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Green Bean Casserole I
SUBMITTED BY:
ELENAPFARR
PHOTO BY:
Alisa Achuff
"This is a holiday favorite with my family and it's easy to make. It should be a tradition in every household!"
RECIPE RATING:
Read Reviews
(156)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
30 Min
READY IN
35 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 (15 ounce) cans cut green beans, drained
3/4 cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (2.8 ounce) can French fried onions
salt and pepper to taste
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and 1/2 of the can of onions.
Bake for 25 minutes in the preheated oven, until heated through and bubbly. Sprinkle remaining onions over the top, and return to the oven for 5 minutes. Season with salt and pepper to taste.
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REVIEWS
Reviewed on Nov. 3, 2006 by ashleyc
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ashleyc
Nov. 3, 2006
Mix the cream of mushroom with the milk, then add pinch of salt, pinch of pepper, 3/4 tsp garlic powder, and 1/2 tsp of onion powder... add green beans and french's fried onions according to recipe... bake 30 mins then add onions on top and 10 more mins. Eliminates wateriness and lack of flavor. I made it this way and didn't have leftovers!!! Almost upsetting until I remembered that meant my guests loved it.
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37 users found this review helpful
Mix the cream of mushroom with the milk, then add pinch of salt, pinch of pepper, 3/4 tsp...
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Reviewed on Mar. 31, 2005 by
meatball
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meatball
Mar. 31, 2005
This recipe proves that green beans can indeed be comfort food. My husband and his friends go nuts over these and ask for seconds and thirds. (Vegetables!!) It's now expected that I serve up a pan of this with any special dinner. I used 1/2 cup milk (all you need; makes it super creamy instead of runny) use frozen green beans (4 cups; better texture!! Just bake until tender) ANd ther is NO NEED TO ADD EXTRA SALT- esp. if using canned beans. The soup is salty, the onions are salty, enough already! I also add lots of fresh cracked black pepper.
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37 users found this review helpful
This recipe proves that green beans can indeed be comfort food. My husband and his friends go...
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Reviewed on Nov. 28, 2006 by
Chikee
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Chikee
Nov. 28, 2006
You really can't go wrong with Green Bean Casserole...I use this recipe year after year with the only significant change being to eliminate the milk and add in sour cream (or light sour cream) in its place. Makes a less soupy and much more creamy dish.
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9 users found this review helpful
You really can't go wrong with Green Bean Casserole...I use this recipe year after year with...
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Reviewed on Dec. 25, 2005 by
Alli G.
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Alli G.
Dec. 25, 2005
This maybe would have been better if you used fresh green beans. It was way to salty for my taste!
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8 users found this review helpful
This maybe would have been better if you used fresh green beans. It was way to salty for my taste!
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Reviewed on Dec. 18, 2005 by BCBAKINGMOM
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BCBAKINGMOM
Dec. 18, 2005
This is great recipe that I have used for years with a few exceptions. I use 3 cans of drained green beans, 1/4 cup milk, fat free soup and don't add salt. The soup has enough salt. Just mix it all together and heat in the oven without preheating. Spray pan with cooking spray for easy clean up. Easy and Good!
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8 users found this review helpful
This is great recipe that I have used for years with a few exceptions. I use 3 cans of...
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Reviewed on Oct. 2, 2007 by
nleishman
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nleishman
Oct. 2, 2007
I am giving this a 5 because after lots of changes, this was incredible! I used fench cut beans, 1/2 sour cream instead of all milk, 1/2 cup chopped oinion, and a cup of cheddar cheese. I did not mix any french fried onions in, as they tend to get soggy, I just topped with them (cheddar flavored) instead. My husband who eats NO veggies, and everyone else too, had 2 seving each, our family of four almost polished off this whole casserole. I am very excited, as I have been looking for a green bean casserole recipe, and this was so tasty. Definitely cut down the liquid, or it will be too runny!
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7 users found this review helpful
I am giving this a 5 because after lots of changes, this was incredible! I used fench cut...
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Reviewed on Nov. 19, 2006 by
Gina'sEast
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Gina'sEast
Nov. 19, 2006
This recipe is by far a favorite in our household. I agree that you have to cut the full amount of milk since the beans will excrete some juices and make it a tad watery. My family prefers the string beans in the can whereas I prefer the green beans that are frozen from Sam's or Costco, the large organic bag of beans. We also add some shredded colby jack to thicken it up a little more and a few chopped onions for added flavor. Be sure to 'cover' the top of your casserole with the French fried onions and bake till crispy ... it's awesome!!!
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7 users found this review helpful
This recipe is by far a favorite in our household. I agree that you have to cut the full...
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Reviewed on Jul. 23, 2003 by NJSS2000
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NJSS2000
Jul. 23, 2003
I use 2 9oz packages of french style green beans and I buy the bigger can of onions so that I can add a little more onions. I don't eat this but my husband loves it.
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7 users found this review helpful
I use 2 9oz packages of french style green beans and I buy the bigger can of onions so that I...
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Reviewed on Feb. 23, 2006 by Sock Frog
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Sock Frog
Feb. 23, 2006
Excellent. Just a note: if you used frozen green beans, heat them up in the microwave first! Also, buy the larger can of fried onions - they are great on the top.
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6 users found this review helpful
Excellent. Just a note: if you used frozen green beans, heat them up in the microwave first! ...
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Reviewed on Nov. 14, 2006 by
Kim
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Kim
Nov. 14, 2006
great classic recipe. The only thing I change is I add 4 oz cream cheese per can of soup. Makes the casserole very creamy!
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5 users found this review helpful
great classic recipe. The only thing I change is I add 4 oz cream cheese per can of soup....
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