That good old Green Bean Casserole – you know the one – got a nifty upgrade in my kitchen, and I just have to share it with you. Now, Mrs. Dorcas Reilly from Campbell's sure knew what she was doing back in '55 when she came up with the original, but wait till you try it with a dollop of sour cream mixed in.
Listen, I've made this dish more times than I can count, and that bit of sour cream does something mighty special. It's like magic – cuts right through all that mushroomy richness and makes everything smoother than silk. Not fancy-restaurant smooth, mind you, just good old-fashioned, home-cooking smooth.
You're still using your cream of mushroom soup like always, but that spoonful of sour cream? Well, it just wakes everything up a bit. Makes the whole dish taste like something you'd find at a really good church potluck, where everyone asks for the recipe afterward.
Doesn't change the basics of what we all love about green bean casserole, just makes it a touch better. Perfect for your holiday table, or any old Thursday when you want something that tastes like home.
Recipe
Green bean casserole with sour cream transforms the classic holiday side dish into a richer, more indulgent version that will have everyone asking for seconds. The addition of sour cream creates a creamy, tangy base that perfectly complements the crispy fried onions and tender green beans. This comforting casserole is reminiscent of classic American desserts like Peach and Blueberry Cobbler, showcasing how simple ingredients can elevate a dish into something truly memorable.
This recipe takes approximately 45 minutes to prepare and serves 8-10 people as a side dish. The combination of fresh green beans, mushroom soup, and sour cream creates a smooth, velvety sauce that coats each bean perfectly, while the crispy onion topping provides a satisfying crunch in every bite.
- 2 lbs fresh green beans, trimmed and cut into 2-inch pieces
- 2 cans (10.5 oz each) cream of mushroom soup
- 1 cup sour cream
- 1/2 cup milk
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp salt
- 2 cups French-fried onions
- 1/2 cup grated Parmesan cheese
Preheat oven to 350°F. Blanch green beans in boiling water for 5 minutes, then transfer to an ice bath. In a large bowl, mix cream of mushroom soup, sour cream, milk, and seasonings. Fold in the drained green beans and half of the fried onions. Transfer to a 9×13 inch baking dish. Top with remaining fried onions and Parmesan cheese. Bake uncovered for 25-30 minutes until bubbly and golden brown on top.
For best results, avoid using canned green beans as they can become mushy during baking. The casserole can be assembled up to 24 hours in advance, but add the fried onion topping just before baking to maintain its crispiness. If the top browns too quickly, cover with foil for the remaining baking time. Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
The classic green bean casserole gets a creamy upgrade with the addition of sour cream in this variation of the beloved holiday side dish.
First introduced by Campbell's Soup Company in 1955, the original recipe quickly became a staple at American dinner tables, particularly during Thanksgiving.
This version maintains the familiar comfort of French-fried onions and mushroom soup while incorporating sour cream for an extra layer of richness and tang.
The combination creates a more complex flavor profile than the traditional recipe, while still delivering the nostalgic appeal that has made green bean casserole a perennial favorite for over six decades.
Conclusion
Nothing beats a good green bean casserole, and this version's got a little trick up its sleeve – sour cream. Now, I've been making these casseroles since before some of you were born, and let me tell you, that dollop of sour cream makes all the difference. It's like when you put on glasses for the first time – everything just gets clearer and better.
The sour cream adds this nice tang that works really well with the beans (which, by the way, should still have a bit of snap to them – nobody wants mushy beans). Those crispy onions on top? They're still there, don't worry. Some things you just don't mess with.
You know how sometimes the old recipes need a little tweaking? Well, this is one of those times. It's still the same cozy casserole you remember from every Thanksgiving, just with a bit more oomph. The sour cream makes the sauce creamier and less soupy than the original – which means you won't have that puddle at the bottom of the dish anymore.
Just remember: don't go skimping on the crispy onion topping. That crunch is what makes people come back for seconds.