If your family is anything like mine, then it's Midwestern with a Southern flare for traditional dishes, especially around the holidays. If your family ISN'T like mine, maybe this dish will become an exotic, American favorite for those of you reading this from across the pond and beyond. Either way, the recipe itself was developed by me through a mixture of research and my own mom's recipe. My research took me in a direction that surprised even me, and in my YouTube video I share a bit more about that with you.
As a picky eater, I never really tried the stuff. My mother's recipe called for canned green beans, and let's face it: they don't look very appetizing with their gray-ish green hue on their own, let alone when mixed with gray, creamy soup. So really, the only major change to her recipe is that I used frozen green beans. They're prettier, crunchier, and look lovely against the orange and gray of the cheesy soup and onion mixture.
It's safe to say that I'm finally beginning to realize just how homey and delightful green bean casserole can be!
...Did I also mention that this recipe truly is THE easiest recipe to make? Even small children can help with this dish. (Obviously, if you make it together please supervise each other.) Just substitute little hands for a mixing spoon and Bob's your uncle!
Anyway, let's make green bean casserole, shall we?
Green Bean Casserole Yield: one casserole dish Time: 45 minutes
16 oz/450 g frozen bag green beans
1 can Cream of Mushroom soup
1 can mushrooms, drained and rinsed
between 1 cup and 1 full can of French fried onions, divided
1 cup shredded cheddar cheese, divided
Preheat oven to 350 degrees F/200 degrees C.
Mix frozen green beans with the can of soup, the mushrooms, and 1/2 each of the cheese and French fried onions until everything is fully incorporated.
Transfer the mixture to your casserole dish.
Bake for 40-45 minutes until beans are cooked but still snappy on the outsides.
Cover the casserole with the remaining cheddar and as many French fried onions as you decide to for a bit of crunch on top.
Return the dish to the oven for another 5-10 minutes until the cheese has melted completely.
Notes and Variations:
This dish is best served hot, but it can also be made a few days in advance. Just add the remaining toppings when you reheat it for about 15 minutes in the oven OR 4 in the microwave if you're so inclined. Then you'll still get that familiar crunch of the onions that makes this dish oh-so-satisfying!
If you must, you can substitute the frozen green beans for two cans of green beans, drained and rinsed. If you prefer this method, please let me know. I'm thinking about trying it again with fresh adult eyes.
I used a small, two quart dish for my casserole, but you can easily double it to fit a 9 x 13 cake pan or casserole dish.
This recipe is part of my first ever holiday meal planning series on Old Fashioned AF (visit my YouTube channel here) as part of a collaboration with Lost in the Pond. More Thanksgiving-themed recipes are coming soon. If you'd like to support Old Fashioned AF, become a patron today. Those of you who do so before November 15th will receive a recipe card designed by me, featuring one of my Thanksgiving dishes!
If you like this recipe please consider pinning it, sharing it on social media, or tagging a picture of your own casserole with #craftyvintagelady. Happy Thanksgiving!