This Green Bean Casserole recipe is a classic holiday side dish that needs just a few minutes of prep and can be made with fresh, frozen, or canned green beans.

Tender green beans are tossed in a shortcut creamy mushroom sauce with cheese and crispy fried onions. Top this casserole with more crispy onions and bake 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 Classic Holiday Casserole

I love green bean casserole. This is a version of the Campbells green bean casserole developed by Dorcas Reilley in the test kitchen! Most of us have grown up on a version of this, we had it every Thanksgiving. It reminds me of childhood and I love it, although I do love a from scratch green bean casserole too!

  • Super simple prep, about 5 minutes making this the easiest side dish ever.
  • Perfect for additions from water chestnuts to garlic or even bacon.
  • Can be prepped ahead, placed in a baking dish, and baked just before serving.
  • Top with crispy onions or even a buttery Panko topping with a sprinkle of parmesan cheese.

Green Bean Casserole ingredients in bowls with labels

Ingredients in Green Bean Casserole

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 creamy mushroom 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 (or french 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!


  • Make your own homemade mushroom cream sauce instead of canned.
  • Add a clove of minced garlic, some roasted garlic, or a dash garlic powder.
  • Simmer the green beans in chicken broth. Reserve the drained chicken broth for making your stuffing!

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

Did you enjoy this Classic Green Bean Casserole? Be sure to leave a rating and a comment below!

Green Bean Casserole on a white plate
5 from 238 votes↑ Click stars to rate now!
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Classic Green Bean Casserole

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


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


  • Preheat oven to 350°F.
  • If using fresh or frozen green beans, boil just until tender crisp.
  • Combine soup, green beans, milk, soy sauce, pepper, salt, 1 cup of crispy 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.



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
5 from 238 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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.

Course Casserole, Side Dish
Cuisine American

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

    1. Hi Katie, we love it both ways but the cheese is just a fun way to switch it up and add a sharp cheesy flavor and creamy texture to the recipe. You will have to let us know what you think of it!

  1. Definitely a keeper! I’ve tried many over the years and this is the best, hands down. I removed all the others from the Copy Me That app. Can’t figure out how to share on Facebook though….definitely think the shredded cheese made a nice addition to this old classic. Thanks so much!5 stars

  2. Excellent, I used cream of asparagus soup and it was delicious. Thanks for all your fabulous recipes. Merry Christmas5 stars

    1. Hi Jane, our canned soup is sold in 10 ½ ounce cans so for this recipe we use one can of cream of mushroom soup.

  3. I just made this for my first time. Not sure how many bags of frozen beans I needed I used 2 1lb bags of beans.
    So.letsbsee how this comes out.

  4. Is it okay if I cook the casserole the day before, and then on the day of put the onions on top and cook it for 10 minutes? And if that is okay, how long should I cook it to re-heat it before putting the onions on?

    1. Hi Valerie, I would take it out of the fridge while you preheat the oven and then bake until bubbly. Top with the crispy fried onions and bake for an additional 10 mins or so.

  5. I found this recipe just in time for Thanksgiving. I can’t wait to try it. I will be doubling the recipe and wonder how much extra time I should allow to bake? Thanks!

    1. To double this recipe I would suggest a 9×13 pan and increasing the baking time by about 15-20 minutes. The mixture should be hot in the middle when you stir it before adding the onions for the last 10 minutes. Happy Thanksgiving.

  6. If I am making a double batch could I use one can of cream of chicken. And one cream of mushroom? Or should they both be the same flavor? Thank you for sharing!5 stars