obviously these are-- have been thawed out. They've been thawed out from frozen and if you wanted to make the green beans from scratch, of course, you can do so. Let's put as much [unk] like so. Perfect. Alright, now we'll give that a good stir. It's got all those ingredients in together and covered. Green beans are super good for you too. Alright, and last but not the least, we're gonna add half of our onions-- french fried onions into the dish like so and we'll give that a good stir. So, that's just gonna give it a really nice consistency, a little-- a different texture in the casserole there. Alright, beautiful. So, that was pretty simple to prepare. So, all that-- all we do now is put that into the oven for 30 minutes at 350-degrees Fahrenheit and five minutes before its crisp come out, we're gonna top it with the remaining fried onions. So, we've take our Green Bean Casserole out of the oven and remember in the last five minutes, we sprinkled it on with those french fried onions and it just looks gorgeous now. That's a great dish to be able to share with the family or friends. You know, a quick dinner when people are coming over. So, there you have it. That's how you make a Green Bean Casserole.

What You'll Need

  • 1  10 3/4 ounce can CAMPBELL'S® Cream of Mushroom Soup

  • 3/4  cup milk

  • 1/8  teaspoon black pepper

  • 2  9  ounce packages frozen cut green beans, thawed*

  • 1 1/3  cups FRENCH'S® Original or Cheddar French Fried Onions


Step By Step

1
MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 23 cup French Fried Onions.
2
BAKE at 350 degrees F for 30 min. or until hot.
3
STIR. Top with remaining 23 cup onions. Bake 5 min. until onions are golden.


This classic green bean casserole is so creamy and delicious you'll be convinced it's loaded with calories, but you'll be happy to learn that it has just 142 calories per 1-cup serving (even less if you use low-fat or fat-free milk).
Through the years, cooks have tossed in additional ingredients to the basic recipe to make it more their own. Crumbled bacon bits, a dash of Worcestershire sauce or grated cheddar cheese can be added to the classic recipe with great results. Some versions call for slivered almonds on top or Parmesan cheese. Use your imagination to give it your own personal twist.
Even if you opt to stick with this original recipe for how to make green bean casserole, you'll never be unhappy. This is more than just a vegetable side dish; it's become an American classic.
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