This classic green bean casserole is a simple, comforting side dish made with tender green beans, a creamy mushroom base, and a crispy fried onion topping. It’s a favorite for holidays like Thanksgiving and Christmas, but it’s also easy enough to make on a regular weeknight. The recipe uses basic ingredients, comes together quickly, and bakes into a warm, creamy dish with just the right amount of crunch on top. It’s reliable, crowd-pleasing, and pairs well with almost any main course.
Ingredients
- 24 oz frozen green beans (or fresh, or canned and drained)
- 2 cans cream of mushroom soup
- ½ cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 can (about 6 oz) French-fried onions
Instructions
- Preheat your oven to 350°F.
- In a large bowl, whisk together the cream of mushroom soup, milk, salt, and pepper until smooth.
- Add the green beans and half of the fried onions. Stir until everything is coated.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake uncovered for about 40 minutes.
- Remove from the oven, give it a gentle stir, and sprinkle the remaining fried onions on top.
- Return to the oven and bake for another 10 minutes, or until the topping is golden and crisp.
- Serve warm.
Recipe Info
- Prep Time: 5 minutes
- Cook Time: 40 minutes + 10 minutes final bake
- Total Time: 45 minutes
- Servings: 6
- Cuisine: American
- Course: Side Dish
Tips & Variations
- You can use fresh green beans—just trim and lightly cook them first so they soften during baking.
- Canned green beans create a softer casserole and work fine if you prefer a more tender texture.
- Make-ahead option: assemble the casserole without the fried onion topping, cover, and refrigerate up to 48 hours. Add the topping just before baking.
- Leftovers reheat well in the oven or microwave.
Approximate Nutrition (per serving)
- Calories: 312
- Carbohydrates: 28 g
- Protein: 9 g
- Fat: 18 g
- Saturated Fat: 8 g
- Cholesterol: 9 mg
- Sodium: 1451 mg
- Fiber: 3 g
- Sugar: 5 g
- Calcium: 71 mg
- Iron: 2 mg
Ingredients
Method
- Preheat your oven to 350°F.
- In a large bowl, whisk together the cream of mushroom soup, milk, salt, and pepper until smooth.
- Add the green beans and half of the fried onions. Stir until everything is coated.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake uncovered for about 40 minutes.
- Remove from the oven, give it a gentle stir, and sprinkle the remaining fried onions on top.
- Return to the oven and bake for another 10 minutes, or until the topping is golden and crisp.
- Serve warm.
Notes
- Carbohydrates: 28 g
- Protein: 9 g
- Fat: 18 g
- Saturated Fat: 8 g
- Cholesterol: 9 mg
- Sodium: 1451 mg
- Fiber: 3 g
- Sugar: 5 g
- Calcium: 71 mg
- Iron: 2 mg
FAQs
Can I use fresh or canned green beans?
Yes. Fresh beans should be lightly cooked first; canned beans should be drained.
Can I make this ahead?
Yes—assemble without the topping and refrigerate for up to two days. Add the onions right before baking.
How should I store leftovers?
Store in an airtight container in the refrigerator for 3–4 days.
Can I freeze it?
Yes, but the fried onion topping may soften. For best results, freeze without the topping and add it before baking later.
