Classic Green Bean Casserole
The classic holiday green bean casserole with creamy mushroom sauce and crispy fried onions. Six simple ingredients, about 10 minutes of prep, and easy to make ahead.
No Thanksgiving table feels complete without green bean casserole. Tender green beans in a creamy mushroom sauce, topped with a crunchy layer of golden fried onions, it is the side dish everyone goes back for.
This is the classic, easy version made with condensed cream of mushroom soup. A teaspoon of soy sauce is the small trick that adds savory depth, and saving half the onions for the end keeps the topping extra crispy.
It takes about 10 minutes to put together and can be assembled a day ahead, which frees up your oven and your time on the big day.
Why You’ll Love This Recipe
- Classic holiday flavor everyone expects
- About 10 minutes of prep
- Can be assembled a day ahead
- Only 6 simple ingredients
Ingredient Notes
Green beans: Canned cut green beans are classic and easiest. For fresh beans, trim 1 1/2 lb, blanch in boiling salted water for 4 to 5 minutes, then drain well.
Fried onions: Use crispy French fried onions from the store. Half go into the casserole and half on top at the end.
See the recipe card below for full measurements.
How to Make Classic Green Bean Casserole
Preheat
Heat the oven to 350°F (175°C). Lightly grease a 1 1/2 quart baking dish.
Mix the sauce
In the baking dish or a bowl, stir together the cream of mushroom soup, milk, soy sauce and pepper until smooth.
Add beans and onions
Stir in the drained green beans and 2/3 cup of the fried onions, and spread evenly in the dish.
Bake
Bake uncovered for 25 minutes, until hot and bubbling.
Top and finish
Stir, then sprinkle the remaining 2/3 cup of fried onions on top. Bake 5 minutes more, until the onions are golden. Serve hot.
Tips for the Best Results
- Drain the green beans very well, or the sauce will be thin.
- Add the top layer of onions only at the end so they stay crispy and do not burn.
- For extra richness, stir in 1/2 cup shredded cheddar or a handful of sautéed sliced mushrooms.
- Doubling for a crowd? Use a 9x13 inch dish and bake 30 to 35 minutes before adding the topping.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Wet, undrained beans | Drain thoroughly so the sauce stays creamy. |
| Adding all the onions at the start | Save half for the last 5 minutes for crunch. |
| Topping too early when making ahead | Add the onions just before baking, not the night before. |
Substitutions
- Canned green beans: Frozen cut green beans, thawed and drained, or fresh blanched beans.
- Cream of mushroom soup: Cream of chicken or cream of celery soup.
- Milk: Half and half for a richer sauce.
What to Serve With It
- Roast turkey
- Mashed potatoes and gravy
- Roast chicken
- Cranberry sauce and stuffing
Storage and Reheating
Fridge: Assemble without the onion topping, cover and refrigerate up to 1 day ahead. Leftovers keep 3 to 4 days.
Freezer: Freezing is not recommended; the sauce can separate and the beans soften.
Reheat: Reheat covered at 350°F (175°C) for 15 to 20 minutes, adding fresh onions on top for the last 5 minutes.
Tools That Make This Easier
- Casserole dish with lidBake, carry and serve in the same dish.Check price on Amazon
- Insulated casserole carrierKeeps the dish hot when bringing it to a holiday dinner.Check price on Amazon
- Green bean trimmer or kitchen shearsTrims fresh beans faster than a knife.Check price on Amazon
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Classic Green Bean Casserole
The classic holiday green bean casserole with creamy mushroom sauce and crispy fried onions. Six simple ingredients, about 10 minutes of prep, and easy to make ahead.
Ingredients
Instructions
- Heat the oven to 350°F (175°C). Lightly grease a 1 1/2 quart baking dish.
- In the baking dish or a bowl, stir together the cream of mushroom soup, milk, soy sauce and pepper until smooth.
- Stir in the drained green beans and 2/3 cup of the fried onions, and spread evenly in the dish.
- Bake uncovered for 25 minutes, until hot and bubbling.
- Stir, then sprinkle the remaining 2/3 cup of fried onions on top. Bake 5 minutes more, until the onions are golden. Serve hot.
Nutrition (per serving)
- Calories
- 160 kcal
- Protein
- 3 g
- Carbohydrates
- 15 g
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 560 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
Can I make green bean casserole the day before?
Yes. Mix the beans and sauce in the dish, cover and refrigerate up to 1 day. Bake when ready, adding about 10 minutes, then top with onions for the last 5 minutes.
Can I use fresh green beans?
Yes. Trim 1 1/2 pounds of fresh beans, cook in boiling salted water for 4 to 5 minutes, drain well and use in place of canned.
How do I keep the fried onions crispy?
Add the topping layer only during the last 5 minutes of baking.
How many does this serve?
About 6 servings as a side. Double it in a 9x13 inch dish for 12.
