Green Bean Casserole

Unlike most Green Bean Casseroles which use canned green beans, this version uses fresh green beans and the results are incredible! In classic fashion, the tender beans are tossed with cream of mushroom soup, milk, and seasonings. Baked with fried onions, this casserole also offers the option of adding shredded cheddar cheese!

Side dishes like this Green Bean Casserole make cooking more enjoyable.  It’s the simple, inexpensive ingredients, coupled with next to no technique, and gorgeous, mouth-watering results.  With very traditional ingredients in such a recipe as this, I am using fresh green beans rather than canned or frozen. Although, I should take a quick moment to mention that both canned and frozen green beans will work in this recipe. I do think the fresh beans have better flavour though. Also, because I like to do things my own way, I’m adding cheese. You can simply omit the cheese if you wish.

Casseroles are the ultimate mom food.  Don’t you think?  I bet everyone’s mom looks forward to throwing all of the ingredients for dinner into a casserole dish, tossing it in the oven and forgetting about it.  That’s the thing about casseroles, you know; you don’t have to babysit them.  I know my mom loved to make casseroles even when she wasn’t working.  She had better things to do with her time.

With that said, I cannot ever remember her making a green bean casserole. I know they are quite popular, but I think they might be more popular in the United States – especially for a Thanksgiving side. This summer I grew enough green beans in my garden to not only can some, but to experiment with some new recipes – this being one of them. It was such a hit and if this type of casserole is not a tradition at Thanksgiving in your home, shake things up a little and give it a try!

And, iff you like a good casserole as much as I do, you should try my Leftover Turkey Casserole with Biscuits, or my Corn and Broccoli Brown Rice Casserole, and lastly, my Make Ahead Creamy Vegetable Casserole – my personal favourite!

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Green Beans – I used fresh green beans because frozen or canned green beans tend to be soft and mushy. Fresh is so much better in this instance. With that said, if you prefer to use canned or frozen, you can certainly do so.
• Cream of Mushroom Soup – Straight from the can, folks! It will keep this casserole creamy and flavourful.
• Milk – I always use whole milk in my recipes unless otherwise stated.
• Soy Sauce – Use low-sodium soy sauce to keep the salt levels low.
• Worcestershire Sauce – This stuff is like a miracle worker when it comes to imparting flavour. Use it often to get really good results in most of your savoury dishes.
• Salt and Ground Black Pepper
• Ground Nutmeg – I love the warmth and flavour of ground nutmeg in vegetable dishes.
• Cheese – I added just a cup of shredded sharp cheddar cheese. It is optional.
• French Fried Onions

HOW TO MAKE A GREEN BEAN CASSEROLE

Preheat your oven to 350 degrees F. Bring a pot of salted water to a full boil. Once boiling, add the fresh prepared green beans and stir. Cook the beans for 5 minutes. Drain well and set aside. While the beans are cooking, in a large mixing bowl, whisk together the cream of mushroom soup, milk, soy sauce, Worcestershire Sauce, ground black pepper, salt, and nutmeg. If using cheese, add it to the soup mixture now and stir to combine.

Transfer the cooked beans and one cup of the French’s Crispy Fried Onions to the soup mixture and toss well to combine. Next, transfer to a well-greased baking dish – use a baking dish that will hold all of the bean mixture with at least one inch of space left from the top of the dish. This will provide room for the casserole to bubble up without spilling over.

Bake the casserole for 30 minutes, uncovered. Remove the casserole from the oven and top with the remaining cup of French’s Crispy Fried Onions. Bake for 10 additional minutes. Serve and enjoy!

CREAM OF MUSHROOM SOUP

There was a time when I would not eat anything with mushrooms in it. I’ve since learned to like the taste of mushrooms. So, if that’s you, you can easily substitute the canned cream of mushroom soup with canned cream of chicken. The soup is used straight from the can, folks! It will help to keep this casserole tasty and moist!

MAKE A THANKSGIVING MEAL – LORD BYRON STYLE!

Serving a green bean casserole as a part of your Thanksgiving dinner might be the norm in your home, but it’s not in ours. That may change though, because this casserole is certainly delicious! Here is what I would make to go with this casserole – but be fair warned! – green bean casserole might not be popular at Thanksgiving here in Canada like it is south of the border, but I draw the line at mac and cheese! Pasta does not belong anywhere near a Thanksgiving plate!

Obviously, I would serve a main. I’d most likely go with a Whole Roasted Turkey. Roasting a turkey is super easy even though most people tend to think it’s difficult. My recipe will walk you through it step by step. Stuffing is also a must. I have two for you to choose from. If I’m taking the traditional Newfoundland route, I would prepare this savoury dressing (stuffing). It can be prepared as a side on its own or you can stuff it into the turkey and bake it that way. Alternatively, I have this Baguette Stuffing with Swiss Chard and Caramelized Onions which is absolutely incredible!

I would certainly make a big batch of my Herb Butter Mashed Potatoes, along with my Maple Glazed Squash, and these Savoury Roasted Carrots. Another not-so-popular dish, one that we absolutely love, is Rosemary Roasted Radishes. They soften and turn sweet when roasted. And, because my mom always served these types of meals with pickled beets, I would set a bowl of those out or I would serve some roasted beets.

One last thing before we get to the gravy! I cannot serve Thanksgiving or Christmas dinner without brussels sprouts because I love them! And, trust me, if you think you don’t like them, it’s because you have not tried these Brussels Sprouts with Corn and Onions. So good! Lastly, there’s the gravy. I tend to make a vegetarian gravy so that my vegetarian can have some too. As a non-vegetarian, I absolutely love this Vegetarian Mushroom Gravy. What do you think, Dear Reader? Doesn’t that all sound like quite the dinner!?

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!