Green bean casserole is the ultimate comfort food, isn’t it? It’s creamy, crunchy, and just feels like a warm hug on your plate.
Whether it’s for a holiday meal or a weeknight dinner, this dish never disappoints. What I love most is how simple it is to make, but it tastes like you put in way more effort.
This is a recipe that even picky eaters (looking at you, kids!) can’t say no to. Let’s dive in and make a family favorite!
What You’ll Need
- Fresh or canned green beans (3 cups fresh or 2 cans, drained)
- Cream of mushroom soup (1 can, 10.5 oz)
- Milk (1/2 cup)
- Soy sauce (1 tsp)
- Black pepper (1/2 tsp)
- Fried crispy onions (1 1/3 cups, divided)
Pro Tips
- Go fresh when possible. Fresh green beans give the dish a nice snap, but canned works great if you’re short on time.
- Taste the seasoning. After mixing the sauce, give it a little taste to make sure it’s just right for your family. Adjust pepper or soy sauce if needed.
- Don’t skimp on the onions. They’re what make this dish so irresistible! Save extra for a final sprinkle after baking.
- Make it kid-friendly. If your kids don’t like mushrooms, swap in cream of chicken soup instead.
- Add a twist. Sprinkle a little shredded cheddar on top before adding the fried onions for an extra cheesy finish.
Tools You’ll Need
- Medium saucepan
- Mixing bowl
- Whisk
- 9×9 casserole dish
- Oven
Substitutions and Variations
- Dairy-free: Use almond milk and a vegan cream soup.
- Gluten-free: Pick a gluten-free fried onion and cream soup.
- Cheesy upgrade: Add shredded cheese to the sauce or on top before baking.
- Mushroom-free: Use cream of chicken soup for a different flavor.
Make-Ahead Tips
You can assemble the casserole (minus the crispy onions on top) up to a day in advance. Cover and store it in the fridge, then add the onions and bake right before serving.
How to Make Green Bean Casserole
1. Prep your green beans
If using fresh green beans, trim the ends and blanch them in boiling water for 3 minutes. Drain and set aside.
2. Make the sauce
In a medium saucepan, whisk together cream of mushroom soup, milk, soy sauce, and black pepper over medium heat until warm and smooth (about 5 minutes).
3. Combine everything
In a mixing bowl, toss the green beans with the sauce until evenly coated. Stir in 2/3 cup of crispy fried onions.
4. Assemble and bake
Pour the mixture into a 9×9 casserole dish. Bake at 350°F (175°C) for 25 minutes.
Add the topping.
Remove the casserole from the oven, sprinkle the remaining crispy onions on top, and bake for another 5-10 minutes until golden and bubbly.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to keep the onions crispy or use the microwave for a quick fix (though the onions may lose some crunch).
Conclusion
There you have it—a simple, satisfying green bean casserole that’s bound to be a hit with your family. Whether it’s for Thanksgiving, Christmas, or just a cozy Sunday dinner, this dish is always a winner. Give it a try and let me know how it turned out! I’d love to hear your thoughts or any fun variations you tried—drop a comment below! 😊