This easy green bean casserole recipe is the perfect classic side dish for Thanksgiving. A veggie casserole with only a few ingredients of tender green beans, a creamy sauce and crispy onion topping!
Green bean casserole is probably one of the most traditional Thanksgiving side dishes that appears at many holiday tables. Sometimes I like it, sometimes I pass. This creamy recipe makes me want it every time.
Easy Green Bean Casserole
Years ago, I would make a from-scratch version of green bean casserole — scratch-made fried onions and all! I kept the recipe in my collection, but since having kids and needing the most convenient method without suffering the taste, I now make this version of easy green bean casserole instead.
This green bean casserole recipe is much like Campbell’s classic green bean casserole with a few tasty twists. I add a little chicken broth for enhanced flavor, use seasoned salt, and replace the soy sauce with Worcestershire. (I love Lea & Perrins.) I also use a bit more of the crispy fried onions, because… well, I think you don’t need an explanation!
Make-ahead green bean casserole
You can assemble the mixture for this green bean casserole a day ahead and keep in the fridge, but I recommend waiting to stir in the fried onions right before baking to ensure the most crunch. When ready to bake the mixture, remove it from the refrigerator 30 minutes before.
You can freeze green bean casserole. To freeze green bean casserole:
- Prepare in a foil pan and cover tightly with plastic wrap. Freeze up to 2 weeks.
- When ready to bake, cover with foil and place dish in the oven while it’s preheating.
- Once temperature reaches 350°F, continue to bake until heated through and bubbly (about 50 minutes).
- Continue with adding the topping and bake another 10 minutes until golden.
Green bean casserole ingredients
This green bean casserole recipe uses simple convenient ingredients. It is just as easy to use frozen cut green beans as it is to open a couple of cans of green beans! I prefer the frozen as frozen vegetables give a crunchier texture. I use two 12 oz. bags of the steamable frozen green beans and par-steam them in the microwave before adding to the rest of the mixture.
After heating the green beans, I mix them together with cream of mushroom soup, milk, chicken broth, Worcestershire sauce, seasoned salt & pepper, shredded cheddar and half the onions. Use as much of the salt as you want, to taste.
What is YOUR go-to green bean casserole recipe? Is it similar to mine? Do you prefer convenience, or from-scratch?
Easy Green Bean Casserole
- 4 cups frozen or canned cut green beans , 2 (12-oz.) bags of steamable frozen beans, or 2 (14-oz.) cans, drained
- 10.5 oz. cream of mushroom soup
- 1/4 cup milk
- 1/4 cup chicken broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon seasoned salt , more to taste
- 1/2 teaspoon black pepper
- 4 oz. block sharp cheddar cheese , shredded
- 2 cups french fried onions , divided
- Preheat oven to 350°F. Grease large casserole dish or 9x13-inch pan with nonstick spray; set aside.
- If using frozen green beans, steam beans for half the amount of time listed on package directions. Drain.
- In a large mixing bowl, combine the cream of mushroom soup, milk, chicken broth, Worcestershire sauce, salt and pepper. Stir in the beans then add the cheese and 1 cup of the onions.
- Pour mixture into the prepared baking dish. Bake 40 minutes. Remove from oven, top with remaining 1 cup of onions and bake an additional 10 minutes, until golden.
- If using fresh green beans, boil until crisp tender before adding to mixture.
- Make ahead mixture the night before without the onions. When ready to bake, take out of the fridge for 30 minutes before and stir in half the onions.
- For extra crunch, try adding sliced water chestnuts.