The Green Bean Casserole was invented by the Campbell Soup company in the 1950s to create a quick and easy recipe using canned ingredients that housewives had lying around the house.  We've moved on a lot since then and blow me if I've ever owned a can of green beans but this is still an easy peasy mushroom beans recipe which can be made in big batches to feed a herd or as a simple side dish for a nice grilled chop or steak.

There's a reason why so many Americans have Green Bean Casserole with their Thanksgiving Turkey - don't knock it til you've tried it!

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 161 kcal


  • 1 can Condensed cream of mushroom soup
  • 600 g Blanched green beans
  • 200 ml milk
  • Black pepper
  • Crispy Fried onions


  1. Mix the soup, milk and pepper in a baking dish.

  2. Add the blanched green beans and crispy fried onions.  

    (NB if you're not in the know, to blanch:  add your veg to a pot of well salted boiling water until bright green in colour and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking. Keeps that crisp and crunch cos no one likes soggy veg).

  3. Bakes for 25 minutes at 180C, then add a layer of crispy onions on the top and bake for another 5 minutes.

  4. serve and enjoy.

Recipe Notes

For an added kick and a bit of spice add a tablespoon of Jack's Meat Dust to the soup mixture before baking.