A traditional classic side dish for the holidays, it wouldn't be the same around our house if green bean casserole didn't show up.

Classic Green Bean Casserole

I don't know what it is about Green Bean Casserole, but I am the first one to say I love it, and I expect it at holiday meals. Gooey, creamy southern béchamel (that's Campbell's Cream of Mushroom soup for those of y'all with a more sophisticated palate) mixed in with one of our favorite southern veggies - green beans - and accented by crunchy French fried onions. Oh yeah. Comfort food for sure and likely to invoke all kinds of memories of Thanksgiving and Christmas past. Maybe that's why we love our Green Bean Casserole so much in The South.

And listen y'all. If you want to make a homemade cream sauce, then by all means, go for it... but folks, I'd like to ask that you please stop trash talkin' the classic if you don't mind. There are an awful lot of us still endeared to the original, and besides... remember mama's advice that if you don't have something nice to say, well.. if you're a proper southerner, you know the rest. For those with more adventurous appetites, I've added in some nice variations at the bottom of the recipe too.

Let's make it!

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Recipe: Classic Green Bean Casserole

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 25 min |

Yield: About 4 to 6 servings

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Ingredients

• 2 slices of bacon, optional
  
• 1/4 cup of finely minced onion, optional
  
• 1 (10.75 ounce) can of condensed cream of mushroom soup
• 1/2 cup of whole milk
• 1 teaspoon low sodium soy sauce
• 1/4 teaspoon of freshly ground black pepper, or to taste
• 4 cups of cooked green beans
• 1-1/3 cups (more or less) of French fried onions (like French's), divided

Instructions

Preheat oven to 350 degrees F. Prepare a 1-1/2 quart casserole dish with butter or non-stick spray; set aside. Saute the bacon and onion in a skillet just until onion is tender and bacon fat rendered, about 5 minutes. Pour off excess bacon drippings, reserving for another use.

Stir in the soup, milk, soy sauce, and pepper until well blended. Add the green beans and 1/4 of the French fried onions; turn out into the casserole dish. Bake at 350 degrees F for about 25 minutes or until bubbly. Sprinkle top of casserole with remaining fried onions, using more or less as desired. and return to the oven for about 5 minutes longer, or until onions are lightly browned.

Serves about 6 - Double or triple for the holidays!

Source: http://deepsouthdish.com

~Cook's Notes~

Use 1 large bag (16 to 20 ounces) of frozen French style green beans or 2 smaller packages, precooked; 1-1/2 pounds of fresh green beans, precooked; or substitute 2 cans of green beans, drained, uncooked.

For Broccoli Casserole, substitute 4 cups cooked broccoli florets for the green beans.

For Cheese Lovers, stir in 1/2 cup shredded Cheddar cheese or other mild cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions. Can also use Parmesan, or other stronger cheeses, but reduce to 1/4 cup mixed in and 2 tablespoons on top.

To add a festive touch, stir in 1/4 cup chopped pimento or red pepper with the soup.

To add extra crunch, add 1/4 cup toasted sliced almonds to the onion topping.

For a suitable replacement for cream soup, check out this recipe for a homemade condensed cream of mushroom.

Source: http://deepsouthdish.com

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©Deep South Dish

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Posted by Mary on November 23, 2009

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