lovemywhirlygirls Posted November 24, 2009 Share Posted November 24, 2009 My dh has requested green bean casserole for Thanksgiving. Somehow, I've made it to 42 without ever having made this. I've eaten my fair share though. My experience is that it's either really, really yummy or just.....NOT. What's the secret? I've seen recipes that use french style from frozen (thawed), canned, fresh etc. Which form/state of green bean gives you that simply scrumptious casserole that people ask for over and over? I would love to see YOUR favorite recipes if you have time. Thanks in advance! Quote Link to comment Share on other sites More sharing options...
elise1mds Posted November 24, 2009 Share Posted November 24, 2009 Canned green beans, very well-drained, yield a better flavor in my book, and I use WAY more of the French-fried onions than the recipe calls for (large can rather than small). However, if you'd rather suggest something similar but yet NOT green bean casserole to your husband, try this. I made this for a recipe swap, and half the girls there are making it for Thanksgiving this year instead of green bean casserole. SWISS VEGETABLE MEDLEY 1 16-oz. bag frozen broccoli, carrots, and cauliflower combination 1 can cream of mushroom soup 1 8-oz. bag shredded Swiss cheese 1/3 c. sour cream 1/4 tsp. pepper 1 big can French-fried onions In a casserole dish, combine frozen veggies, soup, half of the cheese, sour cream, pepper, and a little more than half of the can of onions. Bake, covered, at 350 degrees for 30-35 minutes. Top with remaining cheese and onions. Bake, uncovered, for 5 minutes longer or till cheese is melted. Quote Link to comment Share on other sites More sharing options...
SonshineLearner Posted November 24, 2009 Share Posted November 24, 2009 I like using frozen beans and cooking them till they are seriously done. I use Campbell's soup for it.... someday... but not this time... I may try making my own white sauce for it. Carrie Quote Link to comment Share on other sites More sharing options...
Cammie Posted November 24, 2009 Share Posted November 24, 2009 For me the secret is adding EXTRA of those crunchy onion thingys. :drool: OH this time of year makes me regret living in INDIA!! Quote Link to comment Share on other sites More sharing options...
WTMCassandra Posted November 24, 2009 Share Posted November 24, 2009 I agree that it seems to taste better with canned, French style green beans. And a large can of FF onions, not a small one. We also usually put leftover chicken in ours and make it a main dish. It's a hit here. Quote Link to comment Share on other sites More sharing options...
dsmith Posted November 24, 2009 Share Posted November 24, 2009 Canned green beans, very well-drained, yield a better flavor in my book, and I use WAY more of the French-fried onions than the recipe calls for (large can rather than small). :iagree: I always use a lot of the FF onions. I like some crushed and mixed in, and a layer on top. Also, never use low fat or no salt items with this. I see many recipes with all these extra ingredients added - I only use green beans, cream of mushroom, and FF onions. I cook it until it is bubbly and the onions on top are browned. Everyone always loves it. Quote Link to comment Share on other sites More sharing options...
lovemywhirlygirls Posted November 24, 2009 Author Share Posted November 24, 2009 Thanks, Ladies! I will take your advice and look forward to a delicious outcome. Definitely want to try elise1mds' other recipe, too. That sounds SOO good! Have a great day! Quote Link to comment Share on other sites More sharing options...
paula j Posted November 24, 2009 Share Posted November 24, 2009 Mine is a bit different. I always use drained canned green beans and instead of mushroom soup we use a jar of cheese whiz and then the big can of onion rings. It is awesome and everyone loves it. We call it Cheesy green beans.:001_smile: Quote Link to comment Share on other sites More sharing options...
SonshineLearner Posted November 24, 2009 Share Posted November 24, 2009 Mine is a bit different. I always use drained canned green beans and instead of mushroom soup we use a jar of cheese whiz and then the big can of onion rings. It is awesome and everyone loves it. We call it Cheesy green beans.:001_smile: Oh My!! Call it Death by Sodium Green Bean Casserole.... But, We may just try it:-) Carrie Quote Link to comment Share on other sites More sharing options...
********* Posted November 24, 2009 Share Posted November 24, 2009 I agree that it seems to taste better with canned, French style green beans. And a large can of FF onions, not a small one. :iagree: To me, there are three secrets to a *great green bean casserole: Canned french cut green beans A large can of french friend onions instead of a small one mix some of the onions in with the casserole, put the rest on top to brown SOOOOOO good. Too bad sil wants a 'lighter' version this Thansgiving. :glare: Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted November 24, 2009 Share Posted November 24, 2009 When we have this (which is rare because it is just so rich) we do sour cream instead of soup. In the sour cream we mix a bit of Worcestershire sauce, some very finely minced white onion, a bit of shredded sharp cheddar, some dried dill, salt and pepper. Mix with very well-drained canned green beans. Bake until bubbly. Quote Link to comment Share on other sites More sharing options...
KarenNC Posted November 24, 2009 Share Posted November 24, 2009 Definitely canned french cut green beans. It's really hard for me to get the frozen ones cooked well enough that they no longer squeak when I eat them (fresh ones don't seem to have the same problem). I *cannot* eat squeaky food! Quote Link to comment Share on other sites More sharing options...
mommaduck Posted November 24, 2009 Share Posted November 24, 2009 Canned, drained, french-cut green beans (yes, they must be canned and must be french cut). Cream of mushroom soup more dried french fried onions than generally recommended...some in the beans and some added to the top towards the end of cooking. YUM! And a bit of pepper to your own liking ;) Quote Link to comment Share on other sites More sharing options...
********* Posted November 24, 2009 Share Posted November 24, 2009 I *cannot* eat squeaky food! I think this deserves some sort of quote of the day acknowledgement or something. :D Quote Link to comment Share on other sites More sharing options...
vettechmomof2 Posted November 24, 2009 Share Posted November 24, 2009 Well ,mine is a bit different. I must use fresh green beans, slightly steamed(so they still have some crunch). I use a LARGE amount of french fried onions(either cheesey flavor or regular). I make my own cream soup mixture with fresh mushrooms added in. Smidgen of salt. Then mix and bake Quote Link to comment Share on other sites More sharing options...
missmoe Posted November 24, 2009 Share Posted November 24, 2009 Okay, I'm making green bean casserole for the first time also. The recipe I saw took soy sauce---it was the French's recipe. Nobody here has mentioned soy sauce. Should I skip it? This is my FIL's only request for Thanksgiving. I don't plan to eat it, but want it to be right for him. Soy sauce or not? Quote Link to comment Share on other sites More sharing options...
mommaduck Posted November 24, 2009 Share Posted November 24, 2009 Okay, I'm making green bean casserole for the first time also. The recipe I saw took soy sauce---it was the French's recipe. Nobody here has mentioned soy sauce. Should I skip it? This is my FIL's only request for Thanksgiving. I don't plan to eat it, but want it to be right for him. Soy sauce or not? A capful of soy or Worcestershire would be fine :) Quote Link to comment Share on other sites More sharing options...
Tammyla Posted November 24, 2009 Share Posted November 24, 2009 I don't use canned anything. My recipe is simple and more of a use what you've got in the pantry. Frozen French style green beans, homemade while sauce, dried/organic onion flakes, (fresh mushrooms if I have them) topped with crushed croutons and more dried/organic onion flakes. I always toss in seasonings. No matter how big a pan I make, there are never left overs.:001_huh: Quote Link to comment Share on other sites More sharing options...
SamuelsMommy Posted November 24, 2009 Share Posted November 24, 2009 Okay, I'm making green bean casserole for the first time also. The recipe I saw took soy sauce---it was the French's recipe. Nobody here has mentioned soy sauce. Should I skip it? This is my FIL's only request for Thanksgiving. I don't plan to eat it, but want it to be right for him. Soy sauce or not? I use soy sauce and everyone always request my green bean casserole for family/church get togethers. It's basically the same thing everyone else listed: canned french style green beans cream of mushroom soup extra french fried onions -- yummy and then a few shakes of soy sauce Quote Link to comment Share on other sites More sharing options...
Daisy Posted November 24, 2009 Share Posted November 24, 2009 I'm just impressed that I made it though the thread. I have never had green bean casserole. Where does this dish originate? Anyone know? I like my veggies naked. :D Quote Link to comment Share on other sites More sharing options...
helena Posted November 24, 2009 Share Posted November 24, 2009 We use a recipe on the back of the can of fried onion pieces. I get everything at Trader Joe's. We use vegan replacements where needed, and I must say it's pretty darn good! Nobody likes it but me though :001_huh: Quote Link to comment Share on other sites More sharing options...
4mkfam Posted November 24, 2009 Share Posted November 24, 2009 ...Never thought of soy sauce/worcestershire sauce. I may have to try that this year. Mom's "secret ingredient" was always a dollop of sour cream added to cream of mushroom soup (plain 'ol canned variety), and always canned, french-cut green beans. It's never tasted right to me with regular-cut green beans. Quote Link to comment Share on other sites More sharing options...
unsinkable Posted November 24, 2009 Share Posted November 24, 2009 I think this deserves some sort of quote of the day acknowledgement or something. :D I second that. :lol: Quote Link to comment Share on other sites More sharing options...
LMA Posted November 24, 2009 Share Posted November 24, 2009 This is the recipe I use: I have never gone back to the Campbell's recipe after this. http://www.foodnetwork.com/recipes/guy-fieri/the-mean-green-recipe/index.html Louise Quote Link to comment Share on other sites More sharing options...
shalom22 Posted November 24, 2009 Share Posted November 24, 2009 I love green bean casserole. I have substituted cream of potato for the cream of mushroom for some extra veggies. I use the recipe on the back of the French's onion can, with reg. cut green beans. Maybe this year I will try it with the french cut. Quote Link to comment Share on other sites More sharing options...
Guest Katia Posted November 24, 2009 Share Posted November 24, 2009 I'm just impressed that I made it though the thread. I have never had green bean casserole. Where does this dish originate? Anyone know? :D I think it originated from the Campbell's Soup Company. Quote Link to comment Share on other sites More sharing options...
cjzimmer1 Posted November 25, 2009 Share Posted November 25, 2009 I definitely prefer the french cut to regular cut but I simply distest canned beans. They taste like a can. my grandma and I use the same recipe but she uses canned beans and no one in my family will eat it because the beans get so mushy in a can. On the other hand everyone loves it when I make it and use frozen ones. Obviously most people in this thread would disagree with me on this so it certainly is a preference to how you like your beans in the first place. Extra fried onions is always good. I just use the recipe on the can of Cambell's soup. Quote Link to comment Share on other sites More sharing options...
mommaduck Posted November 25, 2009 Share Posted November 25, 2009 You know, this is the only dish that I LIKE the green beans canned on. I prefer fresh or frozen ;) Just not for this recipe. Quote Link to comment Share on other sites More sharing options...
KarenNC Posted November 25, 2009 Share Posted November 25, 2009 (edited) A number of years ago a friend told me that she uses a sprinkle of nutmeg on her canned green beans to make them taste less "cannish." I have done it with plain canned green beans (and it's good), but not tried it in this casserole. Might have to do that next time. I have had some success with getting the really skinny frozen green beans from Trader Joe's not to squeak:), but don't remember seeing french cut frozen green beans. Of course, I grew up on canned blue lake green beans, so there you go. Most other vegetables I prefer frozen or fresh. Edited November 25, 2009 by KarenNC Quote Link to comment Share on other sites More sharing options...
helena Posted November 25, 2009 Share Posted November 25, 2009 I have had some success with getting the really skinny frozen green beans from Trader Joe's not to squeak:), but don't remember seeing french cut frozen green beans. Traders has them. Quote Link to comment Share on other sites More sharing options...
babysparkler Posted November 25, 2009 Share Posted November 25, 2009 So, I accidentally bought frozen regular cut green beans... is it worth cutting them into "french" style or should I just go with regular? Quote Link to comment Share on other sites More sharing options...
lovemywhirlygirls Posted November 25, 2009 Author Share Posted November 25, 2009 I just love asking a specific question like this here and getting very clear, very passionate responses. Can't wait to see how it turns out. I think I'm going for the canned french style beans and I'm pretty sure I need to throw in some sour cream. Will definitely up the amount of onion topping and will likely throw a few into the body of the casserole as well. THANKS, Ladies! I guess I'll just have to work harder on that YMCA "Hold the stuffing" campaign AFTER Thanksgiving. :D Quote Link to comment Share on other sites More sharing options...
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