Thanksgiving is next week – can you believe that? I can’t believe it’s already that time of year and we’re officially into the holiday season. I love looking forward to Thanksgiving because I love planning the dinner menu. What can I say? I am a food lover and Thanksgiving is the ultimate food holiday. I’m sharing the easiest Thanksgiving recipe ever and it’s really not even my recipe because it’s been around for a long time. The green bean casserole is probably my favorite side dish on the Thanksgiving dinner table.
I am all about home cooking made from scratch, but every now and again there are a few exceptions and green bean casserole is one of the exceptions. Maybe next year I will actually try a homemade recipe for the casserole, but for now I’m going to stick with what I know and what I love – and that includes cans and packaged fried onions! Yum yum.
I’m not a huge fan of canned green beans anymore so I opted for fresh green beans instead and I was not disappointed. They were crisper and gave the casserole a little face lift while still maintaining the classic dish. I also love the ease of this dish because it takes all of 5 minutes to put together which is very convenient on a busy Thanksgiving day.
Start by bringing a large pot of water to a rolling boil.
The green beans just need to be blanched so when the water is boiling, dump in the green beans for just a couple minutes.
As soon as the beans turn a nice bright green color, remove them immediately from the boiling water and dunk them into ice water to stop the cooking process. The green beans can be blanched several hours ahead of time to help save on time.
Because I used fresh green beans I decided to cut them in half since they’re so long. I should’ve cut them up a little more into bite sized pieces though because it would’ve made it even easier to mix and then scoop out of the dish.
Crack open a few cans of cream of mushroom soup and mix them with the green beans. Add a quarter cup of milk and a good amount of black pepper. Mix until all the green beans are coated.
Mix in half a bag or container of the french fried onions, about 1 cup. If I was making this dish for any ol’ night of the week I may have thinly sliced an onion, dunked them in some flour and fried them in a little bit of oil to make my own crispy onions. BUT since this is supposed to be for Thanksgiving, no one has time to make homemade fried onions, plus no one wants to smell like oil all day. So the packaged onions it is!
Spray a little nonstick spray into a baking dish and then pour in the green bean mixture.
Take the remaining fried onions and sprinkle them across the top. And by sprinkle, I mean very generously cover the top of the green beans with the onions.
When they’re ready to be baked, preheat the oven to 350* and cover with foil. The fried onions on top will burn if they aren’t covered. The dish needs to bake for about 25 minutes or until the center is hot and bubbly.
You know it’s good when the insides bubble up and over the topping!
Remove from the oven and let set about 10 minutes before digging in.
DELICIOUS. I love this dish so much and can’t wait to make it again next week for Thanksgiving.
I hope you and your family have a wonderful Thanksgiving reflecting on the past year and what you have to be thankful for. I know that Jesse & I sure have a lot to be thankful for this year!! :)
- 1.5lbs Fresh Green Beans (or 4 cans)
- 2 cans Cream of Mushroom
- 1/4 cup Milk
- 1 teaspoon Black Pepper
- 1 container/bag Fried Onions
- Bring a large pot of water to a rolling boil and blanch the green beans - dump them into the boiling water for about 3-5 minutes then remove them and immediately submerge them into ice water to stop the cooking process.
- Chop the green beans into smaller more bite sized pieces if you want
- Mix the green beans with the mushroom soup, milk and pepper.
- Add in half** of the container/bag of fried onions. Mix together.
- Spray a baking pan with nonstick spray and dump in the green bean mixture.
- Top with the remaining crispy onions** and cover with foil
- Put in a 350* oven for about 20-25 minutes or until the center is hot and bubbly.
- Let the casserole sit about 10 minutes before serving.
- **Depending on how large a casserole you're making and how large a dish you're using, you can mix in 1/4-1/3 of the onions so there's enough left to top it with.