Green Bean Casserole.

It’s a tradition in the Midwest for holidays…. Any holiday.

There is only one way to make it and one must not deviate, as I learned the hard way.

But that doesn’t mean I have to stop trying.

Campbell’s introduced Cream of Mushroom Soup in 1934.  I don’t know how quickly Green Bean Casserole followed, but it has to have been a major contributor to the success and longevity of that particular condensed soup.

It always reminded me of pencil erasers in glue. 

If I had to use a condensed soup I opted for Cream of Chicken LOL.

As to the other main ingredient (along with the beans), canned French Fried Onion Rings…. Is there another use for those? 

Should there be?

Green Bean Casserole

Total time: 40 minutes


  • 8oz (240gr) green beans, cut at an angle into 1/4″ strips
  • 2 shallots, finely chopped
  • 3oz (90gr) mushrooms, chopped
  • 1 tsp olive oil
  • 1/2 cup (4oz, 120ml) beef stock
  • 1/2 cup (4oz, 120ml) white wine
  • 1 tsp soy sauce
  • 1 tbs cornstarch dissolved in 2 tbs water
  • 1/2 cup (4oz, 120gr) Greek yogurt
  • 1/4 cup bread crumbs
  • 1/4 cup shredded cheese
  • 1 tsp olive oil

Green Bean Casserole


  • Cook the beans in rapidly boiling water for 10 minutes, drain.
  • Sauté the shallots and mushrooms in olive oil until tender and starting to brown.
  • Add stock, wine and soy sauce.  Heat to boiling.
  • Add cornstarch, stirring until thickened and clear.
  • Stir in yogurt.
  • Add mushroom sauce to green beans, stirring well. Spoon into a casserole.
  • Combine crumbs, cheese and sprinkle over the top.
  • Bake, uncovered, 400F (200C), until hot and bubbly, about 15 minutes.
  • Remove and serve.

You’ll never go back to the other.

Sorry, Campbell.

As to other news – last week was lovely here.  

It was warm.

We had sunshine.

I had windows open.

I was ready to get out and work in the garden, trim trees, mow grass and weeds…. 

I was ready to do anything out in the beautiful spring weather.

And then this…..

I’ve seen snow on my quince blossoms before.  

The quince usually starts blooming in January, so snow on the flowers is not too unusual.

But snow on the hyacinth?

That’s just wrong.

I would have had more photos of the snow…..

But when I squatted down to take this one the puppies knocked me and the camera over into the snow.

Not intentionally, of course. 

They were just a little exuberant with the snow.

They immediately jumped all over me in apology….


Green Bean Casserole – my way; snow — 8 Comments

  1. Well, it certainly makes for beautiful photos, but what a letdown after sunny warm weather! Reminds me of living in Rochester, NY where my beautiful red tulips were flattened by a snowstorm the week of Mother’s Day. Yes, that’s mid-MAY, for god’s sake!

  2. I have never seen quince blossoms. The color is beautiful. It seems quite late for snow. Hope that is it now for you and, the doggies. I do not usually eat any kind of a casserole, but this looks very good.

  3. Lovely photos, Katie. They remind me of our first spring in Joburg when it snowed mid September. All the flowering cherries, quinces, wisteria etc were in full bloom. It looked so pretty but it was so cold. We had all put on light summer clothes first thing in the morning (the schools were back in summer uniforms) and by lunchtime the winter woollies had been hauled out. In the 32 years we have lived here it has snowed only 3-4 times because our winters are cold but very dry.

  4. Campbell’s cream of mushroom soup DOES look like erasers in glue! But when Mum used to bake chicken with Campbell’s soup poured over it, I always preferred it if she used the mushroom soup rather than cream of celery (brrrrr)
    I didn’t learn about green bean casserole until a few years ago so, like you, we make our own mushroom soup to put into it. (I LOVE green bean casserole; thank you for the reminder to make it).
    Sigh. Why must it snow in March? How fortunate that at least it looks pretty. I hope it didn’t do any damage though and that your quince fruits this year!

  5. We’re expecting snow on Mauna Kea today if that makes you feel any better.

  6. Thank you so much for this recipe. Living in Japan makes it hard to find those American “staples” and while I don’t missed the processed foods at all, I do find myself craving some Midwest style stick-to-your-ribs food.

  7. Zoomie, I remember snow in MN in May…. Not often, but it happened. We’re not supposed to get snow at ALL!
    Susan, Green Bean Casserole is a Midwest tradition – as long as it’s not messed with LOL. Quince blossoms are gorgeous – but only once in 8 years have they produced fruit.
    Gill, all those bloomed at the same time? Wow. I hate late snow – I like it in winter, not now.
    manningroad, thanks, the flowers were pretty, but it just shouldn’t be!
    Elizabeth, I never liked cream of celery, either…. only the cream of chicken (which really isn’t at all appealing when I think about it)
    Phoenicia, hmmm…. no, not really. I had to deal with it walking the puppies. You only have to look at it if you want to. ;-))
    3tei, I can relate to that. Although more American foods are available here now than when we first moved… I would never buy the processed stuff any more. Glad to help LOL