Green Bean Casserole with Canned Green Beans

How to make the Best Green Bean Casserole with Canned Green Beans

* * Preheat oven to 350 degrees. Grease a square baking dish (8×8 or 9×9 is fine). * In a large skillet, melt butter over a medium heat. Add onions, garlic and mushrooms. Sauté until softened, about 4-5 minutes. Add ½ teaspoon salt. Stir. Reduce heat to low and whisk in flour. Cook one minute. Slowly whisk in sherry. Cook 30 seconds. * Remove the skillet from the heat and SLOWLY whisk in whole milk and half half making sure to get all lumps out. Bring to a boil and then reduce to a simmer. Simmer until thickened, about five minutes. Add in remaining salt and Worcestershire sauce. Remove from heat. * Stir in green beans and mix until combined. Stir in 1/2 cup of fried onions. Transfer to baking dish and top with remaining fried onions. Bake until onions are golden brown and filling is hot and bubbly.

Can you Make Green Bean Casserole Ahead of Time?

Yes! Make it ahead of time to save precious moments on Thanksgiving orChristmas.Just mix all the ingredients and pour into your baking dish. Cover withplastic wrap or foil until you’re ready to bake it.Do note that with the ingredients being cold, you may need to cook longer toheat thoroughly.So, do you love or hate this popular recipe? I know that you probably havesome strong opinions about this old-fashioned side dish recipe. I know mostpeople do! I’d love to hear your story in the comments below!

Frequently Asked Questions:

Why Use Fresh Green Beans? Well as with anything the less ingredients you havethe more important it becomes to use the absolute best quality ingredients youcan. Canned green beans are certainly an option (and an easy one) but fresh orfrozen are preferred by me because I know those beans haven’t been sitting forlong. The fresher the better.Why Use Cream of Mushroom Soup? This is a matter of nostalgia. There’s aversion of the recipe out there that has a homemade cream sauce with largesautéed mushrooms. Certainly delicious, I’ve actually made it before and it isin fact delicious, but it isn’t that flavor we all grew up with.This green bean casserole recipe is like the kind you had as a kid but BETTER.The homemade condensed soup is a great alternative made with whole ingredientsand the fried onions from the onion loaf recipe are the perfect topping.Using fresh green beans only has one downside, trimming. Do all green beanshave strings? Yes, they do but they are not as tough as they used to be sosimply trimming off the end with the stem is enough to make these green beansperfectly tender for you to enjoy.Should you slice the green beans in half? That is completely up to you, mostpeople who make green bean casserole tend to just use regular canned greenbeans but if you’d like to slice them in half use a paring knife to carefullyslice lengthwise down the middle. The cooking time will be decreased by aboutfive minutes as the green beans aren’t as thick.

Easy Canned Green Bean Recipe

This canned green bean recipe is an easy and delicious way to use those greenbeans in your pantry! A few ingredients make a veggie the family will love!Cook ModePrevent your screen from going darkKeyword canned green bean recipe, canned green beansAuthor Longbourn Farm • Alli KelleyGet ad-free recipes in PrepearLearn more about Prepear here!

7 Best Canned Green Bean Recipes

This creamy yet crunchy casserole is a great side dish for your holiday meals,or nights when you have a little extra time to prepare a special dinner.Bacon makes everything better. So why not toss it into your green beans? Thisfried recipe takes about 30 minutes to make and is well worth it.Another recipe adding bacon into the mix, but this one takes a differentapproach. Simmering! If you have the afternoon at home to let your green beanscook slowly, fully absorbing all the flavors, give this recipe a try.If you get frustrated by all of the leftover oils you often have from cookingyour meats, this is the recipe for you. A simple can of green beans can use upany food waste and turn it into a delicious side dish.This super simple recipe adds garlic and parmesan for a cheesy side dish thatis sure to get eaten up by even the pickiest eaters.If the texture of green beans isn’t your favorite, this is the recipe for you.Cashews add a nice crust to the beans, making a great, crunchy option.Using simple ingredients you likely already have in your pantry, this cookingmethod will give you green beans that have nice crispiness and are full offlavor.

This canned green bean recipe is an easy and delicious way to use those

green beans in your pantry! A few ingredients make a veggie the family willlove!I always like to have a small stock of canned goods in my pantry. Small mainlybecause my current pantry is small. Ha. Even though I usually have preservedproduce {like tomatoes, zucchini, and broccoli} in my freezer or fresh from mygarden, some days call for a quick veggie fix if I’m going to get one onto thetable in time for dinner. Which is where this easy canned green bean recipecomes in!I grew up eating these and loving them, my mom was the master and makingveggies delicious, and this easy canned green bean recipe is one of Abram’sfavorites as well. Andy will even eat them!And seriously, it’s so easy. But so dang good.Please don’t ever just dump a can of green beans into a pot, heat them up, andserve them. Your kids probably won’t eat them.And your husband probably won’t either.And then you’ll be mad and never want to make dinner again.And that’s just way too sad!Instead, make this canned green bean recipe. There are only a few ingredients:butter and onion powder with salt and pepper. Simple but magical!The first time I made these to go with our dinner, Andy was still prettyapprehensive about anything I cooked {newlyweds}. Especially vegetables. Thisis a direct quote from that evening, “Those smell like they’d taste good.” Buthe wouldn’t try them. HA.The trick to this recipe is to let the liquid simmer completely out. This letsthe butter and seasoning stick to the green beans, which results indeliciousness every bite. If you leave the liquid in the beans, all the goodstuff you add just gets left behind when you serve them.A great addition to this recipe is some bacon. Because everything is betterwith bacon. Especially veggies. Is that an oxymoron? Never mind, don’t answerthat. If bacon + veggies = wrong, I just don’t wanna be right.I’ll just list Cooking Veggies with Butter and Bacon under the growing listthat is titled Reasons from the Kitchen: Why Alli Must Exercise Regularly.Also, if you are nerdy like me you can read this awesome article about thechemistry of why bacon is so good.I’m not embarrassed. Ahem.

Fried Onions (If Using)

1. In a medium skillet, heat about ½ inch of canola oil. Heat to 375 degrees.In a small bowl, whisk flour, salt and black pepper. Place milk in another small bowl. Working in batches coat the onions first in the milk, then flour (shaking off excess) and then into the hot oil to fry. When the onions become golden brown, remove with a slotted spoon and drain on a paper towel.Nutrition FactsThe BEST Homemade Green Bean CasseroleAmount Per Serving (1 serving)Calories 332 Calories from Fat 171% Daily Value*Fat 19g29%Saturated Fat 10g63%Cholesterol 28mg9%Sodium 1374mg60%Potassium 285mg8%Carbohydrates 30g10%Fiber 1g4%Sugar 4g4%Protein 6g12%Vitamin A 341IU7%Vitamin C 1mg1%Calcium 121mg12%Iron 1mg6%* Percent Daily Values are based on a 2000 calorie diet.(Visited 81,124 times, 1 visits today)Classic Green Bean CasseroleOld-fashioned classic green bean casserole with canned green beans is aclassic holiday side dish that brings loads of creamy flavor and crunch to thetable. I love this original French’s green bean casserole recipe. It’s a trueclassic recipe in my book, along with this Jiffy Corn Casserole.”

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