Green Bean Casserole Recipe

Why I Love This Recipe

I love this casserole for its simplicity and bold flavor. The creamy base made from mushroom soup and milk creates the perfect texture, while the crispy onions add a crunchy contrast that makes every bite satisfying. It’s quick to assemble, uses just a handful of ingredients, and can be made ahead of time, which is a lifesaver during busy holidays. Plus, it’s one of those dishes everyone at the table looks forward to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 can cream of mushroom soup (10.5 oz)

• ¾ cup whole milk

• ½ teaspoon soy sauce

• ¼ teaspoon black pepper

• 2 cans green beans, drained (14.5 oz each)

• 1 ½ cups French’s crispy fried onions, divided

Directions

1. I start by preheating the oven to 350°F.

2. In a large bowl, I whisk together the cream of mushroom soup, milk, soy sauce, and black pepper until smooth.

3. I add the drained green beans to the bowl and stir until everything is well combined.

4. I fold in ½ cup of the crispy fried onions and mix gently to distribute them evenly without crushing them.

5. I pour the mixture into a baking dish and spread it out into an even layer. Then I bake it for 30 minutes, until bubbling and hot throughout.

6. I remove the casserole from the oven, give it a gentle stir, then top it with the remaining crispy fried onions.

7. I return the dish to the oven and bake for another 5–10 minutes, until the onions are golden and crisp.

Servings and timing

This recipe makes 8 servings and takes just 40 minutes total—5 minutes of prep and 35 minutes of cooking. It’s one of the quickest side dishes I make during the holidays, yet it tastes like something much more involved.

Variations

I sometimes swap in French-cut green beans for a more delicate texture. If I want a homemade twist, I sauté fresh mushrooms and onions and mix them into the casserole before baking. When I’m feeding a larger crowd, I double the recipe and use a 9×13-inch pan. For extra flavor, I sprinkle in a little shredded cheddar cheese or add a dash of hot sauce to the creamy base.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake it at 350°F until warm throughout—usually about 15 minutes. If I’m in a rush, I reheat individual portions in the microwave, though I know the onions won’t stay as crispy that way.

FAQs

Can I make this casserole ahead of time?

Yes, I often prepare the entire casserole (without the final topping) ahead of time and refrigerate or freeze it. When I’m ready to serve, I thaw it if frozen, bake as directed, and top with crispy onions for the last 10 minutes.

Can I use fresh or frozen green beans?

Absolutely. I blanch fresh green beans or thaw frozen ones before adding them. Just make sure they’re drained well so the casserole doesn’t get watery.

What size baking dish should I use?

I usually use an 8×8-inch or 9×9-inch square baking dish for this recipe. If I double it, I go with a 9×13-inch pan.

Can I substitute the mushroom soup?

Yes. I’ve used cream of celery or cream of chicken soup before with good results. For a from-scratch version, I make a roux with butter, flour, milk, and sautéed mushrooms.

How do I keep the fried onions crispy?

I always add the final layer of fried onions during the last few minutes of baking. That way, they stay crunchy and golden instead of getting soggy.

Conclusion

This Green Bean Casserole is everything I want in a side dish: quick, creamy, comforting, and packed with flavor. Whether it’s gracing the Thanksgiving table or showing up next to a weeknight roast chicken, it’s a recipe I always come back to. And with how easy it is to prep and customize, it’s no wonder it’s a staple in my kitchen.

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