Classic Green Bean Casserole Recipe

I’ve been enjoying my Fresh Green Bean Casserole lately. I mix tender green beans with a creamy mushroom base, a splash of milk, and just the right hint of garlic. Topped with crispy fried onions and seasoned perfectly with salt and pepper, this dish always brightens any family meal.

I recently came across a take on a classic that really got me excited to try it out. I love how this recipe leans into that timeless vibe of the traditional green bean casserole, yet it hints at those Italian Style variations and even the kind of punch you’d get from Natasha’s Kitchen version.

I start with 2 lbs of fresh green beans, trimmed and blanched so they’re just the right texture. Then I mix in a can of condensed cream of mushroom soup with 1/2 cup of milk.

I season it with salt, freshly ground black pepper, and a 1/2 teaspoon of garlic powder, making sure each bite packs a subtle kick. Once everything is combined, I fold in 1 1/3 cups of crispy fried onions in two parts for that extra crunch.

It’s a simple dish that still manages to pack plenty of character and taste, perfect for family dinners and holiday gatherings.

Why I Like this Recipe

Here are a few reasons I really like this recipe:

1. I love how the creamy mushroom soup mixes with the green beans and adds a rich flavor that makes every bite so satisfying.
2. I enjoy the texture contrast—the tender beans paired with those crispy fried onions give it a really cool crunch.
3. I appreciate that it’s super easy to prepare, so even when I’m rushing, I can whip up something delicious.
4. I love that it brings back memories of family dinners and holiday gatherings, making it a comforting and nostalgic meal.

Looking for a classic dish that really brings everyone together? This green bean casserole is packed with flavor and is so easy to make. Its creamy mixture combined with tender, blanched green beans and a generous topping of crispy fried onions always hits the spot. I love how it feels comforting yet exciting, making it perfect for family dinners or holiday get-togethers. It’s simple, tasty, and just a great way to bring a little warmth to any meal.

Ingredients

• Fresh green beans bring fiber, vitamins, and a crisp texture.

  They make the dish healthy and fresh.

• Cream of mushroom soup adds creamy umami along with a bit of protein for depth.
• Milk gives a smooth and light texture while offering protein and calcium benefits.
• Salt and pepper are used to boost flavor with a simple yet essential seasoning kick.
• Garlic powder offers a subtle, savory aroma that enriches the overall flavor profile.
• Crispy fried onions add a crunchy, rich finish that ties the dish together perfectly.

Ingredient Quantities

• 2 lbs fresh green beans, trimmed and blanched
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 teaspoon garlic powder
• 1 1/3 cups crispy fried onions, divided

How to Make this

1. Preheat your oven to 350°F.

2. In a big bowl combine the blanched green beans, cream of mushroom soup and milk. Stir in the salt, freshly ground black pepper and garlic powder.

3. Mix everything together until the beans are coated well.

4. Transfer the mixture into a greased casserole dish so that it’s spread evenly.

5. Sprinkle about 1/3 cup of the crispy fried onions over the top of the mixture.

6. Place the dish in the oven and bake for about 25 minutes until it is heated through.

7. Carefully take the dish out of the oven and add the remaining fried onions evenly over the top.

8. Put it back in the oven and bake for another 5 to 10 minutes until the onions turn crispy and golden.

9. Let it cool a few minutes before serving and enjoy your classic green bean casserole.

Equipment Needed

1. Preheated oven set to 350°F
2. Big mixing bowl
3. Measuring cups and spoons
4. Stirring utensil (spoon or spatula)
5. Greased casserole dish
6. Oven mitts for safe handling

FAQ

Classic Green Bean Casserole Recipe Substitutions and Variations

• If you dont have condensed cream of mushroom soup, try making a quick homemade version using mushroom broth, a bit of flour and cream to thicken it.
• You can swap the milk for heavy cream or even use a non-dairy alternative like almond milk if that suits your taste.
• If you’re out of garlic powder, use one minced garlic clove instead but use a bit less since it packs more punch.
• Missing the crispy fried onions? panko breadcrumbs tossed in melted butter and toasted until golden makes a good substitute.

Pro Tips

1. Make sure you dont overcook the green beans during blanching so they stay crisp and dont turn all mushy once baked
2. Taste and adjust the salt and pepper before the final bake because every oven heats up a bit different so its a good idea to check
3. Be careful when mixing the cream of mushroom soup with the beans, stir gently so you dont break the beans down too much
4. For an extra crunch try to toast the crispy onions lightly in the oven before the final add but dont leave them too long or they might burn