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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DELICIOUS, but even better when I used fresh green beans – which were steamed, then ‘shocked’ in an ice bath.
i use fresh green beans. cut in half, then steam them till almost tender. i DO NOT use cheddar cheese. excellent every time. been making this every year. a crowd favorite and mine too.
I have green beans that I blanched before freezing. Do I still need to cook them after defrosting before putting in the dish, or did the blanching take care of that step?
As this recipe bakes in the oven, the beans will not cook or soften much more (maybe a little bit but not much). Once you’ve thawed the beans, check if they’re tender enough for your liking, if you’d like them softer you can boil them a little bit.
Can this be prepared the day before?
Yes, Kimbers, the instructions for how to prep ahead are in the post. Enjoy the casserole!
I made this recipe for Christmas and everyone liked it. It is easy to prepare. I used fresh green beans. It was delicious !
Great classic recipe for a Christmas Day dinner side, my teenage son’s only complaint was that I didn’t make a double batch (heh, it’s only the two of us). I steamed the frozen organic green beans to defrost and bring to a lightly cooked state before combining. Son depleted the milk supply and stores were closed for Christmas, so I subbed half a block of softened light cream cheese. That may have made it more dense, using milk next time. Also substituted coconut aminos for the soy sauce, for dietary reasons. Overall, definitely keeping this dish in my repertoire.
Another winner, Holly! I made this side dish to go with Christmas dinner and it tasted just like my mom used to make decades ago. Thanks!
Made this for Thanksgiving and it was delicious. I left out the chedder cheese and salt and it was still great. The dish in my opinion didn’t need either the salt or cheese but then I’m trying to cut back on my sodium. I lightly steamed frozen french style green beans before adding to baking dish because I like my beans to not be too chewy in this dish. It turned out fantastic.
Hi, I didn’t see your note about: if fresh, use 1.5 lbs. I still trimmed & cut 4 cups of fresh beans to cook. Now I’m so confused and need help because they’re cooked ♀️ . How many cups does 1.5 lbs (fresh) equate to, in cups?
Thank you SO much!
If you have 4 cups of fresh beans, that will be just perfect!! Enjoy the recipe.
Can I make this using a crockpot. If not, can I make the day before and warm the next day in the crockpot?
This can be cooked in the slow cooker. Prepare as directed and cook on low about 4 hours or so. Once hot, you can leave it on low. The topping may not crisp up as well so the onions can be added about 30 minutes before serving.
Can you make days in advance, freeze then bake the day you want to serve it? Cook first, then freeze? Or, freeze without cooking? Baking times for this method?
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.
I’m a bit new to cooking and this seems doable. I’m wondering what a “casserole dish” means. How big should it be? If doubling this recipe, for example, would it work in a 9×13 glass baking pan? Thanks!
Any oven-safe dish that this recipe fits in will work. Yes, this can be made in a 9×13 pan. If the recipe is doubled it may need some extra cook time.
Can I make this the day before or will the fried onions get wilted?
You can make it a day ahead. I would suggest keeping the onions for the top separate and adding them right before baking.
Would french cut green beans work just as well? Thanks so much.
Yes but since they’re thinner they will cook quickly so you’ll want to ensure they don’t overcook.
Can you just put frozen french style green beans in a dish and microwave to desired tenderness without defrosting then add to other ingredients?
Sure you can! They will heat in the oven but not soften much more so make sure they’re soft enough for your liking!
I’ve made this for yrs. I just love this dish. I don’t use mushrooms soup. I always use chicken soup. It taste , to me so much better. Also I add a little bacon. My Thanksgiving meal is not complete without this dish. I also use the frozen green beans. I love it..
Bacon would be delicious in this!
My family prefers French cut (frozen) green beans. Is this substitution acceptable?
Absolutely!
I’ve made this recipe for years. Our grands would think something was wrong if it wasn’t on the Thanksgiving menu. But Holly, I’ve never put the French’s onion IN with the beans, always over the top. Believe me, this year we’ll be trying it your way. Happy Holidays from New Mexico.
You’ll be glad you did Cher!! Enjoy!
Hi, I don’t like mushroom soup. Can I substitute cream of chicken or cream of celery?
Yes, any “cream of” soup will work in this recipe.
If I am using frozen green beans but let them defrost all day in the fridge, would you still recommend cooking them some before using? Thanks!
You can cook them a little bit to soften them.
Thanks, Holly! I may instead just use one of those steamable bags that you can put in the microwave. If doing that, would you recommend to microwave 5 minutes or should I just follow the bag directions?
I would cook them until tender crisp. If you prefer softer beans you can cook them a little bit longer.
Holly, I’m so glad that I found you on Pinterest, I love all your recipes, you make it easy and delicious…
So glad you are here at Spend With Pennies too Christina! Enjoy the recipes!