I absolutely adore this green bean casserole recipe because it brings back so many warm, fuzzy holiday memories from my childhood kitchen. Every time I pull this bubbly, golden dish out of the oven, the smell instantly transports me to family gatherings where comfort food was the star.
It is incredibly simple to throw together, yet it tastes like I spent hours laboring over the stove. Whether it is for a big Thanksgiving feast or just a cozy Sunday dinner, this creamy, crunchy side dish always steals the show. You can also enjoy similar comfort in recipes like Buffalo Chicken Cheesesteak Recipe. Trust me, once you make this version, it will become a permanent fixture on your menu.
Ingredients Section
This classic casserole relies on just a handful of simple pantry staples to create that iconic flavor profile we all know and love. While the list is short, choosing the right ingredients makes all the difference in the final texture.
4 cups frozen cut green beans: These offer a great balance of convenience and texture, retaining a nice snap after baking compared to canned varieties.
1 can (10.5 ounce) condensed cream of mushroom soup: This acts as the rich, savory base for your sauce, providing that signature creamy consistency without any fuss.
1/2 cup milk: You need this to thin out the condensed soup just enough to coat the beans perfectly without making the casserole soupy.
1 teaspoon soy sauce: This is the secret weapon that adds a deep, savory umami flavor, enhancing the mushroom taste significantly.
1/2 teaspoon black pepper: A simple addition that cuts through the richness of the cream sauce with a little bit of gentle heat.
1/4 teaspoon seasoned salt: This adds more depth than regular table salt, but feel free to adjust the amount based on your personal taste preferences.
1 1/2 cups crispy fried onions: These are non-negotiable for that essential crunch; you will use some inside the mixture and plenty on top.
Note: This recipe yields approximately 8 servings, making it perfect for a standard family dinner or a holiday side dish. You might also enjoy other hearty recipes like Pepperoni Rolls Recipe for a fun twist at dinner.
Variations
If you want to put a unique spin on this classic dish, there are plenty of ways to customize it to suit your dietary needs or flavor preferences.
- Cheese Lover’s Twist: I highly recommend mixing about one and a half cups of shredded cheddar cheese directly into the sauce. It makes everything gooier and richer.
- From Scratch Sauce: If you prefer to avoid condensed soups, you can make a homemade white sauce with mushrooms and cream. It takes a bit more effort but offers a fresher taste.
- Bacon Addition: Crumbled crispy bacon bits added to the bean mixture provide a smoky, salty kick that pairs beautifully with the green beans.
- Garlic Punch: Sauté a little minced garlic in butter before mixing it in, or simply add a half teaspoon of garlic powder for extra aromatic flavor.
- Gluten-Free Option: Use a gluten-free cream of mushroom soup and ensure your crispy fried onions are certified gluten-free to make this safe for everyone.
Cooking Time
Planning your meal is easier when you know exactly how much time you need to set aside for this delicious side dish.
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
Equipment You Need
Having the right tools ready will make the preparation process smooth and keep your kitchen organized while you cook.
- 2-Quart Baking Dish: This is the ideal vessel size to ensure the casserole cooks evenly and has plenty of surface area for the topping.
- Medium Pot: You will need this to quickly boil the frozen green beans until they reach that perfect tender-crisp stage.
- Large Mixing Bowl: A spacious bowl is essential for tossing the beans with the sauce without making a mess on your counter.
- Colander: Use this to drain the boiled green beans thoroughly so your casserole doesn’t end up watery.
- Rubber Spatula: This tool helps you scrape every bit of that delicious creamy sauce out of the bowl and into the baking dish.
How to Make Best Green Bean Casserole Recipe
This recipe is incredibly straightforward, requiring just a bit of mixing and baking to achieve comfort food perfection.
Preheat and Prep Beans
Start by getting your oven ready so it is nice and hot when your casserole is assembled. Preheat your oven to 350°F. While it heats up, bring a medium pot of salted water to a rolling boil. Toss in your frozen green beans and let them cook for just about 2 to 3 minutes. You want them tender-crisp, not mushy. Drain them well.
Mix the Filling
Now it is time to create that savory, creamy coating that binds everything together. Grab a large bowl and combine the cooked green beans, condensed mushroom soup, milk, soy sauce, black pepper, and seasoned salt. Stir in 1 cup of the crispy onions (and cheese if you are using it). Make sure the beans are evenly coated in the mixture.
Bake to Perfection
Transfer your green bean mixture into a 2-quart baking dish and spread it out evenly. Pop the dish into the oven and bake it uncovered for about 30 to 35 minutes. You are looking for the sauce to be hot and bubbly throughout. Remove it briefly, give it a stir, and then top with the remaining onions. Bake for 10 more minutes until golden.
Additional Tips for Making this Recipe Better
Over the years, I have picked up a few tricks that take this simple casserole from good to absolutely unforgettable.
- Don’t Overboil the Beans: I always make sure to pull the beans off the heat while they still have a bit of a snap. Since they cook again in the oven, boiling them too long initially results in a mushy texture that ruins the dish.
- Drain Thoroughly: I cannot stress this enough—water is the enemy of a creamy casserole. After boiling the beans, I let them sit in the colander for a few extra minutes and give them a good shake to remove excess moisture.
- Freshly Grated Cheese: If I decide to add cheese, I always grate it myself from a block rather than buying pre-shredded bags. Freshly grated cheese melts so much smoother and doesn’t have that powdery coating that can make the sauce grainy.
- Room Temperature Milk: I find that using milk that isn’t ice-cold from the fridge helps the soup mixture blend more easily. If I remember, I set the measured milk on the counter while I wait for the water to boil.
How to Serve Best Green Bean Casserole Recipe
Presentation is key, and this rustic dish looks beautiful straight out of the oven, but a few small touches can elevate it.
This casserole is best served piping hot, right in the baking dish, to keep those onions crispy. I like to garnish the edges with a little fresh parsley or chives for a pop of green color that contrasts nicely with the golden onions. It pairs perfectly with roasted turkey, glazed ham, or even a simple meatloaf. Place it on a trivet in the center of the table so everyone can scoop out generous helpings of the creamy, crunchy goodness.
Nutritional Information
Here is a quick look at the nutritional breakdown per serving so you can see how this indulgent side fits into your meal.
- Calories: 112 kcal
- Protein: 3g
- Carbohydrates: 11g
- Fat: 6g
Make Ahead and Storage
This dish is wonderfully forgiving and can easily be prepared in advance to save you stress during busy holidays.
Refrigerating and Freezing
You can assemble the entire casserole up to 48 hours before you plan to bake it. Just cover the unbaked mixture tightly with plastic wrap and keep it in the fridge, but store the crispy onion topping separately so it doesn’t get soggy. If you want to freeze it, prepare the bean mixture in a freezer-safe dish and freeze for up to two months.
Reheating Instructions
To bake from the fridge, remove the casserole about 30 minutes beforehand to take the chill off. Bake as directed, though you might need to add an extra 10 minutes to the cooking time to ensure it is heated through. If baking from frozen, thaw it in the refrigerator overnight first, then follow the standard baking instructions, adding a little extra time if the center is still cool.
Why You’ll Love This Recipe
There are so many reasons why this specific green bean casserole has earned a permanent spot on my holiday table.
- Ideally Textural: The combination of tender green beans, creamy sauce, and the satisfying crunch of fried onions creates a perfect bite every time. It hits every texture note you want in a comfort food dish.
- Incredibly Convenient: Using frozen beans and condensed soup cuts down prep time significantly without sacrificing flavor. It is a lifesaver when you are juggling multiple dishes for a big dinner.
- Highly Customizable: You can easily tweak this recipe to include your favorite mix-ins like bacon, mushrooms, or different cheeses. It is a versatile base that welcomes experimentation.
- Crowd-Pleasing Flavor: The savory umami from the soy sauce combined with the classic cream of mushroom taste is universally loved. Even picky eaters who usually avoid vegetables tend to ask for seconds of this dish.
Best Green Bean Casserole Recipe
Ingredients
Method
- Start by getting your oven ready so it is nice and hot when your casserole is assembled. Preheat your oven to 350°F. While it heats up, bring a medium pot of salted water to a rolling boil. Toss in your frozen green beans and let them cook for just about 2 to 3 minutes. You want them tender-crisp, not mushy. Drain them well.
- Now it is time to create that savory, creamy coating that binds everything together. Grab a large bowl and combine the cooked green beans, condensed mushroom soup, milk, soy sauce, black pepper, and seasoned salt. Stir in 1 cup of the crispy onions (and cheese if you are using it). Make sure the beans are evenly coated in the mixture.
- Transfer your green bean mixture into a 2-quart baking dish and spread it out evenly. Pop the dish into the oven and bake it uncovered for about 30 to 35 minutes. You are looking for the sauce to be hot and bubbly throughout. Remove it briefly, give it a stir, and then top with the remaining onions. Bake for 10 more minutes until golden.
Notes
- Don’t Overboil the Beans: I always make sure to pull the beans off the heat while they still have a bit of a snap. Since they cook again in the oven, boiling them too long initially results in a mushy texture that ruins the dish.
- Drain Thoroughly: I cannot stress this enough—water is the enemy of a creamy casserole. After boiling the beans, I let them sit in the colander for a few extra minutes and give them a good shake to remove excess moisture.
- Freshly Grated Cheese: If I decide to add cheese, I always grate it myself from a block rather than buying pre-shredded bags. Freshly grated cheese melts so much smoother and doesn’t have that powdery coating that can make the sauce grainy.
- Room Temperature Milk: I find that using milk that isn’t ice-cold from the fridge helps the soup mixture blend more easily. If I remember, I set the measured milk on the counter while I wait for the water to boil.
