I can never resist this Classic Green Bean Casserole with its creamy sauce, tender green beans, and crispy onion topping. It’s the side dish that disappears first every single time.

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I’m obsessed with green bean casserole because it hits that salty, creamy, crunchy craving without trying too hard. I love how the green beans stay front and center while the sauce brings that rich, savory bite I can’t quit.

And those French fried onions? The whole reason I keep sneaking “just one more” spoonful from the pan.

It tastes old-school in the best way, like the side dish I secretly want more than the main course. But I won’t pretend I’m patient when it lands on the table.

Crunchy top, creamy middle, no leftovers if I’m around. Not even close.

Ingredients

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Green beans keep it veggie-forward, but still cozy enough for a holiday plate.
Cream of mushroom soup brings the creamy, old-school comfort everyone secretly wants.
Milk loosens things up so it’s saucy, not weirdly thick.
Soy sauce adds that salty, savory little boost you’d miss if it vanished.
Black pepper gives a tiny kick without making the casserole spicy.
Salt helps the whole thing taste more like itself, basically.
French fried onions are the crunchy, golden reason people go back for seconds.

Ingredient Quantities

2 cans (14.5 ounces each) green beans, drained

1 can (10.5 ounces) condensed cream of mushroom soup

1/2 cup milk

1 teaspoon soy sauce

1/4 teaspoon ground black pepper

1/2 teaspoon salt

1 1/3 cups French fried onions

How to Make this

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1. Preheat oven to 350 degrees F and lightly grease a 1 1/2 to 2 quart baking dish.

2. In a medium bowl combine condensed cream of mushroom soup and milk until smooth.

3. Stir in soy sauce, ground black pepper, and salt until evenly mixed.

4. Add drained green beans to the soup mixture and gently fold to coat.

5. Stir in about 2/3 cup of the French fried onions into the green bean mixture.

6. Transfer the mixture to the prepared baking dish and spread into an even layer.

7. Bake uncovered for 25 minutes until the casserole is bubbling around the edges.

8. Sprinkle the remaining French fried onions evenly over the top.

9. Return to the oven and bake an additional 5 minutes or until the onions are golden brown.

10. Let rest 5 minutes before serving so the casserole sets and is easier to portion.

Equipment Needed

1. Oven
2. 1 1/2 to 2 quart baking dish
3. Medium mixing bowl
4. Can opener
5. Measuring cups and measuring spoons
6. Whisk or fork
7. Rubber spatula or mixing spoon
8. Colander or strainer (for draining cans)
9. Oven mitts or pot holders
10. Kitchen timer or clock

FAQ

Can I use fresh or frozen green beans instead of canned? Yes. For fresh, blanch or steam until tender crisp, about 5 minutes, then drain. For frozen, thaw and drain well before using.

Can I make this ahead of time? Yes. Assemble the casserole and refrigerate up to 24 hours. Add the fried onions just before baking or during the last 10 minutes so they stay crisp.

How should I reheat leftovers? Reheat covered in a 350 F oven until hot, about 15 to 20 minutes, then uncover and add a few extra fried onions for crunch.

Can I make this casserole dairy free or lower fat? Substitute a dairy free condensed mushroom soup and use a non dairy milk. You can also use reduced fat soup and milk, though texture may be slightly thinner.

What size baking dish should I use and how long do I bake it? Use a 1.5 to 2 quart baking dish. Bake at 350 F for 25 to 30 minutes until bubbly, then sprinkle remaining fried onions on top and bake 5 more minutes.

Can I add extras like cheese, mushrooms, or bacon? Yes. Stir in cooked mushrooms, grated cheese, or cooked bacon for more flavor. If adding moist ingredients, drain carefully so the casserole does not become soggy.

Classic Green Bean Casserole Recipe Substitutions and Variations

Green beans: fresh green beans (trimmed and blanched), frozen green beans (thawed), haricots verts for a thinner, more tender texture
Condensed cream of mushroom soup: homemade mushroom sauce (sautéed mushrooms, butter, flour, milk), condensed cream of chicken, or a blended white sauce with sautéed onions and mushroom stock
Milk: half and half for creamier texture, evaporated milk diluted 1:1 with water, or unsweetened soy or oat milk for a dairy free option
French fried onions: toasted panko mixed with melted butter and a pinch of salt, crushed fried shallots, or thinly sliced onions caramelized then crisped under the broiler

Pro Tips

1. Drain the canned green beans really well and pat them dry with paper towels. Extra moisture will make the casserole watery and keep the topping from crisping.

2. Taste the soup mixture before adding the beans. Condensed soup and soy sauce can be salty, so adjust the salt and pepper to your liking before it goes into the oven.

3. For deeper flavor, sauté a small diced onion and a cup of sliced mushrooms until golden, then fold them in with the beans. It takes a few extra minutes but lifts the whole dish.

4. Keep the topping super crisp by adding only about two thirds of the fried onions before baking and the rest in the last 3 to 5 minutes. If your onions look pale, give them a quick 2 minute toast in a hot skillet first.

Classic Green Bean Casserole Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I can never resist this Classic Green Bean Casserole with its creamy sauce, tender green beans, and crispy onion topping. It’s the side dish that disappears first every single time.

Servings

servings

Calories

200

kcal

Equipment: 1. Oven
2. 1 1/2 to 2 quart baking dish
3. Medium mixing bowl
4. Can opener
5. Measuring cups and measuring spoons
6. Whisk or fork
7. Rubber spatula or mixing spoon
8. Colander or strainer (for draining cans)
9. Oven mitts or pot holders
10. Kitchen timer or clock

Ingredients

2 cans (14.5 ounces each) green beans, drained
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup milk
1 teaspoon soy sauce
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 1/3 cups French fried onions

Directions

Preheat oven to 350 degrees F and lightly grease a 1 1/2 to 2 quart baking dish.
In a medium bowl combine condensed cream of mushroom soup and milk until smooth.
Stir in soy sauce, ground black pepper, and salt until evenly mixed.
Add drained green beans to the soup mixture and gently fold to coat.
Stir in about 2/3 cup of the French fried onions into the green bean mixture.
Transfer the mixture to the prepared baking dish and spread into an even layer.
Bake uncovered for 25 minutes until the casserole is bubbling around the edges.
Sprinkle the remaining French fried onions evenly over the top.
Return to the oven and bake an additional 5 minutes or until the onions are golden brown.
Let rest 5 minutes before serving so the casserole sets and is easier to portion.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.