Classic Green Bean Casserole

This post may contain affiliate links. Please read my disclosure policy.

This Green Bean Casserole recipe is a classic holiday side dish. Tender green beans are tossed in a delicious creamy sauce with cheese and crispy onions. Bake this casserole with more crispy onions until bubbly.

This is the perfect side dish to serve along with your roast turkey for the perfect meal!

Green Bean Casserole in a white baking dish

A Holiday Casserole

I love green bean casserole. This is a version of the Cambells green bean casserole that most of us grew up on. It reminds me of childhood and I love it, although I do love a from scratch green bean casserole too!  This recipe takes almost no prep making it the easiest side dish ever!


GREEN BEANS For this recipe, you can use fresh, frozen or canned. Canned will provide a softer casserole while fresh or frozen add have a bit more texture (and need more salt added to the recipe). If using fresh or frozen, cook your beans until tender-crisp, about 5 minutes for frozen and 8 minutes for fresh. You can skip the boiling for frozen green beans but I prefer the texture if they’ve cooked a bit first.

MUSHROOM SOUP The addition of the mushroom soup is what makes this recipe so easy (and is the base of the delicious sauce). If you can’t have mushrooms, any “cream of” soup will work just fine in this recipe or you can use homemade condensed mushroom soup or chicken soup!

CRISPY ONIONS Crispy Fried Onions are essential to this recipe (so much that it’s even sometimes known as French’s Green Bean Casserole)! If you’ve never had them, these onions are delish and great on all kinds of casseroles, burgers, and more! They’re added both in and on this casserole!

CHEDDAR CHEESE This is optional but honestly, like most things, this is better with cheese. I highly recommend adding it!

Green Bean Casserole ingredients in clear glass bowl

How To Make Green Bean Casserole

There’s a reason this dish has been around for years, it’s simple. It’s delicious. Perfect in every way.

  1. Cook beans if they’re fresh or frozen. (drain them if they’re canned)
  2. Mix sauce Combine mushroom soup, milk, soy sauce, and pepper (per recipe below).
  3. Toss together with green beans, some crispy onions, and cheese.
  4. Top & Bake Top with more crispy onions and bake until golden and bubbly!


To Prepare Ahead of Time

This dish can be made up to 48 hours ahead of time. Prepare as directed except leave the crispy onion topping in a separate container so they don’t get soggy. I usually place them in a sealed sandwich bag right in the dish and sprinkle before baking.

Remove the dish from the refrigerator at least 30 minutes before baking. If it’s really chilled, you may need to add up to 10 minutes extra cook time.

Green Bean Casserole being spooned out of dish

If you’re heading to someone else’s house for dinner, do everything except the last 10 minutes of baking and bring it along with you covered in tin foil! Top with crispy onions and bake until hot and bubbly!

How Long To Cook Green Bean Casserole

Green bean casserole only takes about 40 minutes and only 5 of that is prep! You can make green bean casserole up to a day in advance and keep it in the fridge until you bake it, saving you precious time during the rest of dinner prep. Keep in mind if your green bean casserole has been in the fridge, you will likely need to add some extra time!

Green Bean Casserole on a white plate

While I do sometimes take the time to make a Fresh Green Bean Casserole from scratch, I have to admit, this recipe takes me back to childhood.  I love the flavors and the simplicity!

More Turkey Dinner Sides

Green Bean Casserole on a white plate
5 from 88 votes
Review Recipe

Green Bean Casserole

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Author Holly Nilsson
Course Casserole
Cuisine American
Tender green beans are tossed in a delicious creamy sauce, cheese, crispy onions, and baked with even more crispy onions until hot and bubbly. 


  • 10 ½ ounces cream of mushroom soup
  • ½ cup milk
  • 1 teaspoon soy sauce
  • ½ teaspoon black pepper
  • 4 cups frozen cut green bean defrosted
  • ¼ teaspoon seasoning salt or to taste
  • 1 ½ cups crispy fried onions
  • 1 cup sharp cheddar cheese optional

Follow Spend with Pennies on Pinterest


  • Preheat oven to 350°F.
  • If using fresh or frozen green beans, boil just until tender crisp.
  • Combine soup, milk, soy sauce, pepper, green beans, 1 cup onions and cheese (if using) in a casserole dish.
  • Bake uncovered for 30-35 minutes or bubbly.
  • Remove from oven and stir. Top with remaining onions and return to oven for an additional 10 minutes or until golden.

Recipe Notes

Canned, fresh or frozen beans work in this recipe. In place of frozen beans, you can use either of the following:
  • drain 2 (14 ½ ounces) cans green beans
  • 1 ½  pounds fresh green beans, trimmed and cooked

Nutrition Information

Calories: 167, Carbohydrates: 12g, Protein: 5g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 17mg, Sodium: 422mg, Potassium: 386mg, Fiber: 1g, Sugar: 3g, Vitamin A: 550IU, Vitamin C: 6.7mg, Calcium: 171mg, Iron: 0.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword green bean casserole
close up of Classic Green Bean Casserole with writing
Classic Green Bean Casserole in a casserole dish with writing
Classic Green Bean Casserole on a plate with a title
ingredients to make Classic Green Bean Casserole with final plated dish and a title

More Recipes You'll Love

About the author


pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Latest & Greatest Dishes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. I made this recipe for Christmas and everyone liked it. It is easy to prepare. I used fresh green beans. It was delicious ! 5 stars

  2. Great classic recipe for a Christmas Day dinner side, my teenage son’s only complaint was that I didn’t make a double batch (heh, it’s only the two of us). I steamed the frozen organic green beans to defrost and bring to a lightly cooked state before combining. Son depleted the milk supply and stores were closed for Christmas, so I subbed half a block of softened light cream cheese. That may have made it more dense, using milk next time. Also substituted coconut aminos for the soy sauce, for dietary reasons. Overall, definitely keeping this dish in my repertoire.5 stars

  3. Another winner, Holly! I made this side dish to go with Christmas dinner and it tasted just like my mom used to make decades ago. Thanks!5 stars

  4. Made this for Thanksgiving and it was delicious. I left out the chedder cheese and salt and it was still great. The dish in my opinion didn’t need either the salt or cheese but then I’m trying to cut back on my sodium. I lightly steamed frozen french style green beans before adding to baking dish because I like my beans to not be too chewy in this dish. It turned out fantastic.5 stars

  5. Hi, I didn’t see your note about: if fresh, use 1.5 lbs. I still trimmed & cut 4 cups of fresh beans to cook. Now I’m so confused and need help because they’re cooked ‍♀️ . How many cups does 1.5 lbs (fresh) equate to, in cups?

    Thank you SO much!

    1. This can be cooked in the slow cooker. Prepare as directed and cook on low about 4 hours or so. Once hot, you can leave it on low. The topping may not crisp up as well so the onions can be added about 30 minutes before serving.

  6. Can you make days in advance, freeze then bake the day you want to serve it? Cook first, then freeze? Or, freeze without cooking? Baking times for this method?

    1. I have not tried freezing this recipe, I would be concerned that the sauce may change consistency once thawed. If you do freeze it, I would bake after it thaws. Thaw in the refrigerator overnight and bake covered at 350°F for about 35 minutes, uncovered and bake an additional 10-15 minutes or until hot.

  7. I’m a bit new to cooking and this seems doable. I’m wondering what a “casserole dish” means. How big should it be? If doubling this recipe, for example, would it work in a 9×13 glass baking pan? Thanks!

    1. Any oven-safe dish that this recipe fits in will work. Yes, this can be made in a 9×13 pan. If the recipe is doubled it may need some extra cook time.

    1. You can make it a day ahead. I would suggest keeping the onions for the top separate and adding them right before baking.

  8. I’ve made this for yrs. I just love this dish. I don’t use mushrooms soup. I always use chicken soup. It taste , to me so much better. Also I add a little bacon. My Thanksgiving meal is not complete without this dish. I also use the frozen green beans. I love it..

  9. I’ve made this recipe for years. Our grands would think something was wrong if it wasn’t on the Thanksgiving menu. But Holly, I’ve never put the French’s onion IN with the beans, always over the top. Believe me, this year we’ll be trying it your way. Happy Holidays from New Mexico.5 stars

  10. If I am using frozen green beans but let them defrost all day in the fridge, would you still recommend cooking them some before using? Thanks!

      1. Thanks, Holly! I may instead just use one of those steamable bags that you can put in the microwave. If doing that, would you recommend to microwave 5 minutes or should I just follow the bag directions?

  11. Holly, I’m so glad that I found you on Pinterest, I love all your recipes, you make it easy and delicious…

  12. Very excited to try two of your recipes for Thanksgiving this year-Crockpot Mac and Cheese and this one!

    QQ… Your Mac and Cheese rccommends to shred your own cheese. I will be definitely using cheese in this recipe. Do you still recommend to shred your own?

    Thanks so much\!

    1. I find that shredding my own cheese tends to melt better without the additives however, I have used pre-shredded cheese in this recipe and it worked just fine. Enjoy!

  13. It’s not very clear in the directions. So you put the beans on the bottom, the sauce on top, and then the onions on top of that?

    1. The green beans and 1 cup of onions are combined in step 3. Remaining onions are added on top in step 5.

  14. I love the original green bean casserole recipe on holidays, my family can take it or leave it. But this?! They love! And me too! Green Bean Casserole isn’t just for holidays any more. And it all gets eaten, every time.

  15. I love traditional green bean casserole. Well…I used to. I love this recipe more and so does my family. Thank you!5 stars

  16. For an extra bump, look for the canned green beans with garlic, and if you can find it, the cream of mushroom soup with roasted garlic. It doesn’t end up like a garlic bomb, but it adds another layer of flavor – and only costs a few cents more!

    I love this – so easy to prep, and such a warm, comfortable dish. Thank you!5 stars

    1. I agree with you Mary… the cream of Mushroom with roasted garlic is fantastic. If you really like onions, there is a cream of onion as well … either way… great dish that should be not on a holiday list to make.5 stars

    1. Hi Rohini, you can find them at your local grocery store, usually near the other salad toppings, bacon bits, and such items.

  17. Hi Holly,
    I am going to triple this recipe for a church potluck tomorrow. Should I triple everything including the soy sauce and salt? How much longer do you think it should be cooked? Love your site and recipes!! Thank you!!

    1. I would triple all ingredients. You will need to cook it until the center is hot, I can’t say for sure how long. You might like to cook it a bit and then stir it and cook it a bit longer if it’s tripled.

  18. I have seen the recipes using soy sauce and cheese but never tried them buy happy I made yours. Did use canned cut green beans, golden cream of mushroom soup and sharp cheddar cheese. Didnt have low salt soy sauce on hand so I didnt use extra salt, added some lemon pepper, my favorite, along with the regular black pepper and cheesey fried onions. The hubby adores green bean casserole and loved the addition of the cheese. My new go to recipe for green bean casserole! Made and reviewed for the What’s On The Menu recipe game.5 stars

  19. At the very top of this recipe is says total time is 35mins where it’s 10 mins prep time and 25mins cook time (totaling the 35mins) but in the actual instructions it says to cook for 30-35mins, take out and top with onions and cook for an additional 10mins… which is correct? If the last is accurate that’s a total time of 50-55mins (factoring in 10 mins of prep) and cook time will be 40-45mins.

      1. When making the green bean Cassorle a day ahead, do you still add the crispy onion that goes into the mixure? And save the topping for when ready to bake?

  20. What a disappointment. 3/4 of a casserole into the garbage. Made it for my wife and myself with Jolly Green Giant frozen beans. BIG mistake. Should have used canned beans. Followed recipe, cooking beans for 5 minutes. The only thing good was the fried onions on the top. The only expensive part was the cup of wasted chedder cheese.

    1. I am so sorry that you did’t enjoy the casserole Bryan. Canned beans definitely give a softer texture. But, I am glad you enjoyed the fried onions, those are quite irresistible!

  21. You mentioned above that if using fresh or frozen beans add salt.
    I’m using frozen green beans so how much salt should I add?
    Thanks! So eager to try out this easy recipe! :)

      1. What size dish does this recipe fit it? I have a 4qt casserole dish and wasn’t sure if I need to double or triple the recipe. Thanks!

        1. I usually cook this in a 2qt dish so a double recipe would likely be good for a 4qt dish. If you triple the recipe it may fit but might have trouble heating through so you might like to give it a stir part way through. Enjoy!

  22. What a coincidence, since I planned to make it this coming Sunday, as one of the sides with a birthday dinner. I double the recipe (since everyone loves it). I use Heart Healthy Cr. of Mushr. soup, and add some sliced mushrooms (since my family loves them). TI’s a great old recipe, and always a winner. :-)5 stars

    1. I love mushrooms but haven’t added them to this dish before… I’ll definitely be trying it that way! Have a fun birthday dinner Angelina!

    1. Hi Michelle, I have only tried the recipe as written. If you’re looking to keep the ‘crunch’, panko breadcrumbs or crushed ritz crackers might work. Let me know how it turns out!