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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Green Bean Casserole
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Green Bean Casserole

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Green Bean Casserole

A delicious casserole featuring green beans mixed with creamy mushroom soup and topped with crispy fried onions.
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Enjoy the classic taste of Green Bean Casserole, a beloved side dish featuring tender green beans in a creamy mushroom sauce, topped with crispy fried onions. Perfect for holiday meals or family dinners, this recipe is both comforting and easy to prepare.

  • Author: Palmer’s Direct To You Market
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 min
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Ingredients

Scale

1 (10.5 ounce) can Campbell’s Condensed Cream of Mushroom Soup

1/2 cup milk

1 teaspoon soy sauce

Dash black pepper

4 cups cooked cut green beans

1 1/3 cups French’s French Fried Onions

Instructions

1. Preheat Oven: Preheat the oven to 350°F.

2. Mix Ingredients: In a 1 1/2-quart casserole dish, stir together the cream of mushroom soup, milk, soy sauce, black pepper, green beans, and 2/3 cup of the French fried onions.

3. Bake Casserole: Bake in the preheated oven for 25 minutes or until the mixture is hot and bubbling. Stir the mixture.

4. Add Topping: Top with the remaining fried onions and bake for an additional 5 minutes until the onions are golden brown.

5. Serve warm as a delicious side dish.

Notes

Soy Sauce: Adjust the amount of soy sauce to taste for a slightly different flavor profile.

Green Beans: Use fresh, frozen, or canned green beans; ensure they are cooked before adding them to the casserole.

Pairing Suggestion: This casserole pairs well with roasted turkey, chicken, or ham for a complete meal.

Nutrition

  • Serving Size: Approximately 1 cup
  • Calories: Approximately 200-250 calories per serving (depending on specific ingredient brands and measurements)
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.