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Classic Green Bean Casserole is an easy holiday side dish made with tender green beans, creamy mushroom sauce, cheddar cheese, and plenty of crispy fried onions. It’s a must-have for Thanksgiving and Christmas, but it’s easy enough to make for an everyday dinner too.
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Pin ItThere are some holiday dishes people feel very strongly about, and green bean casserole is definitely one of them. Some people can’t imagine Thanksgiving without it, while others would happily give that space on their plate to another scoop of mashed potatoes.
I’m firmly in the “give me the green bean casserole” camp.
This version has all the familiar flavors you’d expect, plus shredded cheddar cheese mixed right into the casserole. And because we’re putting crispy fried onions both inside and on top, you get plenty of that savory onion flavor in every serving.
Best of all, you can use canned, fresh, or frozen green beans, make the casserole ahead of time, and even swap out the condensed soup depending on what you have on hand.
Table of Contents
- ❤️ Why You’ll Love This Recipe
- What is green bean casserole?
- Key Ingredients
- Ingredients & Substitutions
- Variations
- Tips for Best Results
- FAQs
- Storage
- Quick Steps
- Make Ahead
- What to serve with Classic Green Bean Casserole
- If You Enjoyed Classic Green Bean Casserole
- 📌 Save This Recipe
- Classic Green Bean Casserole Recipe
- 🍽️ Other Recipes You May Enjoy
❤️ Why You’ll Love This Recipe
- It’s a holiday classic. Green bean casserole belongs right alongside turkey, stuffing, mashed potatoes, and all the other Thanksgiving favorites.
- It’s easy to make. There is very little prep work, especially when you use canned green beans and store-bought crispy fried onions.
- It’s creamy, cheesy, and crunchy. The creamy mushroom sauce and cheddar are topped with plenty of crispy fried onions.
- You can make it ahead. Assemble the casserole up to two days before baking.
- It’s easy to customize. Use canned, fresh, or frozen green beans; replace the condensed soup; or add a little color with red bell pepper or pimientos.
What is green bean casserole?
Green bean casserole is a baked side dish made with green beans in a creamy sauce and topped with crispy fried onions. It’s especially popular at Thanksgiving, although there’s no reason you can’t serve it throughout the year.
This version adds shredded cheddar cheese to the casserole for extra richness and uses crispy fried onions both in the filling and on top.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Green beans: The heart of the casserole. They become tender while still holding their shape in the creamy sauce.
Condensed cream of mushroom soup: Creates the creamy base and adds the savory mushroom flavor associated with classic green bean casserole.
Milk: Loosens the condensed soup and helps create a smooth, creamy sauce that coats the green beans.
Soy sauce: Just 1 teaspoon adds a little extra savory depth to the mushroom sauce without making the casserole taste like soy sauce.
Cheddar cheese: Melts into the sauce as the casserole bakes, adding richness and cheesy flavor.
Crispy fried onions: Add savory onion flavor and crunch. Some are mixed into the casserole, while the rest create the crispy golden topping.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- Condensed cream of mushroom soup: The classic base for the creamy sauce. Cream of asparagus, cream of celery, cream of chicken, broccoli cheese, or golden mushroom soup can be substituted. You can also use Homemade Condensed Cream Soup Substitute.
- Milk: Whole, 2%, 1%, nonfat, soy, almond, or oat milk can be used. Stick with plain, unsweetened varieties.
- Soy sauce: Tamari, liquid aminos, or Worcestershire sauce can be substituted.
- Ground black pepper: Freshly cracked or pre-ground black pepper works.
- Green beans: Use the two 14.5-ounce cans called for in the recipe, about 1½ pounds fresh green beans cooked until tender-crisp, or 16-20 ounces frozen green beans, thawed.
- Crispy fried onions: Store-bought or homemade crispy fried onions both work.
- Cheddar cheese: The cheese is optional and can be omitted if you prefer a more traditional green bean casserole without it.
Variations
- Change the soup: Try cream of asparagus, cream of celery, cream of chicken, broccoli cheese, or golden mushroom soup instead of cream of mushroom.
- Make the soup from scratch: Use Homemade Condensed Cream Soup Substitute if you’d rather skip canned condensed soup.
- Make homemade crispy onions: Homemade Crispy Fried Onions can be used instead of store-bought.
- Use broccoli: Replace the green beans with broccoli for a different take on the casserole.
- Add some holiday color: Stir ¼ cup chopped red bell pepper or diced pimientos into the soup mixture.
- Skip the cheese: The cheddar is optional. Leave it out if you prefer your green bean casserole without cheese.
Tips for Best Results
- Drain canned green beans well. Excess liquid can make the casserole watery.
- Prep fresh green beans first. If you’re using about 1½ pounds of fresh green beans, cook them until tender-crisp before adding them to the casserole.
- Thaw frozen beans. Use about 16-20 ounces of frozen green beans and thaw them before assembling the casserole.
- Use plain, unsweetened milk. Dairy or nondairy milk works, but flavored or sweetened milk doesn’t belong anywhere near your green bean casserole.
- Save some onions for the top. Adding the final ½ cup near the end of baking keeps them much crispier.
- Watch the topping. Crispy fried onions can go from golden to too dark fairly quickly, so keep an eye on them during those last few minutes.
FAQs
No. In place of the two 14.5-ounce cans, use about 1½ pounds fresh green beans cooked until tender-crisp or about 16-20 ounces frozen green beans, thawed.
Yes. In fact, you can prepare it up to two days ahead. Assemble the casserole without the final onion topping, cover it, and refrigerate. Let it sit at room temperature for about 10-15 minutes while the oven preheats, then bake as directed.
I don’t recommend it. The creamy sauce can separate after freezing and thawing, leaving the casserole watery.
Try cream of asparagus, cream of celery, cream of chicken, broccoli cheese, or golden mushroom soup. You can also make a homemade substitute for condensed cream soup.
Before baking, you can keep the assembled casserole refrigerated for up to two days. After baking, refrigerate leftovers and use them within 3-5 days.
For larger portions, cover the casserole with foil and reheat it at 350°F for 20-25 minutes. Remove the foil and continue heating for about 10 minutes or until hot.
For individual portions, place the casserole in a microwave-safe container with a vented cover and microwave at half power for about 90 seconds or until heated through.
Storage
Store leftover green bean casserole covered in the refrigerator and use it within 3-5 days.
The fried onions will soften as the casserole sits, so you can add a few fresh crispy fried onions when reheating if you want to bring back some of the crunch.
Quick Steps
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
- Preheat the oven. Heat the oven to 350°F.
- Combine the ingredients. Mix the soup, milk, soy sauce, pepper, green beans, 1 cup crispy fried onions, and cheddar cheese in a 1½ to 2-quart casserole dish.
- Bake. Bake uncovered for 25-30 minutes or until hot.
- Add the topping. Stir the casserole, then sprinkle the remaining crispy fried onions over the top.
- Finish baking. Return the casserole to the oven for another 5-10 minutes or until the onions are golden.
Make Ahead
Classic Green Bean Casserole can be assembled up to two days before you plan to bake it.
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Prepare the casserole as directed, but don’t add the final crispy fried onion topping. Cover the dish with foil and refrigerate it.
About 10-15 minutes before baking, remove the casserole from the refrigerator while the oven preheats. Remove the foil and bake according to the recipe, adding the remaining crispy fried onions toward the end.
What to serve with Classic Green Bean Casserole
Classic Green Bean Casserole is an easy match for beef, pork, chicken, or turkey. For the holidays, serve it with your favorite turkey or ham, along with mashed potatoes, dressing, sweet potato casserole, rolls, and cranberry sauce.
It also works as an everyday side dish. Pair it with meatloaf, roast chicken, pork chops, pot roast, or another favorite comfort-food dinner.
If You Enjoyed Classic Green Bean Casserole
If you love having plenty of classic sides on the holiday table, try my Southern-Style Green Beans. They’re cooked with plenty of savory flavor and give you another way to serve green beans when you’re not in the mood for a creamy casserole.
Easy Corn Casserole is another great addition to Thanksgiving or Christmas dinner. It’s simple to put together, warm and comforting, and fits right in with all of those traditional holiday favorites.
For something a little different, Roasted Brussels Sprouts with Bacon & Almonds bring plenty of savory flavor and a little crunch to the table. They’re a nice choice when you want another vegetable side that isn’t creamy or casserole-based.
Dill Butter Carrots are an easy way to add another vegetable and a little color to your dinner plate. The buttery dill flavor also pairs well with turkey, ham, chicken, or beef.
If you’re building a full holiday spread, Cranberry Apple Sausage Stuffing is worth adding to the menu. The combination of savory sausage, apples, and cranberries makes it especially fitting for Thanksgiving.
Thanksgiving Salad is a good choice when you want something fresh alongside all of the richer holiday dishes. Serve it with Cranberry Vinaigrette. It helps balance out a plate filled with casseroles, stuffing, potatoes, and gravy.
And if you need bread for the table, Herbed Dinner Rolls are a natural fit. They’re an easy addition to a holiday dinner and perfect for soaking up any gravy left on your plate.
Looking for more side dishes, casseroles, or holiday favorites? Browse the Love Bakes Good Cakes Recipe Index for plenty of easy recipes to round out your next family dinner.
📌 Save This Recipe
Keep this Classic Green Bean Casserole recipe handy for Thanksgiving, Christmas, Sunday dinner, or anytime you need an easy side dish. It’s simple enough for an everyday meal but still feels right at home on a holiday table.
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Pin It
Classic Green Bean Casserole
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We’ll email this post to you, so you can come back to it later!
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 cups crispy fried onions
- 1 cup cheddar cheese, shredded
- ½ crispy fried onions, for topping
Instructions
- In a 1½ to 2-quart casserole dish, combine the condensed cream of mushroom soup, milk, soy sauce, black pepper, green beans, 1 cup of the crispy fried onions, and cheddar cheese until thoroughly combined.1 can condensed cream of mushroom soup, ½ cup milk, 1 teaspoon soy sauce, ½ teaspoon ground black pepper, 2 cans green beans, 1 cups crispy fried onions, 1 cup cheddar cheese
- Bake uncovered for 25-30 minutes or until hot.
- Remove the casserole from the oven and stir to combine.
- Top with the remaining ½ cup crispy fried onions.½ crispy fried onions
- Return the casserole to the oven for an additional 5-10 minutes or until the onions are golden.
Notes
🥡 Storage
- Allow leftover green bean casserole to cool, then transfer it to an airtight container or cover the casserole dish tightly. Refrigerate for up to 3-5 days.
- If you made the casserole in a slow cooker, don’t store leftovers in the slow cooker insert. Transfer them to an airtight container before refrigerating.
♨️ Reheating
Oven: Cover the casserole with foil and reheat at 350°F for 20-25 minutes. Remove the foil and continue heating for about 10 minutes, or until hot. Add a handful of fresh, crispy fried onions in the last few minutes to bring back some of the crunch. Microwave: Place an individual portion in a microwave-safe dish, cover loosely, and microwave at 50% power for about 90 seconds, or until heated through. Slow cooker: For a larger amount, transfer the casserole to a slow cooker and reheat on LOW for 1-2 hours, or until hot throughout. Stir occasionally if needed. Add fresh crispy fried onions just before serving so they stay crunchy.❄️ Freezing
- I don’t recommend freezing this casserole. The creamy sauce can separate after freezing and thawing, leaving the casserole watery.
💡 Tips for Best Results
- Drain canned green beans well before using them. If using fresh green beans, cook them until tender-crisp first. Thaw frozen green beans before adding them to the casserole.
- Save the final ½ cup crispy fried onions until the end of baking, so the topping stays crisp and golden.
- For the slow cooker version, add the reserved onions just before serving.
🍳 Alternate Cooking Methods
Slow cooker: Combine the condensed cream of mushroom soup, milk, soy sauce, black pepper, green beans, cheddar cheese, and 1 cup crispy fried onions in a greased slow cooker. Cover and cook on LOW for 2½-3 hours or HIGH for 1-1½ hours, until hot and bubbly. Stir, then sprinkle the remaining ½ cup crispy fried onions over the top just before serving. For an extra-crispy topping, toast the reserved onions briefly in the oven before adding them. The oven method will give you the best browned edges and crispiest topping, but the slow cooker is a great option when you need to free up oven space for a holiday meal.♻️ Leftovers
- Serve leftover green bean casserole alongside leftover turkey, ham, chicken, pork, or pot roast.
- Fresh crispy fried onions sprinkled over the reheated casserole are an easy way to bring back some of the original crunch.
📝 Notes
- The casserole can be assembled up to two days before baking. Leave off the final ½ cup crispy fried onions until the end so they stay crisp.
- Cream of asparagus, cream of celery, cream of chicken, broccoli cheese, or golden mushroom soup can be used instead of cream of mushroom.
- Homemade Condensed Cream Soup Substitute can be used instead of canned condensed soup.
- Homemade crispy fried onions can replace store-bought.
- Broccoli can be used instead of the green beans for a different version.
- For a festive touch, stir in ¼ cup chopped red bell pepper or diced pimientos.
- If using the slow cooker method, add the final ½ cup crispy fried onions just before serving. For a crispier topping, toast them separately before adding them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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“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: