How to Make Green Bean Casserole

How to Make Green Bean Casserole

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It is funny to think that green bean casserole was created by a happy accident from the Home Economic’s Department at Campbell’s Soup decades ago. We have this as a staple each year for the holidays. I know — not exactly gourmet but it’s a holiday staple at our house, thanks to my husband and Pop.

Dorcus Rilly is the gal to thank for this gem, and the year was 1955. They were constantly trying to come up with ideas and recipes to encourage customers to purchase their soups, and this one? Was creamy gold for them. I know a lot of us make this, and might all make it a little different, but this is how we do it, and did it at our restaurant.

How to Make Green Bean Casserole

I know, not rocket science, but it’s old fashioned “comfort food” for my southern boys…and other any “southern folks” at heart. It uses 5 simple ingredients, and all of them are very shelf stable! You can stock up on these items when they are on sale and be ready to rock out the holidays, or simply whip up a treat for when someone is hankering for it.  After all, don’t we all get cravings for comfort food from childhood?

Green Bean Casserole

You will need:

  • 3 cans green beans, drained
  • 1 can cream of mushroom soup
  • 1 small packaged French Fried Onions
  • 1 soup can of milk
  • 1 dash soy sauce

Combine beans, soup, milk and soy sauce. Pop into your oven safe casserole dish. Top with onions and bake at 350 until bubbly. Some people actually argue over that fact and bake it at 350 for thrity minutes, remove it from the oven, and add the onions. Then they return the pan to the oven for about fifteen mintues more, just to get those onions all warm and crunchy.

How to Make Green Bean Casserole

Print off our green bean casserole recipe here:


Other family favorite recipes you might enjoy:

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