This dish is a crowd-pleaser that brings nostalgia and comfort to the table. It’s easy to prepare with just a few pantry staples, bakes in under 30 minutes, and offers the perfect balance of creamy, crunchy, and savory flavors. Whether it’s Thanksgiving or a regular weeknight, this casserole is always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
If using fresh green beans, blanch them in boiling water for 3–4 minutes, then drain. If using canned green beans, drain them well.
In a mixing bowl, combine cream of mushroom soup, milk, soy sauce, and black pepper. Mix until smooth.
Fold in the green beans and half of the fried onions.
Pour the mixture into a lightly greased 9×9-inch baking dish.
Bake uncovered for 25 minutes.
Remove from the oven, top with the remaining fried onions, and bake for an additional 5 minutes until golden and bubbly.
Let rest for a few minutes before serving.
Servings and timing
This recipe serves 6 people. Prep time is about 10 minutes, and bake time is 30 minutes. Total time: approximately 40 minutes.
Variations
Cheesy twist: Add shredded cheddar cheese to the soup mixture or on top before baking.
Garlic and herbs: Stir in garlic powder, thyme, or rosemary for extra flavor.
Fresh mushrooms: Sauté chopped mushrooms and add them to the mixture for more texture.
Vegan version: Use dairy-free mushroom soup, plant-based milk, and vegan fried onions.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350°F (175°C) until warmed through, or microwave individual portions for 1–2 minutes. To keep the topping crispy, reheat in the oven instead of the microwave. Freezing is not recommended as the texture of the fried onions and green beans may change.
FAQs
Can I make green bean casserole ahead of time?
Yes, assemble the casserole (without the final onion topping) up to 24 hours ahead and refrigerate. Add the fried onions just before baking.
Can I use frozen green beans?
Yes, thaw and drain them before using. They offer a fresher texture than canned beans.
What can I use instead of cream of mushroom soup?
You can make a homemade roux-based mushroom sauce or substitute with cream of chicken or celery soup.
Is this dish gluten-free?
Not by default, but you can make it gluten-free by using gluten-free soup and fried onions.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch dish. Increase the baking time slightly if needed.
How do I prevent the casserole from being watery?
Drain green beans thoroughly, and don’t overdo the milk. A thicker soup mixture helps maintain the right consistency.
Can I add extra vegetables?
Sure, chopped carrots, corn, or sautéed onions can be added for variety.
Why is soy sauce used?
It adds depth and a savory, umami flavor that balances the creamy sauce.
Can I use a different topping?
Yes, try crushed crackers, breadcrumbs, or cheese for a different texture.
How do I make the casserole crispier on top?
Bake uncovered and use extra fried onions during the final minutes of baking for more crunch.
Conclusion
Classic green bean casserole is a must-have comfort dish that never goes out of style. With its creamy interior and crispy topping, it’s simple, satisfying, and always welcome at the table. Whether it’s for a holiday feast or a casual dinner, this easy side dish delivers every time.
Classic green bean casserole is a creamy, savory side dish made with tender green beans, mushroom sauce, and crispy fried onions. A holiday staple and comfort food favorite, it’s quick to prepare and always crowd-pleasing.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6 servings
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
4 cups fresh or canned green beans (about 2 cans), drained
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup milk
1 tsp soy sauce
1/4 tsp black pepper
1 1/3 cups French fried onions, divided
Optional: 1/2 tsp garlic powder
Optional: 1/2 cup grated cheese
Optional: 1/2 cup sautéed mushrooms
Instructions
Preheat oven to 350°F (175°C).
If using fresh green beans, blanch in boiling water for 3–4 minutes, then drain. If using canned or frozen, drain well.
In a mixing bowl, combine cream of mushroom soup, milk, soy sauce, black pepper, and optional garlic powder or cheese. Mix until smooth.
Fold in green beans and half of the fried onions.
Transfer mixture to a lightly greased 9×9-inch baking dish.
Bake uncovered for 25 minutes.
Top with remaining fried onions and bake for an additional 5 minutes, until golden and bubbly.
Let rest a few minutes before serving.
Notes
Use gluten-free soup and onions for a gluten-free version.Add sautéed mushrooms for extra texture and flavor.Assemble up to 24 hours ahead without topping, then bake when ready.Frozen green beans should be thawed and drained.Reheat in the oven to maintain crispiness.
