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. I’ve tried to make it healthier before and make it with fresh green beans. Let’s just say that wasn’t accepted very well at the dinner table.
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Green Bean Casserole Recipe
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 containers 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
Mix all ingredients except for 1 container of the fried onions. Pour into greased 9″ x 13″ baking dish. Bake at 350 degrees for 30 minutes.
Remove from 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.
If you enjoyed this post, you might also like these:
- GG’s Corn Pudding Recipe
- Cranberry Ham (coming soon)
- 15 Mouthwatering Green Bean Casserole Recipes
- 25 Thanksgiving Dinner Recipes
‘Til the next recipe,
Ann @ Duct Tape and Denim
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