Green bean casserole is a must-have side dish for any holiday spread, and it’s just as perfect for cozy Sunday dinners. With creamy mushroom sauce, tender green beans, and crispy fried onion topping, this recipe brings comfort and nostalgia to every bite. Whether you’re making it for Thanksgiving, Christmas, or a simple weeknight meal, it’s the kind of dish that always gets cleaned out first. Best of all, it’s simple to prepare with pantry staples and can be made ahead.
Table of Contents
Why You’ll Love This Recipe
- Quick and easy: Ready in under an hour
- Versatile ingredients: Use fresh, frozen, or canned green beans
- Crowd-pleaser: Creamy, crunchy, and full of flavor
- Perfect for holidays: A traditional favorite that’s easy to scale up
- Make-ahead friendly: Assemble ahead and bake when ready
Ingredients
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup whole milk
- 1 teaspoon soy sauce
- ¼ teaspoon black pepper
- 4 cups green beans (canned, frozen, or blanched fresh)
- 1⅓ cups crispy fried onions (French’s style), divided
Instructions
- Prep oven and beans: Preheat oven to 350°F. If using fresh green beans, blanch in boiling water for 4–5 minutes. Drain canned or thaw frozen beans thoroughly.
- Make soup base: In a large bowl, whisk together the mushroom soup, milk, soy sauce, and black pepper until smooth.
- Mix ingredients: Fold in green beans and ⅔ cup of the fried onions. Mix until evenly coated.
- Bake casserole: Pour mixture into a 9×9-inch baking dish. Bake uncovered for 25 minutes or until bubbling.
- Add topping: Sprinkle remaining fried onions over the top and return to oven for another 5–10 minutes until golden and crisp.
- Serve: Let rest for 5 minutes and serve hot.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: 45–50 minutes
- Servings: 6
Nutrition Facts (Per Serving, Estimated)
- Calories: 140
- Carbohydrates: 14g
- Protein: 3g
- Fat: 8g
- Fiber: 2g
- Sodium: 350mg
Tips & Variations
- Soup substitute: Use cream of chicken or celery if preferred
- Homemade topping: Thinly slice onions, dredge in flour, and fry
- Make it richer: Use heavy cream instead of milk
- Add cheese: Mix in ½ cup shredded cheddar for extra indulgence
- Meal prep: Assemble a day ahead; add fried onions just before final bake
FAQs
Can I make this casserole ahead of time?
Yes! Prepare the base mixture, cover, and refrigerate. Add the fried onions and finish baking just before serving.
Can I freeze green bean casserole?
You can freeze it without the topping. Add fresh onions after thawing and bake as directed.
How do I make it gluten-free?
Use gluten-free mushroom soup and certified GF fried onions or a homemade topping.
Can I double this recipe?
Absolutely. Use a 9×13-inch baking dish and increase cook time by 5–10 minutes.
Green Bean Casserole
Equipment
- – 9×9-inch baking dish
- – Mixing bowl
- Whisk
- – Oven
Ingredients
- – 1 10.5 oz can condensed cream of mushroom soup
- – ½ cup whole milk
- – 1 teaspoon soy sauce
- – ¼ teaspoon black pepper
- – 4 cups green beans canned, frozen, or blanched fresh
- – 1⅓ cups crispy fried onions divided
Instructions
- Preheat oven to 350°F.
- If using fresh green beans, blanch for 4–5 mins. Drain canned or frozen.
- In a bowl, whisk soup, milk, soy sauce, and pepper.
- Add green beans and ⅔ cup onions. Stir gently to coat.
- Pour into 9×9 baking dish. Bake 25 minutes.
- Top with remaining onions. Bake another 5–10 minutes until golden.
- Let cool slightly and serve warm.
Notes
– Swap cream of mushroom for chicken or celery soup
– Top with breadcrumbs if out of fried onions
Conclusion
This green bean casserole is the ultimate side dish — comforting, crunchy, and undeniably delicious. Whether you’re hosting a festive gathering or craving a nostalgic dish, this easy recipe will quickly become a family favorite. With flexible ingredients and a simple prep, it’s the kind of dish you’ll come back to year after year.