This green bean casserole is made with fresh green beans and cream of chicken soup instead of cream of mushroom. It’s a variation of the classic holiday side dish that we all know and love.
Don’t get me wrong, I’m quite fond of the traditional green casserole, not only because of the memories it brings, but because it’s tasty. When it was my turn to make it, I made just a couple of tweaks. First, swapped out canned green beans for fresh, then substituted cream of chicken soup for the cream of mushroom and it was met with rave reviews.
This classic side dish takes a little more time to make because the green beans need to be cooked, but the extra few minutes are worth it. Serve homemade mashed potatoes and sausage stuffing with the green bean casserole for a sensational holiday feast.
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Ingredients
- Condensed Cream of Chicken Soup – Using cream of chicken soup gives the casserole a different feel, but it’s still familiar.
- Milk – Use whole milk, we’re already indulging with the rest of the ingredients so why not.
- Low Sodium Soy Sauce – Will add a little zip to the cream sauce.
- Black Pepper – To supply just a little spice.
- Green Beans – Using fresh green beans gives this side dish a fresh take.
- Crispy Fried Onions – Because it wouldn’t be a green bean casserole without them.
You will also need: 1½ quart casserole dish
Preheat oven to 350°F
Cook the green beans
Prepare the green beans by steaming or boiling them until they are crisp-tender. Try not to overcook them so they stay bright green and don’t get mushy; we want them to have a little snap in the middle.
Steam-in-the-bag green beans can be found in the refrigerated section of the produce aisle. They usually come trimmed and washed already. Follow the package directions but use the lowest recommended time on the package. Steam the green beans in the microwave. Carefully open the bag as soon as they are done to release the steam. Take them out of the bag and set them on a plate or cutting board so they cool quickly and stop cooking.
If you are boiling the green beans: Snap off the stems and rinse the beans well. Bring a large pot of water to a boil. Add the beans to the briskly boiling water and cook for 3-4 minutes. Drain them and rinse with cold water to stop the cooking.
When they are cool enough to handle cut any extra long green beans in half.
Instructions
Combine the condensed soup, milk, soy sauce and black pepper in a 1½ quart casserole. Use a fork or small whisk to stir vigorously until the sauce is smooth.
Add the green beans and ⅔ cup of the crispy fried onions to the cream sauce and stir well to combine.
Bake the casserole, uncovered, for 30 minutes until hot and bubbly on the edges.
Stir the creamy green beans well. Then, sprinkle the top with the remaining ⅔ cup crispy fried onions. Bake another 5-7 minutes or until onions are golden brown.
Recipe tips
- Don’t overcook the green beans so they stay snappy.
- Place the casserole dish on a baking sheet just in case it bubbles over.
- Build the green bean casserole a few hours (and up to 1 day) ahead of time. Prepare it as instructed except for the crispy fried onion topping. Cover with foil or plastic wrap and refrigerate. Take it out of the refrigerator for a short while before baking to let the chill out of the dish. Bake as instructed.
You may also like these side dish recipes:
- Asparagus Rolls
- Broccoli Cheese Casserole
- Garlic Parsley Potatoes
- Loaded Sweet Potatoes
- Cinnamon Apples
- Sweet Potato Casserole
Green Bean Casserole
Ingredients
- 1 (10½ ounce) can Condensed Cream of Chicken Soup
- ¾ cup Milk
- 1 teaspoon Low Sodium Soy Sauce
- ¼ teaspoon Black Pepper
- 12 ounces Fresh Green Beans steam-in-the-bag if available
- 1⅓ cups Crispy Fried Onions divided
Instructions
- Preheat oven to 350°F
Steam or boil the green beans
- Steam-in-the-bag method: Follow the package directions using the lowest recommended time on the package.
- Carefully open the bag as soon as they are done to release the steam. Take them out of the bag and set them on a plate or cutting board so they cool quickly and stop cooking.
- Boiling method: Snap off the stems and rinse the beans well.
- Bring a large pot of water to a boil. Add the beans to the briskly boiling water and cook for 3-4 minutes. Drain them and rinse with cold water to stop the cooking.
- When they are cool enough to handle cut any extra-long green beans in half.
Make the casserole
- Combine the condensed soup, milk, soy sauce and black pepper in a 1½ quart casserole. Use a fork or small whisk to stir vigorously until the sauce is smooth.
- Add the green beans and ⅔ cup of the crispy fried onions to the cream sauce and stir well to combine.
- Bake the casserole, uncovered, for 30 minutes or until hot and bubbly on the edges.
- Stir the creamy green beans well. Then, sprinkle the top with the remaining ⅔ cup crispy fried onions.
- Bake another 5-7 minutes or until onions are golden brown.
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