One Mean Green Bean Casserole





One Mean Green Bean Casserole

If you think green bean casserole is bland or outdated, this One Mean Green Bean Casserole is here to change your mind. It’s bold, creamy, savory, and unapologetically indulgent—made with fresh green beans, caramelized onions, garlic, umami-rich mushrooms, and a crunchy, buttery topping that steals the show. This is the kind of side dish people talk about long after the plates are cleared.

Perfect for holidays, potlucks, or anytime you want to flex serious comfort-food skills.

Why This Casserole Is “Mean” (In the Best Way)

Ingredients

Green Beans

  • 2 lb fresh green beans, trimmed and halved

  • Salt, for boiling water

Mean Mushroom Cream Sauce

  • 4 tbsp unsalted butter

  • 1 large yellow onion, thinly sliced

  • 12 oz cremini or baby bella mushrooms, sliced

  • 4 cloves garlic, minced

  • 3 tbsp all-purpose flour

  • 1½ cups whole milk

  • ½ cup heavy cream

  • 1 tsp soy sauce or Worcestershire sauce

  • ½ tsp black pepper

  • ½ tsp smoked paprika

  • Salt, to taste

  • Optional “mean kick”: ¼ tsp cayenne or white pepper

Crunchy Topping

Instructions

1. Prep the Green Beans

Bring a large pot of salted water to a boil. Blanch green beans for 4–5 minutes until bright green and just tender-crisp. Drain and immediately transfer to ice water. Drain again and set aside.

2. Build the Mean Sauce

In a large skillet over medium heat, melt butter. Add sliced onions and cook 10–12 minutes, stirring occasionally, until deeply caramelized.

Add mushrooms and cook until they release their moisture and turn golden, about 6–8 minutes. Stir in garlic and cook for 30 seconds.

Sprinkle flour over the mixture and cook for 1 minute, stirring constantly. Slowly whisk in milk and cream. Simmer until thickened, about 4–5 minutes.

Season with soy sauce (or Worcestershire), pepper, smoked paprika, salt, and optional cayenne. Taste and adjust seasoning.

3. Assemble

Preheat oven to 375°F (190°C).

Fold green beans into the sauce and transfer to a greased 9×13-inch baking dish.

4. Top & Bake

Mix fried onions, panko, melted butter, and Parmesan. Sprinkle evenly over casserole.

Bake uncovered for 25–30 minutes, until bubbling and golden brown. Let rest 5 minutes before serving.

Pro Tips for Maximum Mean

  • Don’t overcook the beans—they should still have bite before baking

  • Use smoked paprika, not sweet, for depth

  • Add a splash of sherry or white wine to the mushrooms for extra complexity

  • For ultra-crunch, add half the topping midway through baking

Variations

Extra Mean (Meat Lovers):
Add 6 slices of crispy chopped bacon to the sauce.

Southern-Style Mean:
Swap Parmesan for sharp white cheddar.

Vegan Mean:
Use olive oil, plant milk, vegan cream, and dairy-free fried onions.

Gluten-Free:
Use gluten-free flour and breadcrumbs.

Make-Ahead & Storage

  • Assemble up to 24 hours ahead (store topping separately)

  • Refrigerate leftovers up to 4 days

  • Reheat uncovered in the oven to keep the topping crisp

Final Thoughts

This One Mean Green Bean Casserole isn’t a background side—it’s a main-character dish. Creamy, crunchy, savory, and bold, it transforms a classic into something unforgettable. If you’re bringing this to a gathering, don’t expect leftovers.


OTHER RECIPES


A great green bean casserole recipe to try !
GREEN BEAN CASSEROLE INGREDIENTS
* 600g green beans- halfed and rinsed
* 700ml milk
* 1 small onion
* 1 bay leaf
* 2 garlic cloves-smashed
* 1 small whole nutmeg
* 45g flour
* 45g butter + 1 tablespoon for the mushrooms
* 240g chestnut mushrooms
* 2 large red onions
* 1-2 tablespoons vegetable oil
* Parmesan for sprinkling- Optional

GREEN BEAN CASSEROLE INSTRUCTIONS
 First of all rinse the green beans well. Place them in a deep pot, cover with water and bring to a boil. Blanch them for no more than three minutes. Remove, strain and leave for later. You can do this step well ahead of time and then re-heat the green beans in a little water when ready to serve.

As soon as you put the green beans on the stove, add the milk to a saucepan with the whole nutmeg, bayleaf, onions and smashed garlic. Bring the milk to a simmer and be sure to keep stirring so that it doesn’t burn. This shouldn’t take more than two to three minutes. Turn off the flame and let it sit to infuse about 15 minutes. After 15 minutes, remove all the ingredients from the milk.

And then in a well buttered pan, add the mushrooms and cook on high flame for no more than a minute or so. Remove and strain.

Next is to add the butter (45g) in a heavy bottomed sauce pan and let it melt on medium-low flame.

Now add the flour (45g) and using a wooden spoon keep stirring till all is incorporated.

You are going to keep stirring for about 2-3 minutes till the roux starts to froth and most of the flour flavor is cooked off.

Now begin adding the strained warm milk a little at a time. About 1-2 tablespoons to start with and continuously stir.

And then switch to a whisk and keep adding the milk slowly, continuously whisking, adding more as the milk is incorporated.

Once you’ve added all the milk, let the sauce cook for a further ten to fifteen minutes on low heat and keep stirring very often. Now, if you wish you can make the sauce a couple of hours ahead of time then you will need to keep it warm in a bain-marie. 
Add the sauce to a pyrex bowl and place over a pot filled with warm water. 

The sauce will thicken so just before serving add more warmed milk to it while whisking till desired consistency is reached. Remember to add the milk little by little. 

You can also cook the roux the night before, keep it in the fridge covered, then follow the rest of the steps about twenty to thirty minutes before serving. Make sure you start with a warmed roux.

Now add salt and freshly ground pepper.

The mushrooms. Be sure to warm them if you’re making this ahead.

Now, drizzle the vegetable oil into a sautee pan and when the oil is hot, add the onion rings. Cook, stirring very often, till they are golden and crispy.

Lather the hot green beans with the bechamel sauce. Sprinkle with some parmesan if you like.

And, then top with the crispy onions. Alternatively and if you are making certain bits ahead of time, you can add all the chilled ingredients in a casserole, add the bechamel sauce and then bake in a pre-heated oven 350F/160C/3G for about 10-15 minutes.

The green bean casserole is ready to serve...Enjoy!
low-calorie-green-bean-casserole.


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Green Bean Casserole Recipe Rumble


Green Bean Casserole Recipe Rumble

the classic holiday casserole and “rumbles it up” — bigger flavor, richer sauce, deeper seasoning, and a layered baking approach that keeps the beans vibrant and the topping ultra-crisp. Perfect for Thanksgiving, Christmas, potlucks, or anytime you want bold, comforting, crowd-pleasing food.

INGREDIENTS

For the Green Beans

  • 2 lbs fresh green beans, trimmed and cut into 1½–2 inch pieces

  • 1 Tbsp salt for blanching water

  • Ice bath (large bowl of ice + cold water)

For the Creamy Mushroom Sauce

For the Topping

INSTRUCTIONS

1. Blanch the Green Beans (Keeps them crisp and colorful)

  1. Bring a large pot of salted water to a rolling boil.

  2. Add green beans and cook 4–5 minutes until bright green and just tender.

  3. Immediately drain and plunge into an ice bath to stop cooking.

  4. Drain again and pat dry. Set aside.

Rumble Tip:
Drying the beans keeps the sauce from thinning out.

2. Make the Mushroom Cream Sauce

  1. Heat butter and olive oil in a deep skillet over medium-high heat.

  2. Add mushrooms and cook 8–10 minutes, letting them brown deeply before stirring.

  3. Add onions and cook another 5 minutes until soft.

  4. Stir in garlic; cook 1 minute until fragrant.

  5. Season with salt, black pepper, smoked paprika, and thyme.

  6. Sprinkle flour over mixture and stir to coat — cook 2 minutes to remove raw flour flavor.

  7. Slowly pour in chicken broth, whisking until smooth.

  8. Add heavy cream, Worcestershire sauce, Parmesan, and optional splash of sherry.

  9. Simmer 5–7 minutes until thickened and silky.

Rumble Note:
The sauce should be thick enough to coat a spoon heavily — richer than the canned-soup classic.

3. Combine Beans & Sauce

  • Add the blanched green beans into the mushroom sauce.

  • Fold gently to avoid breaking the beans.

  • Taste and adjust seasoning — you may want an extra pinch of salt or pepper.

4. Make the Crispy Topping

In a bowl, combine:

  • French-fried onions

  • Panko breadcrumbs

  • Melted butter

  • Paprika

  • Salt and pepper

Toss until everything is evenly coated.

The panko makes it extra crunchy; the onions give classic flavor.

5. Assemble & Bake

  1. Preheat oven to 375°F (190°C).

  2. Transfer mixture into a greased 9×13 casserole dish.

  3. Bake 15 minutes, uncovered.

  4. Remove and sprinkle topping evenly over the surface.

  5. Return to oven and bake another 15–20 minutes, until topping is golden brown and centers are bubbling.

SERVING NOTES (Rumble Style)

  • Let casserole rest 10 minutes before serving so sauce thickens.

  • Add a dash of smoked paprika or hot sauce on top right before serving for a flavor punch.

  • Works great alongside turkey, ham, roast beef, or pork loin.

MAKE-AHEAD OPTION

  • Prepare beans and sauce, combine, and place in casserole dish.

  • Cover tightly and refrigerate up to 24 hours.

  • Add topping only right before baking.

  • Bake 10 minutes longer if baking cold from the fridge.

VARIATIONS

1. Cheesy Rumble Version

Add 1 cup shredded Gruyère, swiss, or sharp cheddar to the sauce.

2. Bacon Rumble

Cook 6 slices chopped bacon until crisp, add into the casserole before baking.

3. Cajun Rumble

Add 1–2 tsp Cajun seasoning + a dash of hot sauce.

4. Extra Mushroom Version

Increase mushrooms to 16 oz and add 1 Tbsp soy sauce for savory depth.

OTHER RECIPES

Green Bean Casserole Ingredients:
  • One can (10-3/4 ounces) reduced-fat cream of mushroom soup
  • 1/2 cup fat-free sour cream
  • 1/4 cup fat-free milk
  • 1-1/4 pounds green beans, cut into 1-1/2-inch pieces, cooked until crisp-tender
  • 1/2 cup canned French-fried onions
GREEN BEAN CASSEROLE INSTRUCTIONS

Mix soup, sour cream, and milk in 2-quart casserole; stir in beans. 
Bake, uncovered, at 350-degrees until mixture is bubbly, about 45 minutes. 
Sprinkle onions on top during last five minutes of baking time. 
The green bean casserole recipe is ready to serve and makes six servings.
best-green-bean-casserole


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THE BEST GREEN BEAN CASSEROLE




THE BEST GREEN BEAN CASSEROLE

A deeply flavorful, creamy, from-scratch casserole with tender green beans, a velvety mushroom sauce, and crispy golden onion topping. No canned soup — just real ingredients, full flavor, and perfect texture.

📝 INGREDIENTS

For the Green Beans

  • 2 lbs fresh green beans, ends trimmed and cut into 2-inch pieces

  • 1 tbsp salt (for blanching water)

For the Creamy Mushroom Sauce

  • 4 tbsp butter

  • 1 tbsp olive oil

  • 1 medium onion, finely diced

  • 12 oz fresh mushrooms, sliced (cremini or button; a mix is even better)

  • 3 cloves garlic, minced

  • 4 tbsp all-purpose flour

  • 1 ½ cups chicken broth (or vegetable broth)

  • 1 ½ cups heavy cream (or half-and-half for a lighter version)

  • 1 tsp Worcestershire sauce

  • ½ tsp soy sauce (optional, adds depth)

  • ½ tsp ground black pepper

  • 1 tsp kosher salt, or to taste

  • ½ tsp onion powder

  • ¼ tsp nutmeg (optional but classic)

  • ½ cup freshly grated Parmesan (optional but excellent)

For the Topping

🥘 DIRECTIONS

1. Prepare the Green Beans

  1. Bring a large pot of salted water to a boil.

  2. Add the green beans and boil 4–5 minutes until bright green and crisp-tender.

  3. Immediately transfer to an ice bath to stop cooking.

  4. Drain well and pat dry.

This keeps the beans from turning mushy and preserves color.

2. Make the Mushroom Cream Sauce

  1. In a large skillet, heat butter + olive oil over medium heat.

  2. Add diced onion and cook until soft, 4–5 minutes.

  3. Add mushrooms and cook until they release moisture and turn golden, 7–9 minutes.

  4. Stir in garlic; cook 1 minute more.

  5. Sprinkle flour over the veggies and stir for 1–2 minutes until absorbed.

  6. Slowly pour in broth, whisking until smooth and thickened.

  7. Add cream, Worcestershire, soy sauce, salt, pepper, onion powder, and nutmeg.

  8. Simmer 5–7 minutes until velvety and thick.

  9. Stir in Parmesan if using.

This is what makes it taste far better than canned-soup versions.

3. Combine and Assemble

  1. Preheat oven to 350°F (175°C).

  2. In a large mixing bowl, combine blanched green beans with the mushroom sauce.

  3. Transfer to a greased 9×13 casserole dish.

4. Add the Topping

  1. Mix crispy fried onions with panko, melted butter, salt, and pepper.

  2. Sprinkle evenly over the casserole.

5. Bake

Bake uncovered for 30–35 minutes, until:

  • the sauce is bubbling around the edges

  • the topping is golden and crisp

Let rest 5–10 minutes before serving.

⭐ TIPS FOR THE BEST GREEN BEAN CASSEROLE

✔ Use fresh green beans

Frozen works but will be softer; canned beans will be much softer.

✔ Don’t rush the mushrooms

Allow them to brown—this layer of flavor makes the whole dish richer.

✔ Add Parmesan

It doesn’t make it cheesy; it just deepens the savoriness.

✔ Bake topping uncovered

This keeps your onions crunchy instead of soggy.

🌟 OPTIONAL UPGRADES

• Bacon Version

Add 5–6 slices cooked crispy bacon, crumbled into the sauce.
Reserve a bit for the top.

• Extra-Crunch Topping

Mix fried onions + panko + crushed Ritz crackers.

• Truffle Mushroom Version

Add ½–1 tsp truffle oil to the sauce just before mixing with beans.

• Spicy Cajun Version

Add:

• Gluten-Free

Use gluten-free flour and GF panko (or skip panko).

🍽 SERVING SUGGESTIONS

Perfect with:

OTHER RECIPES

A nice green bean casserole recipe to try !

Green Bean Casserole Ingredients

For the topping:

* 2 medium onions, thinly sliced
* 1/4 cup all-purpose flour
* 2 tablespoons panko bread crumbs
* 1 teaspoon kosher salt
* Nonstick cooking spray

For beans and sauce:

* 2 tablespoons plus 1 teaspoon kosher salt, divided
* 1 pound fresh green beans, rinsed, trimmed and halved
* 2 tablespoons unsalted butter
* 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
* 1/2 teaspoon freshly ground black pepper
* 2 cloves garlic, minced
* 1/4 teaspoon freshly ground nutmeg
* 2 tablespoons all-purpose flour
* 1 cup chicken broth
* 1 cup half-and-half

Green Bean Casserole Instructions :

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine.
 Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. 
Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. 
Toss the onions 2 to 3 times during cooking. 
Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans. 
Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. 
Add the beans and blanch for 5 minutes. 
Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. 
Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. 

Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. 
Cook for 1 minute. 
Add the broth and simmer for 1 minute. 
Decrease the heat to medium-low and add the half-and-half. 
Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and the green bean casserole is ready to serve immediately...enjoy it !
green-bean-casserole-ii

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Low Calorie Green Bean Casserole


Low Calorie Green Bean Casserole

Servings: 6

Calories: ~95–120 per serving (depending on topping)

⭐ Ingredients

For the casserole

Light topping options (choose one):

Option A: Light crispy onion topping (lowest calorie)

Option B: Healthier “fried onion” topping

  • 1 small onion, thinly sliced

  • 1 tsp olive oil

  • 1 tbsp flour

  • Bake onions until crisp (instructions below)

🍳 Instructions

1. Preheat

  • Heat oven to 350°F (175°C).

2. Cook the Green Beans

  • Boil or steam green beans for 5–6 minutes until tender-crisp.

  • Drain and set aside.

3. Make the Low-Calorie Cream Sauce

  1. Heat olive oil in a pan.

  2. Sauté onions for 3–4 minutes.

  3. Add mushrooms and cook until the liquid evaporates (important to keep calories low and sauce thick).

  4. Add garlic; cook 30 seconds.

  5. Sprinkle flour over vegetables; stir for 1 minute.

  6. Slowly add milk and broth, stirring to avoid lumps.

  7. Bring to a gentle simmer until thickened (3–4 minutes).

  8. Season with pepper + salt; add Parmesan if using.

4. Combine

  • Stir green beans into the sauce and transfer to a lightly greased baking dish.

5. Add Your Topping

Option A: Panko topping

Mix panko + olive oil + pinch of salt and sprinkle over casserole.

Option B: Baked onions

  1. Toss sliced onions with flour + olive oil.

  2. Spread on a parchment-lined tray.

  3. Bake at 400°F (205°C) for 12–15 minutes, stirring once.

  4. Add on top of casserole.

6. Bake

  • Bake uncovered for 20 minutes, until bubbly and lightly golden.

🍴 Serve

Let stand for 5 minutes to set.

🌟 Tips to Keep Calories Low

  • Use skim milk instead of cream.

  • Replace butter with olive oil (less saturated fat, fewer calories).

  • Flavor boosters with almost no calories: thyme, pepper, garlic, paprika.

  • Add 1 tsp soy sauce for savory depth without many calories.

  • Use panko instead of fried onions (much lower calorie but crispy).

OTHER RECIPES


A healthy green bean casserole recipe to try !

Green Bean Casserole Ingredients:

One can of reduced fat cream of mushroom soup
  • 1/2 cup of fat-free sour cream
  • 1/4 cup of skim milk
  • 1-1/4 pounds of cooked green beans, cut into 1-1/2-inch pieces
  • 1/2 cup of canned French-fried onions
Green Bean Casserole INSTRUCTIONS
Mix together the soup, sour cream, and milk in 2-quart casserole dish. 
Stir in green beans beans. 
Bake at 350 degrees uncovered until the mixture is bubbly. 
This should take approximately 45 minutes. Sprinkle the canned onions on top during last five minutes of baking. 
The green bean casserole recipe is ready to serve and makes six servings...enjoy it !
Green-bean-casserole

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Green Bean Casserole

🌿 Green Bean Casserole Recipe

Ingredients

For the casserole:

  • 4 cups fresh green beans, trimmed and cut into 1–2 inch pieces
    (or use 2 cans—drained, or 1 bag frozen—thawed)

  • 1 can (10.5 oz / 300 g) cream of mushroom soup

  • 1 cup milk

  • 1 cup shredded cheddar cheese (optional but delicious)

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp black pepper

  • 1/2 tsp salt (adjust to taste)

  • 1 tbsp soy sauce (optional but adds depth)

For the topping:

  • 1 1/2 cups crispy fried onions

  • 1/2 cup breadcrumbs (optional for extra crunch)

  • 1–2 tbsp melted butter (optional)

🥣 Instructions

1. Prepare the Beans

  • Fresh: Blanch in boiling salted water for 5–6 minutes until bright green and slightly tender; drain.

  • Frozen: Thaw and pat dry.

  • Canned: Drain well.

2. Make the Sauce

In a large bowl, mix together:

  • Cream of mushroom soup

  • Milk

  • Cheddar (if using)

  • Garlic powder

  • Onion powder

  • Pepper

  • Salt

  • Soy sauce

Stir until smooth.

3. Combine

Add the green beans to the sauce and mix well.

4. Assemble in Baking Dish

Transfer the mixture to a greased 9×13-inch (or 2–3 quart) baking dish.

5. Bake (First Bake)

  • Bake at 350°F (175°C) for 25 minutes until hot and bubbly.

6. Add the Topping

Stir the casserole gently.
Mix the crispy onions with breadcrumbs and melted butter (optional) and sprinkle evenly over the top.

7. Bake (Second Bake)

  • Return to the oven for 10–15 minutes until the topping is golden and crisp.

🍽️ Serve

Let it rest for 5–10 minutes before serving. The flavors settle and the sauce thickens beautifully.

⭐ Tips & Variations

OTHER RECIPES
Ingredients:

* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 4 cups cooked green beans
* 1/8 teaspoon pepper
* 1/2 cup milk
* 1 1/3 cups French fried onions

INSTRUCTIONS
Mix soup, milk and pepper in a 1 1/2-quart casserole dish.
Stir in green beans and 2/3 cup of the fried onions. 
Bake for about 25 minutes at 350 degrees F. 
Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are
lightly browned. 
The green bean casserole recipe is ready to serve 6 people.Nice one ! Enjoy !
best-green-bean-casserole.

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Green Bean Casserole II


Green Bean Casserole II

Green Bean Casserole II
(A richer, creamier, and more flavorful twist on the classic French’s recipe!)

This version — Green Bean Casserole II — upgrades the traditional dish with fresh sautéed mushrooms, onions, garlic, and cheese for extra depth and homemade flavor. It’s perfect for holidays or any cozy family dinner.

🕒 Total Time: 45 minutes

🍽️ Serves: 6–8

🧄 Ingredients

🔥 Instructions

  1. Preheat Oven:
    Set oven to 350°F (175°C).

  2. Cook Green Beans:

    • Bring a pot of lightly salted water to a boil.

    • Add green beans and cook for 5 minutes (until crisp-tender).

    • Drain and set aside.

  3. Sauté Aromatics:

    • In a large skillet, melt butter over medium heat.

    • Add onion, garlic, and mushrooms.

    • Cook until softened and lightly browned — about 5–6 minutes.

  4. Combine the Casserole Base:
    In a large mixing bowl, stir together:

    • Cooked vegetables

    • Cream of mushroom soup

    • Milk

    • Salt & pepper

    • ½ cup cheese

    • 2/3 cup fried onions

    • Blanched green beans

    Mix gently until evenly coated.

  5. Bake:

  6. Top and Finish:

    • Sprinkle remaining fried onions and cheese on top.

    • Bake an additional 5–10 minutes, until onions are crispy and cheese is melted.

🧀 Optional Variations

🍴 Serving Suggestions

Serve warm with:

  • Roast turkey or chicken 🍗

  • Mashed potatoes 🥔

  • Stuffing and cranberry sauce 🍒

Perfect for holiday feasts or a comforting weeknight meal.

🧊 Storage

  • Refrigerate leftovers up to 3 days.

  • Reheat in oven at 350°F for 10–15 minutes, uncovered, to re-crisp onions.


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FRENCH'S GREEN BEAN CASSEROLE


FRENCH'S GREEN BEAN CASSEROLE

French’s® Green Bean Casserole
(The Classic Holiday Side Dish — Creamy, Crispy & Comforting!)

This is the original recipe made famous by French’s® Crispy Fried Onions — a beloved dish at Thanksgiving, Christmas, or any cozy dinner. It’s easy to make, creamy inside, and topped with that irresistible golden crunch.

🕒 Total Time: 40 minutes

🍽️ Serves: 6

🧄 Ingredients

🔥 Instructions

  1. Preheat Oven:
    Heat oven to 350°F (175°C).

  2. Mix the Base:
    In a 1½-quart casserole dish, stir together:

    • Mushroom soup

    • Milk

    • Soy sauce (optional)

    • Black pepper

    • 2/3 cup of French’s® Fried Onions

    • Green beans

  3. Bake:
    Bake uncovered for 25 minutes or until hot and bubbly.

  4. Add Crispy Topping:
    Stir the mixture, then sprinkle the remaining 2/3 cup fried onions evenly on top.

  5. Finish Baking:
    Bake for another 5 minutes — just until the onions are golden and crispy.

🧀 Optional Add-ins (for a twist):

🍴 Serving Tips

Serve warm as a side dish for:

Perfect for Thanksgiving, Christmas, or any family gathering.

💡 Storage

  • Refrigerate: Up to 3 days in an airtight container.

  • Reheat: Bake at 350°F until warm and onions re-crisp (about 10–15 minutes).

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