This easy green bean casserole is a classic side dish for Thanksgiving. Tender green beans cooked in a creamy sauce with a delicious crispy onion topping.
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Green bean casserole is probably one of the most classic Thanksgiving side dishes that appears at many holiday tables. Do people really like it or just eat it for tradition? This creamy and crunchy recipe will make your guests LOVE it every time!
About this Recipe
Years ago, I would make a from-scratch version of green bean casserole. 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 easy green bean casserole instead.
Ingredients
This recipe is much like Campbell's classic version with a few tasty twists. I add a little chicken broth and seasoned salt for enhanced flavor and replace the soy sauce with Worcestershire. (My favorite is Lea & Perrins.) I also use more of the crispy fried onions because, well I think you don't need an explanation!
Below is a list of what you need to make green bean casserole.
Grocery List for Green Bean Casserole:
- Green beans - I prefer using frozen green beans, but you can use canned. It's completely up to your preference! You can also use fresh green beans but will need to follow the directions in the recipe notes to parboil them first.
- Cream of mushroom soup - Definitely can't get away from using cream of mushroom. I know some have a stigma with this and prefer to make your own from scratch. That is perfectly fine if you want to take the extra step! For the one time a year I make this, I choose convenience.
- Sharp cheddar cheese - Grab the block, not pre-shredded. It melts so much better and doesn't have as much of that weird grease.
- French fried onions - You know this stuff! Doesn't have to be the name brand. Generic will do!
- Milk - Do not sub almond milk or coconut milk or oat milk, etc. Just plain ol' regular milk whatever fat content you choose.
- Chicken broth - If you prefer low-sodium, fine, but I like the extra flavor of regular broth.
- Worcestershire sauce - My favorite is Lea & Perrin's.
- Seasoned salt
- Salt & pepper
Click here or scroll to the recipe card at the bottom of this post for full recipe ingredients and instructions.
Instructions
Scroll to the recipe card at the bottom of this post for the step-by-step on how to make classic green bean casserole. The general steps are as follows:
- Preheat oven to 350°F and grease 9x13 baking dish.
- Par-steam green beans if using frozen. If using canned, skip this step.
- In large mixing bowl, combine all ingredients except 1 cup of the onions.
- Pour into baking dish. Bake 40 minutes.
- Remove from oven and top with additional 1 cup onions.
- Bake 10 more minutes until golden and bubbly.
Serving Suggestions
Add-ins: For extra crunch, I like to stir in a can of water chestnuts. You can also stir in cooked bacon pieces or sauteed mushrooms!
Cheese: Some people like to stir in creamy Velveeta cheese and I can't argue with that!
Topping: For a different twist, you can top with a mixture of crushed Ritz crackers and butter instead of the onions.
Condensed soup: Instead of cream of mushroom, you can use other condensed soup varieties like cream of chicken or even cream of asparagus!
Top Tips & Tricks
- If using fresh green beans, use about 4 cups cut beans. Boil until crisp tender before adding to mixture.
- Add salt and pepper to your taste.
- If using low-sodium broth or soup, adjust amount of salt.
- Bake until bubbly to ensure beans are cooked through.
Your Questions Answered
Can I use fresh green beans?
Yes, you can use fresh but you will need to par-boil the beans first before adding them to the mixture with the rest of the ingredients.
Is it better to use fresh or frozen green beans?
Use frozen green beans for best texture. 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 because the frozen beans 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.
What temperature do I bake green bean casserole?
We bake this casserole at 350°F for 40 minutes, then an additional 10 minutes after topping with the onions.
Storage and Leftovers
Make-ahead: 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.
Store: Green bean casserole can be stored covered in the fridge for up to 5 days.
Reheat: The microwave will do just fine with individual portions, but do not expect the topping to be crunchy. If you want the crunch on your leftovers, you'll need to use the oven or toaster oven.
Freeze: You can make green bean casserole ahead of time and store in the freezer until ready to bake. Follow these tips for the best way 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.
What to Serve with Green Bean Casserole
Here are some of our favorite recipes that go well with this recipe:
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This post was originally published November 2019 and updated November 2021 with additional recipe tips.
Easy Green Bean Casserole
Ingredients
- 24 oz. frozen cut green beans , or 2 (14 oz.) cans cut green beans, drained
- 10.5 oz. cream of mushroom soup
- ¼ cup milk
- ¼ cup chicken broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon seasoned salt , more to taste
- ½ teaspoon black pepper
- 4 oz. block sharp cheddar cheese , shredded
- 2 cups french fried onions , divided
Instructions
- 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. If using canned beans, skip this step.
- In a large mixing bowl, combine the cream of mushroom soup, milk, chicken broth, Worcestershire sauce, salt and pepper. Stir in the drained green 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 and bubbly.
Notes
- If using fresh green beans, use about 4 cups cut beans. Boil until crisp tender before adding to mixture.
- To make ahead, combine ingredients the night before minus the onions. When ready to bake, take mixture out of the fridge for 30 minutes before and stir in half the onions.
- For extra crunch, try stirring sliced water chestnuts into the mixture.
- Freezer Instructions:
- 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.
Linda says
Thank you for literally wasting my time making this. In what world does this serve TEN PEOPLE!?
Nikki Gladd says
Hi Linda,
Two cans of green beans is 7 servings. When you add the rest of the ingredients (the cheese, onions, soup, etc.), it spreads to about 10 servings. Keep in mind this is 10 servings, not necessarily 10 people. Most people take more than one serving. I'll change it to 6 to 8 if that is causing confusion. Thanks.