Made with canned green beans, cream of mushroom soup, and fried onions, this Classic Green Bean Casserole is always a hit on the holiday table. Ready in 30 minutes, with just 5 minutes of prep!
Easy Green Bean Casserole Recipe
I can’t remember a Thanksgiving dinner that didn’t feature this classic green bean casserole. It even makes the Christmas and Easter dinner tables most of the time too!
While there are many different green bean casserole recipes out there, this one is my favorite because it’s quick, easy, and creates virtually no dirty dishes. I use canned green beans because A) it’s easier and B) it reduces the cook time. And when it’s Thanksgiving Day and I’m trying to cook 10 dishes at once…well, anything that is easy and doesn’t take up the oven all day is a win in my book!
But my favorite part of this recipe? The only dish you need to dirty is the baking dish. I mix everything right in the baking dish, spread it all out, and pop it in the oven. So easy!
What You’ll Need
This easy green bean casserole recipe is made with just 5 ingredients. Scroll down to the recipe box for the full ingredient list.
- Cream of mushroom soup – Cream of chicken or really any “cream of” soup will work as well.
- Milk – Whatever milk you have on hand will work just fine.
- Soy sauce – This is my secret ingredient that adds just a bit of saltiness and enhances the savory flavor.
- Black pepper – To taste. Note that since the soy sauce and canned green beans are a bit salty, I don’t add additional salt and recommend giving it a taste test before you do as well.
- Green beans – I used canned green beans for this recipe. See below for options on frozen and fresh beans.
- Fried onions – I used French’s fried onions but any brand of crispy fried onions works just fine.
Can I Use Fresh or Frozen Green Beans?
I like to use canned green beans in this recipe because it’s faster and easier. But, if you prefer your green bean casserole with fresh green beans or have some frozen ones you’d like to use, you definitely can.
To use fresh or frozen green beans in this recipe, you’ll need to blanch them first. To do this, drop them into boiling water for about 3 minutes until just slightly tender. Drain and transfer to an ice bath, then drain and dry off any excess water before continuing with the recipe.
You will also need to increase the bake time to 30-40 minutes, to ensure the beans fully cook.
Everyone who loves a classic green bean casserole knows the most common topping is French’s Fried Onions. The crunchy texture and great flavor has almost become synonymous with the dish.
However, there are a few other options you can try if anyone in your family isn’t a big fan of fried onions (AKA my children).
Here are a few other tasty topping options for your green bean casserole:
- Crushed Ritz Crackers
- Panko Bread Crumbs
- Parmesean + Bread Crumbs
You may lose the onion flavor but you’ll still get the crunchy topping from all of these!
How to Make Green Bean Casserole
Since it needs to bake for just 25 minutes, this may be not only the easiest but also one of the quickest holiday sides on the table.
- Combine the ingredients. Combine the soup, milk, soy sauce, pepper, and green beans in a bowl or directing in the baking dish.
- Bake. Transfer the mixture to the baking dish. Bake for 25 minutes.
- Add the fried onions. Remove the dish from the oven, add the fried onions, then bake for an additional 5 minutes.
- Enjoy. Allow to sit for just a few minutes before serving. Then enjoy!
Can This Be Prepared In Advance?
Absolutely, it’s one of the best things about this dish! You can prepare your green bean casserole up to 1 day in advance. Just combine the ingredients, add them to the baking dish, cover tightly with plastic wrap, and refrigerate. Allow it to sit on the counter for 20 minutes or so before baking, to bring it to room temperature, or you may need to add a few extra minutes to the baking time.
This classic green bean casserole is a holiday staple and always goes well next to a Thanksgiving turkey or Christmas ham. That said, don’t limit yourself to the holidays! You can definitely enjoy this with steak or chicken breast throughout the year.
This also goes well with other holiday sides, like sweet potato casserole and biscuits. I love using biscuits or dinner rolls to soak up every bit of the creamy soup mixture left on my plate.
How to Store & Reheat Leftovers
Any leftover green bean casserole should be covered tightly and refrigerated for up to 3 days.
To reheat the entire pan, cover with foil and place in the oven at 350F. It usually takes about 20 minutes to reheat completely. Add more onions if desired.
Individual servings can be reheated in the microwave.
Green bean casserole can also be frozen, though it’s best to do it so without the onions. Wrap tightly with plastic and foil, then freeze for 2 months. Thaw overnight then reheat in the oven.
More Thanksgiving Side Dishes:
- Honey Butter Skillet Corn
- Instant Pot Cranberry Butter
- Cornbread Dressing
- Crockpot Mashed Potatoes
- Baked Mac and Cheese
Classic Green Bean Casserole
- 2 10.5 cans condensed cream of mushroom soup (cream of chicken works well too!)
- 1 cup milk
- 1 teaspoon soy sauce
- black pepper to taste
- 5 cans of green beans drained
- 2-3 cups fried onions such as French’s
- Preheat oven to 350F.
- In a 13×9″ baking dish, combine the cream of mushrooms soup, milk, soy sauce, pepper, and green beans.
- Bake for 25 minutes.
- Top with the fried onions and bake an additional 5 minutes.
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8 comments on “Classic Green Bean Casserole”
Made this to take to family Christmas. Added a cup of fiesta blend shredded cheese. Delicious!
Can you use French green beans in the can? Does the regular green beans taste better?
Yes you can do that. Taste will be the same.
Adding shredded cheese really pumps up the flavor of this dish!
Making this for Thanksgiving, but in my crockpot. I mix in sauteed mushrooms, and mix some of the fried onion rings into the mixture as well as on top.
Hey Jill! Thanks for sharing! Do you use regular canned green bean size? Or should they be extra large cans? I think the regular size are 10 oz or so? Thanks for your help!
Hi Cori, use the regular size.
How long would I cook this in a 15”X9” pan or a 9”X8”?