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This iconic green bean casserole has been a holiday favorite since 1955, when it was first created by Campbell’s Soup home economist Dorcas Reilly. It’s creamy, comforting, and topped with those irresistible crispy French-fried onions. Whether you make it exactly as written or dress it up, it always disappears fast!
The recipe is wonderfully simple—just a few pantry staples, a quick mix, and into the oven it goes. You can use fresh, frozen, or canned green beans, and you’ll find plenty of ways to make it your own with different toppings, soups, or add-ins.
What You’ll Like About This Dish
- Timeless and nostalgic. A staple on holiday tables for generations.
- Quick to assemble. Just stir, bake, and top with crispy onions.
- Easy to customize. Make it your own with add-ins or alternate soups and toppings.
Ingredient Notes
- Condensed cream of mushroom soup: The creamy base that gives the casserole its signature flavor and texture.
- Milk: Whole or 2% milk helps thin the soup to a smooth, pourable consistency.
- Soy sauce: Adds savory depth and balances the richness of the soup.
- Cooked green beans: Use fresh or frozen, cooked just until tender.
- French fried onions: These add that signature crunch—half go into the casserole, half on top.
- Salt and pepper: Add to taste after combining the ingredients.
Steps to Make Classic Green Bean Casserole
- Preheat the oven and lightly grease a baking dish.
- Stir together the soup, milk, and soy sauce in a large bowl.
- Add the cooked green beans and half of the fried onions and mix well.
- Season to taste with salt and pepper, then transfer the mixture to the baking dish.
- Bake until bubbling, then top with the remaining onions and bake until golden and crisp.
- Let stand briefly before serving.
Tips for Classic Green Bean Casserole
- Use fresh or frozen green beans for best texture and color.
- If using canned green beans, rinse and drain them well to reduce saltiness.
- Make the casserole up to 2 days ahead and refrigerate before baking.
- Stir in sautéed mushrooms, garlic, or cheese to enhance the flavor.
Recipe Variations
- With cheese. Stir in shredded Cheddar or Parmesan before baking.
- Crunchy water chestnuts. Add a small can of sliced water chestnuts for texture.
- Breadcrumb topping. Mix buttered breadcrumbs with the onions for a crispier top.
- Different soup base. Use cream of celery or cream of onion instead of mushroom.
- Homemade white sauce. Replace the canned soup and milk with a homemade seasoned white sauce.
Serving Suggestions
- Serve alongside roast turkey, ham, or roast chicken for a holiday spread.
- Add sweet potato casserole or mashed potatoes to complete the plate.
- Pair with cranberry sauce, stuffing, and dinner rolls for a classic Thanksgiving combo.
- Include other vegetable sides like glazed carrots or scalloped corn.
- Bring this casserole to potlucks or Friendsgiving—it’s always a hit.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container within 2 hours. Use within 3 days.
Freeze: You can freeze the unbaked casserole (without onions) for up to 3 weeks. Thaw in the fridge before baking.
To Reheat: Reheat in a covered baking dish at 350°F for 20 to 25 minutes, or until hot throughout. Add fresh onions during the last 5 to 10 minutes.
Make-Ahead Tip
Assemble the casserole up to 2 days in advance without the onion topping. Cover and refrigerate. When ready to bake, top with fried onions and bake as directed.
Classic Green Bean Casserole
Ingredients
- Butter, oil, or cooking spray , for greasing the baking dish
- 1 (10.5-ounce) can cream of mushroom soup
- ½ cup milk
- 1 tsp soy sauce
- 4 cups cooked cut green beans, fresh or frozen
- 1 ½ cups French-fried onions, divided
- Kosher salt and freshly ground black pepper, to taste
Recommended Equipment
- 2-quart baking dish
Instructions
- Heat the oven to 350°F and lightly grease a 2-quart baking dish.Butter, oil, or cooking spray
- In a large bowl, combine the soup, milk, and soy sauce; stir to blend.1 (10.5-ounce) can cream of mushroom soup | 1/2 cup milk | 1 tsp soy sauce
- Add the green beans and half of the French-fried onions to the bowl and stir to combine. Taste and add salt and pepper, as needed.4 cups cooked cut green beans, fresh or frozen | ¾ cups French fried onions | Kosher salt and freshly ground black pepper
- Transfer the green bean mixture to the baking dish.
- Bake until bubbling, about 25 minutes, then sprinkle with the remaining French-fried onions. Bake for 5 minutes longer, until the onions are crisp and golden.¾ cups French fried onions
- Remove the casserole to a rack and let it stand for 5 minutes before serving.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
