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 and crispy fried onions are tossed in a shortcut creamy mushroom sauce. Top this casserole with more crispy onions and bake until golden and bubbly.

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

a cooked green bean casserole recipe in a white serving dish with a spoon

A Classic Holiday Casserole

I love green bean casserole, it reminds me of holidays from my childhood. This is a version of Campbell’s green bean casserole developed by Dorcas Reilley in the test kitchen (although I do love my from-scratch version too)!

  • This dish needs only 5 minutes of prep time making this the easiest side dish ever.
  • Can be made ahead of time, placed in a baking dish, and baked just before serving.
  • Top with crispy onions or even a Panko mixed with butter and a sprinkle of parmesan cheese.
  • It’s perfect as a Thanksgiving side dish, for Easter or Christmas dinner but it’s also great alongside Sunday supper too.
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 green beans are softer but are easy to use because they require no prep. Simply drain and enjoy.

Frozen green beans require no cutting and have a tender-crisp texture. You can skip cooking frozen green beans but I prefer the texture if they’ve been cooked in boiling water for about 5 minutes (and you’ll need a bit more salt).

Like frozen, fresh green beans have a tender-crisp texture and a fresher flavor. Simmer for 8 minutes.

Sauce – Using a can of condensed mushroom soup is what makes this recipe so easy (and is the base of the creamy mushroom sauce). Any “cream of” soup will work just fine in this recipe or you can use homemade condensed mushroom soup or chicken soup!

Crispy Fried Onions – Crispy Fried Onions (or french fried onions) are essential to this recipe (so much that it’s even sometimes called 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!

Green Bean Casserole ingredients in clear glass bowl

Variations

  • I love to add cheddar cheese to this recipe (optional of course!), it melts into the sauce making it extra yummy.
  • Make your own homemade mushroom cream sauce instead of canned and/or swap out the onions for fried shallots.
  • Add minced cloves of garlic cooked in butter, some roasted garlic, or a dash of garlic powder.
  • Simmer the green beans in chicken broth. Reserve the drained chicken broth for making your stuffing!

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: Simmer fresh or frozen green beans. (drain them if they’re canned)
  2. Mix Sauce: Combine mushroom soup, milk, soy sauce, and pepper (per recipe below).
  3. Toss Together: Add the sauce, green beans, some crispy onions, and cheese to a bowl.
  4. Top & Bake Top the green bean mixture with more crispy onions and bake until golden and bubbly!

Voila!

Set It & Forget It

Green bean casserole can be prepared as above and cooked in a crock pot or slow cooker on low for about 2-3 hours. Once cooked through, turn the slow cooker to warm.

If your slow cooker is larger than 4qt, I would recommend doubling the recipe.

Green Bean Casserole in a white baking dish

How To Prep Ahead of Time

You can make green bean casserole ahead of time.

  1. Prepare as directed except keep the crispy onion topping in a separate container. I usually place them in a sealed sandwich bag right in the dish and sprinkle on top before baking.
  2. Refrigerate for up to 48 hours.
  3. 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 of extra cooking time.

Traveling to Dinner?

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!

Green Bean Casserole on a white plate
How Long To Cook Green Bean Casserole?

Green bean casserole needs to cook for about 40 minutes at 350°F. If your green bean casserole has been in the fridge, you will likely need to add some extra time!

Can You Make Green Bean Casserole Ahead of Time?

Yes, it can be made up to 48 hours ahead of time. Add about 10 minutes to the baking time.

Can You Freeze Green Bean Casserole?

Yes, this casserole can be frozen. Prepare as directed and freeze before baking. Thaw in the fridge overnight and bake as directed adding 10 minutes to the baking time.

More Thanksgiving Side Dishes

A turkey dinner wouldn’t be complete without a spread of our favorite side dish recipes!

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

a cooked green bean casserole recipe in a white serving dish with a spoon
5 from 2057 votes↑ Click stars to rate now!
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Classic Green Bean Casserole

Tender green beans, cheese, and crispy onions are tossed in a delicious creamy sauce and then 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

Ingredients  

  • 4 cups frozen cut green bean defrosted (see notes for canned or fresh beans)
  • 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

Instructions 

  • Preheat oven to 350°F.
  • If using fresh or frozen green beans, boil just until tender crisp. (see note)
  • Combine green beans with soup, milk, soy sauce, pepper, salt, 1 cup of crispy onions, and cheese (if using, see note) 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.

Video

Notes

Green Beans: 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 each) cans of green beans
  • 1 ½ pounds fresh green beans, trimmed and simmered for about 7-8 minutes
Optional Additions:
  • 1 ½ cups shredded cheddar cheese (favorite!)
  • fried mushrooms, onions, garlic, and/or shallots
Make Ahead: This casserole can be made up to 48 hours ahead of time. Remove the casserole from the fridge for at least 30 minutes before baking. You may need to add 10 minutes of extra cooking time.
 
5 from 2057 votes

Nutrition Information

Calories: 112 | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 475mg | Potassium: 190mg | Fiber: 2g | Sugar: 3g | Vitamin A: 409IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg

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

Course Casserole, Side Dish
Cuisine American
Green Bean Casserole on a white plate with title
close up of Green Bean Casserole on a plate with writing
plated Green Bean Casserole with writing
Green Bean Casserole in the dish and plated with writing

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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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Comments

  1. This recipe is absolutely delicious as is! My daughter LOVES when I add some bacon and caramelized onions.5 stars

  2. I made this recipe for tomorrow’s Easter dinner, I prepared a separate ramiken for my supper tonight and it was delicious. I know my family is going to love it. Thank you and God bless.5 stars

  3. I have read all the positive reviews and I’ll be making this with my Easter dinner but I just needed clarification on one thing please. If I use frozen beans and thaw them then do they go directly into the casserole but if they are frozen then I boil them for 5 minutes? Thank you

  4. This is such a yummy fav for my family. I add a couple tablespoons of Worcestershire sauce, a couple dashes of tabasco, extra sliced mushrooms and a can of drained sliced water chestnuts for added crunch. Garlic would be a nice touch as well.

  5. I live in a retirement community, and I made this for our monthly neighborhood potluck. I doubled the recipe, and it was a hit. Everybody LOVED it. This will be one of go-to sidedishes from now on. Thank you!5 stars

  6. Always one to tinker, my tweaks to make this inspired but my own: One 12oz bag of frozen green beans (organic here), 1/2 can cream of chicken soup (my kiddo is dicey regarding mushrooms), 1/4c milk, 1/2T oyster sauce (Maekrua brand here, authentic OS in Asian markets), 1/4c salted pumpkin seeds, 1/4tsp Old Bay seasoning, plus a 1/4c of dried onion flakes (rotating cupboard stocks). The flavors ramped into awesomesauce land!5 stars

  7. Gotta say I didn’t love this one. It was way too runny…I doubled the recipe and ended up scooping out two cups of liquid at the end. I think the recipe could have skipped the milk altogether. I was expecting a nice cheesy, bubbly dish and got bean soup. Also found it way too bland…I increased the portions of the seasonings, then added onion and garlic powder, smoked paprika and a good dash of mild hot sauce. Still in the end it was just ok. Won’t make this one again.2 stars

  8. When you say ‘simmer’ fresh green beans, I am assuming you mean in a pan and not in a boiling pot of water. There is some confusion there. Can you please specify, thanks5 stars

    1. We boil the green beans before adding to the casserole in step 2 so you will want to simmer then until tender-crisp. I hope that helps!

  9. Absolutely amazing! I’ve always turned my nose up to green bean casserole but this recipe has me sold. Only this recipe though! I used cream of onion instead of the cream of mushroom and it was so yummy. Don’t pass this recipe up, try it!!!5 stars

  10. I’m worried the commercial crisp onions are made with palm oil. Have you got a recipe to make crispy fried onions at home with some more sustainable oil?

  11. I made this for a gathering we are having tonight and I would suggest adding the size of pan to your recipe card. It just lists “casserole dish” but doesn’t make a note on the size of the dish pan in the recipe card. I thought one batch would fill a 9×13 pan one batch only fills half that, maybe an 8×8 pan. I just printed off the card, so an exact pan size would be helpful in the recipe card in addition to the serving size.

  12. Directions for frozen green beans say boiled, but note says simmered. If I thaw them out, do they need to be boiled? Or is it best to boil instead of thawing? If so, how long usually for frozen green beans until a pot of boiling water?

    1. I would cook frozen beans in boiling water for about 5 minutes. Let us know how this dish turns out for you!