I don’t think I’ve ever had a Thanksgiving dinner without Green Bean Casserole.  Now I may or may not be the person that eats all the fried onions off the casserole before dinner even starts.  I also might be the person who picks the pecans off the pie.  But getting back on track, this green bean casserole is delicious and you won’t find any cans of unhealthy soup in this recipe.  I hope you enjoy this Thanksgiving staple as much as my family does.  Enjoy!



  • 8 cups cooked cut green beans
  • 2 1/2 cups Cream of Mushroom Soup
  • 20-25 Onion Rings (Amount will depend on the size of the rings you use.  I used smaller rings for this recipe and ended up needing just under 30 rings.)


  1. Preheat oven to 350 degrees.
  2. Mix green beans and soup together in a 3 quart casserole dish.
  3. Place in the oven for 20 minutes.  Remove from oven and top with onion rings.  Place back in the oven for an additional 5 minutes.
  4. Remove from the oven and serve immediately.

Nutritional Info:

Makes 12 servings.

Nutrients per serving:  Calories: 92, Cal. from Fat: 21, Total Fat: 2g, Sat. Fat: 0g, Carbs: 14g, Fiber: 3g, Sugars: 4g, Protein: 3.5g, Sodium: 170mg, Chol: 0mg


Leftover casserole can be stored in an airtight container in the fridge for up to 3 days.

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  1. Cheryl says:

    This recipies is intriging but not gluten free. The Cream of mushroom Soup calls for whole wheat flour which is gluten

    • Sarah says:

      Hi Cheryl,

      If you read the notes section on the Cream of Mushroom Soup recipe you’ll see that we have specific instructions on how to make the soup gluten free. If you then use a gluten free bread to make your Homemade Breadcrumbs which is used for the Onion Rings then you would have a gluten free dish. Sorry for the confusion.



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