If you’re looking for a classic side dish that never fails to please a crowd, I absolutely love this Green Bean Casserole Recipe. It’s that comforting blend of creamy mushroom goodness, tender green beans, and crispy fried onions on top—just the right amount of crunch and creaminess you crave. Whether you’re making it for a holiday feast or a cozy weeknight dinner, you’ll find that this recipe hits all the right notes and is surprisingly easy to pull together.
Why You’ll Love This Recipe
- Classic Comfort: This recipe blends creamy, savory, and crunchy textures that everyone associates with home-cooked goodness.
- Versatile Ingredients: You can use frozen, fresh, or canned green beans—which makes it super flexible and easy to make anytime.
- Simple Yet Delicious: Minimal ingredients, but packed with flavor, perfect for busy cooks and beginners alike.
- Make-Ahead Friendly: Prep ahead and bake when you’re ready, making entertaining stress-free.
Ingredients You’ll Need
I love how the ingredients in this Green Bean Casserole Recipe work together—you’ve got tender green beans balanced by the rich creaminess of mushroom soup, and then that perfect crispy fried onion topping brings it all together. It’s a combo that’s tasty, approachable, and incredibly comforting.
- Frozen Cut Green Beans: These are my go-to for convenience, but fresh or canned green beans work just as well depending on your time and preference.
- Condensed Cream of Mushroom Soup: The heart of the creamy sauce—pick your favorite brand for best results.
- Milk: Just enough to loosen up the soup and create that silky texture.
- Soy Sauce: Adds a subtle umami boost, giving the sauce depth without overpowering the green beans.
- Black Pepper: Freshly ground if you can—it really wakes up the flavors.
- Seasoned Salt: Just a pinch enhances all the other ingredients and helps balance the dish.
- Crispy Fried Onions: The star topping that gives the casserole its iconic crunch—don’t skip these!
Variations
I know everyone likes to tweak classics, and this Green Bean Casserole Recipe is no exception! I often personalize it depending on what mood I’m in or what I have around, making it just right for my family’s taste buds.
- Cheesy Upgrade: I love mixing in shredded cheddar cheese with the sauce for a richer, gooey twist—my kids go wild for this version.
- Mushroom Lovers’ Delight: Sometimes I add sautéed mushrooms or a little garlic and shallots to deepen the flavor profile.
- Fresh vs. Frozen Beans: Using fresh green beans gives a brighter, fresher flavor, while frozen beans save time without sacrificing much taste.
- Make it Vegan: Swap out the cream of mushroom soup for a dairy-free, mushroom gravy and fry your own onions to keep the crunch without dairy.
How to Make Green Bean Casserole Recipe
Step 1: Prepare the Green Beans Perfectly
Start by preheating your oven to 350°F. While that’s warming up, bring a pot of salted water to a boil. Add your frozen green beans and boil them for about 2 to 3 minutes until they’re tender-crisp—just enough to cook through but still hold a bit of bite. If you’re using fresh beans, simmer them for 7-8 minutes instead. Drain and set aside. This is the step where you make sure your green beans aren’t mushy or undercooked, so this short cooking time is key.
Step 2: Create the Creamy Sauce Mix
In a large mixing bowl, combine the cream of mushroom soup with milk, soy sauce, black pepper, seasoned salt, and 1 cup of crispy fried onions. Stir until everything is blended smoothly. This mix creates that signature creamy, savory sauce that makes the casserole irresistible. I always give it a quick taste here—adjusting salt or pepper to suit your taste buds is totally fine!
Step 3: Assemble and Bake Your Casserole
Fold the cooked green beans gently into the sauce mixture, then pour everything into an 8×8-inch or 2-quart baking dish. Pop it into your oven uncovered and bake for 30 to 35 minutes, or until the edges are bubbly and golden. After that, take it out, give it a little stir to mix those steamy flavors, then sprinkle the remaining crispy fried onions on top. Return the casserole to the oven for another 10 minutes until the onions are beautifully golden and crunchy.
Pro Tips for Making Green Bean Casserole Recipe
- Don’t Overcook the Beans: I’ve learned that boiling green beans just until tender-crisp prevents a mushy casserole later.
- Boost Umami with Soy Sauce: Adding just a teaspoon really amps up the savory flavor without making it taste Asian—trust me, it’s a game changer.
- Add Cheese for Extra Creaminess: If you’re feeling indulgent, stir shredded cheddar into the sauce before baking; it melts perfectly.
- Don’t Add Fried Onions Too Early: Save half for topping at the end so they stay crispy instead of soggy in the bake.
How to Serve Green Bean Casserole Recipe
Garnishes
I usually sprinkle a little extra crispy fried onions right on top just before serving—it adds that fresh crunch that’s signature to this dish. Sometimes I toss on a handful of freshly chopped parsley or chives for a touch of color and a mild herbaceous note that complements the creamy casserole.
Side Dishes
My family often pairs this casserole with roasted turkey or baked chicken, especially around the holidays. Mashed potatoes and cranberry sauce are natural companions, but even a simple roasted sweet potato or salad works beautifully alongside for a balanced meal.
Creative Ways to Present
For holiday dinners, I like to serve this Green Bean Casserole Recipe in individual ramekins so everyone has their own portion with that crispy onion topping perfectly intact. It makes it feel a bit fancier and helps keep the topping crunchy for longer. Another trick is layering the casserole in a clear glass dish, so the vibrant green beans peek through—always a crowd-pleaser visually.
Make Ahead and Storage
Storing Leftovers
When I have leftovers, I store them in an airtight container in the fridge for up to 2 to 3 days. I’ve found that keeping the crispy onions separate until reheating helps maintain their crunch—otherwise, the onions can get soggy and lose their signature texture.
Freezing
I’ve frozen this casserole a couple of times, and it works pretty well if you pop it in freezer-safe containers before baking. Just keep in mind that the fried onions don’t freeze well on top, so wait to add those after reheating. To freeze, cool completely first, then wrap tightly and freeze for up to 2 months.
Reheating
Reheating is best done in the oven at 350°F until warmed through, usually about 15-20 minutes. I like to add the crispy fried onions on top after reheating to bring back that crunch. If you’re in a hurry, the microwave works but can make the topping soggy—oven reheating saves the texture.
FAQs
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Can I use fresh green beans instead of frozen?
Absolutely! Just trim and simmer fresh green beans for about 7 to 8 minutes until tender-crisp before using them in the casserole. They add a little more vibrant green color and fresher flavor compared to frozen.
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Is it possible to make this Green Bean Casserole Recipe vegan?
Yes! Use a dairy-free cream of mushroom soup or make your own mushroom sauce using plant-based milk and flour to thicken. Swap out the fried onions for vegan-friendly versions or make your own crispy fried shallots to keep the dish completely vegan-friendly.
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Can I prepare this casserole ahead of time?
You can prep the casserole up to 48 hours in advance and keep it refrigerated. Just hold off on adding the fried onion topping until you’re ready to bake to keep them crisp. Let the casserole sit at room temperature for about 30 minutes before baking.
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What’s the best way to keep the fried onions crispy?
Save about half the fried onions to add during the last 10 minutes of baking or right before serving. Adding them too early can make them soggy as they absorb moisture from the sauce.
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Can I add cheese to this Green Bean Casserole Recipe?
Definitely! Mixing shredded cheddar cheese into the mushroom sauce adds a wonderful richness. I usually stir it in before baking, but you can also sprinkle some on top before the final bake if you want melted cheese on the surface.
Final Thoughts
This Green Bean Casserole Recipe holds a special place in my heart—not just because of its classic flavor combination, but because it brings people together around the table time and time again. It’s simple, comforting, and so flexible that you can make it your own. I truly recommend giving it a try next time you want an effortless but crowd-pleasing side dish that everyone will ask for seconds of. Trust me, once you master this, it’ll become a staple in your kitchen, just like it did in mine.
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Green Bean Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This classic Green Bean Casserole is a comforting and creamy side dish perfect for holiday meals or weeknight dinners. Made with tender green beans, a rich mushroom soup sauce, and topped with crispy fried onions, it combines savory flavors and textures in a simple baked casserole.
Ingredients
Green Beans
- 4 cups frozen cut green beans (see notes for canned or fresh options)
Sauce
- 10.5 ounces condensed cream of mushroom soup (1 can)
- ½ cup milk
- 1 teaspoon soy sauce
- ½ teaspoon black pepper
- ¼ teaspoon seasoned salt (more to taste)
Topping
- 1½ cups crispy fried onions, divided
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the casserole.
- Cook Green Beans: Bring a medium pot of salted water to a boil. Add the frozen green beans and boil until tender-crisp, about 2 to 3 minutes. Drain well.
- Mix Ingredients: In a large bowl, combine the cooked green beans with the cream of mushroom soup, milk, soy sauce, black pepper, seasoned salt, and 1 cup of crispy fried onions. Stir until all ingredients are evenly mixed.
- Assemble Casserole: Transfer the mixture to a 2-quart or 8×8-inch baking dish, spreading evenly.
- Bake Initially: Bake uncovered in the preheated oven for 30 to 35 minutes, or until the casserole is bubbly around the edges.
- Add Topping and Finish Baking: Remove the casserole from the oven and gently stir the mixture. Sprinkle the remaining ½ cup of crispy fried onions evenly on top. Return to the oven and bake an additional 10 minutes or until the topping is golden and crisp.
Notes
- Green Bean Options: You can use canned or fresh green beans as alternatives to frozen. For canned, drain 2 (14½-ounce) cans of cut green beans. For fresh, trim and simmer 1½ pounds of green beans for about 7-8 minutes until tender.
- Optional Additions: Add 1½ cups shredded cheddar cheese mixed into the sauce for a cheesy variation. You may also include fried mushrooms, onions, garlic, or shallots for extra flavor.
- Cheese Usage: If using cheese, mix it into the sauce before baking or sprinkle it on top after stirring. Mixing it in creates a creamy cheesy texture.
- Make Ahead: Prepare this casserole up to 48 hours in advance. Store the topping separately until ready to bake. Remove from the fridge 30 minutes before baking and add an extra 10 minutes to the bake time if cold.
- Storage: Leftovers can be kept in an airtight container in the refrigerator for 2-3 days and reheated before serving.
Nutrition
- Serving Size: 1 cup (about 1/8 of recipe)
- Calories: 180
- Sugar: 3g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
