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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if I double it, can I use one, 9×13 pan?
Yes, you’ll need a 9×13-inch pan and increase the cooking time by 10 minutes. You can click the 2x on the recipe to double the ingredients.
Can you substitute regular salt for the seasoned 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.
If you are using Condensed Cream of Mushroom soup you need to add the can of soup plus the 1/2 cup of milk in the bowl with the soy sauce, pepper, crispy onions…below in someone’s comment you made it sound like you don’t add the milk. But in your recipe above it calls for 1 can of soup and a 1/2 cup of milk with all the other ingredients. Is this correct? Thanks :)
Sorry for the confusion Mindy! Yes, you want 1 can of soup and ½ cup of milk in the recipe (do not use the additional ½ cup milk and ½ cup water as listed on the can to make the soup before adding it). Additionally some people are making a homemade sauce which does not require extra milk. I hope this helps!
Hey Holly!! This is my favorite go to recipe for green bean casserole! I normally use 9×13 dish and prepare as listed in your instruction. I am deciding to use metal pans this year for easy clean up
When I take to our families house. How should I adjust my baking time for the aluminum throw away pan?
Keep in mind I am doubling the recipe and usually add 15 mins to baking time before adding onions on top!
Thank you!
Jackie
I usually find I need to add a little bit of extra time (perhaps 10 minutes) with aluminum pans as they don’t conduct heat as well. If it’s bubbling on the edges and hot in the center, it should be good! Enjoy.
your instructions for to double the recipe just states to put it in a larger pan
That’s correct, you’ll need a larger pan and to increase the cooking time by 10 minutes. You can click the 2x on the recipe to double the ingredients.
Hi! Is it ok to use half & half in place of the milk?
Yes, that will work just fine!
Hi! I made this last year and did the homemade cream of mushroom soup. Of course I cannot remember what I did. In using the homemade version of the soup, do I still add milk and soy sauce the original recipe calls for? Also – I am doubling it and read comments but want to confirm…for both the recipe and the homemade soup, do I just double all ingredients?
No you do not need to add the milk or soy sauce.
And yes if you are doubling the recipe you will double everything both the homemade condensed mushroom soup and the green bean casserole recipe.
I hope this helps!
I find the comments confusing. The recipe lists condensed cream of mushroom and milk but then in all the comments you say if using the condensed cream of mushroom soup you don’t need to include milk. Do you mind clarifying?
Thanks!
Sorry for the confusion Lynda! When using the soup, you don’t add the milk and water the can of soup calls for in addition to the milk in the recipe. So overall you need a ½ cup of milk as called for in the recipe, not a ½ cup plus what the can asks for. I hope this makes sense!
Hi! Do you recommend using canned or frozen green beans in this dish? Ty!
Hi Ar. Canned green beans are softer and require less prep than frozen green beans. I hope that helps.
Do you use sharp cheddar cheese? Excited to try!
Yes, I prefer the flavor that sharp cheddar adds but any cheddar will work.
Hi! I plan on making this casserole the day before Thanksgiving. I saw your note that you advised to take it out of the fridge 30 minutes before serving. do we put it in the oven for 10 minutes before serving it? if so, at what temperature?
Remove the casserole from the refrigerator at least 30 minutes before baking (not serving) so it can warm up a little bit before baking. Sprinkle the onions on top, bake as directed, adding up to 10 minutes of extra cooking time if needed. It should be bubbly on the edges and hot in the middle.
Can you steam fresh green beans instead of the can green beans?
Absolutely! You’ll want to steam them until they are tender crisp.
Hello,
I am just double checking that you cook the beans before putting in the casserole. I made this last year and I don’t remember doing that part….just defrosting the beans and putting in casserole. This is one of our favorites! Thank you!
Hi Helen, it depends on the type of beans. For frozen I do recommend thawing and cooking for a few minutes until tender crisp.
Also, any reheating leftover instructions using oven or air fryer, please?
To reheat this in the air fryer, place it into an air fryer safe dish and heat at 325°F for 6 minutes. Stir and continue heating until it is hot throughout, this can vary based on how much you have leftover.
Hi Holly
I was planning to use Birdeyes microwave steam fresh green beans, will they work the same as regular frozen or should I not use them, I don’t want rubbery green beans.
I have used your recipes a few times they are always great! Thank you!!
These should work just fine! Just make sure they are cooked tender crisp. Enjoy Cheri!
In the ingredients notes, you state to boil frozen beans for five minutes. However, in the instructions you state to boil the beans for 2-3 minutes. Is it one or the other, or do you cook them for 7-8 minutes? Thanks.
It can vary slightly but anywhere between 3 to 5 minutes should be good, you want them to be tender crisp. I usually taste one to check. Fresh green beans will need a little bit longer, about 7 to 8 minutes.
Hi. I like the idea of using the mushroom cream sauce variation, but it is unclear how to do this.
How much of the sauce do I use and what gets swapped out for it?
To use the homemade mushroom cream sauce, prepare one recipe of creamy sauce as directed. Use this in place of the can of mushroom soup, milk, soy sauce. You will still need to add salt and pepper.
The cheese is not in the list of your ingredients or instructions.
This information can be found in the notes of the recipe: I use 1½ cups shredded cheddar cheese mixed into the sauce.
Enjoy LT!
What is your process for adding mushrooms?
If adding mushrooms, I would recommend slicing and frying them in a little bit of salted butter so they don’t release water into the casserole. You can also use a can of sliced mushrooms well drained.
can I just use oil to fry the mushroom or do I have to use butter?
Sure, you can use oil.
If I am cooking this in a 9X13 dish should I double the recipe?
Yes, I would recommend a 9×13 for a double recipe.
To double this recipe: Prepare as directed and place in a 9×13-inch baking dish. Add 10 minutes to the cooking time.
Do you stir in the Panko Bread crumbs like you do the onions? I looked throughout your comments no one asked you that. Or use that as just a topper only? I love the crispy onions my brother not so much lol
Great question, I use the Panko only as a topping. You could certainly do half Panko on one side and half onions on the other!
Would Campbell cream of mushroom soup work?
Yes, absolutely! You’ll want to make sure it’s the condensed soup and you don’t need to add milk or water to the soup.
I am using Campbell cream of mushroom. I don’t need to add the milk then? Just the soup and soy sauce?
You will need ½ cup milk as per the recipe ingredients. You do not need to add the additional ½ cup of milk and ½ cup of water the can calls for to “make” the soup. I hope this helps Mallory.
Hi Holly, I’m confused about milk or no milk if using canned, condensed cream of mushroom soup. If not added, just mix the soy sauce, cheese, and green beans?
Thanks and Happy Thanksgiving and Christmas!
You will add with the soup, ½ cup of milk, soy sauce, seasonings, and cheese to the green beans. You do not need to add the additional ½ cup of milk and ½ cup of water the can calls for to “make” the soup. I hope this helps.
Happy holidays Sandie!
How many oz of canned green beans would you use?
We drain 2 (14.5 ounce each) cans of cut green beans to use in this recipe. Also note the beans do not need to be cooked as they’re already soft.
I am confused about making this in advance. Do I refrigerate what is mixed together prior to any baking, or do I refrigerate after the 30-40min baking step? Thank you in advance!
You will refrigerate it before baking.