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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I prefer traditional green beans in no casserole form …. But this time of year I can’t find .
Your recipe appeals to me since you can create your own mushroom sauce .
Do you prefer canned or frozen … I’m confused … it states you prefer canned , then in recipe ingredients, it lists frozen ?
Would the canned not make final dish overly salty ? Just curious .
You can use canned, fresh, or frozen green beans in this recipe and we do list the different wants to use each one. My personal favorite is canned green beans though. You can rinse them if you find them to be on the saltier side, and you can adjust the amount of seasoned salt you add as well. I hope that helps!
Can this be made in a casserole crock pot?
For the slow cooker, I recommend a smaller slow cooker (between 2 to 4qt) or doubling the recipe for a 6qt slow cooker, cook on low for about 2 ½ to 3 hours. Once cooked through, turn the slow cooker to warm. To get a toasty topping, place the remaining crispy onions in a dry non-stick skillet and cook over medium heat, stirring frequently, until lightly toasted. You could also put them in the air fryer for a minute or two if you have one. Sprinkle on top for serving.
Hi! I’d like to know how much cheddar cheese did you use? Looks delicious! Thank you!
I use 1½ cups shredded cheddar cheese mixed into the sauce. Enjoy!
How much cheese do you add? And is it packaged shredded cheddar or freshly grated?
I use 1 ½ cups of freshly shredded cheddar cheese. You can use packaged but I find freshly grated tends to melt better. Enjoy Kristy!
Thank you! If I am making the mushroom cream sauce, how much do I need for your standard recipe (in place of the canned soup)? Appreciate your help!
Hi Andie, our homemade condensed mushroom soup is a better substitute for the canned mushroom soup as they are of the same consistency. If making our mushroom cream sauce you likely won’t need to add the extra milk. You’ll need about 10oz/1 ½ cups of mushroom sauce per recipe of casserole. So a double recipe of the mushroom cream sauce should be just about right for this recipe, you may need a pinch of extra salt when mixing with the beans. Enjoy!
Hi! I am doubling this recipe. Is the cook time the same or longer?
Angela, to double this recipe I would suggest a 9×13 pan and increasing the baking time by about 15 minutes. The mixture should be hot in the middle when you stir it before adding the onions for the last 10 minutes.
I use canned but I cook them down a bit to make them softer. Prevents that ‘squeak’ that the canned beans tend to do when you bite into them if they go straight from the can to the oven.
Hi Holly! Love your recipes ❤️ Spend with pennies is my go to! Question… for the green bean casserole if I’m doubling the recipe is it 3lbs of beans if I’m doing fresh? And do you think that’s enough for 13 people?
If being served as a side dish with other items that is more than enough! And that is correct, you will need 3 pounds of fresh green beans if doubling this recipe.
Hi there! I’d like to make this for Thanksgiving this year! Can you please confirm: double the mushroom sauce (8 servings) will work for the 2 quart baking dish serving? Can’t wait to try it! Thank you!
Hi Maria, yes doubling the recipe of this mushroom sauce should be just about right for this recipe, you may need a pinch of extra salt when mixing with the beans. Enjoy!
Would this be okay with using regular salt instead of seasoning salt?
I haven’t tried it so I can’t say for sure but if swapping for regular salt, you will want to use a little less than the seasoning salt. The dish could have less flavor since the seasoning salt also has spices added to it.
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.
Thank you for the feedback Karen. A 16 oz package would be perfect.
Karen, you could very easily Google this question on your own time. Hope this helps.
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.
Corey,
Is the Old English Cheese Spread replacing anything, like the cream of mushroom soup, or is it just additional? I’d like to try it. Thanks!
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.
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!
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.
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!
Thanks Holly! This is a total winner for a side at any supper and family gatherings at holiday time.
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.
Doubling the recipe of this mushroom sauce should be just about right for this recipe, you may need a pinch of extra salt when mixing with the beans. Enjoy!
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!
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.
If using canned green beans, do you still boil them until crisp/tender?
Jordan, we have never found the need to precook the canned beans as we find them quite soft already.
Look no further, this is that perfect classic green bean casserole! Absolutely loved it
Hi Holly, love your recipes. Can you make this ahead and freeze if so at what stage would you freeze it ?
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.