This Classic Green Bean Casserole is one of those recipes that just feels like home. It’s creamy, savory, and topped with those irresistible crispy onions.
It’s simple, super comforting, and comes together with just a few pantry staples. I’ve made this so many times for holidays, potlucks, or even weeknight dinners when I’m craving something cozy and familiar.
This version sticks to the classic style, but with a few little tips to make sure it comes out perfect every time.
Why I Love This Recipe
This casserole has been at every holiday table in my family for as long as I can remember. My grandma used to make it with canned green beans, but over the years I started using fresh green beans for a little extra crunch and color. It’s the dish I look forward to most every Thanksgiving, and it’s so easy to throw together.
- It only takes a few simple ingredients
- You can prep it ahead of time
- It’s warm, creamy, and full of flavor
- Perfect as a side for any comfort meal
Makes: 6 servings
Total Time: 40 minutes
What You’ll Need
- 1 lb fresh green beans, trimmed and cut in half
- 1 (10.5 oz) can cream of mushroom soup
- 2/3 cup whole milk
- 1 tsp soy sauce
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1 1/3 cups crispy fried onions, divided
- Salt, for boiling water
Pro Tips
- Don’t overcook the green beans. Blanching them for just a few minutes keeps them tender but still bright and slightly crisp.
- Use fresh green beans if you can! They hold up better and taste fresher than canned.
- Add more crispy onions on top right before serving if you like extra crunch.
- Taste the sauce before baking. You can adjust salt or pepper as needed.
- Let it rest for 5–10 minutes after baking so the sauce thickens up.
Tools You’ll Need
- Large pot
- Strainer
- Mixing bowl
- Measuring cups and spoons
- Spatula or spoon
- 8×8 or 9×9 baking dish
- Oven
Substitutions and Variations
- Use frozen green beans if fresh aren’t available — just thaw and pat dry.
- Add cooked mushrooms or sautéed onions for extra texture and flavor.
- Make it cheesy by adding 1/2 cup shredded cheddar to the sauce.
- Swap cream of mushroom for cream of chicken if you don’t like mushrooms.
Make Ahead Tips
You can assemble the entire casserole (without the crispy onions on top) the night before and store it in the fridge. When you’re ready to bake, add the crispy onions and pop it in the oven.
Cooking Instructions
Step 1: Blanch the Green Beans
Bring a large pot of salted water to a boil. Add 1 lb trimmed and halved green beans and cook for 4–5 minutes until just tender. Drain and rinse under cold water to stop the cooking.
Step 2: Make the Sauce
In a large mixing bowl, whisk together 1 (10.5 oz) can of cream of mushroom soup, 2/3 cup whole milk, 1 tsp soy sauce, 1/2 tsp black pepper, and 1/4 tsp garlic powder until smooth.
Step 3: Mix Everything Together
Add the blanched green beans and 2/3 cup of crispy fried onions to the sauce. Stir gently until everything is coated evenly.
Step 4: Transfer to Baking Dish
Spoon the mixture into a greased 8×8 or 9×9 baking dish and spread it out evenly.
Step 5: Bake
Bake uncovered at 350°F (175°C) for 25 minutes until hot and bubbly.
Step 6: Add Final Crispy Onions and Bake Again
Sprinkle the remaining 2/3 cup of crispy fried onions evenly over the top. Return to oven and bake 5 more minutes until golden brown.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. If reheating in the oven, add a few fresh onions on top for crispiness.
Macros (Per Serving – 6 Servings)
Calories: 180
Protein: 4g
Fat: 11g
Carbs: 17g
Fiber: 3g
Sugar: 3g
Why This Recipe Works (Quick Science)
The starch in the green beans and soup thickens as it bakes, creating a rich, creamy texture. The crispy onions provide contrast in texture while the soy sauce adds umami, boosting the overall flavor without needing extra salt.
Common Mistakes
- Overcooking the green beans – They’ll get mushy after baking if boiled too long.
- Using too much milk – The sauce will be runny and won’t hold up.
- Skipping the final onion topping – It makes a huge difference in taste and texture.
- Undermixing the sauce – Make sure the soup, milk, and seasonings are well combined.
What to Serve With
- Roasted turkey or chicken
- Mashed potatoes
- Stuffing or dressing
- Fresh dinner rolls
- Cranberry sauce for a sweet contrast
FAQ
Can I use canned green beans?
Yes, but they’ll be softer. Drain them well before using.
Can I freeze it?
You can freeze before baking, but the onions may get soggy. Add fresh ones after reheating.
Can I double the recipe?
Definitely! Use a 9×13 dish and double all ingredients.
Can I make it dairy-free?
Yes, use a dairy-free mushroom soup and milk substitute.
Final Thoughts
This Classic Green Bean Casserole is one of those dishes you’ll want to keep coming back to.
Whether you’re making it for the holidays or just because it sounds good on a Tuesday night, it’s a feel-good, fuss-free side that delivers every time.
Give it a try, then drop a comment to let me know how it went or if you’ve got your own twist on it!