March 4th, 2010 • 14:03
What Are The Best Tasting Green Beans For Green Bean Casserole?
When My mom makes green bean casserole her G.B.’s are like hard, tough, dry feeling, and thick. I like to have soft thin juicy green beans in my casserole. Any suggestions anyone?
Mar 4th 2010 • 15:03
by ael_6584
When My mom makes green bean casserole her G.B.’s are like hard, tough, dry feeling, and thick. I like to have soft thin juicy green beans in my casserole. Any suggestions anyone?
Mar 4th 2010 • 16:03
by BlackDah
I use Green Giant regular cut canned green beans. Always tastes fine to me.
Mar 4th 2010 • 16:03
by poohbear
I use Del Monte’s Green Beans, and make my cream of mushroom soup from scratch. I make a lot of things from scratch so it only takes me about 20 minutes to put this together. Most people opt for the Campbell’s recipe below.
Ingredients:
2 cans (10 3/4 ounces each) Campbell’s® Cream of Mushroom Soup
1 cup milk
2 tsp. soy sauce
1/4 tsp. ground black pepper
8 cups cooked cut green beans
2 2/3 cups French’s® French Fried Onions
Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in a 3-quart casserole. Bake at 350°F. for 25 minutes or until hot. Stir. Top with remaining onions. Bake for 5 minutes more.
Mar 4th 2010 • 17:03
by à®â™¥Geisha
Use french cut frozen green beans. Canned french cut ones work OK too, but I think the frozen ones have better flavor and more vitamins.
It also helps if the casserole is kept covered (with a lid, or foil) until the last 10 minutes. Keeping it covered for most of the cooking time prevents the beans from getting too dry!
And removing the cover at the end allows it to brown properly on top.
———————–
Classic Green Bean Bake (my grandma’s recipe!)
– Prep Time: 7 minutes
– Cooking Time: 35 minutes
– 8 servings
Ingredients
1 can (14.5 ounces) Butterball Chicken Broth (you can also use turkey broth instead, if you have it handy ’cause you are cooking a turkey).
1 can (10.5 ounces) Marie Callender’s Cream of Mushroom Soup
1 bag (16 ounces) frozen French cut green beans
1 can (8 ounces) La Choy Sliced Water Chestnuts, or 8 oz slivered almonds.
1/4 teaspoon ground black pepper
1 bag (6 ounces) Butterball Stuffing
1/4 cup butter,
Directions
1. Preheat oven to 375°F.
2. In a large bowl, combine Butterball Broth and Marie Callender’s Soup; mix until well blended. Add remaining ingredients except Butterball Stuffing and butter; blend well. Pour into a greased 13x9x2-inch baking dish; set aside.
3. Combine stuffing and butter together until blended; evenly spoon over green bean mixture. Cover, bake, for 25 minutes. Remove cover and bake an additional 10 minutes.
Mar 4th 2010 • 18:03
by Not Me!!
use french style green beans [they are thin sliced and more tender]
Mar 4th 2010 • 20:03
by Kate T.
My recipe is the same as poohbears but instead of cream of mushroom soup I use cheddar cheese soup and it add a nice twist to the same old thing . good luck .