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Green Bean Casserole II

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"A recipe we use throughout the year as well as for holidays. I have also had this made with cauliflower. Originally submitted to ThanksgivingRecipe.com." — Beth

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Original recipe makes 6 servings Change Servings

1 (10.75 ounce) can condensed cream of mushroom soup
3/4 cup milk
2 (14.5 ounce) cans green beans, drained

1 1/3 cups French-fried onions
ground black pepper to taste

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Directions

In a 1-1/2 quart casserole mix soup, milk, and pepper. Stir in beans and 2/3 cup french fried onions.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until heated through, stir. Top with remaining 2/3 cup of french fried onions. Bake 5 minutes more or until the onions are golden.

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I make a very similar GBC. I usually use 1 1/2 cans of condensed cream of mushroom soup and 3 cans of green beans to get a better consistancy. I also mix in mild cheddar cheese. I also top the casserole with cheese & the french fried onions. Also my bake time is longer than the 30 mins (likely due to the increased beans n soup). More like 45 mins. Everyone likes the way I make mine so no complaints here!

—xoheartableox

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Most Helpful Critical Review

Nov 19, 2008

Seemed really bland to me. Needed more seasonings.

—J. Absher

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93 Ratings

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Aug 19, 2007

Try this recipe with Cream of Chicken soup as a substitue or in addition to the Mushroom; guaranteed hit! I make it every year and its the first dish gone!

—Lisa

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Jul 20, 2005

My fiancee wanted green beans with dinner last night and I was looking for a quick and easy recipe to dress the beans up a little bit. This recipe was a winner. It just took a few minutes to put it together and I already had all the ingredients on hand. It was so simple, but tasted wonderful. Exactly what I was looking for. The only change I made was not to top it of with onions at the end. I didn't want the onions to overpower the green beans. Thank you for sharing this recipe. It will become a favorite in our house.

—BRAXIGIRL

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Jan 25, 2008

Delicious! Always on the table for holiday dinners. I have used Cream of Celery soup and Cream of Chicken soup. It's all good but I like Cream of Mushroom best.

—Lucky Noodles NOT a

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Mar 03, 2009

i made this for dinner this evening i used the healthy request cream of mushroom soup it is 98% fat free and 45% less sodium it tasted the same and was healther at that and also used fat free milk thanks for suminting this meal

—joe

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Apr 15, 2007

Awesome recipe, I used French Cut Green Beans (with no salt added) nistead of the regular green beans. Everyone loved it that way!

—Doreen P

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Jan 15, 2010

This is a great recipe because it is so easy. I use 3 cans of beans, a handful of shredded cheddar and I add about 1/2 tsp of Onion powder and 3/4 tsp of garlic powder to the wet mixture before mixing into the beans...I find this adds a ton more flavour.

—reneejacobs

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Nutrition

Calories
401 kcal
20%

Carbohydrates
30.7 g
10%

Cholesterol
2 mg
< 1%

Fat
28.5 g
44%

Fiber
2.3 g
9%

Protein
3 g
6%

Sodium
1150 mg
46%

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

Nutritional Information

Green Bean Casserole II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 401
Calories from Fat: 256

% Daily Value *
Total Fat 28.5g 44 %
Saturated Fat 8.2g 41 %
Cholesterol 2mg < 1 %
Sodium 1150mg 46 %
** Potassium 77mg 2 %
Total Carbohydrates 30.7g 10 %
Dietary Fiber 2.3g 9 %
Protein 3g 6 %
Sugars 4.4g
** Vitamin A 8 %
** Vitamin C 2 %
** Calcium 8 %
** Iron 14 %
** Thiamin 2 %
** Niacin 5 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.