Green Bean Casserole I Recipe -
Green Bean Casserole I Recipe
  • READY IN 35 mins

Green Bean Casserole I

Recipe by  

"This is a holiday favorite with my family and it's easy to make. It should be a tradition in every household!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    30 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and 1/2 of the can of onions.
  3. 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 More Reviews

Most Helpful Positive Review
Oct 02, 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!

Most Helpful Critical Review
Dec 25, 2005

This maybe would have been better if you used fresh green beans. It was way to salty for my taste!

Nov 03, 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.

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.

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.

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!

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!!!

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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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 15.2 g
  • 5%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 916 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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