Classic Green Bean Casserole
User Reviews
5.0
24 reviews
Excellent
Classic Green Bean Casserole
Report
This green bean casserole is the classic holiday side dish everyone wants to see on the table!
Share:
Ingredients
- 10.5 oz can condensed cream of mushroom soup
- 1/2 cup whole milk
- 1 tsp soy sauce
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 4 cups thawed frozen green beans (patted dry)
- 6-9 oz fried onions (I use French's brand) divided
Add to Shopping List
Instructions
- Preheat oven to 350 F degrees. Grease a 2 quart baking dish and set aside.
- In a large mixing bowl, combine mushroom soup, milk, soy sauce, pepper, and garlic powder. Mix well.
- Add green beans and approximately 1 cup of the fried onions. Stir, and transfer to prepared baking dish.
- Bake for 25 minutes, or until hot and bubbly. Remove from oven, top with remaining fried onions and add back to the hot oven.
- Bake another 5 minutes or so, or until the onions are golden brown.
Notes
- This method results in a softer texture to the dish, as it's basically baked twice.
- Of the make ahead options, this is my least favorite, since dairy can be tricky to freeze successfully, but if you need to make your green bean casserole more than a few days before, it's an option.
- Assemble casserole, making sure to leave off the onion topping. Cover dish tightly with foil and refrigerate up to 3 days.
- Remove casserole from refrigerator for about 30 minutes. I usually let mine rest on the counter.
- Bake casserole as directed. If your dish is really cold, add another 5-10 minutes of bake time.
- Assemble and bake casserole, omitting the onion topping part of the baking process.
- Let dish cool to room temperature, then cover tightly with foil. Refrigerate for up to 3 days.
- Remove casserole from refrigerator for about 30 minutes. I usually let mine rest on the counter.
- Bake at 350 until hot and bubbly, about 20 minutes. Add onion topping and bake another 5 minutes.
- Use either the assembled or the baked make ahead option from above, but instead of refrigerating, freeze for up to 2 months.
- Thaw overnight in the refrigerator. Remove casserole from refrigerator for about 30 minutes. I usually let mine rest on the counter.
- Bake casserole as directed. If your dish is really cold, add another 5-10 minutes of bake time.
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Cholesterol
5mg
(2%)
Sodium
657mg
(27%)
Potassium
244mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
539IU
(11%)
Vitamin C
9mg
(10%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 5mg | 2% |
| Sodium | 657mg | 27% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 539IU | 11% |
| Vitamin C | 9mg | 10% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
