This green bean casserole combines crisp‑tender green beans with a flavorful, creamy mushroom sauce and crunchy topping for a comforting mix of textures and tastes. It’s easy to prepare yet feels special on the table. Whether you’re serving it alongside a holiday meal or making it for everyday dinners, it’s a crowd‑pleasing favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh or frozen green beans
Mushroom soup or homemade mushroom sauce
Milk or plant‑based milk
Soy sauce or tamari
Black pepper
Garlic powder (optional)
Crispy fried onions (store‑bought or homemade)
Butter or oil
Directions
Preheat the oven to the recommended temperature and lightly grease a baking dish.
Blanch the green beans in boiling water for a few minutes until just tender, then drain and set aside.
In a large bowl, combine the mushroom soup, milk, soy sauce (or tamari), pepper, and garlic powder if using; mix until smooth.
Add the blanched green beans and toss so they’re coated in the creamy sauce.
Transfer the mixture to the prepared baking dish and spread it evenly.
Bake for about 20–25 minutes until the sauce is bubbly around the edges.
Remove from the oven, sprinkle crispy fried onions over the top, and return to the oven for another 5–10 minutes until the onions are golden and crunchy.
Let cool slightly before serving.
Servings and timing
Serves about 6–8 people. Prep time: 10–15 minutes Bake time: 25–35 minutes Total time: ~40–50 minutes
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, place in a baking dish and warm in a preheated oven until heated through, or microwave individual portions until warm. If the topping softens after storing, you can add a fresh layer of crispy onions before reheating.
FAQs
What kind of green beans should I use?
You can use fresh green beans trimmed and blanched, or frozen green beans thawed before adding to the casserole.
Can I make the mushroom sauce from scratch?
Yes — sauté mushrooms with butter, flour, and broth or plant‑based milk for a homemade sauce instead of canned mushroom soup.
Is this dish vegetarian?
It can easily be vegetarian if you use vegetarian mushroom soup and crispy onions.
Can I make this dairy‑free?
Use plant‑based milk and dairy‑free mushroom soup to make it dairy‑free.
Why is my casserole watery?
Make sure to drain the green beans well after blanching, and don’t add too much milk in the sauce.
Can I add other vegetables?
Yes — cooked mushrooms, carrots, or peas add extra flavor and texture.
How can I make the topping extra crunchy?
Use extra crispy fried onions or toast them briefly in the oven before topping the casserole.
Can I prepare this ahead of time?
Yes, you can assemble the casserole, refrigerate it uncovered, and bake when ready. Add the crispy onions just before serving so they stay crunchy.
What pairs well with green bean casserole?
It’s commonly served with turkey or chicken, mashed potatoes, or roasted vegetables.
Can I freeze green bean casserole?
While you can freeze it, the topping may not stay crispy after freezing and reheating. Cover tightly and freeze for up to 2 months; reheat in the oven and add fresh crunchy onions when serving.
Conclusion
Green bean casserole is a comforting, flavorful side dish that’s easy to make and always a hit at meals. With tender green beans, creamy sauce, and a crunchy topping, it’s a timeless favorite for holidays and gatherings alike. Enjoy it warm straight from the oven with your favorite mains.
A creamy, savory green bean casserole with tender green beans, rich mushroom sauce, and a crispy onion topping. A classic side dish for holidays, potlucks, or cozy dinners.
Author:Catherine
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:6–8 servings
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 1/2 pounds fresh or frozen green beans, trimmed
1 can (10.5 oz) condensed cream of mushroom soup or 1 1/2 cups homemade mushroom sauce
1/2 cup milk or plant-based milk
1 tablespoon soy sauce or tamari
1/4 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
1 1/2 cups crispy fried onions
1 tablespoon butter or oil (for greasing)
Instructions
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Bring a pot of salted water to a boil and blanch green beans for 3–4 minutes until just tender. Drain and set aside.
In a large bowl, whisk together mushroom soup, milk, soy sauce, black pepper, and garlic powder if using.
Add the green beans to the bowl and mix until evenly coated in the sauce.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Bake for 20–25 minutes, until the sauce is hot and bubbly around the edges.
Remove from the oven, top with crispy fried onions, and bake for an additional 5–10 minutes until golden and crunchy.
Let cool slightly before serving.
Notes
Use fresh or thawed frozen green beans — avoid canned for best texture.Make it dairy-free by using plant-based milk and dairy-free mushroom soup.Customize with added mushrooms, carrots, or peas for variety.To make ahead, assemble without the topping and refrigerate. Add onions just before baking.Top with extra crispy onions if reheating after storing.
