How Do You Make Your Green Bean Casserole?

In My Humble Opinion
1

(Mods, I wasn’t sure where this should go: poll about food - IMHO? Cafe Society? Please move if necessary.)

I think you know what I’m talking about … the green bean-cream of mushroom soup-french fried onion thing in a 9"x13" pan that turns up around the holidays. So I was just wondering - how do you make yours?

Are you a purist (three cans cut green beans - NOT fancy cut, one can Campbell’s cream of mushroom, half can milk, topped with Durkee’s French Fried Onions)?

Or do you jazz it up a little?

My hubby and I are both avowed mushroom haters, and yes, we can detect the little slimy bits of fungus in the mix. So, we use cream of chicken with herbs. Adds a little extra flavor, and omits the fungal scraps. I also like to mix some of the onions into the casserole, then cover the whole top (not just the edge) during the last 10 minutes.

How 'bout you?

2

I prefer to use frozen Frenched green beans. Adding a lot of freshly-ground black pepper gives it a little zing. Double up on the onions, hey, it’s only once a year. My family prefers it a bit dryer than the standard recipe.

3

My family uses french-cut green beans and Campbells Cheese soup. Durkee French-fried onions, of course. It’s much better with cheese soup.

StG

4

My wife pretty much makes it the way the OP says.

When I do it, I use fresh green beans and add a little bit of soy.

5

Frozen french-cut green beans, cream of chicken soup (I don’t like mushroom), plenty of crunchy “onjons” (“Forget the onjons!”). Yum!

6

Canned french-cut green beans, cream of mushroom, Durkee onions, and (added by my MIL) cheddar cheese on top. Mmm …

I don’t like it very wet either, so I make it in a shallow dish rather than a deep casserole dish.

7

Never made the stuff myself. But I refuse to use cream-of-anything soup when I cook. I’ll make my own cream sauce, thankyouverymuch.

Well, except when I make my MILs broccoli-cheese casserole - I haven’t been able to duplicate it with my own recipe.

8

Av, I also despise 'shrooms, so I use Cream of Onion soup instead. Sometimes I also give it a shot or 3 of W sauce.

For a variation that makes it completely unlike green bean casserole, use frozen broccoli and Cream of Broccoli soup.

Virginia is great. How’s Naptown?

9

I make a white sauce and spice it up with white pepper. Then I stir in some shredded Swiss and shredded Asiago cheese. Mix all that with the green beans. I top it with crushed Grapenuts Flakes mixed with butter. And then I bake it until it’s nice and warm.

It’s gotten a good reception when I’ve taken it to dinners.

10

Well, I found the most WONDERFUL thing whilst strolling through the frozen foods. The whole kit ‘n’ kaboodle in one package. Soup, Green beans, and Durkee’s onions. Since I’m doing a sort of disconnected Thanksgiving this year, it will simplify the situation enormously!

11

For mushroom haters, there’s also Cream of Celery soup and Cream of Onion soup. Even if you love mushrooms (and I do) try using cream of celery in your next tuna casserole. Very good.

I CAN make a cream sauce, but we all like cream of mushroom soup/sauce. Sneer if you must.

12

Wow - all the variations!

My family is pretty much die-hard purist. Even my brother, who hates slimy bits of fungus as much as I do, says we should used cream of mushroom “because that’s the way it’s supposed to be.” :rolleyes:

I had no idea so many people used french-cut green beans. That would be tantamount to blasphemy with my folks!

13

I actually always make two batches. One with the cream of mushroom (gag) and one with cream of broccoli and cheese.
I use two large cans of the onions for each. One in the casserole and one on top. I also use the french cut beans. Everyone seems to love both (except me, I refuse to eat the fungal one). I’ve been designated the green bean casserole maker of my SO’s family get togethers.

14

1 10-oz pkg fordhook limas
1 16-oz can green beans or equiv in fresh
1 cup sour cream
5 slices light bread
1/4 cup milk
1 egg
1 tsp onion salt
1 1/2 lb hamburger meat
1 tsp salt
1/4 tsp pepper

If using fresh green beans, string / snap and cook in salted water until softening.

Cook limas in 1 cup water and 1/4 tsp salt. Save the water in a cup. Combine bread, milk, egg, meat, salts and peppers, and form the mixture into 1" meatballs.

Preheat oven to 350°.

Brown the meatballs in a frying pan. Transfer the meatballs to a casserole dish. Pour the lima bean water into the frying pan. Put the limas on top of the meatballs in the casserole dish. Drain the green beans and add them into the casserole dish. Mix the limas, meatballs, and green beans. Then pour the lima-bean water from the frying pan (no more than about 1/4 cup) over the casserole mixture. Bake for 30 minutes. Add the sour cream and bake for 5 minutes more.

15

I don’t make it myself, but someone I visited used the basic mushroom soup and Durkee’s onions, and added waterchestnuts - a very nice touch, I thought.

I’m also avoid mushrooms whenever possible and often sub Cream of Celery for Mushroom soup in recipes. I’ve never encountered Cream of Onion, but i’ll be on the lookout now.

16

We use the recipe on the label, plus we also use French cut beans, but our “secret” is to add a small package of slivered almonds.

Nice touch. Gives great added flavor and texture.

17

Around the holidays? It’s a year-round dish at my place. Is that weird?

As for the recipe, it’s pretty much what the OP said. 'Cept we add a few good shakes of pepper.