The Frugal Café | Photo credit: Rebecca Anne, "Flora's Cup"</a> | Creative Commons License, Flickr.com
Photo credit: Rebecca Anne, "Flora's Cup" | Creative Commons License, Flickr.com

Frugal Café Philosophy
Save more.
Spend wisely.
Use resources responsibly.
Laugh often.
Kindle passion in life.
Give back.


 

 

 

 

 

 

 

 

 

 

 

 

Frugal Café Site Search:

 

 

Traditional and Unique: Six Different Holiday Green Bean Casserole Recipes

Compiled by Vicki McClure Davidson

 

Green bean casserole, an American holiday tradition | Photo credit: cleveralias, Flickr, Creative Commons

Green bean casserole, an American holiday tradition | Photo credit: cleveralias, Flickr, Creative Commons

 

A favorite traditional side dish for Thanksgiving, Christmas, or Easter dinners is the well-known baked green bean casserole, usually mixed with and topped with store-bought French-fried onions in a creamy mushroom soup sauce seasoned with soy sauce and black pepper. Such an easy and relatively inexpensive dish to make — one of the most common vegetable side dishes during holiday or festive family dinners — so, it should be included as a delicious side for non-holiday meals as well. Perfect for summer meals or church potlucks, the now-famous green bean casserole was invented and launched in 1955 by the Campbell's Soup company, and has been popular in American homes ever since.

Here are six green bean casserole recipes from which to choose... if you're a bit tired of the original, classic Campbell's version, give one of the more unusual ones a whirl.

 

Chef foods divider

 

Classic Green Bean Casserole

Original source: Campbell's Kitchen website

 

 

Stir the soup, milk, soy sauce, black pepper, beans, and 2/3 cup onions in a 1-1/2-quart casserole.

Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Bake for 5 minutes or until the onions are golden brown.

Additional recipe tips from Campbell's:

* Easy Substitution: Use 1 bag (16 to 20 ounces) frozen green beans, thawed, 2 packages (9 ounces each) frozen green beans, thawed, 2 cans (about 16 ounces each) green beans, drained or about 1 1/2 pounds fresh green beans for this recipe.
* Easy Substitution: For Broccoli Casserole, substitute 4 cups cooked broccoli florets for the green beans.
* Flavor Variation: For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.
* Flavor Variation: To add a festive touch, stir in 1/4 cup chopped red pepper with the soup.
* Flavor Variation: To add crunch, add 1/4 cup toasted sliced almonds to the onion topping.
* Flavor Variation: For bacon lovers, add 2 slices bacon, cooked and crumbled, to the bean mixture.
* Flavor Variation: For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

 

Chef foods divider

 

Green Bean Casserole with Crispy Fried Shallots | Photo credit: Starleigh, Flickr, Creative Commons

Green Bean Casserole with Crispy Fried Shallots | Photo credit: Starleigh, Flickr, Creative Commons

Green Bean Casserole with Crispy Fried Shallots

Original source: Starleigh, Flickr, from Martha Stewart

 

 

Preheat oven to 425 degrees. In a large skillet, heat oil over medium. Line a baking sheet with paper towels. In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated. In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly. With a slotted spoon, transfer to sheet and season with salt. Set aside. (Store in an airtight container at room temperature with a layer of paper towels underneath, up to 2 days.)

In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes. Drain and rinse with cold water to stop the cooking. Pat dry. (To store, refrigerate in a resealable plastic bag, up to 1 day.)

In a large saucepan, melt butter over medium-high. Add mushrooms and cook until liquid has evaporated, about 7 minutes. Season with salt and pepper. Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minute. Whisking constantly, gradually add broth, then milk. Bring to a simmer. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with salt and pepper. (To store, refrigerate with plastic wrap on surface, up to 2 days. Reheat before using.)

Add green beans to mushroom sauce and toss to coat. Transfer mixture to a 9-by-13-inch baking dish. Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.

 

Chef foods divider

 

Jim's Green Bean Casserole

Source: Cooking with Vegetables

 

 

After cooking and draining green beans according to package directions, combine the source cream, cheese, brown sugar, flour, onion, salt, and pepper. Carefully stir in the green beans, water chestnuts, mushrooms, and pimientos.

Turn mixture into a 1-quart casserole. Mix the bread crumbs with the melted butter, and arrange over the string beans.

Bake in preheated 35- deg. oven for about 25 minutes, or until the bread crumbs are nicely browned.

Serves 4 to 6.

 

Chef foods divider

 

Grandma's Green Bean Casserole

Original source: All Recipes

 

 

Preheat oven to 350 degrees F (175 degrees C).

Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.

Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.

Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

 

Chef foods divider

 

Best Green Bean Casserole Ever

Original source: Stephanie Gallagher, About.com

 

Writer Stephanie Gallagher with About.com included this information about her casserole:

I like to use the crispy onions found in the produce aisle for this green bean casserole, rather than the old French fried onions. I think they have a better flavor, but use whatever you like. I also highly recommend Trader Joe's portobello cream of mushroom soup. It's creamy and all-natural and has a wonderfully rich mushroom flavor.

 

Preheat oven to 350 degrees F. Spray a 9 x 13 pan or 1-1/2 quart casserole dish with cooking spray.

In a large bowl, whisk together soup, milk, and soy sauce.

Stir in green beans and 1/2 cup of the onions.

Pour into prepared casserole dish.

Bake 25 minutes. Sprinkle remaining green beans on top. Bake another 5 minutes until warmed and bubbly.

Yield: 6-10 servings.

 

Chef foods divider

 

Cheese, String Bean, and Sesame Casserole

Source: Fast Vegetarian Feasts

For something quite different than the other traditional green or string bean creamy casseroles, consider this recipe. This unique casserole uses fresh string or green beans and forms a thick crust of sesame on the top and the cheese and wine combine beautifully. The nutty flavor of Swiss cheese or Gruyere cheese makes it similar to the traditional dish "Swiss string beans."

 

 

Preheat the oven to 350 deg. F (180 deg. C) and oil or butter a 2-quart baking dish or soufflé dish.

Heat a dry skillet over moderate heat and add the sesame seeds. Cook, stirring or shaking the pan, until the seeds begin to smell toasty, about 5 minutes. (They will begin to pop at this point.) Remove from the heat and transfer to a food processor, blender, or mortar. Grind to a coarse meal.

Steam the beans for 3 to 5 minutes, until crisp-tender. Refresh under cold water. Toss with the minced onion, flour, salt, yogurt, and wine. Turn into the prepared baking dish and top with the cheese. Spread the ground sesame seeds over the top and dot with the butter.

Bake for 30 minutes, or until the top browns.

Serves 4-6.

 

Additional sources:
Hawkes, Alex D., Cooking with Vegetables, Simon and Schuster, NY, NY, 1968.
Shulman, Martha Rose, Fast Vegetarian Feasts, Doubleday & Company, Garden City, NY, 1986.

 

 

 

Related Reading and Recipes:
Frugal Café Blog Zone: DIY Trends: Popular Online Kitchen How-to Videos Skyrocket in Views on YouTube, Shucking Corn & Peeling Garlic Have Had Millions of Views (video)
Frugal Café Blog Zone: Fab Food Friday Fotos: Special Christmas Eve Super Soups & Recipes Edition… Because Baby, It’s COLD Outside
Frugal Café Blog Zone: Fab Food Friday Fotos: Prime Rib Roast, Sugar Cookies, Tomyum Chicken Soup, Casseroles, Thai Sweet Corn Cakes, Tofu Cashew Chow Mein, Hominy Tamales, Rosemary Kalamata Olive Bread, & Frugal Recipes
Frugal Café Blog Zone: Celebration of Awesome Autumn & Oktoberfest Food Edition, with Frugal Recipes
Frugal Café Blog Zone: Fab Food Friday Fotos and Recipes: BBQ Beer-Can Chicken, Best Caramel Corn, Revithosoupa, Zucchini Cookies, Dirty Rice & Shrimp, Pumpkin Curry, Salads, Tandoori Chicken, Split Pea Soup, Smoked Fish Cakes, Corn Pudding, Recipes, & More
Frugal Café Blog Zone: Fab Food Friday Fotos and RecipesSweet & Sour Chicken, Chickpeas & Baby Spinach, Frosted Donuts, Orzo Salad, Fishball Soup, A Perfect Red Apple, Sausage Skillet, Frugal Recipes, & More
Frugal Café Blog Zone: Fab Food Friday Fotos and Recipes: Almond Cantucci, Cheesy Tater Tot Casserole, Rhubarb-Blueberry Pie, Turnip-Corn Chowder, Pretzel Dogs, Salads, Red Bean Jambalaya, Pasta, & Recipes
Frugal Café Blog Zone: Fab Food Friday Fotos and Recipes: Hamburger Corn Pone Pie, Spaghetti Bolognaise, Spicy Collard Flowers, Sausage-Stuffed Apples, Butternut Squash Macaroni & Cheese, Chicken Satay, Soups, Fish with Onions & Mushrooms, Frugal Recipes, & More
Celebrity Recipes: Peter Max's Maui Onion Soup
Celebrity Recipes: Martina McBride's Tortilla Soup
Chefs' Cooking Secrets | Creamy Potato Soup, with Chef Jason Hill
Egg-static! Thrifty Egg Dishes, Recipes for Breakfast, Lunch, & Dinner
Save Those Bones! Meat Stock to the Rescue
Frugal Café Blog Zone: Farmers' Markets & Local Veggies: Buying, Selling, & Adding Personal Touches Could Help Farmers' Sales
Frugal Café Economical Foods Info & Checklist
Descoware Stories
Frugal Café Blog Zone: Common Sense & Frugality: Let's Bring Back Home Economic Classes
Frugal Versions of Famous Soups: Ronald Reagan's Hamburger Soup, Soup Nazi's Cream of Sweet Potato Soup, and More
Celebrity Recipes: Pearl Bailey's Pork Chops and Green Apples and Pearl Bailey's Mama's Cabbage
Celebrity Recipes: Loretta Lynn's Red Bean Salad
Celebrity Recipes: Maya Angelou's Menudos (Tripe Stew)
Celebrity Recipes: Jamie Oliver's Spaghetti with Olive Oil, Garlic, Chilli, and Parsley
Celebrity Recipes: Dave Lieberman's Sourdough Bread Stuffing
Ordinary Kitchens Have Magic... Cool Vintage and Retro Kitchens of Yesteryear