Green beans - You can use 2 cans of 14.5 oz green beans drained, 16 to 20 oz of frozen green beans that have been thawed, or 1.5 pounds of fresh green beans.

Many casseroles that were popular decades ago have disappeared from dinner tables, but they deserve to become comfort food ...

For this recipe, you want a bean with a little snap left in it, and to use them as a vehicle for more flavor. The way to do that is char, and you're going to cook the green beans two ways to get it.

Reilly’s recipe, which calls for just five ingredients, is the standard by which every other green bean casserole, and riff on it, must be judged. The recipe is, above all, easy.

This green bean casserole recipe is at its peak when it comes out of the oven, when the filling is bubbly, and the topping is crispy. That said, you can store leftovers in the refrigerator for up ...

This green bean casserole recipe is at its peak when it comes out of the oven, when the filling is bubbly, and the topping is crispy. That said, you can store leftovers in the refrigerator for up ...

Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350 degrees for 25 minutes or until the bean mixture is hot and bubbling.

Step 2: Bring a large pot of water to boil. Add the green beans and cook until bright green and crisp-tender, 3-4 minutes. Drain and put the green beans in the ice water to stop the cooking.

5. Gradually add milk and stir until thickened over medium heat to form a roux. 6. Turn heat to low and add heavy cream. Stir until creamy. 7. Add a dash of pepper and fold in the green beans.

This green bean casserole recipe is at its peak when it comes out of the oven, when the filling is bubbly, and the topping is crispy. That said, you can store leftovers in the refrigerator for up ...