Green Bean Casserole

If you’re here for the fancy stuff, sorry to disappoint—this Green Bean Casserole is deliciously ordinary (in the best way). Honestly, it’s one of those dishes that’s practically stitched to every memory I have of Thanksgiving or, oddly enough, stormy Sunday afternoons when half the family is raiding the fridge. The first time I made it solo, I definitely got distracted and let the beans go a bit mushy—no surprise, my sister still teases me for that ‘bean soup’—but now? Now it’s my ace in the hole for any potluck or properly chilly evening. Funny how a couple cans and a crunchy topping can feel like home, right?

Why You’ll Love This Dish (Trust Me)

I make this when I want something warm without a lot of faff. My family goes crazy for it because, well, it’s slathered in creamy sauce and crowned with those fried onions (which mysteriously vanish pre-dinner, and no one’s admitting guilt). Plus, leftovers—on the rare occasion there are any—taste even better the next day. The only snag is if you forget to buy the right kind of beans, but honestly, I’ve used everything from haricots verts to plain old frozen. I guess it’s the kind of recipe that forgives you. Except, maybe, for that one time I swapped in cauliflower florets. (Don’t. Just don’t.)

Ingredients List (With My Usual Substitutions)

• About 1 pound (450g or a “good armful”) of fresh green beans, trimmed and cut in half (or two cans of cut green beans; I sometimes use frozen, no drama)
• 1 can (10.5 oz, classic size) of condensed cream of mushroom soup (my grandmother swears by Campbell’s, but whatever’s on sale is what I buy)
• 2/3 cup milk (sometimes I use half-and-half for extra richness, or almond milk if that’s what I’ve got left over)
• 1 teaspoon soy sauce (to give it a little oomph, but I’ve accidentally doubled it and no one seemed to mind)
• 1/4 teaspoon black pepper (just eyeball it; I do)
• About 1 1/3 cups crispy fried onions (French’s is the classic, but any store brand is totally fine—you could even get wild and use homemade, but I rarely have the patience)

So How Do We Actually Make This?

1. First, if you’re using fresh green beans, toss them into lightly salted boiling water for about 4 minutes—just enough to brighten ’em up. Drain and give a quick cold rinse. (If using canned, skip the boiling altogether. Frozen? I just chuck them in the microwave for a couple minutes so they’re not icy. Saves time.)
2. Get your oven preheating to 350°F (180°C). Grease up a 1.5-quart-ish casserole dish. My favorite is this old Pyrex number with blue flowers—good luck finding one, but yours will be just fine.
3. In a big mixing bowl, toss together the soup, milk, soy sauce, pepper, green beans, and just about half the fried onions. This is where I’d usually sneak a taste; if it seems too thick, splash in a bit more milk.
4. Pour all that into your dish. Smooth it out (or don’t—it’ll even out while baking anyway). Pop it in the oven, uncovered, for about 25 minutes. Don’t worry if it looks a bit weird at this stage—honestly, it always does.
5. Pull it out, sprinkle the rest of the onions on top (resist the urge to eat them all!), and back in the oven for another 5 to 10 minutes until it’s good and golden brown. My oven runs hot, so I watch it like a hawk near the end.
6. Let it sit a few minutes before serving—boiling-hot casserole will bite you back. Trust me, I learned the hard way.

Some Notes From My Many Casserole Runs

• If you forget to stir in the fried onions and just dump them all on top, it’s still tasty (just less onion flavor in the sauce). Actually, I find it works better if you mix in some, so don’t skip it unless you have to.
• Don’t stress about exact bean measurements—add more or less, depending on your crowd.
• I once tried homemade mushroom soup, thinking I’d impress the family. Verdict? Not really worth the fuss unless you’re a real mushroom fiend.

When I’ve Gone Off Script (Variations Worth—and Not Worth—Trying)

• Cheesy Green Bean Casserole: Wilt in a handful of grated cheddar with the soup mix. Honestly, this got rave reviews at my book club.
• Bacon Lovers’ Dream: Sprinkle crisp bacon bits inside, not just on top. It made the dish richer, but might be overkill for some folks—go light-handed.
• That Cauliflower Experiment: I already mentioned it. Not my proudest moment. Lesson learned: not everything needs a veggie swap.

Stuff You Might Need (But Here’s a Shortcut, Too)

• Casserole dish—about 1.5 quart. But a big enough oven-safe skillet totally works; I’ve even used a metal loaf tin in a pinch, just use a bit more oil on the bottom.
• A regular old mixing bowl and spoon. (Or just clean hands? Kidding. Mostly.)

What About Leftovers?

Pop ’em in an airtight container; they’ll do well in the fridge for two, maybe three days. Just zap portions in the microwave, or even the oven if you want that onion crunch back. Though honestly, in my house this never lasts more than a day—the cat even tried to get in on the action last Christmas. And if you need storage tips or food safety advice, this resource always reassures me I’m not about to poison anyone.

A Few Ways to Serve (My Family’s Traditions, Plus One Oddball Twist)

Classic way: plop it right onto the table next to the turkey or roast, and let everyone dig in. We usually have it with mashed potatoes and cranberry sauce—don’t knock the combo ’til you try it. (Sometimes we eat it standing over the stove, but that’s another story). Oh, and once my cousin used it as a baked potato topping. Actually pretty good.

Lessons I’ve Learned (So You Don’t Have to Crash and Burn)

• I once tried rushing the onion topping—dumped it on at the start—which totally burned them. Wait until the end, or you’ll regret it like I did.
• Adding extra milk seemed like a good idea to make it creamy, but then it got soupy. Go slow!
• Washing up is easier if you soak the dish straight after serving. That sauce is like glue if you leave it overnight.

Your Green Bean Casserole Questions, Answered!

• Can I make this ahead?
  Absolutely! I usually prep it up to the bake, cover, and chill. Just add onions before popping in the oven. It’ll need another 10 minutes or so extra from cold.
• Can I freeze it?
  Eh… I’ve done this once, but the texture was kind of odd on reheat. Personally, I wouldn’t, but the folks at Southern Living say it works with some caveats.
• How do I make it gluten-free?
  You’ll want GF soup and fried onions. There are more options these days at most supermarkets—check the fancy food aisle (or order online, which is what I sometimes do; see Well+Good’s guide if you’re feeling lost).
• Can I double the recipe?
  Sure thing. Big family? Just grab a larger dish and keep an eye on baking time, it’ll need a few extra minutes.
• What if I hate mushrooms?
  Well, I hear you! I’ve swapped the soup for cream of chicken or even cheddar cheese soup and no one’s complained. It’s flexible like that.

Anyway, I hope this recipe brings you as much cozy joy as it does for us. And if you wind up with bean soup (like I did years ago)—hey, that’s one way to make a memory!

★★★★★ 4.80 from 120 ratings

Green Bean Casserole

yield: 6 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

A classic green bean casserole made with fresh green beans, creamy mushroom soup, crispy fried onions, and savory seasonings. Perfect for holiday gatherings or a comforting dinner.

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Ingredients

• 1 pound fresh green beans, trimmed and cut into 2-inch pieces
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 1/3 cups crispy fried onions, divided
• 1 tablespoon butter

Instructions

1. 1
   Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish with butter.
2. 2
   In a large saucepan, boil green beans in salted water for 5 minutes until just tender. Drain and set aside.
3. 3
   In a large bowl, mix the cream of mushroom soup, milk, shredded cheddar cheese, black pepper, garlic powder, and 2/3 cup of the crispy fried onions.
4. 4
   Add the cooked green beans to the bowl and stir until well combined. Pour the mixture into the prepared baking dish.
5. 5
   Bake for 25 minutes. Remove from oven, sprinkle the remaining fried onions on top, and bake an additional 5 minutes or until onions are golden brown.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 220 caloriescal

Protein: 6 gg

Fat: 13 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 18 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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