Green bean casserole is an excellent addition to any meal. I didn’t even know it was a recipe until a few years ago. Thanks to my oldest, it has become a family favorite, and now I cook it for almost every holiday meal. Madison insists.
My oldest, Madison, is a big fan of green bean casserole, and I have been able to experiment with using different ingredients. Believe it or not, she loved every way I made it, so trust me, you can’t go wrong. You can do a lot with a green bean casserole, and the traditional way is with cream of mushroom, milk, salt, and pepper, but you can tweak it in any way you like. I experimented until I found a perfect blend of ingredients I feel makes an excellent green bean casserole.
This recipe will not be runny or creamy; it’s more of a gravy that compliments the green beans. You notice in the picture above how the mixture is hearty and thick. If you want it moister, you may add 1/2 cup of milk or chicken broth. Remember to make this recipe your own. Tweak it until you are happy.
My favorite go-to is mild cheddar cheese and fried onions. I love the extra crunch it brings.
Posts that complement this recipe:
- Garlic Butter Turkey
- Brown Sugar and Mustard Ham
- Oven-Baked Macaroni
- Simply Irresistible Banana Pudding
Easy Green Bean Casserole
- 1 8x8 baking dish
- 2 cans 14.5oz green beans (any style)drained
- 2 cans 10.5oz cream of chicken
- 1 teaspoon pepper
- 1/2 cup mild cheese
- 1 1/2 cup fried onions
- Heat oven to 350 degrees. Grease your baking pan.
- Drain your green beans.
- Mix green beans, cream of chicken, cheese, pepper, and 1 cup of fried onions together. Add mixture to baking dish. Cover with aluminum foil and bake for 20 minutes.
- Remove aluminum foil and add the remaining fried onions. I always add extra cheese across the top. Bake for another 10 minutes uncovered. If you don't want your top as dark as mine, cook for 5 extra minutes instead.