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.

Green Bean Casserole in a casserole dish

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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.
mushroom soup , cheese , milk , green beans , soy sauce , fried onions , seasoned salt with labels to make Green Bean Casserole

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 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.
ingredients for green bean casserole in a bowl
mixed ingredients for green bean casserole in a 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: 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!

How to Double Green Bean Casserole

To double this recipe: Prepare as directed and place in a 9×13-inch baking dish. Add 10 minutes to the cooking time.

mixed ingredients for green bean casserole in casserole dish

Prep Ahead Tips For Green Bean Casserole

  1. Prepare as directed, except store the crispy onion topping in a separate container or sandwich bag. Refrigerate for up to 48 hours.
  2. Remove the casserole from the refrigerator at least 30 minutes before baking.
  3. Sprinkle the onions on top, bake as directed, adding up to 10 minutes of extra cooking time if needed.

Travel Tip

If you’re taking this dish to a gathering, prepare everything as directed and skip the last 10 minutes of baking. Cover with aluminum foil, wrap it in a towel to insulate the heat, and place it in a cooler or insulated bag.

Once you arrive, top with crispy onions and bake until hot and bubbly!

green bean casserole with a spoon in a baking dish
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

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

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Green Bean Casserole in a casserole dish
5 from 2081 votes
Author Holly Nilsson

Green Bean Casserole

Author Holly Nilsson
Servings 8 servings
In this green bean casserole, tender green beans, cheese, and crispy onions are tossed in a delicious creamy sauce and then baked!
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Servings 8 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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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

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 (14.5 ounce each) cans of cut green beans
  • 1 ½ pounds fresh green beans, trimmed and simmered for about 7-8 minutes
Optional additions:
  • 1 ½ cups shredded cheddar cheese mixed into the sauce (favorite!)
  • fried mushrooms, onions, garlic, and/or shallots
Cheese: If adding cheese, you can mix it with the soup for a cheesy sauce or sprinkle it on top after stirring. I prefer to mix it into the sauce.
Make ahead: This casserole can be prepped up to 48 hours ahead of time—store the topping on the side until baking. Remove the casserole from the fridge for at least 30 minutes before baking. You may need to add 10 minutes of extra cooking time.
Leftovers: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. 
5 from 2081 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

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. How do I know how many ozs 4 cups of frozen green beans is. You could have just said a 16 oz or more pkg. You did provide great guidance for canned or fresh though.

    Reply

  2. This is always a winner side dish at our house. I have never tried this soy sauce in it, so I will try that. My mom taught me to make it with a jar of old English cheese spread, it really makes a difference and makes it so much tastier.5 stars

    Reply

  3. Holly,

    Have you only tried the condensed cream of mushroom soup? I have seen people say on forums etc they used condensed cream of chicken instead. Have you tried it?

    Also, I know I saw it somewhere but can’t find. Do you use whole milk or what milk do you usually use?

    I apologize but I am still confused after seeing various comments on whether I might need to blanch frozen and thawed FRENCH green beans. I guess if you have not tried using frozen FRENCH green beans, I could try one or the other and let you know how it came out.

    Can’t wait to try your recipe in a couple weeks.

    Reply

    1. You can use any “cream of” soup in this recipe. Any type of milk will work, I often use whole or partly skimmed depending on what I have on hand and I don’t think either makes a difference. I would recommend that frozen French green beans be quickly blanched as I prefer a more tender texture. Let us know how it goes!

      Reply

  4. If I use frozen FRENCH green beans like C&W brand, do I still need to blanch or just thaw and dry? They are thinner supposedly than regular frozen green beans is why I ask. Do you still recommend blanching with maybe less time? I just have read some people like the texture better since the French version is thinner so thought I would try them.

    Reply

    1. Hi Pam, I have only made this recipe as listed but you are correct. They are thinner so they will not require as much time to cook. Since they are frozen I wouldn’t worry about blanching and just thaw before using. Then reduce the cooking time as mentioned in step 4 (maybe 5 or so minutes) to accommodate the thinner green beans. I hope that helps!

      Reply

  6. Hi, just want to confirm that it’s OK to make this ahead of time using your mushroom sauce instead of the canned mushroom soup. Thanks.

    Reply

  7. Hi there! I love this recipe, but want to know if I can freeze it? I’m due with my first baby the day before thanksgiving and I want to make sure I have my favorite meal prepped and prepared before so I can enjoy is postpartum. Thank you!5 stars

    Reply

    1. Jaimie, congratulations! 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.

      Reply

    1. Jordan, we have never found the need to precook the canned beans as we find them quite soft already.

      Reply

  10. Hi Holly, love your recipes. Can you make this ahead and freeze if so at what stage would you freeze it ?

    Reply

    1. Carole, 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.

      Reply