Green Bean Casserole with Pimento

Introduction

Green bean casserole with pimento is a straightforward side dish that comes together in one bowl and bakes for under 30 minutes. The canned cream of mushroom soup binds the vegetables while the pimento adds a subtle sweet and tangy note, and the bread crumb topping provides texture contrast. This works as a weeknight vegetable side or a make-ahead dish for a larger meal.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 25–30 minutes
• Total Time: 35–40 minutes
• Servings: 4

Ingredients

Casserole

• 1 can (about 14.5 oz / 410 g) French-style green beans, drained
• 1 can or jar (about 15 oz / 430 g) small whole onions, drained
• 2 tablespoons diced drained pimento
• 1 can (10.75 oz / 305 g) condensed cream of mushroom soup

Topping

• ¼ cup fine bread crumbs
• ¼ cup grated Parmesan cheese

Instructions

1. In a lightly buttered 1½-quart casserole dish, combine green beans, onions, diced pimento, and mushroom soup.
2. Combine topping ingredients; sprinkle over the top of the casserole.
3. Bake, uncovered, at 350 F for 25-30 minutes.

Variations

Use fresh green beans instead of canned. Blanch 1 pound of fresh green beans in salted boiling water for 4–5 minutes until tender-crisp, then drain well and substitute for the canned beans. This gives a firmer texture and cleaner flavor.

Add a protein layer. Stir in 1 cup of diced cooked chicken or crumbled cooked ground beef into the casserole before baking. This transforms the side into a light main dish.

Toast the topping for deeper flavor. Toss the bread crumbs and Parmesan with 1 tablespoon melted butter, then spread on a small pan and toast in a 350°F oven for 3–4 minutes before sprinkling over the casserole. The butter helps them brown and crisp.

Boost the umami with garlic. Stir 1 minced garlic clove or ½ teaspoon garlic powder into the soup mixture before combining with the vegetables for a savory accent.

Make it creamy with a dairy swap. Replace the canned soup with a béchamel sauce made from 2 tablespoons butter, 2 tablespoons flour, and 1 cup whole milk or vegetable broth seasoned with salt and pepper. This gives you more control over the flavor and texture.

Tips for Success

Drain the canned vegetables thoroughly. Excess liquid from the green beans and onions will make the casserole watery. Pat the vegetables dry with a paper towel if they seem wet.

Don’t overbake. The casserole is done when the filling is hot and the topping is lightly golden. If you bake it too long, the bread crumbs will darken and the vegetables will lose texture.

Combine the topping ingredients in a separate bowl. This ensures the Parmesan and bread crumbs are evenly distributed, so every spoonful has both texture and cheese flavor.

Use a casserole dish that conducts heat evenly. Glass or ceramic dishes bake more evenly than metal, reducing the risk of the edges browning too quickly while the center stays cool.

Butter the dish generously. This prevents sticking and adds flavor to any portion that touches the sides.

Storage and Reheating

FAQ

Can I assemble this the night before and bake it the next day?

Yes. Prepare the casserole through the end of step 1, cover it tightly, and refrigerate overnight. Add the topping just before baking and extend the bake time by 5–10 minutes since the dish will be cold when it goes into the oven.

What if I can’t find pimento?

Substitute the same amount of diced roasted red pepper or a mixture of diced bell pepper and a pinch of paprika. The pepper will give sweetness and color, though the flavor will be slightly less sweet than traditional pimento.

Can I use fresh mushrooms instead of canned soup?

You can make a quick mushroom cream sauce by sautéing 1 cup sliced fresh mushrooms in butter until tender, sprinkling with flour, then stirring in 1 cup broth or milk and salt and pepper to taste. This replaces the canned soup one-to-one and gives a fresher taste, though it adds 10–15 minutes to your prep time.

Is this vegetarian?

Yes, as written. The canned cream of mushroom soup, green beans, onions, pimento, bread crumbs, and Parmesan cheese contain no meat. Check the soup label if you have concerns about specific additives.