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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Are there other types of creamed soup that can be used for this recipe such as cream of chick or cream of celery? I’m planning to make it for my sister who doesn’t like mushrooms.
Cream of Celery would be a great option!
Thank you so much for this recipe. I’ve made this multiple times in the past few years and no matter if I use fresh, canned or frozen green beans it always turns out delicious. It is now a classic in my house.
I came back to print it and noticed a funny error in your notes.
Make Ahead: This casserole can be made up to 48 hours ahead of time. Remove the casserole from the OVEN for at least 30 minutes before baking.
I think you meant from the ”Refrigerator” ;-)
In any case I could hug your for your wonderful recipes and website. You’ve saved many a dinner and multiple embarrassments. lol ♥
So glad you’ve loved it as much as we do. I definitely meant fridge!!
If using canned green beans, is it 2 cans = 4 cups frozen? So for serving 12 it would be 6 cans drained and rinsed beans?
You will need two 14.5 oz cans which makes 8 servings. For 12 servings you’d need to make 1.5x the recipe so 3 cans (since you’d need 1 ½ cans of mushroom soup, it might be easier to double the recipe and have leftovers). You can also change the serving sizes on the print page.
If I were to double this recipe, how big of a casserole dish do you think I should use?
I usually cook this in a 2qt dish, a double recipe fits in a9x13 dish.
This looks great! Just want to confirm, is the soup condensed cream of mushroom? Or just the regular cream of mushroom?
This uses condensed soup. Enjoy!
Can this be made a day ahead and reheated? if so what is the process?
You can make it a day ahead. I would suggest keeping the onions for the top separate and adding them right before baking.
Looks real delicious. Will try making it today.
Can this casserole be frozen without the onions on top
Yes, this can be frozen either before or after cooking.
What’s the difference in tasted with cheese/no cheese? I love the classic taste. Ty!
Hi Katie, we love it both ways but the cheese is just a fun way to switch it up and add a sharp cheesy flavor and creamy texture to the recipe. You will have to let us know what you think of it!
I added about 2 TBSP of honey and three large cloves of garlic, finely chopped. Crazy good.
That sounds delicious, thanks for sharing, Stu!
Definitely a keeper! I’ve tried many over the years and this is the best, hands down. I removed all the others from the Copy Me That app. Can’t figure out how to share on Facebook though….definitely think the shredded cheese made a nice addition to this old classic. Thanks so much!
So glad you enjoyed this recipe, Dorothy.
For the green bean casserole, could I use Le Sueur canned peas instead of green beans? Just an idea.
I haven’t tried this with peas, let us know how it goes!
Excellent, I used cream of asparagus soup and it was delicious. Thanks for all your fabulous recipes. Merry Christmas
Holly, you are my go to woman for every recipe. You are the best! And your dishes are wonderful!! Thank you!❤
Thank you so much for your kind words Jill. I’m so glad you’ve enjoyed the recipes!
Huge hit with my Thanksgiving guests. I used fresh green beans and didn’t regret it at all. Thank you!!
really 10 1/2 ounce cans of cream of mushroom soup??? A little confuse?
Hi Jane, our canned soup is sold in 10 ½ ounce cans so for this recipe we use one can of cream of mushroom soup.
You must of laughed your ass off at this question ! Great recipe
Jane,
Unfortunately you may be the one confused. Cream of Mushroom Soup (The condensed version, which is specified in this recipe) is sold in 10.5 oz.
What soup are you buying?
I just made this for my first time. Not sure how many bags of frozen beans I needed I used 2 1lb bags of beans.
So.letsbsee how this comes out.
We use a measuring cup to measure 4 cups of beans. I hope you loved it Erin!
Is it okay if I cook the casserole the day before, and then on the day of put the onions on top and cook it for 10 minutes? And if that is okay, how long should I cook it to re-heat it before putting the onions on?
Hi Valerie, I would take it out of the fridge while you preheat the oven and then bake until bubbly. Top with the crispy fried onions and bake for an additional 10 mins or so.
I found this recipe just in time for Thanksgiving. I can’t wait to try it. I will be doubling the recipe and wonder how much extra time I should allow to bake? Thanks!
To double this recipe I would suggest a 9×13 pan and increasing the baking time by about 10-25 minutes. The mixture should be hot in the middle when you stir it before adding the onions for the last 10 minutes. Happy Thanksgiving.
What size pan for the recipe as is?
Approximately 2qt or 9×9 but almost any medium-sized casserole dish will work.
Fabulous, especially with the added cheese! Everyone loved it and it disappeared!
If I am making a double batch could I use one can of cream of chicken. And one cream of mushroom? Or should they both be the same flavor? Thank you for sharing!
Hey Stephanie, one of each flavor sounds delicious. We would love to hear how it turns out!