Classic Green Bean Casserole – Campbell’s Gold!

What’s special about the Campbell’s Classic Green Bean Casserole? It’s those little canned French-fried onions!

 

To me they are terrible just out of the can but once they’re on the casserole, OMG! Can’t get enough.

The green bean casserole was first created in 1955 by a team led by Dorcas Reilly who worked for the Campbell Soup Company in the home economics department.

They were attempting to create a dish made with ingredients found in most households at the time; green beans and Campbell’s cream of mushroom soup.

Since the dish is now over 60 years old I think they succeeded!

Mom’s Green Bean Casserole

This is the same recipe that my Mom made along with every other cook in the country! Mom always used the soy sauce for the extra zing.

She also used canned green beans like the recipe calls for but I love this with fresh string beans too.

Other than the turkey, this casserole and the cranberry sauce with the can marks still on it or my fondest memories of Thanksgiving back in that time!

This might not be the best green bean casserole in the world but its great and it will remain on all my holiday menus!

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Campbell's Classic Green Bean Casserole Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This is the same recipe that my Mom made along with every other cook in the country!

Course: Side Dish
Cuisine: American
Keyword: Classic Green Bean Casserole
Servings: 6
Calories: 225 kcal
Ingredients
  • 1 10 3/4 ounce can Campbell's® Condensed Cream of Mushroom Soup
  • 1/2 cup milk
  • 1 teaspoon soy sauce
  • 1 dash ground black pepper
  • 4 cups canned cut green beans
  • 1 1/3 cup French's® French Fried Onions
Instructions
  1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
  2. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.
  3. Bake for 5 minutes or until the onions are golden brown.
Recipe Notes

Flavor Variation: For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden.

 

Enjoy!

Tips For Classic Green Bean Casserole:

I like to use a little less milk than the recipe calls for so it comes out a little creamier, other than that I stick with this holiday classic recipe!

Up Next:

Paula Deen Green Bean Casserole

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Ham Hocks and Beans – Cheap And Delicious

Ham Hocks and Beans are definitely comfort food at its best. I love recipes like this. Very fast and easy to put together.

 

This gets 5 stars all around the table. There’s so much flavor and taste.

For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of cornbread and a pan of old fashioned crisp fried potatoes.

Many people will tell you to soak your beans first but I never do. I just wash them and cook them as below.

Cook up these beans once and you’ll be making them off and on throughout the winter and that’s for sure.

These may also be made in the pressure cooker or crockpot.

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Ham Hocks and Beans
Prep Time
30 mins
Cook Time
5 hrs
Total Time
5 hrs 30 mins
 

Cook up these beans once and you'll be making them throughout the winter.

Course: Side Dish
Cuisine: Southern
Keyword: Ham Hocks and Beans
Servings: 8
Calories: 265 kcal
Ingredients
  • 1 bag dry beans my favorite is a 15 bean mix
  • 4 -6 ham hocks
  • 1 large onion chopped
  • 6 cloves garlic minced (more if desired)
  • 1 large bay leaf
  • 1 teaspoon oregano
  • 1 teaspoon pepper
  • salt
Instructions
  1. Wash the beans and remove all gravel and such.
  2. Place the beans, ham hocks, onions and garlic in a large dutch oven filled with water. Add the spices. Bring to a boil and boil for two or three minutes.
  3. Reduce heat to simmer on med-low heat and cook for 4 to 5 hours, adding more water as needed.
  4. Remove the ham hocks when they are tender and falling apart; allow to cool so they can be handled.
  5. Remove meat from ham hocks (discarding fat and bones) and return to the beans.

Enjoy Ham Hocks and Beans!

Up Next:

Roasted Peppers and Hominy

Recipe based on one by Karen From Colorado
Photo by Tea Jenny

Roasted Peppers and Hominy – Weeknight Side

Roasted Peppers and Hominy certainly fills the bill for a nice to have, quick, and easy side dish. It can be on the table quickly on weeknights!

 

I love hominy and I’m always on the hunt for recipes that feature the ingredient.

The roasting in this recipe brings out the sweetness of the peppers and onions and gives the hominy a special quality.

This dish is not only quick and easy to prepare the results are also visually beautiful and a delight for the taste buds. Such an easy side.

I will make this often.

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Roasted Peppers and Hominy
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This dish is not only quick and easy to prepare the results are also visually beautiful and a delight for the taste buds.

Course: Side Dish
Cuisine: American
Keyword: Roasted Peppers and Hominy
Servings: 4
Calories: 195 kcal
Ingredients
  • 1 15 1/2 ounce can white hominy, drained
  • 1/2 green bell pepper cut in 1 inch pieces
  • 1/2 red bell pepper cut in 1 inch pieces
  • 1 small onion cut in 1 inch pieces
  • 1 tablespoon olive oil
  • garlic powder
  • salt
  • pepper
  • Italian seasoning
  • 1/8 cup Parmesan cheese
Instructions
  1. Preheat oven to 450º. Spray baking sheet with cooking spray.
  2. Arrange hominy and vegetables on pan. Drizzle with oil and sprinkle with seasonings to taste.
  3. Bake for 15 to 20 minutes, stirring occasionally.
  4. Sprinkle with Parmesan just before serving.

Give Roasted Peppers and Hominy a try!

Up Next:

Stewed Okra and Tomatoes Recipe

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Stewed Okra and Tomatoes Recipe

This Stewed Okra and Tomatoes Recipe is a Southern thing and it’s a natural combination because the two vegetables are ready in the garden at the same time.

 

My grandmother had a lot of okra recipes (mostly in her head) and served okra frequently during the summer. Okra and tomatoes stand out in my childhood memories along with fried okra.

How To Make Okra and Tomatoes

I mainly use fresh okra for this, but frozen okra works just as well. During the Wintertime, my grandmother would use her canned okra and tomatoes.

Some cooks add small amounts of meat for seasoning but my grandmother never did. She did use bacon fat in it though!

You can also add corn to make this a more complete dish. However, it’s really good with just the okra and tomatoes.

Okra and tomatoes are stew-like and it’s normally served as a side dish. But you can serve it over rice, hot cornbread or grits and you’ve got a Southern supper!

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Stewed Okra and Tomatoes Recipe
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 
Fresh or frozen sliced okra cooked with tomatoes (fresh is better but canned works), bacon and onion and just salt and pepper for seasonings makes a delicious Southern vegetable side dish for almost any meal.
Course: Side Dish
Servings: 6
Calories: 94 kcal
Ingredients
  • 8 slices bacon
  • 1 large onion chopped
  • 2 16 ounce bags frozen cut okra (or 2 lb. fresh okra, sliced into 1/2 inch pieces)
  • 2 14 ounce cans diced tomatoes, undrained
  • salt and pepper
Instructions
  1. Fry bacon in a large skillet that can be covered, until crisp. Remove from skillet and drain on paper towels.
  2. Saute onion in bacon drippings until tender.
  3. Add okra and tomatoes, stir to blend. Cover, reduce to low heat.
  4. Cook for about an hour, or until okra is tender, stirring occasionally. Do not stir too much or too briskly, because the okra will fall apart. Season with salt and pepper, to taste.
  5. **Note: Nanny diced the bacon and fried it and the onion together. My family doesn't like the bacon cooked into it because the bacon becomes soft. If you do it my way, you can sprinkle the bacon on right before serving.
Recipe Notes

Nanny diced the bacon and fried it and the onion together. My family doesn't like the bacon cooked into it because the bacon becomes soft. If you do it my way, you can sprinkle the bacon on right before serving.

 

Enjoy!

Similar to Stewed Okra and Tomatoes Recipe:

Southern Okra Skillet

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Photo by Mrs. Oliver

Marinated Tomato and Cucumber Salad

This Marinated Tomato and Cucumber Salad is a very refreshing & pretty summer salad! Super easy to make and tastes great! Fabulous salad recipe!

Great served as a side dish with lunch.

An excellent finishing touch I use that I found in a similar recipe. Sprinkle on some feta cheese just before eating.

Oh, you’re gonna like this!

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Marinated Tomato and Cucumber Salad
Prep Time
15 mins
Cook Time
0 mins
 

Easy to make and delicious. This salad is great!

Course: Salad
Cuisine: American
Keyword: Marinated Tomato and Cucumber Salad
Servings: 4
Calories: 125 kcal
Ingredients
  • Ingredients
  • 4 ripe tomatoes
  • 2 large cucumbers
  • olive oil
  • oregano
  • vinegar
  • salt
Instructions
  1. Directions
  2. Clean the tomatoes and cut them in wedges. Place in bowl.
  3. Peel cucumbers and cut them in thin slices. Add to bowl.
  4. Add olive oil, oregano and salt (all to taste). Sprinkle vinegar over the salad, taste and add more vinegar if needed. Serve.

Enjoy This Marinated Tomato and Cucumber Salad!

Up Next:

 

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Recipe based on one by MeliBug
Photo by anniesnomsblog

Crock Pot Caramelized Onions

I like to make a batch of these Crock Pot Caramelized Onions overnight to use in whatever I’m cooking the next day. The smell of the onions is great!

 

The smell of the onions slowly caramelizing overnight lends to very sweet dreams!

These are fantastic! You can squish them down into an ice cube tray sprayed with oil and freeze them. Pop them out and store them in a freezer bag.

They thaw out perfectly.

They also make great onion soup! After the onions are caramelized add 4 cans of beef broth, some thyme, and a little bit of dry sherry.

Serve with the usual crouton and Swiss melted on the top. Super!

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Crock Pot Caramelized Onions
Prep Time
30 mins
Cook Time
10 hrs
Total Time
10 hrs 30 mins
 

Crock Pot Caramelized Onions are about the easiest way to caramelize onions that I know of. They're delicious too!

Course: Side Dish
Cuisine: American
Keyword: Crock Pot Caramelized Onions
Servings: 12
Calories: 295 kcal
Ingredients
Ingredients
  • 3 lbs sliced onions
  • 1/2 cup melted margarine or butter
  • 1 teaspoon salt
Instructions
Directions
  1. Combine onions, margarine and salt in a crock pot.
  2. Cover and cook on low for 8-10 hours.

 

Enjoy Crock Pot Caramelized Onions!

Up Next: 

Split Pea Soup With Ham And Potatoes

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Recipe based on one by Mirj
Photo by May I Have That Recipe

Fried Coleslaw With Bacon – Delicious!

Fried Coleslaw With Bacon is really fried cabbage without all the prep work! Super quick, super easy, super fun, and super delicious!

 

You can play around with this one and add just about anything! It’s so pretty on a plate!

Really, really good and sooo easy to make.

I like to use a little butter along with the olive oil for even more flavor. I also cook it longer in the southern tradition for fried cabbage!

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Fried Coleslaw With Bacon
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Fried Coleslaw With Bacon is fried cabbage without all the work. The same wonderful dish but ready in just a few minutes!

Course: Side Dish
Cuisine: American
Keyword: Fried Coleslaw With Bacon
Servings: 4
Calories: 160 kcal
Ingredients
Ingredients
  • 1 lb coleslaw mix
  • 2 slices bacon
  • 2 shallots sliced thinly
  • 2 tablespoons olive oil
  • salt to taste
Instructions
Directions
  1. Add olive oil and bacon to large skillet; turn heat to medium; cook until crisp; remove bacon and crumble.
  2. Add shallots to bacon grease, keeping heat on medium; cook, stirring, until caramelized.
  3. Increase heat to medium-high, add coleslaw mix and stir fry for 5 to 6 minutes.
  4. Toss with salt and crumbled bacon.

 

Enjoy Fried Coleslaw With Bacon!

Up Next: 

The Original Hellmans Potato Salad

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Recipe based on one by LibbyAnne
Photo by Boomette

Slow Cooker Baked Potatoes

Slow Cooker Baked Potatoes is a great way to bake potatoes without heating up the kitchen. Really easy and they turn out so good!

 

I like to rub them with olive oil and sprinkle with sea salt before wrapping in the foil.

With this method, you can have baked potatoes ready when you come home.

And very little cleanup. Use a crockpot liner and then just let the crock cool and put it away.

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Slow Cooker Baked Potatoes
Prep Time
10 mins
Cook Time
4 hrs
 

Slow Cooker Baked Potatoes are an excellent solution for cook outs. Start in the morning and they're ready that evening!

Course: Side Dish
Cuisine: American
Keyword: Slow Cooker Baked Potatoes
Servings: 10
Calories: 315 kcal
Ingredients
  • 10 -12 small baking potatoes
  • aluminum foil
Instructions
  1. Stab potatoes with fork. Wrap each in foil.
  2. Fill crock pot with potatoes. Cover and cook on High 2 1/2- 4 hours.
  3. Do not add water.
  4. Cooking time depends on how big your potatoes are. Use your best judgment. It doesn't hurt to cook them for the 4 hours.
  5. For large potatoes, I have cooked five to six on Low for 8 to 10 hours and they turn out perfectly.

 

Enjoy!

Up Next:

Frizzled Cabbage

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Recipe based on one by Audrey M
Photo by May I Have That Recipe

Pepperoni Pasta Salad – Easy & Delicious

Pepperoni Pasta Salad is great for a cookout or potluck dinner!  The pepperoni gives a good ‘zing’ to this recipe. Easy preparation!

 

This salad holds up well for picnics especially, since it doesn’t have mayo and cheese.

This salad needs to marinate for the flavors to blend.

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Pepperoni Pasta Salad
Prep Time
15 mins
Cook Time
10 mins
Marinating Time
5 hrs
Total Time
5 hrs 25 mins
 

This Pepperoni Pasta Salad is great for back yard BBQ's or get togethers. Easy to put together and delicious!

Course: Appetizer
Cuisine: American, Italian
Keyword: Pepperoni Pasta Salad
Servings: 12
Calories: 175 kcal
Ingredients
  • 2 cups rotini pasta uncooked
  • 1/2 teaspoon salt
  • 1 onion chopped
  • 1 cucumber chopped
  • 1 cup grape tomatoes cut in fourths
  • 1 cup pepperoni cut in pieces
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon italian seasoning
  • 1 cup Italian dressing
Instructions
  1. Cook pasta in salted water until a la dente stage. Drain well.
  2. Cut cucumber, leaving portion of peeling on for color. Cut grape tomatoes in fourths.
  3. In a large bowl, mix drained pasta and remaining ingredients. Marinate for at least 5 hours in refrigerate for flavors to blend.

 

Enjoy!

Up Next: 

The Original Hellmans Potato Salad

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Recipe based on one by Seasoned Cook
Photo by Diana Yen

Green Beans and Potatoes – Old South Recipe

Green Beans and Potatoes is an old southern recipe from Mississippi. It’s a super great recipe that goes well with any meal!!!

 

You can delete the bacon or ham hock and they still taste good.

Something about cooking the beans and potatoes together. Green beans add a special taste to potatoes and I love it.

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Old South Green Beans and Potatoes
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

The Old South is famous for this Green Beans and Potatoes recipe. It's cheap, comes together easy and is rib sticking good!

Course: Side Dish
Cuisine: American
Keyword: Green Beans and Potatoes
Servings: 4
Calories: 250 kcal
Ingredients
  • 2 lbs fresh green beans
  • 2 slices bacon or 1 ham hock
  • 3 medium potatoes
  • salt and pepper
Instructions
  1. In pot cover green beans with water and boil till tender with potatoes and bacon (or ham hock); drain.
  2. Add your favorite seasoning (I like butter, salt, and pepper).
  3. Remember ham hocks take a little longer than green beans, so if you use a ham hock, boil it first till tender then add the rest and cook.

 

Enjoy!

Up Next:

Bacon Wrapped Grilled Corn on the Cob

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Recipe based on one by STARTERWIFE
Photo by Robin and Sue