by Holly
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!
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!
Ingredients
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!
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.
- Cook beans if they’re fresh or frozen. (drain them if they’re canned)
- Mix sauce Combine mushroom soup, milk, soy sauce, and pepper (per recipe below).
- Toss together with green beans, some crispy onions, and cheese.
- Top & Bake Top with more crispy onions and bake until golden and bubbly!
Voila!
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.
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!
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
- Sweet Potato Casserole – Classic casserole recipe!
- Easy Stuffing Recipe
- Corn Casserole – Easy favorite!
- Roasted Brussel Sprouts with Bacon
- Glazed Carrots
- The Best Mashed Potatoes – Turkey Day Staple!
Green Bean Casserole
Prep Time 10 minutes
Servings 8 servings
Ingredients
- 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
Instructions
- 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
- drain 2 (14 ½ ounces) cans green beans
- 1 ½ pounds fresh green beans, trimmed and cooked
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Can this be prepared the day before?
Yes, Kimbers, the instructions for how to prep ahead are in the post. Enjoy the casserole!
I made this recipe for Christmas and everyone liked it. It is easy to prepare. I used fresh green beans. It was delicious !
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.
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!
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.
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!
If you have 4 cups of fresh beans, that will be just perfect!! Enjoy the recipe.
Can I make this using a crockpot. If not, can I make the day before and warm the next day in the crockpot?
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.
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?
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.
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!
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.
Can I make this the day before or will the fried onions get wilted?
You can make it a day ahead. I would suggest keeping the onions for the top separate and adding them right before baking.
Would french cut green beans work just as well? Thanks so much.
Yes but since they’re thinner they will cook quickly so you’ll want to ensure they don’t overcook.
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..
Bacon would be delicious in this!
My family prefers French cut (frozen) green beans. Is this substitution acceptable?
Absolutely!
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.
You’ll be glad you did Cher!! Enjoy!
Hi, I don’t like mushroom soup. Can I substitute cream of chicken or cream of celery?
Yes, any “cream of” soup will work in this recipe.
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!
You can cook them a little bit to soften them.
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?
I would cook them until tender crisp. If you prefer softer beans you can cook them a little bit longer.
Holly, I’m so glad that I found you on Pinterest, I love all your recipes, you make it easy and delicious…
So glad you are here at Spend With Pennies too Christina! Enjoy the recipes!