Classic Green Bean Casserole : Taste of Southern (2024)

Steve Gordon | November 4, 2013 | 22 Comments

Follow step-by-step, photo illustrated instructions to make this Classic Green Bean Casserole. This super quick and easy dish is a standard for Thanksgiving Dinner, but it’s a perfect side dish for any meal, any time of the year. Thank youDorcas Reilly for inventing the Green Bean Casserole back in 1955. Millions of us have been enjoying it for years. Printable recipe included.

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Green Bean Casserole Recipe:

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NOTE: We’re including this dish in our Thanksgiving Menu collection of recipes. You’ll find links to our complete step-by-step, photo illustrated instructions for making a Thanksgiving Dinner the whole family will enjoy. Whether it’s your first time in charge, or just looking for some ideas, be sure to check out the entire listing. Coming Soon, we’re starting with this one.

You’re probably wondering why anyone would go to the trouble to photograph and post a recipe, as easy, or as standard, as this classic Green Bean Casserole recipe. Well, I asked myself the same question, so you’re in pretty good company, as far as I’m concerned. Then, I realized that surely someone, somewhere, would need this recipe before they went shopping for all the ingredients. And, someone, somewhere, will likely be making this dish for the very first time as they plan their very first Thanksgiving Dinner for the family. It’s a worthwhile endeavor!

If you’re like me, you have probably had this dish served at family gatherings, cousin reunions and all kinds of other occasions where family and friends gather together for a large meal. Maybe even a smaller one. It’s become one of the standard side dish items on tables everywhere for more than 50 years. That’s right… it’s an “oldie but goodie.”

In preparing to do the recipe here on Taste of Southern, I decided to do a little research into it’s beginnings. Sure enough, the Internets came through. Did you know that the Green Bean Casserole we either love, or hate, whichever the case may be… was created back in 1955? Were you even born then? Ha!

It seems the Campbell Soup Company is responsible for this classic dish. A lady by the name of Dorcas Reilly is credited with creating it while she worked in the Campbell Soup Company home economics department. Now, if you have to look up “home economics,” you’re just a young’un. I understand they don’t even have those classes in schools these days. What’s up with that?

Ms Reilly led the team that created the recipe. Two people worked on staff for the Campbell Soup Company Home Economics Department at the time. She wanted to come up with an easy recipe based on two things Americans always kept handy, Green Beans and Campbell’s Mushroom Soup. As they say… the rest is history. Thank you Dorcas Reilly. (This will make great trivia conversation around the table, don’t you think?)

I first thought about doing this entirely from scratch. Then, I realized that all the years that mama made this, and that I’ve made this, neither one of us had ever made it from scratch. We just used the recipe that is listed on the can of French’s French Fried Onions, like all your family and friends do. Why make it any harder? Right?

I hope you’ll at least enjoy looking at the recipe. If it’s your first time making it, I’d love to know about that and how it turns out for you. Please take the time to share your thoughts, memories, and Comments with us in the section at the end of the recipe below.

Ready to give it a try? Alright then, Let’s Get Cooking!

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The Classic Green Bean Casserole Recipe: You’ll need these ingredients.

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Let’s begin by draining off the water from our Green Beans. You don’t want to be adding that into the recipe.

Description

Follow step-by-step, photo illustrated instructions to make this Classic Green Bean Casserole. This super quick and easy dish is a standard for Thanksgiving Dinner, but it’s a perfect side dish for any meal, any time of the year. Thank you Dorcas Reilly for inventing the Green Bean Casserole back in 1955. Millions of us have been enjoying it for years. Printable recipe included.

Scale

Ingredients

1 can Campbells Condensed Cream of Mushroom Soup (10 ¾ oz)
2 cans Green Beans, drained and rinsed (14 ½ oz)
1 1/3 cups French’s French Fried Onions
¾ cup Milk
¼ teaspoon Ground Black Pepper

Instructions

In a medium sized mixing bowl, add the Mushroom Soup
Add the milk.
Add the Black Pepper.
Add the Green Beans.
Add 2/3 cup of the Onions.
Stir mixture well.
Spoon into a 1 ½ quart casserole dish.
Bake at 350ºF for 25-30 minutes, or until the bean mixture is hot and bubbling.
Gently stir the bean mixture, sprinkle the remaining onions on top.
Bake another 5 minutes, or until the onions on top are golden brown.
Remove from oven and serve warm.
Enjoy!

Notes

Frozen Green Beans may be used if preferred.

Keywords: Classic Green Bean Casserole Recipe, made from scratch, onions, Thanksgiving, Christmas, southern recipes, easy

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Your Comments: Is this one of your family favorites for Thanksgiving dinner? Do you prepare it at various other times throughout the year, or just on holidays? I’d love to hear your comments about our recipe this week. This is a dish I’ve enjoyed for more years than I can remember. It’s about as common on the dinner table as the turkey come Thanksgiving day around my house. How about you?

It will only take a minute or two for you to share your thoughts and comments with us. And, if you try the dish, be sure to come back and let us know how you liked it. Just know that all Comments are moderated. That just means that I personally read each and everyone of them before they are approved for our family friendly home here on the Internet. I also try to respond to as many of your comments as possible, so be sure to check back shortly for my reply. I’d greatly appreciate it and would love to hear from you.

Sign Up For Our FREE Newsletter: While you’re here, be sure to sign up for our FREE Newsletter. I try to send one out each time we’ve added a new recipe, or when something else interesting is going on around Taste of Southern. It’s quick and easy to subscribe and even easier to unsubscribe should you ever desire to do so.

You’ll find the sign up box just below this, or you can find one in the top right hand corner of each page. I do hope you’ll join and I’ll look forward to seeing your name on the list… real soon. I’d also appreciate it if you help us spread the word about Taste of Southern by sharing our information with your family and friends. Thank you in advance for doing so.

Be Blessed!!!
Steve

Tags: carrots, casseroles, celery, Christmas, classics, green bean casserole, green beans, holidays, onions, side dishes, Steve Gordon, Thanksgiving

Category: Side Dishes

Classic Green Bean Casserole : Taste of Southern (2024)

FAQs

Should green bean casserole be soupy before cooking? ›

Mistake No.

Green bean casserole should have a nice thick sauce that coats the green beans—it should not resemble soup. One common cause of a watery casserole is not adding enough thickener, such as flour or cornstarch, to your sauce.

Get More Info Here ›

How to make green bean casserole not soggy? ›

If you sense it's a little watery, "add a thickener like roux or starch to absorb the additional liquid or cook a little longer," she says. That'll give it that rich, dense consistency you're looking for.

What do you do if you add too much milk to green bean casserole? ›

The Casserole Is Too Soupy

Don't worry, there's a relatively easy and quick fix that will help soak up the excess liquid: Make a slurry of flour or cornstarch in liquid (broth or water) to help thicken it up and then cook it for a bit longer.

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Is green bean casserole better with canned or fresh? ›

"Canned green beans are very soft and delicate," Malarkey says. "They tend to mush up while mixing, and I like a little crunch to my green bean casserole." The other two pros we spoke with agreed. When presented with the choice of fresh or frozen green beans for green bean casserole, frozen came out on top.

Tell Me More ›

Why isn't my green bean casserole thickening? ›

Add a thickener

While your green bean casserole is on the stove, incorporate a thickener into the vegetables, such as cornstarch or flour. According to The Kitchn, you can combine cornstarch and a small amount of water or broth in a cup and stir until the lumps are gone, and it becomes a thick yet drizzly consistency.

How many cans of green beans are 4 cups? ›

Notes: ✿ 4 cups of green beans is about 1½ pounds fresh or 16 ounces frozen or 2 cans (15 ounces each) drained.

Know More ›

How long can a green bean casserole sit out after baking? ›

The casserole can sit out at room temperature for about an hour, then it should be reheated or stored in the fridge.

Why are my green beans tough after cooking? ›

On a cooking note, regarding tough green beans, you may be undercooking them.

How do you make a casserole less runny? ›

Make a cornstarch slurry for a fast and easy thickener.

A few minutes before your casserole is done, add it a little at a time until you are happy with the thickness. Then, let the casserole finish baking. You can also substitute chickpea flour for cornstarch. Chickpea flour is an excellent thickener for savory dishes.

Get More Info ›

What does milk do to beans? ›

Milk makes refried beans creamy

This liquid can help make your beans smoother and taste richer. Once the beans are tender, it's time to fry them.

Know More ›

How do you thicken green beans? ›

To ensure this flavor-packed sauce clings to the green beans, we add corn starch as our thickener. It helps forms a thicker glaze. If you find the sauce too thick for your liking, you can always add a touch of water to reach your desired consistency!

How do you thicken baked bean sauce? ›

How to make baked beans from scratch. It is literally a “mix it all in the pot and simmer” job. The only thing to do at the end is to add cornflour/cornstarch to thicken the sauce.

See Details ›

What is a good substitute for cream of mushroom soup in green bean casserole? ›

Instead of condensed cream of mushroom soup, this recipe utilizes an irresistible sour cream sauce thickened with flour and butter. The creamy, tangy mixture adds tons of richness and flavor — so there's no need for any store-bought soup.

Keep Reading ›

Why do Americans eat green bean casserole? ›

How It Became a Holiday Staple. Green bean casserole was considered a perfect dish for holiday entertaining because it was simple, inexpensive, and could easily be made ahead of time. It became known as a "jiffy casserole" because it went from one bowl to one pan.

Explore More ›

Do people still eat green bean casserole? ›

Green Bean Casseroles are served at 20 million Thanksgiving dinners every year.

Find Out More ›

Should a casserole be watery? ›

A casserole is an easy and delicious dish that's perfect for when you are craving something warm and hearty. But they can sometimes turn out too watery. One way to thicken it is putting flour on it in order to soak up the juices and fat in the pan. Or you can make roux.

See Details ›

Should baked beans be soupy? ›

It's normal that even after the baked beans are supposed to be done cooking, they will continue to absorb some liquid. After letting them sit for a few minutes, it's likely they won't turn out as watery as you might fear.

Read The Full Story ›

How long can green bean casserole sit out before baking? ›

Allow the casserole to sit at room temperature for about an hour before it goes in the oven. If you're serving your green bean casserole as part of a traditional turkey dinner, the perfect time to bake it is while the turkey rests.

Get More Info ›