There are certain dishes that are just classic at a Thanksgiving dinner. Turkey, mashed potatoes and gravy, dressing and cranberry sauce. This Green Bean Casserole Recipe is definitely one of those classics!
This green bean casserole recipe is easily doubled if you are expecting a crowd. Easily the best thing about this recipe is the crunchy onions on the top which add such a great flavor.
Another easy thing about this recipe is that it takes almost no time in the kitchen. Easy to prepare and quick to cook.
One of my most favorite memories of Thanksgiving is that of my great uncle Ira. He believed that dessert (pie) should be eaten first at a Thanksgiving meal and that he did. We kids thought it was hilarious when he would be eating his pie while we were starting on our turkey.
Whether you eat these green beans before or after your pie, you won’t be disappointed. Don’t forget to loosen your belt to make room!
Green Bean Casserole Recipe
- 3 cans 14.5 oz each green beans, french style or cut, drained
- 1 can 10.75 oz cream of mushroom soup
- ½ cup milk
- 1 6oz can french fried onions
- Preheat oven to 350 degrees F
- In a large bowl, combine drained beans, soup and milk until well combined
- Stir in ½ cup fried onions
- Pour into prepared baking dish and spread evenly
- Bake for 25-30 minutes
- Remove from oven and add remaining fried onions
- Bake for 5 minutes longer
- Serve immediately
- Store leftovers in airtight container
And now for pie!
MORE Thanksgiving ideas!