My American friends won’t need a recipe, this is on every Campbell’s soup can from California to Wisconsin to Florida to New York. But green bean casserole, or really any casserole, is not a thing on this side of the Atlantic. I am happy to enlighten all of my non-American friends on this.
Oh, my friends I apologize for my failure to post as I said I would ! I will be making up for the 4 days now. Extra shifts at work and exhaustion from that as well as a big massive day of cookie baking are the cause for this delay, but fear not! I have my handy recipe list to get me through this.
Green bean casserole used to be my favorite dish on the table for any holiday dinner. Crispy on top, soupy and green beany, it was the best combination of things in my eyes. The classic recipe is canned green beans, canned cream of mushroom soup, and French’s crispy fried onions (you know the ones, they sit in the back of your pantry every year until their day to shine – Thanksgiving and if they’re lucky Christmas!). I am not going to pretend to be inventing anything new here. This recipe fully comes from Campbell’s soup.
Personally, I prefer using fresh green beans for this recipe. For a casserole to feed 6, get 500g of green beans. Before making the casserole, be sure to cook the beans by boiling them until they are soft. (You can also steam them if you would like to retain a bit of that classic green bean crunch.)
Preheat the oven to 180ºC. In a lovely baking dish lined with tinfoil, place the green beans. In a mixing bowl, whisk together one can of cream of mushroom soup (most supermarkets around the world will have some variation of this soup), 2 Tablespoons of soy sauce, and black pepper. Add to this mix about 60g of crispy fried onions (in the UK, these can be found in the Polish section of the supermarket!). Pour all of this on top of the green beans and give it all a stir.
Place the baking dish into the oven. Bake the dish for about 30 minutes, until it is bubbling. Give the whole things a stir, sprinkle about 20g of the fried onions over the top of the bean-soup mix and bake for 5 more minutes.
And there you go ! Green bean casserole.
I will not write up the recipe for this dish, because I did not create it and I take no credit for it. Please see Campbell’s soup for more info if you need exact measurements, and if you have any questions don’t hesitate to ask! I like to give my casserole a big dash of even more ground pepper at the end, because I like mine peppery, maybe you will like yours with less crunchy onions, more green beans, or with homemade cream of mushroom soup – whatever it is, this is one of the classic holiday dishes that is easy to play around with!
Good luck! x
Sans Estomac 