Vintage Fresh Green Bean Casserole (circa 1956)
This vintage green bean casserole pairs tender fresh beans with mushroom soup for a rich, savory base, then layers on sharp Cheddar and a crackly blanket of French-fried onions. It bakes to a bubbly, golden finish that’s nostalgic yet satisfying, ideal for holiday spreads or comforting weeknight dinners. Vintage Fresh Green Bean Casserole (circa 1956) delivers balanced umami, crisp-onion texture, and hearty cheese in every bite.
- Prep15 mins
- Cook35 mins
- Serves12
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C).
- 2
Bring a large saucepan of salted water to a boil; add green beans and cook until slightly tender, about 5 minutes. Drain.
- 3
Combine green beans and cream of mushroom soup in a bowl; spread the mixture in a 9x13-inch baking dish. Sprinkle Cheddar cheese over the green beans and top with French-fried onions.
- 4
Bake in the preheated oven until the cheese is melted and browned, about 30 minutes.
- Calories 331.11 kcal Moderate
- Protein 13.26 g Good Source
- Carbs 23.92 g Moderate
- Total Fat 21.51 g High
- Saturated Fat 8.58 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 40.46 mg Moderate
- Sodium 646.15 mg High
- Fiber 4.55 g Moderate
- Sugar 3.94 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 334.41 mg Good Source
- Iron 1.07 mg Low Source
- Potassium 479.04 mg Moderate
- Vitamin A 174.37 mcg_rae Moderate
- Vitamin C 18.44 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Onions 🧅