Sun-baked Green Bean Casserole

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If you’ve been afraid of cooking for guests with your solar oven, start with a simple green bean side dish. This healthy twist on the classic green bean casserole is perfect for holiday dinners, potlucks and summer picnics alike, and it’s very easy to make. Just mix everything together in a casserole dish and let it bake for 90 minutes—that’s it! The longer this dish bakes, the more meltingly delicious it becomes, so don’t be afraid to leave it in the solar oven even longer.

We recommend using fresh tomatoes if you make this dish in the summer. Otherwise, a 14-ounce can of diced tomatoes makes a great substitute; just make sure to drain it well to avoid making your casserole too watery. If you would like some extra crunch to complement the wonderfully soft green beans, top the cooked casserole with a can of French fried onions before serving.


1 ½ lbs. green beans, washed and trimmed

¼ cup olive oil

1 medium onion, minced

1 cup diced tomatoes (canned or fresh)

Salt and pepper, to taste

1 tbsp. lemon juice

1 2.8-oz can French fried onions (optional)



Set your solar oven in the sun to preheat.


Toss all of the ingredients except the French fried onions in a deep casserole dish. Cover and cook in the solar oven until the beans are soft, at least 1 ½ hours.


Top with French fried onions, if desired, and serve warm.

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