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Prep Time15 minutes
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Cook Time20 minutes
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Serv SizeYield 4-6 servings
Made with homemade cream of chicken soup, a dash of soy sauce, crispy French-fried onions, and fresh green beans.
Ingredients
Directions
First created in 1955 by Campbell’s Dorcas Reilly, the green bean casserole has been a staple on millions of Thanksgiving tables. This version adds a tasty twist with homemade cream of chicken soup and a splash of soy sauce. Whether sticking to tradition or making it your own, this casserole serves up comfort, flavor, and a dash of history in every bite.
Preheat oven to 350°F. Fill a large bowl with ice water for blanching. In a pot, bring enough water to cover green beans to a boil. Trim ends and cut beans (I halve mine), then boil for 8–10 minutes. Transfer immediately to the ice bath to stop cooking.
In a medium-sided skillet, melt 1/4 cup of unsalted butter. Stir in 3 tablespoons of flour and whisk over medium heat for a couple of minutes.
Next, add 1/2 teaspoon of celery salt, 1/8 teaspoon of paprika, 1/2 teaspoon each of garlic powder and onion powder, 1 teaspoon of soy sauce, and a pinch of pepper, stirring constantly and cooking until the spices become fragrant, about 1 minute.
Add in chicken broth cooking for a few minutes.
Finally, add the heavy cream and whisk until the soup has thickened.
Mix cooked and drained green beans with the cream of chicken soup.
Spread the green bean mixture into a 1 1/2-quart casserole dish.
Top with one 6-ounce container of French-fried onions. Bake for 7-10 minutes. Onions cook quickly; watch them closely.
Enjoy!
Conclusion
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