Campbell's Green Bean Casserole

Definitely a classic! Brings back memories... my family always served this at Thanksgiving.

Eeek, yeah. Brings back memories.

I attempted to cook my way through a 1965 Campbell's cook book. I couldn't do it. Just too darned icky and when I found myself searching for Cream of Shrimp I called it quits.

Dr. B. / MeatHenge

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Cream of Shrimp? Do they really make that?

yes, they really do make cream of shrimp soup...and yes it is as digusting as it sounds (i lost a bet once and had to eat some straight...not a pleasant memory)

thank you for the dinner ideas. i will now have something better than Wendy's to eat while i blog and study.

I must take exception to your statement that any other brand of cream of mushroom soup would do. I want to warn against the store brands! I am frugal (okay, okay--cheap!) and have tried the store brands and they are SO not worth the few pennies saved. In fact, they taste so bad, they'll ruin what you put them in!
Now, maybe brands that are MORE expensive than Campbell's would work (haven't tried any of those!), but do yourself a favor and do not use store brands.
Karen

This is one of my favorite potluck recipes (cuz hubby doesn't care for it, I don't make it at home)

Using frozen green beans is tastier than canned.

Happy cooking!
Aileen

I agree, using frozen green beans is a tastier option for this casserole.

I like to add a bit (I don't measure... maybe 2 teaspoons worth) of Worcestershire sauce to my green bean casserole. Of course, you must use name brand Lea and Perrins :)

if i was to double up on all the ingredients to make it for 12 pepole how long do i need to cook it? double the time?

re: doubled recipe

I would bake it only a few minutes longer (this actually depends on the shape of your pan). Instead of baking for 30 min., bake for 40 min. It's ready when the edges just begin to bubble. At that point, just add the final topping of french fried onions and bake for 5 min.

OK THANK YOU

I would like to make this ahead as it is for a church potluck. do you loose quality if you make it and refrigerate it the night before? (green bean)

I find that it's not appreciably different if I prepare everything (except the baking) the night before and refrigerate. One the day of, I simply bake it for the appropriate times. I've even done it in my toaster oven because my oven is roasting the chestnuts (right after pulling the turkey).

Can you make the green been casserole in the crock pot to save oven room? If so, how would you change the recipe?

Back in the late 1960s/early 1970s, Campbell's produced a collection of frozen soups, one of them being Cream of Shrimp Soup. It bore no resemblance to the canned version that followed and still available. I used to have a recipe for a shrimp dip using the frozen soup. It was delicious. When they discontinued the frozen soup line, I tried using the canned version in my recipe. It was disgusting!

Wayne

Please, if anyone knows! We have been wondering for two or three years if we could do green bean casserole in the rival crock pot. It's my turn to bring it to the family dinner and I need to keep in hot after cooking and when I get to my brother's house. I won't be able to use the oven there. Has anyone tried to make it in a crock pot. I don't want the whole family mad at me for ruining one of the main dishes. We all love it. I am still searching the web for solid proof of success. Thanks for your help. -DMS

Jeepers. Why don't you just *try* it in a crock pot as an experiment - if it works, you've got a an extra side dish for dinner tonight. If it doesn't, you've learned a valuable lesson without risking Thanksgiving.

I found this via Google:
http://www.thatsmyhome.com/slowcooker/green-bean-casserole.htm

When I was not longer able to eat mushrooms my daughter subsituted cream of onion soup an the whole family prefered the taste.

If you care at all about the flavor and texture of your end product, USE FRESH GREEN BEANS!!! Pinch off the stems end, cut them into 2" pieces and steam them for 15 to 20 minutes until tender. Canned and frozen vegetables are disgusting by comparison!!!

Has anyone tried using this soup in the Green Bean Casserole recipe? It sounded good to me, so I'm going to try it for a potluck dinner next week. Another experiment will be baking the casserole, then transferring it to the CrockPot so that it will stay warm. Has anyone tried this? I hope I'm not ruining this recipe with all these variables!! Thanks.

We always make this with a small can of sliced water chestnuts added to the mix. It adds a nice crunch if you are using canned beans. Otherwise, it can be a little mushy.

I've always used about 2 cups of shredded swiss cheese in it too. It adds a nice flavor and makes it all come together.

I must admit a certain obsession with doing everything from scratch. Here's a rough recipe for making cream of mushroom from scratch. It is oodles better than the canned variety.

2c. dried mushrooms (available at your local health or fancy food mart - I get mine at whole foods...different varieties will give you different flavors. I use shitakes and like the flavor)
1/2 c. water
1.5c. soymilk (single serving size will work)
4 tbsp butter
4 tbsp flour
salt, pepper, and garlic powder to taste

Toss the dried mushrooms with water until coated well. Microwave for several 30 second intervals. Add more water as necessary and continue microwaving until mushrooms are tender. This takes about 1/2-3/4c. water and 3 minutes for me.

Melt the butter is a saucepan until it just barely starts bubbling. Add the 4tbsp flour and whisk vigorously. Turn the flame to low and cook for several minutes while stirring. Do not allow the roux to brown. Add the soymilk all at once and whisk vigorously until smooth and free of lumps. It should immediately thicken. Add the soft mushrooms and bubble over low for about 10 minutes. Depending on how much water you used to cook the mushrooms, you may have to thin out the soup with a little more water. That's up to you. Then add salt, pepper, and garlic powder to taste (I like a lot of all three :)

It sounds like a lot of work, but it's actually pretty easy and is done within 15 minutes. No chopping or slicing involved! (Thank god for dried mushrooms)

I then chop up several cups of fresh green beans and put them in a casserole, sprinkle a tablespoon or two of red wine vinegar over top with fresh ground black pepper and pour the hot soup over. Finally, I cover in parsley and bread crumbs. Bake at 350 for 40 minutes, top with a little asiago cheese and broil for another 5 minutes until bubbly. It's super good and gets better as it sits.

A note on the soy milk: I tried that because I was out of regular milk. I'm not a soy milk fan, but I actually prefer the taste with the soy milk instead of regular milk - I'd recommend you give it a shot.

I choose not to pre-steam the greenbeans because I like the bite. I add the red wine vinegar for a little contrasting acid flavor.

P.S.

I forgot to add something to that recipe - you can use an immersion blender, food processor, or upright blender to cream down the soup to a smooth consistency after it is cooked and before pouring it over the green beans. I prefer the chunky variety.

I love this Green Bean Casserole. Unfortunately, it is not something I grew up with but I have had it a couple of times over my adult years.

I'd love to make this but can you recommend a substitution for the French Fried Onions? We are in a small sailboat (CAL 34) and currently on the island of Sint Maarten / St. Martin. I've never seen this product in any supermarket here, although I did see a can of Shoestring Potatoes yesterday and almost fell over... Perhaps I should buy a couple. As we proceed farther south, there will be even fewer opportunities for pre-processed foods which is actually a good thing, but, as I said, I'd really like to make this casserole.

Thanks for any suggestsions!
Sheila
s/v So It Goes (1969 CAL 34 sail boat)
Our Sailing Blog

I remember a casserole with waterchestnuts as well as bean sprouts. Anyone else heard of it? Thanks

In addition to the basic Campbell's Green Bean Casserole, we have always added 1 tsp. soy sauce and a small can of sliced mushrooms. We have also added a can of sliced water chestnuts or sliced toasted almonds. The basic recipe is just that....a wonderful basic recipe. It's always on the table at Thanksgiving and Christmas. Thanks, Campbells.

Green Bean Casserole was never a favorite with my family, and now my husband hates mushrooms, so he won't eat it...but I made Green Bean Casserole with chicken (and no french fried onions...ick...) and then stuffed portobella mushrooms with it. My friend like it so much she went home and made it for her boyfriend. ...I think the friend I got the recipe from said it was one of Rachel Ray's or something...but whatever, it was good!

Our office has pot lucks a few times a year and I discovered that 1) this is an easy recipe to whip together 2) everybody likes it - I never get left overs! Over the years I've doctored it up a bit with garlic, basil, oregano, and substitute the real milk with soy milk. Thanks for keeping this culinary tradition alive!

I recently moved into a new family...new marriage...I tried fancy recipes and noone hardly touched them...BOOHOO...but this simple recipe always get eaten all up! :D

We took green bean cassarole to a thanksgiving party with some Indian friends and have experimented with it several times. One, we always make our own mushroom soup, using just the plain white mushrooms from the supermarket. Two, we've used fresh, canned, and frozen green beans. Frozen are fine.

Three, French's fried onions are pretty expensive. We found that a neighborhood Indian supermarket has a one-pound bag of golden friend onions for two dollars or so. (All the spices and toppings at the Indian supermarket come in giant size.) We use the Indian fried onions in the green bean dish and on other vegetable servings as well.

Mudduck
Jackson Heights
Queens, NYC

This shit is nasty...this casserole never seems to taste good

:) I am excited now. I am going to use the idea of adding 2 teaspoons of Lea and Perrins and adding the 2 cups of swiss cheese! Thanks guys!

I always ate this with string green beans but never made it myself. Now I have to make it and the can says to use cut green beans. There isn't a major difference by not using the cut green beans is there?

Sometimes green beans are called string beans. Most likely they are the same vegetable - but there could be a chance that what you're calling string beans is different from what I'm calling green beans. My guess is that it'll taste just fine.

It Just cooked green bean casorole for the First time. it came out wonderful!! :)

I really enjoy using the canned beans over the frozen beans. I think the texture is sexy.

If you use the french cut green beans they are MUCH MUCH better than frozen ones. Also, instead of mozarella cheese, try cheddar cheese spread. Thats what my family does and there is always a battle over who can get more! Its the first dish to be finished up at gatherings!

It has been more than a few years since I have cooked Thanksgiving dinner for a group of people so I decided I would go the traditional route including the green bean casserole. What a disappointment!

I followed the instructions on the can of fried onions but substituted fresh French-cut green beans instead of frozen ones in the recipe, ounce for ounce. I figured, how could you go wrong using fresh green beans? Well, it wasn't anything like I remembered from Thanksgiving's of the past when other people served it. Blech!! Very bland and boring. Maybe people dressed it up beyond just the soup, green beans and onions. Even the recipe seems too simple and boring.

Any idea where things went wrong?

My family (I'm a single child, so that means me, my mom, and my dad) immigrated to the US seven years ago and we've always either not had thanksgiving or had it at one of our friend's house.

This year we decided to do a thanksgiving dinner and invite a couple of people we know. Me and my mom took on the mission to create the feast.

I was basically incharge of all the classic dishes that neither me or my mom have ever made before. I decided to do my own version of green bean casserole with fresh French beans and homemade mushroom sauce. I made the recipe as I went but it went something like this:

Ingredients:
1/2 package french beans (thin greenbeans from Costco)
1 box white button mushrooms, sliced thin
1/2 medium yellow onion, small dice
1/4 cup heavy cream
1/4 cup milk
1T vegetable oil
1/2t sage
1/2t thyme
1t salt
1t black pepper
box of french fried onions

Directions:
1. Blanch french beans
2. Saute onion till translucent and than add the mushrooms and saute till golden
3. Add heavy cream, milk, sage, thyme, salt, and pepper and cook for four minutes
4. Put the mixture in a food processor or blender and blend until smooth or slightly chunky.
5. Mix with green beans, decorate with french fried onions, and bake at 350 for 30 minutes.

I make this casserole for the holidays every year - but...i make mine with Campbells cream of celery soup. Years ago when the green bean casserole first became popular this is the soup that was used -then it was changed to cream of mushroom. We still enjoy the original cream of celery version.

When I was a kid I remember my mom adding canned Tuna to the recipe. Does anyone remember this? Does anyone know the correct amount of Tuna to use in this recipe?

Oh my, I so remember this, My mom used tuna instead to french onions and I remember it with very fond memories.

It was the recipe with the tuna I was looking for :lol: but I tried it without tuna and made it in the crockpot, like it better with tuna..

Trying the tuna one tonight in the crock pot

Here is a recipe I've been using for the past 35 years with rave reviews. I like it so much better than the one on the Campbell's soup can.

2 cans french style green beans, drained
1 can regular (not fat free or low sodium) Campbell's Cream of Mushroom soup
1 small can french fried onion rings
1 Tbsp. Worcestershire sauce

Preheat oven to 350 degrees.

Mix soup, 1/2 can onion rings, and Worcestershire sauce in large bowl. Add green beans and toss gently to coat. Cover with foil and warm in oven for 20 mins. Remove foil, sprinkle top with remaining onion rings, and heat for 10 more minutes. Serve hot.

Makes 6 servings