Community Pick
5-Ingredient Green Bean Casserole
"A holiday classic recipe that I keep on misplacing. Finally put it 'zaar so I'll know where to find it. ENJOY"
photo by Bay Laurel
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 10 3⁄4 ounces cream of mushroom soup
- 1⁄2 cup milk
- 1 teaspoon soy sauce
- 1 dash pepper
- 1 (16 ounce) bag frozen green beans, thawed, not cooked
- 1 1⁄3 cups french French-fried onions, divided
directions
- Preheat oven to 350 degrees.
- In a 1 1/2 quart casserole, mix soup, milk, soy sauce, pepper, green beans and 2/3 cup fried onions.
- Bake for 25 minutes or until hot.
- Stir then sprinkle with remaining onions and bake for 5 minutes.
- TIP: instead of the 16 ounce package frozen green beans, you can use; 2 9 ounce packages of frozen green beans, 2 16 ounce cans green beans or 1 1/2 pounds fresh green beans.
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Reviews
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A classic. My mom always added a 5oz. can of water chestnuts (drained) and a generous sprinkling of dried oregano. I used the roasted garlic mushroom soup last time and that was very good in it. It's definitely worth springing for Campbell's soup, I think; get it on sale during Thanksgiving week and stock up! ;) -
This recipe is the best! I still use canned green beans and use roasted garlic cream of mushroom plus add bacon bits but the soy sauce really adds a little something to the flavor that makes it so much better than the traditional recipes. Can't wait to make this again for Thanksgiving this year. -
This is one of the classic Thanksgiving dishes that I am asked to bring every year. Trouble is, it never gets eaten (not that I am a bad cook. I just haven't found THE GB Casserole) WELL, I think this one it is. I used evaporated milk instead of reg. milk... everything is good with evap. milk (and bacon, but that is another story). Great taste and easy to make. And since it isn't a very large amount, no leftovers due to massive amounts! Thanks for the recipe! Jennifer -
Thanx, mandabears, for posting this classic holiday recipe. Your tips regarding frozen green bean substitutions are helpful. I like to use @ 4 cups frozen haricot verts (French Green Beans- buy at Trader Joe's) and dress mine up with the addition of chopped fresh parsley, minced fresh lemon zest, and a squeeze of fresh lemon juice before baking. -
I cooked it for 45 minutes and green beans were still chewy. next time I will try fresh"
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Tweaks
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I've been making this recipe for years! It doesn't have to be made just for the holidays, sometimes I make it as a side dish during the week because it's simple, quick to toss together and everyone loves it. I think the addition of soy sauce really adds to the flavor of this. It's the only way I make this! The only thing I do different is use canned beans instead of frozen and reduce milk to 1/3 cup, but only because I use less beans than this recipe calls for (Because I use canned). Everything else is the same. Thank you for sharing this. If I misplace my copy of this, I too, will alway's know where to find it! -
I substituted golden mushroom soup for the cream of mushroom soup, just for a change, & omitted the soy sauce. I used canned french cut green beans this time but, of course, frozen would be fine too. I've made this before but it was a definite success at Thanksgiving this year, probably because of the soup.
RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania
