The holidays would not be the same without a Green Bean Casserole served at family dinners. My mom was making it when I was a very young girl (back in the Stone Age). It is SO GOOD! I could eat a plate of just the casserole. LOL!
I wonder why people only think to make this during the holidays? I think the Green Bean Casserole is great year round.
Most people probably already have the recipe, but just in case you don’t, here is the recipe from the Campbell’s Kitchen website.
Green Bean Casserole
Ingredients:
2 cans (10 3/4 ounces each) Campbell’s Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French’s® French Fried Onions
Directions:
– Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
– Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
– Bake for 5 minutes or until the onions are golden brown.
My husband HATES mushrooms. I have had to substitute the mushroom soup with Condensed Cream of Chicken soup. The casserole is still good, but I prefer it more with the mushroom soup. It doesn’t have the same taste when you use chicken soup. But then again, that might just be me (maybe I’m being overly picky?).
If you tend to make Green Bean Casserole for the holidays, how about trying one of these tasty twists to the timeless recipe?
Five Tasty Twists on Campbell’s Green Bean Casserole.
1. For added crunch, add 1/2 cup of sliced almonds to the onion topping.
2. For bacon lovers, add 4 slices of bacon, cooked and crumbled, to the bean mixture.
3. For a festive touch, stir in chopped red peppers in with the soup.
4. For cheese lovers, stir in 1 cup of shredded cheddar cheese with the soup. Omit the soy sauce. Sprinkle and additional 1/2 cup of cheddar cheese when adding the remaining onions.
5. For a Golden Green Bean Casserole, substitute Campbell’s Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.
After reading these additional ideas I’m thinking of other tasty things I can add to the recipe. I had the “wheels turning” in my head so to speak.
For more great recipes visit www.CampbellsKitchen.com.
Do you make Green Bean Casserole? Does your recipe differ then this one? I would love to hear your recipe and if you do anything, or add anything, different to it. 🙂
Kimberly
*I was not compensated for this post. I posted this for the enjoyment of my site readers. The recipe and photo comes from the Campbell’s Kitchen website.
Diane says
I hate mushrooms and my MIL cooks a lot of dishes in cream of mushroom so the holidays at her house I tend to be really picky. The Bacon and cheese twists sound really yummy though!