Day 8: Green Bean Casserole Trio for Your Christmas Table

If you grew up in the 1980s or 1990s, you probably remember a certain holiday staple—Green Bean Casserole. You know the one I’m talking about—the classic Campbell’s soup version topped with crispy fried onions. It was always on our family’s holiday table and loved by everyone. As I got older and started helping with holiday dishes, I was often in charge of casseroles. This was one of the first I made, but as time went on, I wanted to try something a little different while still featuring green beans. My mom shared a family recipe for Green Bean Artichoke Casserole, traditionally used for St. Joseph’s Day, and it quickly became a new favorite. I would alternate that with another creation of mine, Cheesy Green Beans with Bacon and Mushrooms, to add variety to the table. Today, I’m excited to share all three of these recipes with you—whether you want to revisit the classic from the good ol’ days or try a fresh twist, there’s something here for everyone!

Traditional Green Bean Casserole

Serving Size: 6

Ingredients

2 cans of green beans or fresh (1 lb)

1 can (10.5 oz) cream of mushroom soup

1/4 tsp black pepper

1 can (2.8 oz) fried onion strings

1. Preheat oven to 350°F (175°C).

2. Steam or boil green beans until just tender (5–7 minutes). Drain.-- Skip this if using canned green beans.

3. In a bowl, mix cream of mushroom soup, pepper, and salt.

4. Stir in green beans and half of the fried onion strings.

5. Transfer to a greased casserole dish. Top with remaining onion strings.

6. Bake 25–30 minutes until bubbly and top is golden.

Green Bean & Artichoke Casserole

Serving Size: 6

Ingredients:

 1 lb green beans, trimmed (or 2 cans)

1 can (14 oz) artichoke hearts, drained

 1/2 cup breadcrumbs ( Italian or Panko works best)

1/4 cup grated Parmesan cheese

 2 tbsp olive oil

1/2 tsp garlic powder

 Salt and pepper to taste

1. Preheat oven to 375°F (190°C).

2.  Steam or boil green beans until just tender. Drain.--Skip this step if using canned green beans.

3. In a blender or food processor, pulse artichoke hearts until smooth (or slightly chunky for texture).

4.  Toss the green beans with the artichoke puree, breadcrumbs, olive oil, some parmesan, salt, pepper, and garlic powder.

5.  Transfer to a greased casserole dish. Sprinkle remaining Parmesan over the top.

6. Bake 20–25 minutes until topping is golden and crisp.

Cheesy Green Beans with Bacon and Mushrooms

Serving Size: 6

Ingredients:

1 lb green beans, trimmed (2 cans, if prefer)

1 cup mushrooms, sliced (can use canned, if prefer)

 16 0z Cheese Whiz (or another processed cheese spread)

  4 slices cooked bacon, crumbled

 Salt and pepper to taste

1.  Preheat oven to 350°F (175°C).

2.  Steam or boil green beans until tender-crisp. Drain.--Skip this step if using canned green beans.

3. In a skillet, sauté mushrooms in butter or olive oil until softened.

4. In a large bowl, combine green beans, mushrooms, and Cheese Whiz. Mix until beans are coated.

5.  Transfer to a greased casserole dish.  Top with crumbled bacon.

6. Bake 15–20 minutes until bubbly and lightly browned on top.