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!
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!
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.
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!
Gather these ingredients:
- Green beans (2 cans)
- Cream of mushroom soup (1 can)
- Sharp cheddar cheese (4 oz. block)
- French fried onions (2 cups)
- Milk (1/4 cup)
- Chicken broth (1/4 cup)
- Worcestershire sauce
- Seasoned salt
- Salt & pepper
Click here for full recipe ingredients and instructions.
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 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.
Frozen vs Canned 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.
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 to Serve with Green Bean Casserole
Here are some of our favorite recipes that go well with this recipe:
Easy Green Bean Casserole
- 24 oz. frozen cut green beans , or 2 (14 oz.) cans cut green beans, 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. 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.
- 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.