Green Bean Casserole is one of my family’s favorite dishes and is a classic staple on our Midwestern Thanksgiving table! It’s such a simple recipe, and brings to the table lots of comforting memories of past Thanksgiving holidays. At my family’s Thanksgiving table, the meal just wouldn’t be the same without delicious and traditional Green Bean Casserole.
There are so many recipes out there for Green Bean Casserole. Some are made with cheese, some with Worcestershire or soy sauce or many other varied ingredients. It is my understanding that the original classic recipe is credited to a cook for a nationally known soup company back in the 1950’s. Although the original recipe is delicious, creating the soup for Green Bean Casserole elevates the flavor of this dish to a whole new level. There’s nothing quite like the feeling of creating a delicious dish from scratch! The thick and hearty chunks of mushrooms also add to the depth of flavors. You can find the From Scratch Cream of Mushroom Soup using this link. This simple, yet delicious recipe is a wonderful addition to Green Bean Casserole!
To add more depth of flavor, I stir in about one cup of the French fried onions into the green beans and soup. I just love that extra zip delivered by the crispy onions! Another addition that I like to use on top of the casserole, along with the French fried onions, is a small amount of crushed, plain corn flakes. Consequently the corn flakes add a little more crunch to the top of the Green Bean Casserole, while not minimizing the delicious flavor and crunch of the French fried onions! Yummo!!
Cornfed Creation’s version of Green Bean Casserole is a new way to remake a decidedly delicious and classic Thanksgiving side. When you put this delicious & simple dish on the table it’s sure to give the cook a lot of satisfaction and get a lot of compliments, too! Here’s to happy Thanksgiving planning! Have a GREAT week!! Lisa 🙂
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Lisa - Cornfed Creations
30 minPrep Time
45 minCook Time
1 hr, 15 Total Time
Save RecipeIngredients
Instructions
- Preheat oven to 375’F.
- In a large Dutch oven, add ½ t. salt and enough water to cover green beans. Bring to a boil and cook until just tender. Drain green beans, place in a large mixing bowl and set aside.
- In a large skillet, make cream of mushroom soup (see Cornfed Creations’ From Scratch Cream of Mushroom Soup recipe).
- Add water chestnuts to green beans, then pour in the cream of mushroom soup; combine well.
- Stir in 1 cup of the French fried onions and then pour green bean mixture into a greased 9” x 13” baking pan.
- Cover top of casserole evenly with remaining French fried onions and crushed plain cornflakes.
- Drizzle melted butter over top of casserole.
- Bake for 45-50 minutes or until center reaches 165’f and top of casserole is golden brown.