Today I’m sharing another recipe from our family cookbook, the traditional green bean casserole recipe — with just a few twists. This is how GG, Glenn’s grandma, made it. Did you know this original recipe was developed in 1955 by the Campbell’s soup company?
I’m sure most people in America have had this at a holiday meal and it stays pretty much the same with just a few tweaks from family to family.
Y’all know I’m not a food blogger. I’m just a normal mom that has to cook, like most of you. So I only share super simple recipes that my family loves!
Don’t miss our other family holiday favorites!
- Rudolph Punch
- EASY Cranberry Sauce Recipe
- GG’s Corn Pudding Recipe
- Cranberry Orange Ham
- Roasted Rosemary Potatoes
This post contains affiliate links. You won’t pay any more when you use these but I will earn a small commission on any purchases you make after clicking on them and I greatly appreciate it. Thanks for helping support my little blog!!!
Ingredients for My Easy Green Bean Casserole
This recipe feeds a crowd! Probably 12-15. Or maybe I should say 10-15. Depends on who’s here. A few family members would eat a whole plate of this and nothing else for a holiday meal!
- 4 cans French-style green beans, drained
- 2 cans cream of mushroom soup
- 2 – 6 ounce containers of fried onions (Sounds like a lot but this will leave plenty to snack on while you eat!)
- 1 1/4 cup milk
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
I’ve tried to make this casserole healthier before by using fresh green beans. Let’s just say that wasn’t accepted very well at the dinner table. So I decided that since we just eat this dish a couple of times a year… we won’t worry too much about being healthy!
NOTE: I do try to use low sodium green beans and mushroom soup when I can find them. There’s still so much sodium in this dish that no one has ever noticed that little switch!
How to Make Easy Green Bean Casserole
Mix all ingredients except for 1 container of the fried onions. Pour into a greased 9″ x 13″ baking dish. Bake at 350 degrees for 30 minutes.
Carefully remove the hot dish from the oven.
Add the second container of fried onions on top. We always arranged them around the side but feel free to cover the top if you want.
Bake another 5-10 minutes or until onions begin to brown.
More Holiday Recipes & Useful Items
If you enjoyed this post, you might also like these:
‘Til the next recipe,
Ann @ Duct Tape and Denim
Pinterest | Instagram | Facebook | Twitter | Etsy | YouTube
Originally published December 21, 2016.
Cher says
What size of container for the crispy onions?
ducttapeanddenim says
I think they’re 6 oz. I’ll double-check next time I make it.
Alisha Ross says
I made this recipe tonight. I skipped the chili garlic sauce and added a teaspoon of chili powder instead (as we are spice wimps at my house). It was so good and different. My 3 & 5 year old both liked and ate it as well.
ducttapeanddenim says
Thanks for letting me know… glad y’all enjoyed it!