This Classic Green Bean Casserole recipe is not only a staple on my holiday table, but a staple throughout the year on my anytime table. Although I am progressive when it comes to most of my cooking, during the holidays I am a pure traditionalist. I cook the way my grandmother cooked and use the recipes from the best of my memory. Actually, she had recipes written that I received upon her death. They are one of my finest treasures.
The classic way to make this dish is incredibly easy and, to me, absolutely perfect. I do have a Homemade version of this recipe in which I make my own mushroom soup. I do love that version, but during the holidays this version is what my family prefers in that we have always done it that way.
Watch me make this green bean casserole on the Outdoor Channel:
I like the cut green beans for this recipe. To me, the cut green beans make it prettier for the table and make it easier to eat. Also, I’d like to note that depending on the size of your casserole dish, you may need to add extra French fried onions. That is never a problem to me – I could eat them straight from the bag!
Classic Green Bean Casserole
- 8 14-ounce cans cut green beans, drained
- 2 10.5-ounce cans cream of mushroom condensed soup
- 1 cup milk
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 2 1/2 cups French fried onions
- Preheat the oven to 350°F. Butter a 13X9-inch baking dish or spray with nonstick cooking spray.
- In a large bowl, add drained green beans, cream of mushroom soup, milk, salt, pepper and 1 cup of the French fried onions.
- Pour the green bean mixture into the prepared dish and bake for 20 minutes. Remove casserole from the oven and evenly spread the remaining French Fried Onions to the top of casserole and bake another 10 minutes, or until the casserole is bubbly and the onions are golden.