Classic Thanksgiving green bean casserole

Total Time
44 min
8 min
36 min
This beloved dish comes straight out of the fifties: Made with canned and/or frozen components, it epitomizes that era’s penchant for convenience food in all forms.


frozen cut green beans

4 cup(s)

uncooked onion(s)

1 medium, chopped


1 tsp

canned low fat cream of mushroom soup made with low fat milk

12 fl oz, condensed variety

shredded part-skim mozzarella cheese

¾ cup(s)

Worcestershire sauce

1 tsp

garlic powder

½ tsp

uncooked onion(s)

½ cup(s), fried, french style


  1. Preheat the oven to 350ºF. Spray an 8-inch-square baking pan with nonstick spray.
  2. Cook the green beans according to package directions on the stovetop or in the microwave. Drain and transfer to a large bowl.
  3. Spray a small nonstick skillet with nonstick spray and set over medium-high heat. Add the onion and sugar, cook, stirring, until starting to brown, 5–6 minutes. Transfer the onion to the bowl with the green beans. Stir in the soup, cheese, Worcestershire sauce, and garlic powder. Pour into the baking pan.
  4. Serving size: 1 cup


Yet it still finds a place on our tables today, especially around the holidays. We’ve found a way to capture that same convenience (and that irresistible crunch of those canned French-fried onions) without blowing the SmartPoints values budget. Life is good!

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