Green bean casserole, made with cream soup and topped with crunchy French's onions, is a holiday classic.
Classic Green Bean Casserole
I don't know what it is about Green Bean Casserole, but I am the first one to say I love it, and I expect it at holiday meals.
Gooey, creamy southern béchamel (that's Campbell's Cream of Mushroom soup for those of y'all with a more sophisticated palate) mixed in with one of our favorite southern veggies - green beans - and accented by crunchy French-fried onions.
Oh yeah.
As a matter of fact, did you know that this recipe came out of the Campbell test kitchen, all the way back in 1955?
Yep, that's true. Those cream soups have been around awhile!
Even more though, this casserole is really just comfort food for so many of us, and likely to invoke all kinds of memories of Thanksgiving and Christmas past, and it has graced the holiday tables of so many of us ever since.
That's staying power y'all and maybe that nostalgia and likely why we love our classic Green Bean Casserole so much in The South.
And listen y'all.
If you want to make a homemade cream sauce, then by all means, go for it... I love it that way too! But folks, I'd like to ask that you please stop trash talkin' the classic if you don't mind. There are an awful lot of us still endeared to the original, and besides...
Always remember mama's advice that if you don't have something nice to say, well.. if you're a proper southerner, you know the rest.
I've made some minor changes over the years, and for those with more adventurous appetites, I've added in some nice variations at the bottom of the recipe too.
Happy holidays!
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