Green Bean Casserole has been a Thanksgiving classic in the US since the 1950s, when a test kitchen chef at Campbell’s mixed green beans, cream of mushroom soup, and crispy onions and somehow created the perfect holiday side. The recipe became so popular that Campbell’s eventually printed it on the soup cans, and that’s how a whole generation learned to make it.
In Denmark we don’t celebrate Thanksgiving, so even though this dish has been around for ages, it wasn’t until a couple of years ago that I first tried it, and finally understood the hype. The creamy sauce, the tender beans, and that salty onion crunch on top is just great with turkey.
My recipe is for a smaller batch, perfect for about four people as a side, and it has a slightly higher sauce to bean ratio, which I think makes it extra nice and cozy.
The original Campbell’s® Green Bean Casserole recipe >>
Recipe: Green Bean Casserole
4
servingsKeep the screen of your device on
Ingredients
2 cups trimmed and halved green beans (about 250 g)
1 can Campbell’s® Cream of Mushroom Soup
2⁄3 cup whole milk (150 ml)
1 teaspoon soy sauce
1⁄4 teaspoon ground black pepper
1 cup crispy fried onions (about 50 g)
Directions
- Bring a large pot of salted water to a boil. Add the green beans and cook for about 2 minutes until just tender but still bright green. Drain and set aside.
- In a mixing bowl, whisk together the cream of mushroom soup, milk, soy sauce, and pepper. Add the green beans and a little more than half of the onions. Fold gently to coat everything.
- Bake at 350 F (175 C) for 20 minutes, then top with the rest of the onions and bake for another 5-10 minutes until the casserole is hot and the onions on top are golden and crispy. Serve warm.
If you’re looking for really good baking dishes, this stoneware set from Le Creuset is one of my favorites. The heat distribution is great, the glaze is durable, and the dishes are perfect for casseroles, pasta bakes, and anything you want to serve straight from the oven. Plus, they also look beautiful on the table.
This is the classic Campbell’s Cream of Mushroom Soup you need if you want to make a traditional green bean casserole. The soup is decent on it's own but also works well as a quick sauce base, making it a great pantry staple.
