This green bean casserole with canned beans and French-fried onions is a holiday favorite with my family, and it is easy to make. The beloved dish has been a Thanksgiving tradition since it was created in 1955 by Dorcas Reilly, a chef from the Campbell's Test Kitchen. Campbell's printed the recipe right on the label of their soup cans and the rest is history!
Ingredients
- 2 cans cut green beans , 15-ounce
- 1 can condensed cream of mushroom soup , 10.5-ounce
- 0.75 cups milk
- 1 can French fried onions , 2.8-ounce
- salt and ground black pepper to taste
Instructions
-
1
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
-
2
Mix green beans, condensed cream of mushroom soup, milk, and 1/2 of the fried onions in a 1.5-quart casserole dish.
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3
Bake in the preheated oven until heated through and bubbly, about 25 minutes.
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4
Sprinkle remaining onions on top and return to the oven for 5 minutes. Season with salt and pepper to taste. Let rest for a few minutes before serving.
Nutrition Facts
Per serving
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