Green Bean Casserole

This green bean casserole is the classic version everyone expects on the Thanksgiving table: tender green beans in a creamy, savory sauce, topped with a golden layer of crispy fried onions. It comes together with a handful of pantry staples in about 10 minutes of hands-on prep, which is exactly why it has stayed a holiday standard for decades.

Why this recipe works

The first time I made this from scratch instead of following the can label exactly, I skipped draining the green beans well enough and ended up with a watery casserole that never quite set. Draining them thoroughly, and adding the fried onions in two stages instead of just on top, are the two small details that make the difference between a soggy casserole and one with real texture contrast in every bite.

Ingredient notes and substitutions

Green beans, canned vs. fresh vs. frozen: canned green beans are what most classic recipes use, they just need a good draining before mixing. Frozen green beans work well too, blanch them in boiling water for 2 to 3 minutes first. Fresh green beans need a bit more work, trim them and simmer for 7 to 8 minutes until just tender before using.

Cream of mushroom soup: the classic base for this casserole. Cream of chicken or cream of celery soup both work as a swap if that is what you have on hand.

Soy sauce: just a teaspoon, but it rounds out the flavor of the canned soup and keeps the casserole from tasting flat. It will not make the dish taste like soy sauce.

Fried onions: use them divided between the inside of the casserole and the topping rather than all on top, this keeps some crunch mixed through the dish instead of only on the surface.

Green bean casserole recipe

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Green Bean Casserole

Recipe by Hind

0.0 from 0 votes

Servings

8

servings

Prep time

10

minutes

Cooking time

40

minutes

Total time

50

minutes

Tender green beans in a creamy, savory sauce, topped with crispy fried onions. The classic Thanksgiving side, ready with about 10 minutes of hands-on prep.

Ingredients

• 2 (14.5-ounce) cans cut green beans, drained

• 1 (10.5-ounce) can condensed cream of mushroom soup

• 3/4 cup milk

• 1 teaspoon soy sauce

• 1/4 teaspoon black pepper

• 1/8 teaspoon salt

• 1 1/3 cups crispy fried onions, divided

Directions

• Preheat the oven to 350°F. Lightly grease a 2-quart baking dish.
• In a large bowl, stir together the drained green beans, cream of mushroom soup, milk, soy sauce, pepper and salt until well combined.
• Fold in two-thirds of the fried onions, then spread the mixture evenly into the prepared baking dish.
• Bake, uncovered, for 25 to 30 minutes, until the mixture is hot and bubbling around the edges.
• Remove from the oven, sprinkle the remaining fried onions evenly over the top, and return to the oven for 8 to 10 minutes, until the onions are golden.
• Let stand for 5 minutes before serving.

Notes

Servings and timing are estimates based on the ingredients in this recipe, adjust to taste and to your own tested version. Drain the canned green beans well, extra liquid is the main reason this casserole turns out watery.

Tips for the best green bean casserole

• Drain the canned green beans well and pat them dry if they still look wet, this is the single biggest reason a casserole ends up thin and watery instead of creamy.
• Bake uncovered the whole time, covering it traps steam and makes the topping soggy instead of crisp.
• Add the fried onions in two batches, once mixed in and once on top, rather than all at the end.



• Doubling the recipe for a crowd works well in a 9×13-inch dish, just add a few extra minutes to the first bake.

Ways to vary this dish

• Cheesy version: stir 1 cup of shredded cheddar into the sauce before baking.
• Bacon: fold in a half cup of cooked, crumbled bacon along with the green beans for a smokier, heartier version.
• Garlic and mushroom: saute a cup of sliced fresh mushrooms with a clove of minced garlic and stir them in for more fresh mushroom flavor.
• From scratch sauce: swap the canned soup for a simple homemade white sauce with sauteed mushrooms if you prefer to skip canned soup entirely.
• Extra crunch: top with crushed butter crackers along with the fried onions for a thicker, crunchier topping.

Make ahead and storage

To make this ahead, mix everything except the topping onions and spread it into the baking dish, then cover and refrigerate for up to 2 days. When ready to bake, top with the remaining fried onions after the first bake as usual, and add about 10 extra minutes to the first bake since it will start out cold.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the dish with foil and warm in a 350°F oven for about 15 minutes. The topping will soften on reheating, a fresh sprinkle of fried onions on top brings back some crunch.

What to serve with green bean casserole

This casserole is built for a holiday spread, but it pairs just as well with a Sunday dinner. Try it alongside this braised beef shank recipe for a comforting, meal that feels like a special occasion any time of year.

Nutrition estimate

Per serving (based on 8 servings): approximately 110 calories, 3g protein, 7g fat, 10g carbohydrates. This is an estimate only, actual values will vary depending on the brands used and any add-ins.

Frequently asked questions