"A recipe we use throughout the year as well as for holidays. I have also had this made with cauliflower." — Beth
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1 (10.75 ounce) can
condensed cream of mushroom soup
2 (9 ounce) packages
frozen green beans
1 1/3 cups
ground black pepper to taste
We really enjoyed this recipe. I did substitute sour cream for the milk, and added a tiny bid of chopped red onion just for flavor. Thanks for sharing!!!
this recipe was very bland. I fixed it by adding 1 tsp of garlic powder and 1 tbsp of soy sauce. My husband says I need to make two batches next time!
Be sure and thaw the green beans first (just put them in a colander and run some hot water over them). I used lowfat soup, skim milk, and added 1/8 tsp. pepper. Perfect! Thanks for the recipe!
Quick and simple. Easy to throw together, Yet as tasty as any other green bean casserole I've had. Some times I add a bit of sour cream to this recipe and/or grated cheese. I make this all the time.
Classic recipe. I substituted the French-friend onions by some pan friend onions to cut back on the fat. The baking time needs to be far longer than 30 minutes. After half an hour, the beans are still very crunchy and half frozen. It took almost 1.5 hours before it was well done. However, taste was very good when it was finally done.
What a great recipe. A friend served this with a slight variation with carrots and cauliflower and it was great. Quick, easy and satisfying!
Yum!! I use canned green beans and also add a small can of sliced mushrooms, since we like extra mushrooms. I'm making this today for Thanksgiving!
Excellent. Tasty. Just like my grandmother makes. I like it with the French Cut Green Beans that are shredded.
* Percent Daily Values are based on a 2,000 calorie diet.
Green Bean Casserole II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 256
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