Green Bean Casserole

Tips from the Betty Crocker Kitchens

• tip 1
  Get this veggie dish ready the day before. Store covered in your fridge until ready to bake. Add a few extra minutes of bake time because it will be cold when it goes in the oven.
• tip 2
  No crispy fried onions? Sprinkle on crumbled cooked bacon, toasted sliced almonds or lots of sliced green onions right before serving.
• tip 3
  To be sure your baking dish holds 1-1/2 quarts (6 cups), use a liquid measuring cup to pour water into the dish till it’s full. You’ll want enough room so that the beans don’t completely fill the dish.
• tip 4
  Frozen French-style green beans are an easy swap for the canned beans—give them a quick rinse under cool water in a colander and shake off the excess water before mixing the beans with the soup and milk. Cover tightly and hold overnight in the fridge if you’d like before baking.
• tip 5
  This is the classic version of the dish, but it’s just one of many ways to make it. Creative cooks looking for a different spin could try cheesy versions (there are lots of fans of our Cheesy Green Bean Casserole or, to save some oven space, a slow cooker iteration, like our Slow-Cooker Green Bean Casserole.
• tip 6
  The classic versions of this dish typically use canned or frozen green beans, and they result in a very tender and velvety textured casserole. We do not recommend substituting raw green beans in this particular recipe, as they’ll cook up to a different texture that might not be desirable. The bake time and temperature have not been developed to account for the needs of fresh green beans. However, casserole recipes made with fresh green bean versions do exist, and if that’s what you’re in search of, we suggest using a recipe that’s made exactly for those ingredients.
• tip 7
  Picky eaters at the table? Any cream-style condensed canned soup makes just the right sauce for the beans—celery or cream of chicken are equally good. An additional dash of garlic or celery salt is a nice flavor booster.