Sides » Green Bean Casserole
A holiday table is never complete without the green bean casserole. Originally created in the '50s to encourage housewives to purchase more cream of mushroom soup, this retro side comes together with only a few ingredients. Kelsey Clark uses frozen, defrosted green beans but canned beans can be used, just as grandma did. And, everybody's favorite ingredient - crispy fried onions - are mixed in with the beans and layered on top. Good stuff never goes out of style.
Print Recipe
Serves 10-12
Ingredients
- 2 (10.5 oz each) cans cream of mushroom soup
- 1 (10.5 oz) soup can of milk
- 7-8 cups canned or frozen (thawed) green beans*
- 6 oz can French fried onions (about 4 cups), divided
How-to
- Preheat oven to 350º
- Mix together soup and milk and pour over green beans, stirring to coat beans with mixture
- Mix in half of the can of French fried onions
- Place mixture in a baking or casserole dish. Bake frozen and thawed beans for 35 minutes, canned beans 25 minutes
- Top with remaining onions and bake another 5 minutes until the onions have browned
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