Green Bean Casserole Revisited
After 40 or more years of trotting out the same-old green-bean casserole, the folks at French’s, the maker of the popular fried onions, have issued some tweaked and modernized versions.
Notable changes include the addition of fresh mushrooms. And instead of “frozen” green beans, the new recipes call for “whole cooked green beans,” which I take to be an acknowledgement that a lot of Americans prefer fresh over frozen or canned beans. Even the original has been amended to include a note about substituting the frozen beans.
What they have not changed is the use of Campbell’s condensed soup.
You’d almost think French’s and Campbell’s were owned by the same company, but they’re not.
Anyway, I, like many cooks, long ago figured out a fresher-tasting green-bean casserole made with fresh mushrooms and beans, and without canned soup.
Here it is. And in case you’re interested, below it are the original and newer recipes from French’s.
Fresh Green Bean Casserole
Recipe by Michael Hastings. Feel to use fried onions on top of this in place of the cheese and bread-crumb mixture.
1 1/2 pounds fresh green beans, trimmed and cut into 2-inch pieces
3 tablespoons butter, divided use
1 onion, chopped
12 ounces mushrooms, sliced
2 tablespoons flour
1 cup milk
1 teaspoon Worcestershire sauce
1/2 teaspoon hot-pepper sauce
Salt and pepper to taste
3/4 cup pecan halves
1/2 cup freshly grated Parmesan or sharp cheddar cheese
1/2 cup bread crumbs or crushed saltine crackers
1. Preheat the oven to 350 degrees. Grease a 11/2- to 2-quart baking dish. In a pot, bring 2 quarts of water to a boil. Add the beans and cook until crisp-tender, 3 to 5 minutes. Drain in a colander.
2. Meanwhile, heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onions and cook, stirring, 5minutes. Add the mushrooms and cook, stirring, until tender, about 5 minutes more. Reduce the heat to medium, add the flour to the vegetables and cook, stirring 2 minutes. Add the cold milk and stir well. Simmer until the sauce thickens, 3 to 5 minutes. Remove from the heat and stir in the Worcestershire and hot-pepper sauces. Add the green beans, salt and pepper to taste, and mix well.
3. Transfer to a greased baking dish. Top with the pecans, cheese and bread crumbs. Dot with the remaining 1 tablespoon butter, cut into small pieces. Bake 30 minutes, or until bubbly.
Makes 8 to 10 servings.
Original Green Bean Casserole
Recipe from French’s.
Prep Time: 5 min. Cook Time: 35 min.
1 (10 3/4 oz.) can Campbell’s Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed*
1 1/3 cups French’s French Fried Onions
1. Mix soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
2. Bake at 350 degrees for 30 min. or until hot.
2. Stir. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.
Makes, 6 servings
Tip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans.
Deluxe Mushroom and Green Bean Casserole
Recipe from French’s.
Prep Time: 15 min. Cook Time:35 min.
1(10 oz.) pkg.fresh mushrooms, sliced
2 tbsp. butter
1(10 3/4 oz.) can Campbell’s Cream of Mushroom Soup
3/4 cup half ‘n’ half cream or milk
1tbsp. white wine (optional)
6 cups cooked whole green beans
2 cups French’s French Fried Onions
1. Cook mushrooms in butter in skillet until golden.
2. Mix soup, cream, wine, mushrooms, beans and 1 cup French Fried Onions in 2-qt. baking dish.
3. Bake at 350 degrees for 30 min. or until hot. Stir. Top with remaining onions. Bake 5 min.
Makes 8 servings
Tip: Use 1 1/2 lbs. fresh beans, cooked or 3 (8 oz.) pkgs. thawed frozen beans.
Festive Green Bean Casserole
Recipe from French’s.
Prep Time:10 min. Cook Time:35 min.
1(10 3/4) oz. can Campbell’s Cream of Mushroom Soup
3/4 cup milk
1 1/3 cups French’s French Fried Onions
4 cups cooked whole green beans
1 cup diced red bell peppers
1. Mix soup, milk, 2/3 cup French Fried Onions, beans and bell pepper in 1 1/2-qt. baking dish.
2. Bake at 350 degrees for 30 min. or until hot. Stir.
3.Top with remaining onions. Bake 5 min.
Makes 6 servings
Tip: Use 1 lb. fresh beans, cooked or 16 oz. pkg. frozen.
Broccoli Cheddar Bake
Recipe from French’s.
Prep Time:10 min. Bake Time:30 min.
10 ¾ oz. can Campbell’s Broccoli Cheese Soup
¾ cup milk
1 1/3 cups French’s French Fried Onions
1 1/3 cups shredded Cheddar cheese
4 cups cooked broccoli cuts
1. Mix soup, milk, 2/3 cup French Fried Onions, 2/3 cup cheese and broccoli in 1 1/2-qt. baking dish.
2. Bake at 350 degrees for 30 min. or until hot. Stir.
3. Top with remaining cheese and onions. Bake 5 min.
Makes 6 servings
Tip: Use 1 bunch broccoli, cut up and cooked or 16 oz. pkg. frozen broccoli cuts.
Southwestern Corn & Pepper Casserole
Recipe from French’s.
Prep Time: 10 min. Cook Time: 25 min.
2 cups frozen peppers and onions for stir-fry
1 (10 oz.) pkg. frozen whole kernel corn
1 (10 3/4 oz.) can Campbell’s Southwestern Pepper Jack Soup or Cheddar Cheese Soup
½ cup milk
½ tsp. Frnak’s Redhot Original Cayenne Pepper Sauce (optional)
2/3 cup shredded Mexican blend cheese
1 1/3 cups French’s Cheddar French Fried Onions
1. Combine peppers and onions, and corn in a 1 1/2 qt. microwave-safe casserole. Cover. Microwave on High for 8 min., stirring once halfway through cooking. Drain well.
2. Stir in soup, milk, Frank’s RedHotSauce, 1/3 cup cheese and 2/3 cup French Fried Onions. Sprinkle with remaining cheese and onions.
3. Bake at 350 degrees for 25 min. or until hot.
Makes 6 servings
Tip: Stir in 2 cups shredded cooked chicken for a main dish meal.
