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Green Bean Casserole:
Variations for Tradition with a Twist


see also: The original green bean casserole recipe (with additional variations)


More than 40 million Green Bean Casseroles
(GBC’s) are served every year in the U.S especially during Easter, Thanksgiving and Christmas.  The GBC is a staple among holiday dishes and a recipe that is almost as synonymous with holiday as baked ham and turkey. The GBC is an icon among dishes that define food traditions and American culture –more simply it is a recipe used across the country that has endured the test of time.

This Easter, French’s® French Fried Onions wants to bring the Green Bean Casserole into the 21st century with recipes that reflect current culinary trends.  With unique variations to the original such as: Asparagus Parmesan Au Gratin, Broccoli Cheddar Bake, and Southwestern Corn & Pepper Casserole – families across the country (38% of Americans feel that holiday time is best to serve the casserole) can put a contemporary spotlight on the side dish that has traditionally been a favorite for so long.



Prep Time: 5 min.
Cook Time: 35 min.
Makes 6 servings


    • 1 (10 3/4 oz.) can CAMPBELL'S Cream of Mushroom Soup
    • 1/2 cup milk
    • 1 tsp. soy sauce
    • 1/8 tsp. black pepper
    • 1 (16-20 oz) pkg. frozen cut green beans, thawed*
    • 1 1/3 cups FRENCH'S French Fried Onions


    1. MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.

    2. BAKE at 350°F for 30 min. or until hot.

    3. STIR. Top with remaining 2/3 cup onions.  Bake 5 min. until onions are golden.

    Tip: You may substitute 2 cans (about 16 oz. each) cut green beans, drained or 1 1/2 lb. fresh green beans (4 cups cooked green beans)



Prep Time: 15 min.
Cook Time:, 25 min.
Makes, 6 to 8 servings


    • 2 cups FRENCH'S French Fried Onions
    • 1 1/2 lbs. fresh asparagus, trimmed and peeled if thick
    • 1 (10 3/4 oz.) can CAMPBELL'S Cream of Celery Soup
    • 1/2 cup half 'n' half cream or milk
    • 1/4 cup grated Parmesan cheese
    • 1 tbsp. Dijon mustard


    1. Crush French Fried Onions in plastic bag with hands or rolling pin.

    2. COOK asparagus in boiling water for 3 min. Drain well.

    3. MIX soup, cream, Parmesan cheese and mustard. Pour half the sauce into greased 1 1/2 qt. baking dish. Arrange asparagus on top of sauce. Spoon remaining sauce over asparagus.

    4. BAKE at 400°F for 20 min. or until hot. Top with crushed onions. Bake 5 min. until golden and crispy.


Prep Time: 10 min.
Bake Time: 30 min.
Makes 6 servings


    • 10 ¾ oz. can CAMPBELL’S Broccoli Cheese Soup
    • ¾ cup milk
    • 1 1/3 cups FRENCH’S French Fried Onions
    • 1 1/3 cups shredded Cheddar cheese
    • 4 cups cooked broccoli cuts


    1. MIX soup, milk, 2/3 cup French Fried Onions, 2/3 cup cheese and broccoli in 1 1/2-qt. baking dish.

    2. BAKE at 350ºF for 30 min. or until hot. Stir.

    3. TOP with remaining cheese and onions.  Bake 5 min.

    Tip: Use 1 bunch broccoli, cut up and cooked or 16 oz. pkg. frozen broccoli cuts.


Prep Time: 10 min.
Cook Time: 25 min.
Makes 6 servings


    • 2 cups frozen peppers and onions for stir-fry
    • 1 (10 oz.) pkg. frozen whole kernel corn
    • 1 (10 3/4 oz.) can CAMPBELL'S Southwestern Pepper Jack Soup
    • ½ cup milk
    • ½ tsp. FRANK'S REDHOT Original Cayenne Pepper Sauce (opt.)
    • 2/3 cup shredded Mexican blend cheese
    • 1 1/3 cups FRENCH'S Cheddar French Fried Onions


    1. COMBINE peppers and onions, and corn in a 1 1/2 qt. microwave-safe casserole. Cover. Microwave on High for 8 min., stirring once halfway through cooking. Drain well.

    2. STIR in soup, milk, Frank's RedHot Sauce, 1/3 cup cheese and 2/3 cup French Fried Onions. Sprinkle with remaining cheese and onions.

    3. BAKE at 350ºF for 25 min. or until hot.

    Tip: Stir in 2 cups shredded cooked chicken for a main dish meal.

Look for French’s Original and Cheddar French Fried Onions in the canned vegetable aisle at your favorite supermarket.  For more great recipes and cooking tips from the test kitchen at French’s, please visit

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