Name: Green Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 lbs fresh or frozen green beans, trimmed and cut; 1 (10.5 oz) can cream of mushroom soup (or homemade); 2/3 cup milk; 1 tbsp soy sauce (or Worcestershire sauce); 1/4 tsp black pepper; 1 1/3 cups crispy fried onions, divided

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Green Bean Casserole is a beloved classic side dish that I love serving during the holidays — especially Thanksgiving — but honestly, it’s good any time I want something warm, creamy, and comforting. With tender green beans, a rich mushroom sauce, and a crispy fried onion topping, this dish brings both nostalgia and flavor to the table.

Why You’ll Love This Recipe

I love how this casserole strikes the perfect balance of creamy and crunchy. It’s incredibly easy to put together, and I can make it with pantry staples or take it up a notch with fresh ingredients. Whether I’m hosting a big gathering or cooking a cozy dinner for two, this dish always disappears fast. It’s comforting, familiar, and easy to prep ahead. Green Bean Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh or frozen green beans (trimmed and cut into bite-size pieces)
Cream of mushroom soup (or homemade mushroom sauce)
Milk
Soy sauce (or Worcestershire for extra umami)
Black pepper
Crispy fried onions (store-bought or homemade)

Directions

I preheat the oven to 350°F (175°C) and lightly grease a casserole dish.
I blanch the green beans in boiling water for about 5 minutes (or steam until just tender), then drain and set aside.
In a large mixing bowl, I combine the cream of mushroom soup, milk, soy sauce, and pepper until smooth.
I stir in the cooked green beans and half of the crispy fried onions.
I transfer the mixture to the casserole dish and bake uncovered for 25 minutes.
I remove it from the oven, top with the remaining fried onions, and bake for another 5–10 minutes until bubbly and golden on top.
I let it cool for a few minutes before serving.

Servings and timing

This recipe serves about 6–8 people. It takes around 10–15 minutes to prep and about 30–35 minutes to bake, so I usually have it ready in about 45 minutes.

Variations

I sometimes make my own creamy mushroom sauce using sautéed mushrooms, garlic, butter, and heavy cream.
For a more gourmet touch, I add shredded cheese or a splash of white wine to the sauce.
I’ve used almond milk or oat milk to make it dairy-free, and it still turns out creamy.
I also make it with canned green beans when I’m short on time — it’s quicker but still delicious.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the casserole and warm it in a 350°F oven until heated through, or microwave individual servings. If the top needs crisping, I broil it for a few minutes after reheating. Green Bean Casserole

FAQs

Can I make this casserole ahead of time?

Yes! I often assemble it up to a day in advance and store it in the fridge. I bake it fresh, adding the fried onion topping during the last few minutes of baking.

Can I freeze green bean casserole?

I prefer freezing it before baking (without the onion topping), wrapped tightly. When ready, I thaw it in the fridge overnight and bake as usual.

Can I use canned green beans?

Yes, I’ve made it with canned green beans — I just drain them well. The texture is softer, but it’s still delicious.

How do I make it vegetarian?

This recipe is naturally vegetarian if I use cream of mushroom soup without meat products and skip Worcestershire (or use a vegetarian version).

Can I use fresh mushrooms?

Absolutely. I sauté them in butter or olive oil with a little garlic and stir them into the mix. It gives the casserole more depth and a homemade feel.

Conclusion

Green Bean Casserole is one of those classic side dishes that never goes out of style. It’s creamy, crispy, and full of comforting flavor that always reminds me of holiday meals and family gatherings. Whether I’m keeping it traditional or giving it a homemade twist, it’s a dish that always earns a spot on my table.