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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You consistently have AMAZING recipes and set the bar so high when it comes to flavorful, easy to follow recipes, and just plain being the most thoughtful blogger! This recipe gave me just the zing I needed to change up a staple at my family’s Thanksgiving. ♡ You’re the best!
This green bean casserole is my favorite and the family loved it! Thank you for the great recipe inspirations!
Why can’t you post just the recipe without all this information. Seriously so irrelevant. Blah blah.
Because if I’m away from my computer and someone is making a holiday recipe and has a question, 95% of the time, they can find the answer in the post and continue with the recipe without waiting for me to answer. None of the writing is irrelevant however you can use the JUMP TO RECIPE button to skip to the recipe on any page on my site. Hope you enjoyed it!
Holly, I appreciate you. Even on Thanksgiving Day you are spending your time responding to people’s questions. Thank you for all you do and for all the delicious recipes. Happy Thanksgiving Holly.
just wondering when do you put cheese on or in the casserole?
If adding cheese, I stir it into the casserole before baking.
Why don’t you just refrain from posting negative comments and move along…. HAPPY THANKSGIVING!
Why don’t you just refrain from the negative comments and move on :) HAPPY THANKSGIVING:)
Why can’t you just hit the “jump to the recipe” button. Your comment is seriously so irrelevant. Blah Blah. You sound like a selfish ungrateful human being. She is offering her recipes and you use her recipe and then complain. Geez. You don’t like it, then make your own website. I noticed you wrote this on Thanksgiving Day, which is a day to be thankful. I guess that is lost on you. This Thanksgiving Day I am thankful…..thankful that I am not such an unhappy person like you.
Jennifer, Please be nice, especially on Thanksgiving Day…
Holly, I just came back from our Thanksgiving dinner with family . My green bean casserole was very well received! Made it according to your instructions: Boiled and simmered 1.5 lbs fresh green beans for 6-7 minutes, added the rest of the ingredients plus 1 C shredded cheese. Even used a 2 qt. baking dish as you suggested. My husband is eating the leftovers now. Watching your video was helpful. Thank you for sharing in such great details.
It may be irrelevant to you, but I get a lot of useful ideas and tips. To each his own.
I used this recipe last year,
Used Vegetable Bouillon 1tsp:1cup hot water
& a 1/4 cup(to taste) of Extra Dry Sherry…combined w/wet mix.
Always check for any non-alcoholic guests
There was lots of food…very little GBC leftovers.
How long do you bake it for before eating if you already made it beforehand?
If it is cold from the fridge, you will need to add about 5 to 10 minutes to the cooking time. It should be hot when you stir it and add the onion topping.
I guess I’m the only one to question this…what size dish do you use? it’s never mentioned anywhere and I can’t figure it out from the video or photos.
I use a 2 qt dish.
If I am doubling the recipe to accommodate large family, how long should I extend cooking time in the oven?
To double this recipe I would suggest a 9×13 pan and increasing the baking time by about 15 minutes or so. The mixture should be hot in the middle when you stir it before adding the onions for the last 10 minutes. Happy Thanksgiving.
What is the baking time for a doubled recipe?
To double this recipe I would suggest a 9×13 pan and increasing the baking time by about 15 minutes or so. The mixture should be hot in the middle when you stir it before adding the onions for the last 10 minutes. Happy Thanksgiving.
what are the measurements if you have only 3 cans green beans
This recipe only needs 2 cans of beans (approximately 14.5oz each) per the notes.
To make it with three cans of green beans, select the 3X option above the recipe, and then divide each quantity in half.
Any thoughts on how long to cook in crockpot? Would love to leave oven open for other things if possible! Can’t wait to try it!
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.
Should I use sharp or mild cheddar cheese?
You can use either, I prefer sharp as it has more flavor.
I used Whatsthisheresauce instead of Soy sauce. It was good.
Also made your corn casserole. Awesome!
Mayday! I am using frozen green beans and just mixed everything together and forgot to boil the green beans first. ♀️
Is this going to be awful? do I need to just start over??
Oh no.
Frozen green beans are blanched but they’re a little bit tender crisp. Cover the casserole cook it longer at a lower temperature (325), but let it cook a little bit longer until the beans are tender. Once they’re softened remove the foil top with the crispy onions and turn the heat up to crisp the onions.
Thank you!!!!!!!
stupid question, but what size casserole dish?
I use a 2qt casserole dish.
Thank you. 1st time making
Just made, to bake tomorrow. Tastes really good. Silly question: do I grease the dish before adding mixture? Thank you.
I use a ceramic baking dish and don’t find it necessary, but you certainly can if you’d like. Enjoy!
Holly, I really just want to come here to give your site five stars! It really deserves 10. Anytime I’m searching for a recipe and I see “Spends with Pennies,” I always know that’s it’s going to be a winner. I just can’t imagine what it’s like to run a blog like this. People don’t read carefully to see that you have really already included everything that’s needed. In the comments, you get so many questions that are answered already in your recipes. But I know that you’re only human and can make mistakes. And that a lot of humans that don’t cook get overwhelmed by the details. It just takes practice and a few failures sometimes :-)
But all in all your site is number one because if anyone reads any of the comments, they see that YOU actually take the time to come back and answer questions as quickly as you can.
Thanks again for all of your hard work. I hope your family has a very nice holiday season!
PS, I am also a Holly so another way I know you are a winner!
Aww Holly, thank you so much for your kind words and for following along! ♥️ You made my day! Wishing you and your family a lovely holiday season as well.
I agree – 1000% – with Holly B. My husband and I were just talking about the exact same thing. You have inspirational blogs and dam good recipes as well as always responding. Happy Thanksgiving and we are THANKFUL for YOU!
Hello Holly,
Thank you for sharing this wonderful recipe. I like your listed variations.
I’m going to try to cook it in a crockpot. That way it stays warm and if the oven is needed for something else, I’m not dead in the water.
Do you think I could try using a kitchen blow torch to crisp/brown the onion topping?
Thank you for your time!
The crispy onions are already fairly nice and crisp, to get a toasty topping, I would suggest putting them in a dry non-stick skillet and cooking 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. Enjoy!
hi.. can I use French style cut green beans for this and if so do I need to alter any other ingredients going to make this tomorrow ahead of time. thank you for your time and Have a blessed Thanksgiving with family and friends.
Hi Lauren, you can definitely use French style cut green beans for this recipe, but you will need to adjust the cooking time since they are thinner than regular green beans and will take less time to cook. I hope that helps! :)
Hello! Question, can I bake at 325°? (I’m also using your reheat mashed potato recipe!) I’d like to do these dishes at the same time, if possible. Thanks!
Hi Angela, if you want to bake this at the same time as mashed potatoes at 325°F, I would suggest adding approx 5-10 minutes to the cook time. Hope that helps!
Thank you!!
Excellent with both mushrooms (fresh sauteed) and medium cheddar cheese included. The hit of my party! Thank you