Classic Green Bean Casserole Recipe

Lynn Smythe

Recipe on how to make a traditional green bean casserole Thanksgiving side dish.

Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Course Side Dish, Vegetarian

Servings 6 people

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

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

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.

Keyword green bean casserole