Green bean casserole is a timeless side dish that brings warmth and nostalgia to the holiday table. Whether you’re serving Thanksgiving dinner, a festive potluck, or Sunday supper, this creamy, crunchy favorite delivers. With tender green beans, a savory mushroom sauce, and crispy fried onions on top, it’s comfort food that everyone looks forward to year after year.
Table of Contents
Why You’ll Love This Recipe
- Classic holiday flavor in under an hour
- Made with pantry staples like cream of mushroom soup and fried onions
- Simple steps with big results—ideal for beginners and pros alike
- Flexible ingredients (fresh, canned, or frozen green beans all work!)
- Make-ahead friendly and great for leftovers
Ingredients
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk (whole milk recommended)
- 1 tsp soy sauce
- ¼ tsp ground black pepper
- 4 cups green beans (fresh, frozen, or canned)
- 1⅓ cups crispy fried onions, divided
Instructions
- Preheat oven to 350°F. If using fresh green beans, blanch them for 3–4 minutes. Drain all green beans well.
- Mix the sauce. In a large bowl, whisk together cream of mushroom soup, milk, soy sauce, and black pepper until smooth.
- Combine ingredients. Fold in green beans and ⅔ cup fried onions until evenly coated with sauce.
- Bake. Transfer to a 9×9-inch baking dish and bake uncovered for 25 minutes, until bubbly.
- Add topping. Sprinkle remaining fried onions over the top and bake for 5 more minutes until golden and crispy.
- Serve warm. Let it rest for a few minutes before serving so the sauce thickens slightly.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Nutrition Facts (per serving, estimated)
- Calories: 160
- Fat: 9g
- Carbs: 15g
- Protein: 3g
- Fiber: 2g
- Sodium: 560mg
Tips & Variations
- Make it richer: Use heavy cream instead of milk
- Try different soups: Cream of celery or chicken work well
- Add cheese: Mix in shredded cheddar for a cheesy version
- Topping swap: Crushed crackers or buttered breadcrumbs can sub fried onions
- Make ahead: Assemble without onions, refrigerate, and bake before serving
FAQs
Can I use canned green beans?
Yes! Just drain and rinse thoroughly to avoid extra liquid.
Can I prep this ahead of time?
Absolutely. Assemble everything except the final onion topping. Add that just before baking.
How do I store leftovers?
Cover and refrigerate for up to 4 days. Reheat in the oven at 350°F until hot.
Can I freeze green bean casserole?
Yes, but freeze before baking and without the crispy onions for best texture.
What should I serve it with?
Perfect with roast turkey, mashed potatoes, stuffing, and cranberry sauce!
Green Bean Casserole
Equipment
- Mixing bowl
- Whisk
- – 9×9-inch baking dish
- Oven
Ingredients
- – 1 10.5 oz can cream of mushroom soup
- – ½ cup milk
- – 1 tsp soy sauce
- – ¼ tsp black pepper
- – 4 cups green beans canned, frozen, or fresh
- – 1⅓ cups crispy fried onions divided
Instructions
- Preheat oven to 350°F.
- In a bowl, whisk together soup, milk, soy sauce, and pepper.
- Stir in green beans and ⅔ cup fried onions.
- Transfer to a 9×9-inch baking dish and bake for 25 minutes.
- Top with remaining onions and bake 5 more minutes.
- Let rest briefly and serve warm.
Notes
– Can be made ahead without topping
– Add cheddar for a cheesy twist
Conclusion
This green bean casserole recipe is proof that simple ingredients can make a lasting impression. Whether you stick to the classic or add your own twist, it’s sure to bring joy to your table. Creamy, crunchy, and packed with flavor—it’s everything a holiday side dish should be.