This Classic Green Bean Casserole recipe is an easy holiday side dish that can also be enjoyed throughout the year. Great make-ahead dish.
Thanksgiving Side Dishes
When it comes to holiday dishes, is there one more notable than the classic Green Bean Casserole? It’s hard for me to even imagine Thanksgiving dinner without it on the table alongside some of our other mandatory side dishes like Waldorf Salad, Sweet Potato Casserole, and Easy Corn Casserole.
Let’s not even mention how controversial this side dish is!! While some people really love it and think it HAS to be included on holiday menus, others despise it completely. Which camp do you fall in? 🤔
Green Bean Casserole
Personally, I enjoy Green Bean Casserole on occasion – and not just for the holiday season! Sometimes, we enjoy it as part of a weeknight meal. And why not? I mean, this casserole is so easy to put together and it’s tasty!
I love that it can be prepped ahead and popped in the oven just before it’s time to eat. Plus, depending on why we’re having with it, or what I have on hand, it’s relatively easy to switch it up.
For this recipe, green beans are combined with a savory mushroom sauce full of crispy fried onions and cheese (yes, cheese!!) and it is topped with even more crispy fried onions! If you want to go all out, you can totally make your own condensed soup for the sauce and crispy fried onions from scratch … and if you need a quicker version, store-bought products speed up the process!
How to make Green Bean Casserole
Ingredients
- condensed cream of mushroom soup
- milk – any neutral flavor (no flavors or sweetened varieties) works fine (whole, 2%, 1%, non-fat, soy, almond, oat, etc.)
- soy sauce – tamari, liquid aminos, or Worcestershire sauce can also be used
- ground black pepper – fresh cracked is best, but already ground also works okay
- green beans – canned, fresh, or frozen
- crispy fried onions – store-bought or homemade
- Cheddar cheese – optional, but it’s a nice addition
Instructions
- Preheat oven to 350°F.
- In a 1-1/2 to 2-quart casserole dish, combine the soup, milk, soy sauce, pepper, green beans, 1-cup of onions, and cheese until thoroughly combined.
- Bake uncovered for 25-30 minutes or until hot.
- Remove the dish from the oven and stir to combine the ingredients. Top with the remaining onions and return the dish to the oven for an additional 5-10 minutes or until golden.
Green Bean Casserole FAQs
Nope. In place of the 2 cans of green beans, you can also use about 1-1/2 pounds fresh green beans, cooked until tender-crisp, or about 16-20 oz. frozen green beans, thawed, for this recipe.
Yes! Just leave the onions off of the top and cover the dish with aluminum foil and refrigerate it. While you’re preheating your oven (or about 10-15 minutes before you want to bake it) remove the dish from the refrigerator and allow it to sit at room temperature. Remove the foil and bake as directed in the recipe in steps 3-4.
Personally, I don’t recommend it. The sauce tends to separate and it becomes a watery mess. No bueno. No one wants to eat that.
Any kind of beef, pork, chicken, turkey, or other protein.
– BEFORE BAKING – this recipe can be prepped up to two days before baking.
– AFTER BAKING – It’s best to use any leftovers within 3-5 days.
OVEN – Best for larger portions. Bake your leftover casserole in an oven-safe casserole dish covered with aluminum foil at 350°F for 20-25 minutes. Remove the foil and continue to bake for an additional 10 minutes or until heated through.
MICROWAVE – Best for smaller portions. In a microwave-safe container with a vented lid or covering, microwave individual portions on half power for about 90 seconds or until heated through.
Unfortunately, this recipe is not keto-friendly.
Recipe Tips
- Try this casserole with a different flavor of soup! Cream of Asparagus, Cream of Celery, Cream of Chicken, Broccoli Cheese, and Golden Mushroom are all great alternatives!
- Not a fan of cream of whatever soups? Try making your own with my Homemade Condensed Cream Soup Substitute!
- You can also make your own Crispy Fried Onions from scratch too!
- This casserole is awesome made with broccoli in place of the green beans, too!
- For a festive touch, stir in ¼ cup chopped red bell pepper or diced pimientos with the soup mixture.
Other recipes you may enjoy
Classic Green Bean Casserole
Equipment
Ingredients
- 1 can condensed cream of mushroom soup 10.5 oz.
- ½ cup milk
- 1 teaspoon soy sauce
- ½ teaspoon ground black pepper
- 2 cans green beans 14.5 oz. each
- 1 ½ cups crispy fried onions divided
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 350°F.
- In a 1-1/2 to 2-quart casserole dish, combine the soup, milk, soy sauce, pepper, green beans, 1-cup of onions, and cheese until thoroughly combined.
- Bake uncovered for 25-30 minutes or until hot.
- Remove the dish from the oven and stir to combine the ingredients. Top with the remaining onions and return the dish to the oven for an additional 5-10 minutes or until golden.
Notes
- Try this casserole with a different flavor of soup! Cream of Asparagus, Cream of Celery, Cream of Chicken, Broccoli Cheese, and Golden Mushroom are all great alternatives!
- Not a fan of cream of whatever soups? Try making your own with my Homemade Condensed Cream Soup Substitute!
- You can also make your own Crispy Fried Onions from scratch too!
- This casserole is awesome made with broccoli in place of the green beans, too!
- For a festive touch, stir in ¼ cup chopped red bell pepper or diced pimientos with the soup mixture.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
“While some people really love this side dish and think it has to be included on holiday menus, others despise it completely. Which camp do you fall in? ”
In fact, I am among some people who really love this side dish!!
But would you please tell me whether I can use any other ingredient in lieu of mushroom soup to this recipe?
In the “Recipe Tips” section, I have noted: