Green Bean Casserole (Traditional Recipe)
I have received about two dozen requests for the “traditional” Green Bean Casserole that families have been serving at Holiday tables for decades. There seems to be a lot of nostalgia connected to the dish.
I have been making this recipe since I was a teenager. In fact, it is one of the first dishes I learned to put together. I have added bacon to the recipe over the years, as I like the added flavor. If you don’t want to fix bacon, or prefer to cut down on the fat, feel free to substitute the crumbled bacon pieces that are available from Hormel and Oscar Mayer.
Teach your kids how to make this dish, and you can rest assured that it will continue to be served at family gatherings for many years into the future.
Green Bean Casserole
1-10 3/4-ounce can Condensed Cream of Mushroom Soup
1/2 cup milk
4 pieces of bacon, cooked, drained and crumbled
1 teaspoon Worcestershire sauce
Dash ground black pepper
2 -16 oz. cans french cut green beans
1 1/3 cups Durkee’s or French’s Fried Onions
Mix soup, milk, Worcestershire Sauce, black pepper, green beans, bacon and 2/3 cup onions in 1 1/2-quart casserole. Bake at 350°F (175°C) for 30 minutes or until bubbling. Sprinkle with remaining onions. Put under broiler a minute or two to brown the onion.
Makes 6 servings
I double this recipe for large gatherings. If you don’t have a 3 quart casserole, use two 1 1/2 quart casseroles. Also, if someone in the group is not fond of mushrooms, you can substitute Cream of Celery soup. Some recipes call for Soy Sauce instead of Worcestershire Sauce, but I prefer the Worcestershire Sauce.
©Carolina Shortcut Chef
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