USA- Green Bean Casserole Recipe

Green bean casserole

Originally, this recipe for green bean casserole comes from the side of the French’s fried onion package. It is very simple and contains just a few ingredients. This is a typical vegetable side dish for Thanksgiving in the US. In fact, I can’t recall a time when we didn’t have this dish for family Thanksgiving celebrations. I try to make it wherever I am in the world, using the closest ingredients I can find.

In the UK, the fried onions are called crispy onions and are usually found in the salad dressing aisle. And France has a literal translation of fried onions called oignons frits. Tins (aka cans) of cream of mushroom soup are easy to find in the UK. However, in France I had to opt for a large carton of fancy forest mushroom soup (velouté de champignons). It had a stronger taste of mushroom and seems less processed than the tins. However it is a thinner consistency than the tins, so I would use slightly less than 400 g. The French mushroom soup has a more refined flavour so it could actually be a good future variation in the recipe for green bean casserole!

Mushroom soups in UK and France

Mushroom soups in UK and France
Crispy onions
Crispy onions from the UK supermarket


1 tin (400g) Cream of Mushroom Soup or any creamy mushroom soup
1/2 c milk
1 tsp soy sauce
Dash ground black pepper
4 cups frozen cut green beans, mostly defrosted
1 1/2 c Crispy or Fried onions


Pre-heat the oven to 180 C (350 F).

First, mix the soup, milk, soy, black pepper, green beans and 2/3 cup onions in a 1 1/2-qt. casserole. Then sprinkle with the remaining crispy onions.

Bake for 30 minutes or until heated through. Serve hot.

Mixing the green beans, soup, milk and onions
Mixing the green beans, soup, milk and onions
Green bean casserole ready for the oven
Green bean casserole ready for the oven

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