Ten Days of Thanksgiving: Green bean casserole

19 Nov

There are few things that bring out the traditionalist in me like green bean casserole. This was always one of my favorite Thanksgiving foods (and, fortunately for me, my mom made it at other times of the year, too) and it still is. I love how insanely easy it is to make and it just tastes so good.

I don’t use any funky or fancy recipe for green bean casserole. I use the standard, old-fashioned recipe created by Campbell’s a long, long time before I was born. I do use frozen green beans rather than fresh but, according to the Campbell’s website, that’s OK to do!

Here’s the recipe for the gold standard in green bean casserole:

Green Bean Casserole (from www.campbellskitchen.com)


  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
  • 1/2 cup milk (you can use any type, but whole milk makes it just a little better)
  • 1 teaspoon soy sauce
  • Dash ground black pepper
  • 4 cups cooked cut green beans
  • 1 1/3 cups French’s® French Fried Onions (I don’t actually measure this. I throw a whole bunch on top and hope it’s right)


  1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
  2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
  3. Bake for 5 minutes or until the onions are golden brown.

When you’re done, it should look like this:

A picture perfect bowl of Thanksgiving deliciousness, created by Campbells.

It’s fine if your finished product doesn’t look like Campbell’s version. I know mine doesn’t. Mine usually looks like some weird grayish-green pile of mush but I still eat it. A lot of it. Because it’s awesome.


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