This Creamy Green Bean Casserole (UK recipe) is my take on the classic American holiday dish. Green beans and mushrooms bound in a creamy sauce, topped with crunchy panko breadcrumbs, cheddar cheese and crispy onions. There’s something very comforting and homely about this easy side dish!
Green bean casserole is not commonly known in the UK at all. I’m used to eating green beans with a little butter, salt and pepper – so the idea of turning them into a gratin style dish was quite intriguing to me.
Now I know that this recipe is not completely authentic, so please don’t @ me! I’m merely sharing my spin on this popular American classic dish.
what is A green bean casserole?
Green bean casserole is a very popular side dish in the USA. It’s a casserole of green beans and mushrooms bound in a creamy sauce (a can of condensed mushroom soup) with a crispy onion topping.
The recipe was created in 1955 for the Campbell Soup Company. I have to admit I was sceptical at first, but after trying it, I now understand why it is so popular in the United States!
It is traditionally made with canned green beans and condensed mushroom soup for convenience, but the recipe I’m sharing here doesn’t involve cans.
I’ve made my own sauce, but you can take a shortcut and use a tin of condensed mushroom soup instead if you wish. I’ve tried both ways and I enjoyed them both!
how to make green bean casserole with a can of condensed soup
Simply mix together a 290g (10 1/2 oz) can of condensed mushroom soup with 120ml (1/2 cup) milk, a teaspoon of soy sauce and a good grinding of black pepper.
Pour this mixture over the green beans and mushrooms, top with the crispy onion breadcrumb/cheese topping and bake for 40-45 minutes or until golden and bubbly.
I top the casserole with a crispy Panko breadcrumb, crispy onion and cheddar cheese topping. I have to admit I did cheat and use a box of bought crispy onions, but you can easily make them yourself by frying shallots in a little oil for a few minutes until very crispy (I LOVE crispy shallots).
This casserole is creamy, delicious and comforting. If you’re tired of making the same old side dishes time and time again, give it a try! You might just be as pleasantly surprised as I was!
commonly asked questions and tips
If i go the shortcut route, can i use any type of soup?
In short, no. It must be condensed soup – regular soup would not be thick enough and you would end up with a runny mess of a casserole.
can you make this RECIPE ahead of time?
If you want to get ahead of the game, you can make the casserole in advance. Prepare the casserole, cover with tin foil and refrigerate for a maximum of 24 hours.
Remove the casserole from the fridge about 30-45 minutes before you’re ready to bake it to bring to room temperature.
can you freeze green bean casserole?
I’m afraid I wouldn’t recommend freezing it – whether you make my sauce from scratch or use the mushroom soup, the sauce will become watery in the freezer, causing it to separate.
looking for more side dishes?
- 400g fresh green beans
- 1 tablespoon butter
- 1 teaspoon olive oil
- 150g mushrooms, sliced
- 1 garlic clove, crushed
- 50g butter
- 25g plain flour
- 150ml chicken or vegetable stock
- 150ml whole milk
- 2 teaspoons wholegrain or Djion mustard
- 1 teaspoon mild paprika (not smoked)
- Salt and Pepper (for the sauce)
- 100g Panko or a similar type of crunchy breadcrumbs
- 100g grated cheddar cheese
- 2 tablespoons store bought crispy onions
- Prepare a bowl of iced water. Bring a medium pan of water to the boil. Tip in the green beans and cook on a high heat for one minute. Drain the beans and add to the iced water. After about 3-4 minutes, drain the beans and dry thoroughly with paper towels. Transer the beans to a casserole/gratin dish.
- Melt the tablespoon of butter and teaspoon of oil in a medium pan. Add the sliced mushrooms and saute for 2-3 minutes, then add the crushed garlic. Continue to saute for 3-4 minutes or until the mushrooms are golden. Remove from the heat and add to the dish with the green beans.
- Melt the butter over medium heat in a small saucepan. Add the flour to make a roux, stirring for one minute. Remove from the heat and slowly whisk in the stock and milk. Add the mustard and paprika and place back on the heat, stirring constantly until the sauce thickens, about 5-7 minutes. Add salt and pepper to taste.
- Pour the sauce over the green beans and mushrooms. Mix together the breadcrumbs, grated cheese and crispy onions and sprinkle over the casserole. Bake for 40-45 minutes or until golden and bubbly. You might need to cover the top with tin foil after about 25 minutes to prevent the casserole from becoming too brown.
- When the casserole is ready, remove from the oven and leave to stand for about `10 minutes before serving.
To make this recipe with a can of condensed soup instead of making your own white sauce, simply mix together one can of condensed mushroom soup with 120ml milk, 1 teaspoon of soy sauce and a grinding of black pepper.
Pour this in the casserole dish on top of the green beans and mushrooms. Sprinkle with the crispy onion breadcrumb/cheese topping and bake for 40-45 minutes until golden and bubbly.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 506Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 83mgSodium: 817mgCarbohydrates: 42gFiber: 6gSugar: 9gProtein: 20g
calories and nutritional information are provided by a third party application and should be used as indicative figures only.