Side Dishes
Vegan + Vegetarian

Green Bean Casserole

Prep: 15 mins
Cook: 35 mins
Servings: 10

The casserole is king in the Midwest, down into Oklahoma – and is a cornerstone of the Thanksgiving meal. The Green Bean Casserole – which originated in 1955 in the Campbell Soup Company kitchen – has now claimed iconic status. The mix of frozen or canned green beans, mushroom soup or canned cream, French Fried Onions, and a cornflake or Ritz cracker topping is now such a staple, especially in Oklahoma, that a survey of Oklahomans, when asked about their Thanksgiving customs – universally stated that ‘Green Bean Casserole’ was an indispensable part of their meal.


  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup (undiluted)
  • 2 packages (16 ounces each) frozen green beans, cooked and drained
  • 1 cup organic milk
  • 2 teaspoons soy sauce
  • 1/8 teaspoon pepper
  • 1 can (6 ounces) french-fried onions, divided
Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)47%
Saturated Fat (g)15%
Carbohydrates (g)134%
Protein (g)37%
Sugars (g)40%
Fiber (g)312%


  1. In a bowl, combine soup, milk, soy sauce, and pepper. Gently stir in the green beans.
  2. Spoon half of the mixture into a 13×9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top.
  3. Bake at 350° for 30 minutes or until heated through. Sprinkle with remaining onions. Bake 5 minutes longer or until the onions are brown and crispy.


We love to use classic Campbell's soup for this recipe.

Green Bean Casserole

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