Momma’s Green Bean Casserole

I can’t believe I haven’t posted this recipe before now. I wouldn’t have realized it if my oldest daughter hadn’t asked for the recipe. I figured I might as well share it with everyone because things are getting a little hectic around here as we have packed up a few things as we prepare for our new home and who knows where this recipe might end up?

One of my fondest memories from when I was little was sitting on the back porch with my Mom-mom helping her with the beans and other goodies she had harvested from her garden.

As I got older I did this with my kids as well. I can still remember when we had a Doberman, named Mac, who loved green beans. The little stinker would run right up to the washtub and steal the beans every chance he got!

This recipe is definitely a family favorite and is requested at EVERY Thanksgiving and Christmas dinner we have. I have made it with green beans and pole beans, that we’ve bought from Southwestern Produce, it gets gobbled up every time. This makes a big batch so you may want to cut the portions in half if you aren’t planning to feed an army!

Momma’s Green Bean Casserole

Momma’s Green Bean Casserole printable recipe


  • 2 cans cream of mushroom soup
  • 1 1/2 c. milk
  • 1/4 t. pepper
  • dash or two of Worcestershire sauce, optional
  • 4 cans or about 6-8 c. cooked green beans
  • 2 2/3 c. crunchy fried onions, optional (the kind you buy in a bag)
  • 1 lb. cooked bacon, chopped –optional


Preheat oven to 350°F. Mix soup, milk, and pepper in a 9 x 13 casserole dish.

Carefully stir in the beans, half of the fried onions, and the bacon if you are using it.

Bake for about 30 minutes or until hot and give a gentle stir.

Sprinkle with the remaining onions.

Bake 5-7 minutes more until the onions are golden brown.



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