Green Bean Casserole

This recipe is the most requested in my family, extended family, and friends on Thanksgiving. So much so that my cousins and siblings have been pinging me lately to get their hands on this one so that they can replicate it and share with their families on Thanksgiving.

We used to share Thanksgiving together and I would cook for 3-5 families. Now that we’ve all kind of grown up and don’t live in the same town, it is hard to share those precious moments together. This recipe has become nostalgic and something that we all crave this time of the year or actually any time we think of Thanksgiving! I mean…who doesn’t like a good green bean casserole. And if you don’t, you are not my friend. No hard feelings.

I think I have tweaked and perfected this recipe so much so that I am now ready to share. I did not have time to take nice pictures, so I had to use old photos. I’ll have to update later. Hope this makes it to you in time cousins! And to my brother and sister-in-law who is going to help me make side dishes this year…Thank you! ..and yes I am working on posting other recipes.


  • Don’t worry about salting the water to boil the green beans at first. It will be salted with the bacon, cream of mushroom soup, cheddar cheese, buttery crackers, and french onion. Lots of flavor!
  • Blanch the green bean just a level after el dente with a slight give, but not mushy. It will be cooked again and then baked.
  • Snap the green beans in half if they are too long
  • I use the classic Nabisco Ritz crackers in this recipe
  • I used to use cream of mushroom soup that has sliced mushrooms in it, but I can’t seem to find it anymore. Am I imagining it Campbell? Add small slices of portabella mushroom will add in more umami!
  • I use French’s crispy fried onions.

Recipe: Green Bean Casserole

Prep Time:
10 mins

Cook Time:
1 hour



  • 3 lbs of green beans, washed, trimmed
  • 2 sliced bacon, chopped
  • 1 Tbsp of vegetable oil
  • 1/4 cup diced onions
  • 1/2 cup of thinly sliced mushroom (optional)
  • 2 10.5oz can of cream of mushroom soup
  • 1 cup of shredded cheddar
  • 3 tbsp butter, melted
  • 1 cup of crumbly butter round crackers
  • 2 cup crispy fried onions


  1. Preheat oven to 350F
  2. Boil a big pot of water. Add green beans and boil for 8-12 minutes. Depending on thickness, check every 3 minutes. Drain and run green beans under cold water.
  3. In a big pot, saute bacon with vegetable oil for 5 minutes on medium-high heat. Add onions and mushrooms if using, saute until onions are translucent, about 3 minutes.
  4. Gently mix in the blanched green beans. Lightly salt and pepper to coat.
  5. Add mushroom soup and 1/4 cup of water, mix with green beans until the soup is heated through, about 3 minutes. Turn off heat.
  6. Mix in the cheddar cheese and transfer the mixture to a 9×13 casserole dish.
  7. Toss melted butter with crumbled crackers and spread evenly on top of casserole. Add crispy onion on top.
  8. Bake for 30 minutes.

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