Saturday 23 January 2016

Globecooking recipe : Green Bean Casserole (USA)

Back in November, I spotted a recipe that is apparently a traditional Thanksgiving sidedish - Green Bean Casserole. I was intrigued so I clicked through and discovered a dish that would take minutes to prepare and should hopefully appeal to the kids. As it was a manic midweek mealtime, I used a jar of green beans but I'm sure this would taste nicer with fresh green beans.

There are numerous versions available online but they all seem quite similar. I used the one from the Campbell's Soup website as my main inspiration.

Green Bean Casserole

ingredients :

1 jar green beans (or use fresh or frozen)
1 can cream of chicken or cream of mushroom soup
a splash of soy sauce
a splash of milk
fried onions

Drain the beans and put them in a casserole dish then empty the soup on top. Add the milk and soy sauce and stir. (With hindsight, I'm not sure the soy sauce adds anything and the milk makes it too runny - maybe American soup is more condensed than its British counterpart.) 

Put in the oven at 180° for 20 minutes until hot and bubbling. Stir again then sprinkle with fried onions (from a shop-bought tub or make your own). Bacon bits would work really well too. Pop back in the oven for 5 minutes and serve.

I wasn't overly impressed because it's too runny but the kids loved it. I bet this would work well with a bag of frozen veg too - it's worth experimenting with if it gets them tucking into their veggies !

*** Don't miss my country-by-country globecooking recipe index ! There are loads of other American dishes for you to try***


  1. I often come across this dish mentioned in the American novels, but have never tried it. You are right about the soy sauce, it wouldn't add anything, and I doubt it the American pioneers who invented this dish would have had access to the soy sauce.

    1. I'd call it a work in progress - the kids liked it though !

  2. We always had green bean casserole in the States but when I've tried to make it in the UK, it has never come out the same. I think the soy sauce adds a bit of savoury flavour and colour. I've always found I have to add a lot less milk otherwise it is too runny.

    1. Thanks for your comment, very interesting. The problem with globecooking and trying recipes that you've never heard of is that you don't know how they're supposed to come out ! I think it was definitely too runny - I'm guessing US soup is more condensed than the British stuff ?


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