Mom’s Green Bean Casserole

Kristin Kiel


This was a favorite recipe when I was growing up. My mom would make this every year at Christmas. She would make it with canned French-Style green beans, which I think was the original recipe on the can of Cambell’s Soup? Anyway, I could never find those in Quebec so I just steam fresh green beans instead. I kind of guess on the fresh beans, so I usually buy more than needed.

The dried onion rings can be any brand. I am having trouble finding the French’s, next time I am in the U.S. I will have to bring a few back!


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30 Min
30 Min


  • 1 can(s)
    cream of mushroom soup
  • 1/2 can(s)
    milk (about 3/4 cup)
  • 1 can(s)
    dried onion rings. (french’s, or any brand available)
  • 1/8 tsp
  • 1 lb
    green beans

How to Make Mom’s Green Bean Casserole


  1. Steam the green beans until tender.
    Drain and place in casserole dish.
    (See note below)
  2. Mix cream of mushroom soup with about 3/4 cup of milk in a separate bowl, add 1/8 tsp. pepper. Mix well.
    Pour over the beans in the casserole dish.
  3. Heat in a preheated 350ºF oven until it bubbles, about 20 minutes. (I usually mix it gently around 10 minutes, just so all the beans stay moist.)
  4. Sprinkle the dried onion rings evenly over the top, and heat another 5 minutes until the onions brown a little bit. (I keep a close eye on it at this time, because the onion rings will burn if left in too long. Make sure you time this step well.)
  5. Serve and enjoy!
  6. Note:. I usually buy a bit extra and steam more fresh beans. Once steamed it looks like less than I need to fill my dish. 1 pound should be plenty, but buy a bit more just to be safe. I estimate how many I can fit in my dish, once cooked.
    (For the canned beans, it asked for a 14.5 oz. can. So, usually 1 pound of fresh should be fine.)
    Once you have tried this recipe, you can adjust it. More sauce, beans or fried onions....

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