Grandma’s Easy Green Bean Casserole + Leftover Green Bean Casserole Frittata

Name: Grandma's Easy Green Bean Casserole + Leftover Green Bean Casserole Frittata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 10.5 oz Campbell's® Cream of Mushroom Soup; 14 oz Swanson® Chicken broth; 2 tablespoons flour; 28 oz Del Monte® Blue Lake® Cut Green Beans, drained (2 cans); 16 oz French's Crispy Fried Onions ( (divided)); 2 cups green bean casserole*; 8 eggs; 4 slices bacon (cooked and diced); 1/4 cup milk; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon olive oil

Jump to Recipe

November 20, 2016 (updated November 25, 2018) 9 comments »

This post may contain affiliate links. Please read my disclosure policy.

My Grandma’s Easy Green Bean Casserole might be the simplest dish on the dinner table, but it should not be overlooked! It seriously could not be tastier!

If you have leftover green bean casserole, you’ll definitely want to cook up a Leftover Green Bean Casserole Frittata to fuel your Black Friday holiday shopping! However, if you make my Grandma’s Easy Green Bean Casserole, that could be a problem. I had to purposely save some back to try out this frittata and then the dish of casserole was gobbled up in less than 30 minutes. Oops!

The lineup of ingredients are just these classics (+ flour), which I picked up while browsing Target’s cute new holiday decor. I swear, I go in for just a few ingredients and come out spending over $200… yikes!

Campbell’s® Cream of Mushroom Soup makes casserole creating so easy, with flavors I’ve loved since I was a kid. In fact, Campbell’s soups work great for quick meal options too. The cold weather (and soup season) has definitely arrived here in Texas, so I picked up a few cans to enjoy with grilled cheese for convenient, comforting dinners on busy weeknights.

The Del Monte® Blue Lake® Cut Green Beans are simply just green beans, water and a dash of sea salt. They were so tasty, that even if you’re not planning to serve green bean casserole (the horror!), they would make a pretty great side served without any additional ingredients.

Swanson® Chicken Broth is my go-to for casseroles, soups and sauces for adding a nice savory, warm flavor to meals. Try replacing water with the broth when cooking things like rice and quinoa too… such great flavor! I also appreciate that it’s 100% natural and made from simple, familiar ingredients with no added MSG and no artificial flavors or preservatives.

Using my grandma’s easy green bean casserole in this frittata not only makes for major awesomeness in the taste department, but it also makes for an incredibly easy breakfast dish that comes together and cooks all in less than 30 minutes.

You guys are going to love both the casserole and frittata! They’re:

Savory
Comforting
Satisfying
Simple
Flavorful
& Delicious

These recipes are cooked up with comfort food-loving folks in mind. Everyone loves a good hearty baked dish this time of year!

My Grandma's Easy Green Bean Casserole might be the simplest dish on the dinner table, but it should not be overlooked! It seriously could not be tastier!

Print Recipe Pin Recipe

5 from 3 votes

Leave a Review »

Grandma's Easy Green Bean Casserole + Leftover Green Bean Casserole Frittata

Yield: 6 servings

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

This classic Green Bean Casserole might be simple, but it could not be tastier! And then use the leftovers to create a delicious morning meal!

Ingredients

For the green bean casserole:

10.5 oz Campbell's® Cream of Mushroom Soup
14 oz Swanson® Chicken broth
2 tablespoons flour
28 oz Del Monte® Blue Lake® Cut Green Beans, drained, 2 cans
16 oz French's Crispy Fried Onions, (divided)

For the frittata:

2 cups green bean casserole*
8 eggs
4 slices bacon, cooked and diced
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil

Instructions

For the green bean casserole:

Preheat oven to 350 degrees F. and spray a baking pan with non-stick cooking spray. Set aside.
Combine cream mushroom soup and chicken broth in a medium pot and bring to a boil, stirring frequently. Once boiling, stir in 2 tablespoons flour and lower heat to simmer for about 10 mins and until flour is dissolved. Remove from heat and set aside.
Add drained green beans and 1 1/2 cups crispy fried onions to broth mixture and stir. Pour mixture into baking dish and top with the remaining crispy fried onions.
Bake at 350 degrees F. for about 35 mins and until sides are beginning to brown and casserole is bubbly.
Let casserole sit for about 10 mins before serving. Enjoy!

For the frittata:

Preheat oven to 425 degrees F. and heat olive oil in a large oven-safe skillet (in the oven). I like using an iron skillet.
Beat eggs in a large bowl and then stir in all other ingredients.
Remove heated skillet from the oven and pour egg mixture into skillet, place back into the oven and cook for about 20 minutes. Shake skillet slightly for a visual, to make sure egg is set.
Cut into slices and enjoy!

Notes

*Any variety should work fine, but I highly recommend my grandma's recipe!

Nutrition information is for frittata only.

Author: Kim Lee

Course: Breakfast, Entree

Cuisine: American

Calories: 107kcal, Carbohydrates: 10.9g, Protein: 2g, Fat: 5.4g, Saturated Fat: 1.8g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.2g, Cholesterol: 2.2mg, Potassium: 133.4mg, Fiber: 2.1g, Sugar: 1.9g, Vitamin A: 365IU, Vitamin C: 4mg, Calcium: 55mg, Iron: 0.5mg