Green Bean Casserole Recipe

Mixing the cream of mushroom soup with milk and adding a pinch of salt, pepper, 3/4 tsp of garlic powder, and 1/2 tsp of onion powder transformed my green bean casserole into a dish bursting with flavor. Following the recipe and baking it for 30 minutes really made a difference in eliminating any wateriness. Adding the french-fried onions on top for the final 10 minutes gave it a lovely crunch. I made it this way and there wasn't a single bite left - almost upsetting until I realized it meant my guests absolutely loved it!

I have prepared this dish several times. Honestly, the original recipe is a bit lacking in flavor. I prefer using cream of celery soup and french onion dip instead of milk, adding a generous amount of ground black pepper and a pinch of cayenne. I bake it at 375°F for around 30 minutes before topping it with fried onions and returning it to the oven for at least 5 more minutes. This method thickens the dish and gives it a casserole-like texture. It has become a crowd favorite and is always the first to disappear whenever I serve it. I highly recommend trying this modified version!

I absolutely love this green bean casserole recipe! I make a few modifications by using 3 cans of beans instead of 2, adding shredded cheese, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. The extra beans really take this dish to the next level, and it turns out perfectly without being too watery. My family requests this casserole at every holiday gathering, and they claim it outshines all other green bean casseroles. To meet the demand, I always double the recipe and use 6 cans of beans and double the seasoning. I find using a large foil disposable casserole pan makes cleanup a breeze. Highly recommend this recipe for a crowd-pleasing side dish!

Fantastic! We love topping it with extra French fried onions. Normally I bake this in the oven, but tried it in the slow cooker for Thanksgiving. It turned out amazing! It was a bit runny when it heated up, so we just propped the lid open for a couple of hours. Next time we use the slow cooker, we'll use less milk. Since the slow cooking method doesn't make the onions crispy on top, we just quickly toasted some French fried onions in the oven for a few minutes and served them alongside. It was a hit with everyone!

A household staple! I substitute half and half for milk and blend it with the soup in a bowl for optimal mix. Then, I toss in partially thawed frozen green beans, along with onions and bacon bits. One time I had extra bacon bits and decided to add them in, and now bacon is a non-negotiable addition.

I swapped out the cream of mushroom for cream of fennel in this recipe and it turned out wonderfully. Since I didn't have any green beans on hand, I opted for white beans instead. To accommodate my husband's dislike for onions, I topped it off with a sprinkle of La Choy chow mein noodles!

I purchased sliced mushrooms and combined them with half-fried onions, green beans, milk, cream of mushroom soup, a dash of white cooking wine, and two pats of butter. I cooked the mixture in a 350°F oven for about 25-30 minutes. Afterward, I added the remaining half of the onions on top and cooked it for an additional 10 minutes. The additional mushrooms, white wine, and butter really enhance the flavor and make it incredibly delicious! I've been known as the green bean casserole aficionado ever since I started making it this way. Give it a try!

I tried a recipe with 3 cans of French style green beans, 1 can of 22.6 oz mushroom soup, 1 tsp of Worcestershire sauce, 1/2 cup of milk, and 1/4 cup of sour cream. It was absolutely delicious!

Great for complementing any dinner as a delicious side dish

Made it exactly as instructed and loved it! Wouldn't change a thing, will definitely be making it again.

I prefer the French style with extra fried onions and no milk. This dish is always a hit with everyone - a must-have for Thanksgiving and potluck gatherings. Both family and friends adore it.