green bean casserole recipe
The Best green bean casserole recipe
What I love most about this dish is how versatile it is. You can serve it as a side for roasted chicken or turkey, or even make it the star of a casual potluck. Plus, it’s packed with nutrients from the green beans, and if you use a lighter cream soup or homemade version, it can be a healthier option without sacrificing flavor. The crispy fried onions on top add that perfect crunch, and let’s be real, that’s the part everyone fights over. It’s simple, satisfying, and always disappears fast at our table.
Classic Green Bean Casserole
A comforting holiday favorite featuring tender green beans in a creamy mushroom sauce, topped with crispy fried onions. This easy-to-make casserole is perfect for potlucks or family dinners.
🥘Ingredients
- 4 cups fresh green beans, trimmed and cut into 2-inch pieces (or 2 cans, 14.5 oz each, green beans, drained)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 tsp soy sauce
- 1/4 tsp black pepper
- 1/8 tsp garlic powder
- 1 1/3 cups French’s French Fried Onions, divided
👨🍳Directions
-
1
Preheat your oven to 350°F (175°C). -
2
If using fresh green beans, blanch them in boiling water for 5 minutes, then drain and set aside. (Skip this step if using canned green beans.) -
3
In a large mixing bowl, combine the cream of mushroom soup, milk, soy sauce, black pepper, and garlic powder. Stir until smooth. -
4
Add the green beans to the soup mixture and stir until evenly coated. -
5
Transfer the green bean mixture to a 9×13-inch baking dish and spread it out evenly. -
6
Bake in the preheated oven for 25 minutes. -
7
Remove the casserole from the oven and sprinkle 1 cup of the French fried onions evenly over the top. -
8
Return the casserole to the oven and bake for an additional 5 minutes, or until the onions are golden brown. -
9
Let the casserole cool for 5 minutes before serving. Garnish with the remaining 1/3 cup of French fried onions if desired.
🔧Equipment
- Large mixing bowl
- 9×13-inch baking dish
- Oven
- Measuring cups and spoons
- Mixing spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Green Bean Casserole Works
❓ Frequently Asked Questions About Green Bean Casserole
1. What can I use instead of canned green beans in green bean casserole?
You can substitute canned green beans with fresh or frozen green beans. If using fresh, blanch them in boiling water for 5 minutes, then drain and cool before using. For frozen green beans, thaw and drain them first. Both options will give a fresher, crunchier texture compared to canned.
2. Can I make green bean casserole ahead of time?
Yes! You can assemble the casserole up to a day in advance and refrigerate it (unbaked). When ready to serve, bake as directed, adding 5–10 extra minutes if it’s cold from the fridge. For the crispy fried onions, add them just before baking to keep them from getting soggy.
3. How do I make green bean casserole gluten-free?
To make it gluten-free, use gluten-free cream of mushroom soup (or make your own with gluten-free flour). Ensure the fried onions are also gluten-free—many brands offer a gluten-free version. Double-check all ingredients, including soy sauce if using, to avoid hidden gluten.
4. Why did my green bean casserole turn out watery?
A watery casserole usually happens if the green beans weren’t drained well or if the soup mixture was too thin. To fix this, drain canned or frozen green beans thoroughly, and if using fresh, pat them dry after blanching. You can also thicken the soup slightly with a cornstarch slurry before mixing.
5. Can I freeze green bean casserole?
It’s best to freeze the casserole before baking. Assemble it in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw in the fridge overnight, then bake as usual, adding extra time if needed. Avoid freezing the fried onions—they’ll lose their crispiness. Add fresh onions before baking.
