Green bean casserole is my personal favorite. It brings back so many memories of my childhood. Making it with my grandmother every Thanksgiving is the best memory. I make it with my kids every Thanksgiving, and I feel like I am sharing her with them too.

One Thanksgiving, we forgot to buy crispy onions. The kids improvised with crushed crackers — and it actually worked. Now we laugh about the “cracker casserole” year. If you ever find yourself without a key ingredient for a Thanksgiving side, remember improvising prompts innovation. It creates new things and (mostly) great memories.

Recipe:

• Ingredients:
• 4 cups cooked green beans (fresh, frozen, or canned)
• 1 can (10.5 oz) cream of mushroom soup
• ¾ cup milk
• 1 tsp soy sauce (optional, for depth of flavor)
• 1 tsp black pepper
• 1 ½ cups crispy fried onions
• 🥄 Directions
• Prep the beans:
  • If using fresh beans, blanch in boiling water for 5 minutes, then drain.
  • If using frozen, thaw and drain.
  • If using canned, drain well.
• Mix the base:
  • In a large bowl, combine cream of mushroom soup, milk, soy sauce (if using), and black pepper.
  • Stir until smooth.
• Add beans & onions:
  • Fold in green beans and ⅔ cup of the crispy fried onions.
  • Mix gently to coat.
• Bake:
  • Transfer mixture to a greased 9×13 baking dish.
  • Bake at 350°F for 25 minutes, until hot and bubbly.
• Top & finish:
  • Sprinkle remaining fried onions evenly over the top.
  • Return to oven for 5–10 minutes, until onions are golden and crisp.

Tips & Variations

• Dairy‑free: Use almond or oat milk and a dairy‑free mushroom sauce.
• Gluten‑free: Swap crispy onions for gluten‑free breadcrumbs or GF fried onions.
• Extra flavor: Add ½ cup shredded cheddar cheese or sauteed mushrooms.
• Make ahead: Assemble the casserole (without topping) the day before, refrigerate, then bake on Thanksgiving.

Engagement Prompt: What’s your secret twist on green bean casserole?