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Lynn Smythe

Classic Green Bean Casserole Recipe

Recipe on how to make a traditional green bean casserole Thanksgiving side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 people
Course: Side Dish, Vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 10.5 ounce can cream of mushroom soup
  • 1/2 cup non-dairy milk - you can use regular milk if you aren't lactose intolerant
  • 1 tsp coconut aminos - the traditional recipe uses soy sauce
  • 1/2 tsp black peper
  • 4 cups green beans - I used a 16 oz. package of frozen green beans
  • 1 1/3 cups fried onions - I used an off-brand I found at Aldi's

Equipment

  • Glass mixing bowl
  • Measuring cups
  • Whisk
  • Mixing spoon
  • Ceramic baking dish

Method
 

  1. Prepare your frozen green beans according to the package directions and drain off any excess liquid
  2. Preheat your oven to 350 degrees Farenheit
  3. In a large bowl, whisk together the soup, milk and black pepper
  4. Stir in the cooked green beans and 2/3 cups of the fried onions
  5. Pour the mixture into a 1 1/2-quart casserole
  6. Place in the oven and bake for 25 minutes or until the mixture is hot and bubbly
  7. Remove the casserole from the oven and top with the remaining 2/3 cups fried onions
  8. Return the casserole to the oven and bake for another 5 minutes or until the onions turn golden brown
  9. Remove the casserole from the oven and place on a heatproof surface until ready to serve

Notes

Green Bean Casserole Tips and Tricks

  • For an extra kick, you can stir in 1 cup of shredded cheddar cheese into the green bean casserole before baking in the oven. 
  • I am lactose intolerant and use non-dairy milk in this recipe, but the classic version calls for regular milk.
  • I am also gluten-sensitive and most soy sauces are made from wheat, which contains gluten. For a gluten-free substitute, I use coconut aminos which can be found in the same section as soy sauce and teriyaki sauce, or you can find gluten-free soy sauce at most grocery stores.
  • If you aren't a fan of cream of mushroom soup, you can use cream of celery, cream of broccoli, or cream of asparagus soup.