The green bean casserole…what church supper or holiday spread would be complete without it among the dishes? No one raves about green bean casserole, yet at a potluck or church supper, it will consistently vanish faster than most dishes. It’s familiar, simple, and most of all…delicious.
What are the ingredients? Basically its canned or frozen green beans, cream of mushroom soup, and French’s french fried onions. My daughter informed me that no other brand of french fried onion would do, and there was no sense in pinching pennies there. Since I’ve never used any other brand, I have no idea if they would or wouldn’t work as well. Why fix something that isn’t broken?
There are a lot of variations. This year, we’re having our casserole made with Italian green beans, which I think are delicious. I always added a couple of handfuls of crushed vegetable flavored crackers, but my daughter thinks that is an abomination. (I wonder, does she realize that she has ALWAYS eaten it that way when she was growing up?) I also would typically add some sauteed onion to the cream of mushroom soup before adding the green beans, to help boost the onion flavor. About 1/3 of the french fried onions are then mixed into the casserole, with the remaining 2/3 being used as a topping.
I’ve had the same casserole made with broccoli, and had cheese added as both cubes and as shredded cheese. It was good…but it wasn’t GREEN BEAN casserole! Sauteed mushrooms were a delicious addition to the green beans too. But the critical part is the green beans, the cream soup, and the french fried onions.
Here’s our basic version:
Green Bean Casserole
2 cans cream of mushroom soup
4 cans green beans, french style or cut
1 medium can french fried onions
Drain three cans of green beans and discard liquid. Combine liquid from 1 can green beans with the two cans of cream of mushroom soup. Add green beans and stir gently until combined with soup mixture, add 1/3 of the can of french fried onions and stir gently to combine. Pour into casserole dish or disposable aluminum pan. Top with remaining french fried onions. Bake at 300 degrees F. until bubbly and casserole begins to brown. Serve hot.