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–+ servings

Green Bean Casserole Recipe

Get ready to savor the ultimate comfort food with this Green Bean Casserole—a timeless classic that combines tender green beans, a rich creamy sauce, and a crispy golden topping, making every bite irresistible. Perfect for holiday feasts or weeknight dinners, this dish is sure to become a family favorite.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 10 ½ ounces cream of mushroom soup
  • 4 cups frozen green beans thawed (see notes for canned or fresh beans)
  • ½ cup milk
  • 1 teaspoon soy sauce
  • ½ teaspoon black pepper
  • ¼ teaspoon seasoning salt or adjust to taste
  • 1 ½ cups crispy fried onions divided

Method
 

  1. Preheat your oven to 350°F.
  2. If you're using fresh or frozen green beans, bring them to a quick boil until they're just tender but still crisp.
  3. In a casserole dish, combine the green beans with the cream of mushroom soup, milk, soy sauce, black pepper, seasoning salt, and 1 cup of the crispy fried onions. If you’re adding cheese, mix it in as well.
  4. Place the casserole dish in the oven, uncovered, and bake for 30 to 35 minutes, or until the mixture is bubbly and heated through.
  5. Take the dish out of the oven and give it a good stir. Sprinkle the remaining crispy onions evenly over the top, then return the casserole to the oven. Bake for an additional 10 minutes, or until the onions turn a rich golden brown. Serve hot and enjoy!

Notes

Green Beans: This recipe is versatile enough to accommodate canned, fresh, or frozen green beans. If you’re opting out of frozen, here are the alternatives:
  • Use 2 (14 ½ ounce) cans of green beans, drained
  • Substitute with 1 ½ pounds of fresh green beans, trimmed and simmered for about 7-8 minutes
Optional Additions:
  • 1 ½ cups of shredded cheddar cheese (a popular favorite!)
  • Sautéed mushrooms, onions, garlic, and/or shallots for extra flavor
Make Ahead: You can prepare this casserole up to 48 hours in advance. Be sure to let it sit at room temperature for at least 30 minutes before baking. If needed, add an extra 10 minutes to the cooking time.

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