Okay, here’s my blog post about making green bean casserole with cream of celery soup:
Alright, so I’ve always been a fan of the classic green bean casserole. You know, the one with the crunchy fried onions on top? But the other day, I was out of cream of mushroom soup. Disaster, right? Nope! I had a can of cream of celery, and I figured, why not? Let me tell you, it turned out pretty darn good!
Getting Started
First, I grabbed my ingredients. I didn’t have fresh green beans, sadly, so I used two cans of cut green beans. Make sure you drain those suckers really well. Nobody wants a watery casserole.
- 2 cans of cut green beans (drained!)
- 1 can of cream of celery soup
- 1/2 cup of milk
- A dash of soy sauce (trust me!)
- Black pepper (to taste, I like a lot)
- A big old container of those crispy fried onions.
Putting it all Together
I preheated my oven to 350 degrees. While that was warming up, I dumped the drained green beans into a medium-sized casserole dish. Then, in a separate bowl, I whisked together the cream of celery soup, the milk, and that dash of soy sauce. I added in a generous amount of black pepper, too.
I gently mixed in the soup mixture to my casserole dish.
Next, I poured that creamy mixture over the green beans in the casserole dish. I gave it a good stir to make sure everything was nicely coated. I baked it for about 20 * looked ready.
The Crispy Finish!
I pulled the casserole, then I sprinkled those glorious fried onions all over the top. I mean, I really loaded it up. I popped it back in the oven for another 5 minutes, just until the onions were extra golden and crispy. It came out with the onions looking perfect, smelled great too!
And that’s it! Seriously, it was so easy, and the cream of celery soup gave it a slightly different, but still delicious, flavor. It’s a good way to use stuff. Will definitely be doing this again!
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