Homestyle Green Bean Casserole: Creamy Comfort (Print Version)
Classic Green Bean Casserole, a creamy, crunchy side dish that brings back memories. My easy recipe for nostalgic comfort.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Casserole Base
01 -
2 (14.5 ounce) cans cut green beans, drained
02 -
1 (10.5 ounce) can Campbell's Condensed Cream of Mushroom Soup
03 -
1/2 cup milk
→ Flavor Boosters
04 -
1 teaspoon soy sauce
05 -
1/4 teaspoon black pepper
06 -
1/2 teaspoon garlic powder
→ Crispy Topping
07 -
1 (6 ounce) can French fried onions, divided
→ Optional Enhancements
08 -
1/2 cup shredded cheddar cheese
09 -
1/2 cup sliced fresh mushrooms, sautéed
# Instructions:
01 -
First things first, get those green beans drained. I usually just open the cans and let them sit in a colander while I gather everything else. Honestly, I've forgotten to drain them properly before, and the casserole ended up a bit watery. Don't be like me; give them a good shake! You want them ready to soak up all that creamy goodness.
02 -
Grab a big bowl. Pour in the cream of mushroom soup, then add the milk, soy sauce, black pepper, and garlic powder. Whisk it all together until it's smooth and smells wonderfully savory. This is where the magic begins to happen, that familiar scent of comfort bubbling up. Make sure there are no lumps—I once thought a few lumps were fine, but they didn't disappear in the oven and it was a bit weird.
03 -
Now, gently fold in the drained green beans and about half of those glorious French fried onions into your creamy mixture. I try to be gentle here because I hate squashed green beans. It’s all about evenly coating everything. The scent of the onions mixing in is just *chef's kiss*. This is where the casserole really starts to take shape!
04 -
Pour the entire mixture into a 1.5-quart casserole dish. Smooth out the top a bit with your spatula. Honestly, sometimes I just eyeball the dish size, and it's either overflowing or looks a bit sad and empty. A 9x13 inch baking dish works if you don't have a 1.5-quart one, just adjust the baking time slightly.
05 -
Pop that dish into your preheated oven at 350°F (175°C) for about 20-25 minutes. You're looking for it to be bubbly around the edges and warmed through. I always peek through the oven door, watching for those first glorious bubbles. The kitchen starts to smell incredible at this point; it’s a smell that just screams "home."
06 -
Take the casserole out of the oven. Sprinkle the remaining French fried onions evenly over the top. Now, put it back in for another 5 minutes or until those onions are golden brown and super crispy. Be careful not to burn them; I've done that, and burnt onions are not a good time. That final crunch is non-negotiable, trust me!
# Notes:
01 -
Don't rinse the green beans too much after draining; a little moisture helps the sauce cling.
02 -
Leftovers store great in the fridge for a few days, but the onions lose their crunch. Reheat gently!
03 -
Tried using evaporated milk once when I ran out of regular milk - gave it an extra rich, almost caramelized flavor.
04 -
A sprinkle of fresh parsley at the end makes it look fancy even if it's just a Tuesday night.
# Equipment Needed:
01 -
1.5-quart casserole dish
02 -
large mixing bowl
03 -
whisk
04 -
spatula
# Nutrition (Per Serving):
Calories: 250
Total Fat: 15g
Total Carbohydrate: 20g
Protein: 5g