Beginner
Green Bean Casserole is a Thanksgiving staple enjoyed by families for generations. This creamy, comforting dish is made with green beans, cream of mushroom soup, French-fried onions, and sometimes other ingredients like cheese or soy sauce. It's simple to make, but it's always a crowd-pleaser.
The exact origins of the green bean casserole are unknown, but it is believed to have been invented in the 1950s. The Campbell's Soup Company popularized the recipe, publishing a recipe for the dish in its cookbook in 1955. The green bean casserole quickly became a Thanksgiving tradition, and it remains one of the most popular side dishes served on the holiday today.
There are many different variations of the green bean casserole recipe that I’ll list below if you want to give them a whirl. Also, don’t hesitate to use fresh green beans for the dish. Although some of the early recipes recommend canned green beans, I would not. They are way too soft and become complete mush when cooked. I like a bit of texture to my beans.
Tips:
To change things up, you can use cream of celery or cream of chicken soup instead of cream of mushroom soup.
If you don't have French-fried onions, you can use crushed potato chips or breadcrumbs.
You can add other ingredients to the green bean casserole, such as chopped mushrooms, chopped celery, or shredded cheese. I will admit I have added mushrooms, and it is equally delicious.
Leftovers can be stored in the refrigerator for up to 3 days.
Here’s my basic 1970’s Green Bean Casserole recipe. Have fun with it.
Simple and delicious