Assemble the ingredients: 3/4 cup whole milk, 1/8 tsp. pepper, 10-3/4 oz. can cream of mushroom, two 14.5 oz. cans of cut green beans, and 1-1/3 cups french fried onions.
Open the cans and drain the water from the green beans. Pour all the ingredients except for 2/3 cup onions into a 1-1/2 quart casserole (I used a 8 in. square baking pan)
Mix.
Bake at 350°F (175°C) for 30 minutes.
After thirty minutes in the oven, the casserole should be nice and hot. Take it out and top with the reserved onions. Bake for an additional five minutes.Campbell's Green Bean Casserole (serves six)
| Preheat oven to 350°F | ||||
| 2 14.5 oz. cans of cut green beans | drain | mix | bake 350°F 30 min. | bake 350°F 5 min. |
| 3/4 cup whole milk | ||||
| 1/8 tsp. pepper | ||||
| 10-3/4 oz. can cream of mushroom | ||||
| 2/3 cup french fried onions | ||||
| 2/3 cup french fried onions | ||||
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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
bye
my blog: http://knightsofdawn_ankx.blogspot.com
bye
Ankx
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
Using frozen green beans is tastier than canned.
Happy cooking!
Aileen
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.
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).
Wayne
http://www.thatsmyhome.com/slowcooker/green-bean-casserole.htm
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.
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'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
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
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.
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?
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.
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
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
happy holidays
That's not going to work (if the shoe string potatoes are pre-cooked then it might end up tasting fine, but it won't be the green bean casserole that you're used to or intending to make). If you do make it with the french fries, let us know how it came out - who knows, you might have invented a better tasting recipe.
Because, as we all know, opening ALL those cans (Three - count them - three!!!) and mixing them together is soooo hard!
:lol:
Tuna casserole is a different recipe, but sooo similar. You use two cans of tuna, and basically the same ingredients, except you also put in two (cooked) cups of egg noodles.
It really depends on your taste. Try it and if you don't like it, then don't use it again. Don't rely on opinions alone.
No, it's fairly thick. Did you drain the liquid from the green beans? The only liquid you should be adding is the 3/4 cup milk.
absolutely. shallots, leeks, scallions, salt pork - many things can dress it up.
the Campbell recipe calls for the fried onion rings on top - but that's not a must either - I've used cracker crumbs, grated cheese . . .
don't add the "toppings" of a crispy nature - take those along "dry" and add at going into the oven. . .
Does anyone have any suggestions on alternative topings or a variation of the recipe that doesn't need the FFO?
Thanks for any advice you can give!
Today I went to a Thanksgiving dinner for a local teachers group. For ease of transport, I just took all the ingredients in their cans, but I think it would be fine, or even blend the flavors better if you mixed all but the topping and chilled it and kept it cool during transportation. I arrived at the community center to find that I had everything but the french fried onion! Fortunately, there were some potato chips someone had opened during prep time, so I helped myself to the last quarter bag. I crunched the chips up and when the casserole was ready for them, spread them on top. It turned out really well!
Next time I think I may try some chip-style onion ring snacks. Break those up and sprinkle them on top. I think that might even be better than the french fried onions.
you can use canned - heat through and put in casserole.
Canned beans will almost guarantee mushy. I use canned since mushy is the texture that (I think) green bean casserole should be. It's pretty much the only time I like mushy green beans. I once had a green bean casserole where the green beans were lightly cooked (what I would normally consider just right) and disliked it. The crunch in this dish should come from the french fried onion topping and the beans should be cooked until soft (so the texture is smooth and almost creamy).
yes, no problem.
Thanks!
bake to completion, let cool, freeze.
thaw, reheat at 250'F - 45-60 minutes
http://www.thatsmyhome.com/slowcooker/green-bean-casserole.htm
What a wonderful site! Thank you!
In any case the result doesn't taste like canned mushroom soup.
Also, I was learning to do deep-fried battered onion rings, and came up with something a lot like the French's product:
1 Onion, sliced thin on mandolin slicer
1/2 cup self-rising cornmeal
1 egg- optional
1/4 cup milk- adjust to be a little thicker than pancake batter
1/2 tsp baking powder
Seasoned salt, hot sauce, season to taste
I put the onion slices in the batter, then heat the fry oil to 375 degrees. I used a carving fork to drop a few onion rings at a time into the oil, and then made sure they didn't clump up... this was avoids a doughy mess. For the same reason I fried in small batches and ran several of them.
I fried for 3 minutes at 375 degrees, drain, and put into a large bowl with 4 layers of paper towels on the bottom and let them dry until the bean and soup mix was ready to go.
I have not tried baking the rings after frying; this might improve them. Otherwise they come out somewhat oily. They taste much better, however!
Best of luck with this!
basically yes - not sure why tho if you're not baking it ahead - it sure does not take long to mix up
if you fridge it without baking, I'd hold back on the onions tho - overnight they may go a bit soggy.
make & bake / fridge / reheat is also fine - it reheats well.
I am making green bean cassarole for a group of 10 to 12 people. Do I double the reciple on the onion can? Also, what size baking pan do I need? Was thinking of one of those disposible aluminum pans, but no idea what size to buy. (I don't do much cooking!)[/b]
for the pan, double the square inches - i.e. length X width
10-15% more or less will not make a difference.
For example, in this recipe, we used an 8x8-in baking pan which has a surface area of 8 x 8 = 64 sq in. If we double the recipe, we'll need a pan that is double 64 sq in which is 128 sq in. The closest common baking pan with 128 sq in area is the 9x13 baking pan which has 117 length times width which is within 10% error of the theoretical 128 sq in pan. The resulting casserole will be ever so slightly thicker than if you made two 8x8-in casseroles due to the smaller proportional surface area, but it's close enough no one will notice. Also, 9x13-in pans aren't actually 9x13-in and 8x8-in aren't 8x8 in either... there's a lot of manufacturing variation between brands and designs, so all this is rough but definitely close enough for our needs.
So, long story short - when doubling, just use a 9x13-in pan or any other pan that has length x width value somewhere around 115 to 140. So, if an 11x11 exists, you can use that. Or a 12-in round casserole. Or...
anything close will do - unless you used fresh green beans, everything in the assembled dish is already cooked - it's a heat'em up job - so the timing isn't super critical either!
As long as you have a pan large enough so the surface area increases by close to the number of times you multiplied the recipe, it should work. For example, if you need to quadruple the recipe, then you should try to find a pan that 4 times the surface area of the 8x8 pan this recipe calls for. That way the depth of the casserole will be roughly the same and cooking time will not be that different. In addition, since the quantity of french fried onions for covering the top will be quadrupled, then if the surface area is also quadrupled then the thickness of the onion layer will be the same. If your pan shape is such that the surface area is smaller, then you'll have a taller casserole and need less onions to cover the top and vice versa.
So, what's a good quadrupling pan size? Well, the 8x8 is approximately 64 square inches surface area so we're looking for something around 256 sq in (practically anything around 230-280 should be close enough). Two 9x13 pans will work as well as 4 8x8 (obviously), but I'm guessing from your question you want it to fit in one pan. One convenient size is the full size steam table pan which comes in disposable aluminum pans which typically have sloped sides which makes surface area calculation a little harder. One example I found listed both the top and bottom dimensions, so I split the difference for each dimension and multiplied them together and got 224 sq in which is probably close enough to yield a decent casserole. Only thing left to check is if the pan will fit your oven. In most cases, a full size steam pan will fit a 30-in home oven (even the shallower in-wall/cabinet variety).
I vaguely remember the Cream of Shrimp. I liked that.
we often prep&bake it day before, cool and refrigerate, then reheat for service. if you're using any crunchy toppings, delay putting those on until 1/2 way thru the reheat.
Or do I have this wrong and you just dump the beans in uncooked...and if so, what is the cook time temperature for frozen vs fresh in that case?
8| :P
Or do I have this wrong and you just dump the beans in uncooked...and if so, what is the cook time temperature for frozen vs fresh in that case?
8| :P
Ok for anyone who cares :-)
I found eventually you thaw the frozen beans overnight in your fridge. The next day I boiled water first, then put the mostly thawed out beans in there and did not quite bring it to a boil so the beans were still green and heated thru but not cooked to being sift. Removed them and put them in a big bowl to cool, then proceeded with the recipie. Because my recipie was quadrupled, it took about 50 minutes to cook in a party tray. Eveyone said it was awesome at the table today and they liked the fresher tasting beans.