Green Bean Casserole I

Green Bean Casserole I

325 Reviews 16 Pics
  • Prep

    5 m
  • Cook

    30 m
  • Ready In

    35 m

“This is a holiday favorite with my family and it's easy to make. It should be a tradition in every household!”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and 1/2 of the can of onions.
  3. Bake for 25 minutes in the preheated oven, until heated through and bubbly. Sprinkle remaining onions over the top, and return to the oven for 5 minutes. Season with salt and pepper to taste.

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Reviews (325)

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I am giving this a 5 because after lots of changes, this was incredible! I used fench cut beans, 1/2 sour cream instead of all milk, 1/2 cup chopped oinion, and a cup of cheddar cheese. I did not mix any french fried onions in, as they tend to get soggy, I just topped with them (cheddar flavored) instead. My husband who eats NO veggies, and everyone else too, had 2 seving each, our family of four almost polished off this whole casserole. I am very excited, as I have been looking for a green bean casserole recipe, and this was so tasty. Definitely cut down the liquid, or it will be too runny!



Mix the cream of mushroom with the milk, then add pinch of salt, pinch of pepper, 3/4 tsp garlic powder, and 1/2 tsp of onion powder... add green beans and french's fried onions according to recipe... bake 30 mins then add onions on top and 10 more mins. Eliminates wateriness and lack of flavor. I made it this way and didn't have leftovers!!! Almost upsetting until I remembered that meant my guests loved it.



This recipe proves that green beans can indeed be comfort food. My husband and his friends go nuts over these and ask for seconds and thirds. (Vegetables!!) It's now expected that I serve up a pan of this with any special dinner. I used 1/2 cup milk (all you need; makes it super creamy instead of runny) use frozen green beans (4 cups; better texture!! Just bake until tender) ANd ther is NO NEED TO ADD EXTRA SALT- esp. if using canned beans. The soup is salty, the onions are salty, enough already! I also add lots of fresh cracked black pepper.

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Amount Per Serving (6 total)

  • Calories
  • 168 cal
  • 8%
  • Fat
  • 10.3 g
  • 16%
  • Carbs
  • 15.2 g
  • 5%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 916 mg
  • 37%

Based on a 2,000 calorie diet



previous recipe:

Never Enough Green Bean Casserole


next recipe:

Classy Green Bean Casserole