Everyone loves a classic green bean casserole recipe with tender green beans and crispy fried onions in a shortcut creamy mushroom sauce. This is a perfect Thanksgiving side topped with crispy french-fried onions and baked until golden brown and bubbly.
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Holly’s Recipe Highlights
I love green bean casserole, it reminds me of holidays from my childhood. This version is great because…
- Fast prep: It needs just 5 minutes of prep—it’s the easiest side dish ever.
- Versatile: It can be made with fresh, frozen, or canned green beans.
- Make ahead: Make this casserole a few days in advance and bake before serving (see notes).
- Serve anytime: Perfect for a holiday meal or alongside a Sunday supper like meatloaf.
Ingredient Notes
- Use fresh, frozen, or canned green beans:
- Canned green beans have a softer texture and require no prep—drain and stir (my personal favorite).
- Frozen green beans require no cutting and have a tender-crisp texture. They should be boiled for about 3-5 minutes, and you’ll need to add extra salt.
- Fresh green beans have a tender-crisp texture and a fresh flavor. Simmer for 8 minutes.
- Sauce: Condensed cream of mushroom soup is the base of this casserole and makes it easy to prep. Use any flavor of “cream of” soup, such as cream of celery.
- Crispy Fried Onions: French’s Crispy Fried Onions adds both flavor and crunch.
Variations
- Cheese: I love to add cheddar cheese to the green bean casserole sauce. Try other favorite cheeses.
- From Scratch: Swap out the soup for mushroom cream sauce and replace the onions with fried shallots.
- Garlic: Add minced garlic cloves cooked in butter or ½ teaspoon of garlic powder.
- Topping: Swap the crispy onions with ¼ cup of Panko breadcrumbs mixed with 1 tablespoon each of melted butter and Parmesan cheese.
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: Simmer fresh or frozen green beans. (drain them if they’re canned)
- Mix Sauce: Combine mushroom soup, milk, soy sauce, and salt & pepper (full recipe below).
- Toss Together: Add the sauce, green beans, some crispy onions, and cheese to a bowl.
- Top & Bake Top the green bean mixture with more crispy onions and bake until golden and bubbly!
Prep Ahead Tips For Green Bean Casserole
- Prepare as directed, except store the crispy onion topping in a separate container or sandwich bag. Refrigerate for up to 48 hours.
- Remove the casserole from the refrigerator at least 30 minutes before baking.
- Sprinkle the onions on top, bake as directed, adding up to 10 minutes of extra cooking time if needed.
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!
Yes, it can be prepared up to 48 hours ahead of time. Add about 10 minutes to the cook time when reading to bake.
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
Did you enjoy this Green Bean Casserole? Be sure to leave a rating and comment below!
Equipment
Ingredients
- 4 cups frozen cut green beans see notes for canned or fresh beans
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ½ cup milk
- 1 teaspoon soy sauce
- ½ teaspoon black pepper
- ¼ teaspoon seasoned salt more to taste
- 1½ cups crispy fried onions divided
Instructions
- Preheat the oven to 350°F.
- Bring a medium pot of salted water to a boil. Add the frozen green beans and boil until tender crisp, about 2 to 3 minutes.
- In a large bowl, combine green beans with soup, milk, soy sauce, pepper, salt, 1 cup of crispy onions, and cheese if using (see notes). Transfer to a 2-quart baking dish.
- Bake uncovered for 30 to 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
- drain 2 (14.5 ounce each) cans of cut green beans
- 1 ½ pounds fresh green beans, trimmed and simmered for about 7-8 minutes
- 1 ½ cups shredded cheddar cheese mixed into the sauce (favorite!)
- fried mushrooms, onions, garlic, and/or shallots
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Side Dish
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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\!
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!
Thank you so much! Also, do you recommend glass or ceramic baking dishes for this one?
Either would work just fine, I most often use ceramic because it’s what I have on hand. Enjoy!
Did I miss the part about what size casserole dish to use?
I use a 2qt casserole dish for this recipe.
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?
The green beans and 1 cup of onions are combined in step 3. Remaining onions are added on top in step 5.
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.
That’s great Tami! Green bean casserole is so delicious, we enjoy it year-round too!
I love traditional green bean casserole. Well…I used to. I love this recipe more and so does my family. Thank you!
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!
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.
Thank you for sharing this recipe. It was a hit on Thanksgiving day. Very delicious.
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?
Yes, I add them in and then set aside the onions that go on top so they don’t get soggy.
How many people will this receipt serve?
This recipe serves 8
Common mistake that ruins this for me is that you have to COOK the green beans first even the canned ones!!
I have never found the need to precook the canned beans as I find them quite soft already.
It says for fresh or frozen use that method not mentioning canned green beans.
Canned will be the same however the beans do not need to be cooked as they’re already soft.
Hello- where do i get the crispy onions from?
Hi Rohini, you can find them at your local grocery store, usually near the other salad toppings, bacon bits, and such items.
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!!
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.
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.
So happy you loved it Lori! Those additions sound absolutely delicious!
love your recipes what is a good dessert for thanksgiving
Oh boy Vivian, where do I begin! You can never go wrong with the classic pumpkin pie. I also love this no-bake pumpkin cheesecake. There are so many great options, you will have to check out these Thanksgiving Desserts and let us know which one you choose!
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.
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!
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! :)
To taste, maybe ⅛th of a teaspoon to a ¼ of a teaspoon depending on your preferences.
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!
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!
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. :-)
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!
Am i supposed to drain the canned green beans before i put them in the casserole dish?
Yes, the beans should be drained.
Do you suggest condensed cream of mushroom soup?
Yes it should be condensed cream of mushroom soup.
What can i substitute for onions cuz my family hates onions ! :s
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!
I use cream of chicken instead as some family members cannot tolerate mushrooms
I was thinking of usIng cream of celery. Do you think cream of chicken would be better??
I’m allergic to mushrooms and always use Cream of Celery soup,