We love green bean casserole. I add some dry Stovetop stuffing in (just right from the box, no mixing anything in with it), and mix the french fried onions in too, instead of putting them on top. And soy sauce, which is in the original recipe. Everyone loves the stuffing added in.

I use a package of StoveTop stuffing mix rather than onion rings on top -- drizzle it with melted butter. I also use cream of chicken soup -- better flavor. The dish is always scraped clean. This has been a holiday staple for many years!

I like this receipt. Today I'm not using onions but tater tots crumbled on top and shredded cheese.

Instead of cheddar cheese I use Cheez Whiz (about half a jar). My family asks me to make this every holiday!

I think a side note about the frozen beans is that it takes a little longer (wait til bubbly). I also add a tsp of soy to it for taste.

It is my favorite for holidays and I always make it.

I made green bean casserole for the first time in 50 years and it was soooo good! It makes you want to smack yo mama. I made it from scratch, fresh green beans, fresh mushrooms, 1 shallot and minced garlic blended in with fresh thyme and rosemary in the seasoned flour sauce combined with butter and milk. My first time y'all. Next time I'll add cheddar cheese. My family loved it!! Thanks for the hints.

Love the ideas everyone has here and I can't wait to try some! But I have a question for those of you making this recipe pretty much as stated-do you ever pre-cook your green beans before adding to the casserole? I have just always found that when making this, my green beans still taste like they're straight from the can. If pre-cooking not required, what am I doing wrong?

I like this original recipe, however, have you ever tried substituting broccoli for the green beans? I have made broccoli with rice, cheese, and chicken and even chicken, broccoli, fettuccine alfredo. So decided to make green bean casserole using broccoli. It's something different.

I have always been intermixed on the soups to use. I do not care fore the aftertaste of the cream of mushroom; thereby, I use Cream of Celery, Cream of Chicken and Herb/Cream of chicken plain if I cannot find it. Put it in layers like a lasagna (onion, chicken, celery, beans, onion celery, chicken beans then a mixed chicken celery blend top with onion and at 350°F for 20 min. Then while it cools top like deviled eggs with a dash of paprika. Never fails!

Campbell's makes a cheddar cheese I add to the recipe.

I've always wanted to try adding water chestnuts, only I thought I was original! I also use Worcestershire sauce. And this Thanksgiving, I'd been reading the various recipes, including some where folks add sour cream. So when my husband came home from shopping, and he had some French Onion Dip, I said, "For the green beans?" We tried it, & it was GREAT! : )

Add 1/4 lb. Velveeta, melted.

Trying adding a small container of sour cream! Delicious!!

I only use 3 ingredients: green beans (canned - either French or fresh style), cream of mushroom soup, and french fried onion rings. So simple and good. I'm going to try to freeze a small amount for individual servings when only 1 or 2 people are eating.

I make regular meat balls, roast and add to casserole, bake 30 minutes. Sprinkle aged cheddar lightly and bake 10 more minutes.