Popular green beans with an imaginative touch can spark an otherwise routine meal
Green bean bakes are special pets of hostesses, as these beans appeal to even the most finicky guests. Cheese, mushrooms, almonds, water chestnuts or French fried onions supply interest in many green bean casseroles.
Many of these casseroles can be assembled early, and put in the oven to heat at the last minute.
1. Cheese ‘n’ green bean casserole (1963)
Ingredients
1 4-ounce can mushrooms
1 8-ounce can green beans
1/2 cup water
1 teaspoon butter or margarine
1/8 teaspoon salt
2/3 cup packaged precooked rice
1 cup shredded Cheddar cheese
Directions
Drain mushrooms and green beans, saving 1/4 cup liquid, water, butter and salt to a boil. Add rice. Cover and remove from heat. Let stand 5 minutes. Combine cheese, mushrooms, green beans and rice in a 1-quart baking dish. Bake at 350 F for 20 minutes. Serve hot. Makes 4 servings.
2. Request green beans (1963)
Ingredients
One 1-lb. can green beans, drained
1 3-1/2 ounce can French fried onion
1 can cream of mushroom soup
1 2- to 4-ounce can mushrooms
1 tablespoon toasted almonds or sliced water chestnuts
1/2 cup grated Cheddar cheese
Directions
Place alternate layers of green beans and onions in a 1-1/2 quart casserole. Mix soup, mushrooms with their liquid and almonds. Pour over beans and onions. Sprinkle cheese over top. Bake at 375 degrees for 30 minutes. Makes 6 servings.
3. Green beans au gratin (1963)
Ingredients
Two 16-ounce cans green beans, drained
6 slices crisp bacon, crumbled
1 cup grated Cheddar cheese
1-1/2 cups light cream
1/2 teaspoon salt
1/2 teaspoon pepper
3 eggs
Pinch nutmeg
Directions
Arrange beans in shallow greased casserole. Sprinkle with bacon and cheese. Combine cream with seasonings. Beat eggs lightly. Add cream mixture to eggs and beat lightly. Pour over beans. Bake at 375 degrees for 25 to 30 minutes, or until set. Makes 6 servings.
4. Green bean tomato bake (1963)
Green beans team well with tomatoes in a creamy mushroom soup and sour cream sauce with bacon.
Ingredients
1 cup cracker crumbs
One 1-lb. can whole tomatoes
3 tablespoons flour
1 10-1/2 ounce can cream of mushroom soup
1 cup sour cream
1 small onion, chopped
1 teaspoon salt
Dash pepper
4 slices crisp bacon, crumbled
One 1-lb. can green beans, drained
2 tablespoons butter or margarine
Directions
Sprinkle half of the crumbs on bottom of greased 1-1/2 quart casserole dish. Drain juice from tomatoes. Blend flour and tomato juice. Stir in soup, sour crea, onion, salt, pepper and bacon. Alternate layers of green beans, tomatoes and sauce in casserole. Sprinkle with remaining crumbs. Dot with butter. Bake at 350 degrees for 30 minutes or until lightly browned. Makes 6 servings.
5. Vintage Green bean casserole (1973)
Finally, a recipe with mostly canned ingredients that can be whipped up at the last minute! So whether your husband just called to say he‘s bringing home a friend for dinner or perhaps you’ve just come in from work and have to get a meal on the table… this is the recipe for you.
Green Bean Casserole is economical, too. Depending on where you live and what’s on sale, this dinner costs only about a quarter per serving. And rice is the real secret to the economy. At a few cents per portion, it can make even the most expensive meat serve more.
Since the meat, rice, and vegetable are baked together in the casserole, the only other thing you’ll need to serve is a salad. Here, the salad is fresh tomatoes, but canned peach halves would be equally attractive… and the flavor would go well with the casserole, too.
All you need is a box of rice and cans of condensed mushroom soup, green beans, and luncheon meat. Then onions, seasonings, and cheese transform the separate parts into one really tasty dinner.
Ingredients
1 cup finely chopped onions
1 tablespoon butter or margarine
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
2 cups cooked rice
1 can (16 oz.) cut green beans, drained
1 can (12 oz.) diced luncheon meat
1 teaspoon dry mustard
1/4 teaspoon liquid pepper sauce [hot sauce]
1 cup grated Cheddar cheese
Directions
Saute onions in butter until soft but not brown. Stir in soup; heat about 2 minutes. Add rice, beans, luncheon meat, and seasonings. Turn into a buttered shallow 2-quart casserole dish. Top with cheese. Bake at 350 F for 20 minutes. Makes 6 servings.
6. Campbell’s gourmet green bean bake (1967)
Ingredients
2 packages (9 ounces each) frozen green beans
1 can Campbell’s Cream of Mushroom soup
1/3 cup milk
1 teaspoon soy sauce
Dash pepper
1 can (3-1/2 ounces) French-fried onions
Directions
Cook and drain green beans. In 1-quart casserole, blend soup, milk, soy sauce and pepper until smooth; stir in beans and 1/2 can onions. Bake at 350 F for 25 minutes or until hot. Top with remaining onions. Bake 5 minutes longer. Makes 6 servings.
7. Chinese green bean bake (1964)
Ingredients
1/4 cup butter or margarine
1 teaspoon ginger
1 teaspoon garlic powder
1/4 teaspoon pepper
1 cup chopped onion
Saute 5 minutes, add 2 cans French style string beans
1 can bean sprouts
1/2 can (3-1/2 oz size) French fried onion rings
Directions
Cook 5 minutes.
In one-quart casserole, stir one can cream of mushroom soup, 2 teaspoons soy sauce, add above mixture. Bake in 350 oven for 20 minutes. Top with remaining French fried onion rings; bake 5 minutes more.
8. Vintage green bean casserole recipe (1976)
Ingredients
2 16-ounce cans French style green beans
1 pkg. creamy mushroom sauce mix
1 cup canned milk
1 cup canned French fried onions
Directions
Cook beans according to directions on the can; drain. Stir sauce mix into beans then stir in canned milk. Cook and stir over medium heat until thickened. Turn beans into a 1-quart casserole dish. Top with onion rings and bake at 400 F until bubbly (10 minutes).
Makes 8 servings
9. Green bean casserole (1969)
Ingredients
1 cup cracker crumbs
1 can (1 pound) whole tomatoes
3 tablespoons flour
1 can (10-1/2 ounces) condensed mushroom soup
1 cup (8 ounces) sour cream
1 small onion, chopped
1 teaspoon salt
1/8 teaspoon pepper
4 slices crisp bacon, crumbled
1 can (1 pound) green beans, drained
2 teaspoons butter
Directions
Sprinkle 1/2 cup cracker crumbs on bottom of a buttered 1-1/2 quart casserole. Drain juice from tomatoes. Blend flour and tomato juice. Stir in; mushroom soup, sour cream, onion, salt, pepper and crisp bacon.
Alternate layers of green beans, tomatoes and sauce in casserole. Sprinkle remaining cracker crumbs over top. Dot with butter. Bake at 350 degrees for 30 minutes, or until lightly browned.
Serves 6
10. Easy classic green bean bake recipe (1970)
Ingredients
1 can Campbell’s Cheddar Cheese Soup
1/3 cup milk
2 packages frozen cut green beans, cooked and drained OR 2 cans green beans, drained
1 3-1/2-ounce can French fried onions
Directions
Blend soup and milk in a one-quart baking dish. Mix in beans and half of the can of onions. Bake at 350 degrees for approximately 20 minutes, or until sauce is bubbly.
Top with remaining onions and continue baking an additional five minutes until onions are lightly browned and crispy. Serves 5 or 6.
11. The original old-fashioned green bean casserole recipe (1957)
Old-fashioned green bean casserole recipe
Ingredients
- 1 10-ounce can condensed mushroom soup
- 1/2 cup light cream or milk
- 1 tablespoon butter or margarine
- 1 tablespoon flour
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup grated sharp cheese
- 4 cups cooked green beans
- 2 tablespoons chopped pimiento
- Salt and pepper
- 1/2 cup buttered bread crumbs
Instructions
- Combine soup and, cream; heat. Blend butter and flour, and stir into soup mixture. Add Worcestershire.
- Cook until thick, stirring constantly. Stir in cheese until melted.
- Combine with beans and pimiento. Season to taste.
- Pour into a casserole. Sprinkle with crumbs. Bake at 350F for 20 minutes, or until mixture is hot and crumbs are browned. Serves 6-8.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 203Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 452mgCarbohydrates: 15gFiber: 3gSugar: 4gProtein: 6g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
