Green Bean Casserole



Green bean casserole has always been one of my favorite comfort foods. I can’t remember a Thanksgiving that it wasn’t a part of when I was growing up, and I always looked forward to it. My family always made it the “traditional” way – and I think that recipe came straight off the can of french fried onions. 

A few years ago, I asked my husband if he liked green bean casserole and I was met with a blank stare. He said that he had no idea what I was talking about. 

That’s right. 


I had to remedy this blasphemy immediately. 

Turns out, he loves green bean casserole, even more than I do. Whenever I need a nice comforting side dish, I know this is a crowd pleaser and pull it out. 


I start with 3 cups of green beans. I typically use frozen, that I boil for about 5 minutes. You can use whatever you have on hand, although I tend to go with the “haricot vert” labeled variety because they are long and skinny. 


Add in 1 cup sliced mushrooms, and 1 green onion, chopped. 


Add cream of mushroom soup – I use my own (recipe here) but you could use the condensed stuff in a can too. 


Mix it all together with a little salt & pepper. 

Note that I just mix everything right in the casserole dish. No need to dirty another bowl. 

Bake at 350 degrees for approximately 30-40 minutes. Then, top the casserole with french fried onions and bake for an additional 10-15 minutes. 


It’s amazing how much better it tastes when you make it all yourself. I promise, it’s worth it. 

Green Bean Casserole
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  1. 3 c. cooked green beans
  2. 1 c. sliced mushrooms
  3. 1 green onion, sliced
  4. 2 cups cream of mushroom soup
  5. Salt & Pepper
  6. French Fried Onions
  1. In a casserole dish, mix together beans, mushrooms, and green onion.
  2. Stir in cream of mushroom soup.
  3. Add salt & pepper to taste.
  4. Bake at 350 degrees for approximately 35 minutes.
  5. Top with french fried onions and bake an additional 10-15 minutes or until golden brown.

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