Green Bean Casserole Recipe – Classic Holiday Side Dish

This classic green bean casserole is a comforting holiday side dish featuring tender green beans in creamy mushroom sauce topped with crispy fried onions. Simple, crowd-pleasing, and budget-friendly, this easy casserole recipe delivers the perfect balance of savory sauce and crunchy topping. Perfect for Thanksgiving, Christmas, or any family gathering, this make-ahead friendly dish uses simple pantry ingredients you likely already have on hand.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 8

Why This Green Bean Casserole is a Holiday Favorite

This green bean casserole recipe has earned its place as a holiday tradition because it’s humble, comforting, and universally appealing. The creamy mushroom sauce wraps around tender green beans while crispy fried onions add that irresistible golden crunch on top. It’s not fancy or fussy, but it has a way of bringing comfort to every table. With simple ingredients and straightforward preparation, this is a dish you can trust to please even picky eaters.

What makes this recipe special:

• Simple pantry ingredients
• True crowd-pleaser for all ages
• Budget-friendly without sacrificing flavor
• Make-ahead friendly for stress-free entertaining
• Perfect balance of creamy, savory, and crispy textures
• Works for holidays and weeknight dinners

Ingredients for Green Bean Casserole

• 4 cups fresh or frozen green beans (about 1 lb), trimmed
• 1 can (10.5 oz) cream of mushroom soup
• 3/4 cup milk (whole milk preferred)
• 1 teaspoon soy sauce (optional, for depth)
• 1/4 teaspoon black pepper
• 1 1/2 cups crispy fried onions, divided
• 1 cup shredded cheddar cheese (optional, for extra creaminess)

How to Make Classic Green Bean Casserole

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This temperature ensures the casserole bubbles nicely without overbaking the beans, and allows the topping to turn golden and crispy.

Step 2: Blanch the Green Beans (If Using Fresh)

If using fresh green beans, bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 4-5 minutes, just until they brighten in color and become slightly tender. Don’t overcook—they should still have some bite. Drain immediately and rinse with cold water to stop the cooking process. If using frozen green beans, thaw completely and pat dry with paper towels to remove excess moisture.

Step 3: Make the Creamy Sauce

In a large mixing bowl, combine the cream of mushroom soup, milk, soy sauce (if using), and black pepper. Whisk until smooth and well combined, making sure there are no lumps of soup remaining. Taste the sauce at this stage and adjust seasoning if needed—this is your last chance before adding the beans and onions.

Step 4: Combine Ingredients

Add the green beans and 2/3 cup (about half) of the fried onions to the sauce mixture. If using cheese, add it now. Fold everything together gently but thoroughly, making sure every bean is coated with the creamy sauce. Take your time with this step to ensure even distribution.

Step 5: Transfer to Baking Dish

Lightly grease a 9×13-inch baking dish with butter or cooking spray. Pour the green bean mixture into the prepared dish and spread it out evenly with a spatula.

Step 6: Initial Bake

Bake uncovered for 25 minutes, until the casserole is bubbling around the edges and heated through. The sauce should be gently simmering.

Step 7: Add the Crispy Topping

Remove the casserole from the oven and sprinkle the remaining fried onions evenly over the top. This is crucial—adding them at the end keeps them crispy instead of soggy.

Step 8: Final Bake

Return the dish to the oven and bake for an additional 5-10 minutes, just until the onions are golden brown and crispy. Watch carefully to prevent burning.

Step 9: Rest and Serve

Let the casserole rest for 5 minutes before serving. This allows the sauce to thicken slightly and prevents burning eager mouths. The bubbling edges are very hot!

Expert Tips for Perfect Green Bean Casserole

Blanch fresh beans properly. Cook them just until bright green, about 4-5 minutes. Overcooking makes them mushy after baking.

Don’t skip the cold water rinse. Shocking blanched beans in cold water stops the cooking process and preserves their color and texture.

Pat frozen beans dry. Excess moisture from frozen beans can make the casserole watery. Thaw and thoroughly dry them first.

Use the right amount of liquid. Too much makes it soupy; too little makes it dry. The 3/4 cup measurement is the sweet spot.

Taste the sauce before baking. This is your only chance to adjust seasoning. The sauce should be slightly over-seasoned since the beans and onions dilute it.

Add onions in two stages. Mix some into the casserole for flavor throughout, but save the majority for the top to maintain crunch.

Use whole milk for richness. Whole milk creates a creamier sauce, but 2% works if that’s what you have.

Don’t skip the soy sauce. Just 1 teaspoon adds incredible umami depth without being detectable.

Make-Ahead Green Bean Casserole

This casserole is perfect for advance preparation:

Morning of serving: Prepare the entire casserole through Step 5, but don’t add any fried onions yet. Cover tightly with plastic wrap or foil and refrigerate. When ready to bake, let it sit at room temperature for 20-30 minutes, then bake as directed, adding 5-10 extra minutes to the initial baking time.

Night before: Assemble completely without onions, cover, and refrigerate overnight. Bring to room temperature before baking, then proceed with recipe, adding onions before the final bake.

Hold the onions: When making ahead, always wait to add the final onion topping until just before the last bake so they stay crispy.

Storage and Reheating Instructions

Refrigerator: Store leftover green bean casserole covered tightly in the refrigerator for up to 3 days.

Reheating: Reheat in a 350°F oven for 15-20 minutes until warmed through. The oven method is far superior to the microwave for maintaining the crispy topping. The beans will soften a bit more, but the flavor deepens beautifully.

Freezing: While not ideal, you can freeze this casserole. Assemble without onions, wrap tightly, and freeze for up to 2 months. Thaw overnight in refrigerator before baking. Add fresh onions before the final bake.

Recipe Variations

Cheesy green bean casserole: Add 1 cup shredded cheddar cheese to the sauce mixture for extra richness and creaminess.

Cream of chicken swap: Use cream of chicken soup instead of mushroom for a different flavor profile that’s equally delicious.

Fresh mushroom upgrade: Sauté 8 oz sliced fresh mushrooms with garlic in butter and add to the casserole for more mushroom flavor and texture.

Bacon version: Add 4-6 slices crumbled cooked bacon to the mixture or sprinkle on top with the onions.

Half-and-half richness: When short on milk, use half-and-half mixed with a little water for extra creamy sauce.

Nutmeg twist: Add a pinch of ground nutmeg to the sauce for warm, subtle spice that pairs beautifully with roasted turkey.

Vegetarian and vegan: Use plant-based cream of mushroom soup and dairy-free milk to make this suitable for vegetarian or vegan guests.

Garlic herb version: Add 2-3 cloves minced garlic and 1 teaspoon dried thyme to the sauce for extra savory notes.

Frequently Asked Questions

Can I make this ahead of time? Yes! Prepare the casserole in the morning or night before, cover tightly, and refrigerate. Wait to add the final onion topping until right before baking so they stay crisp.

Can I use frozen green beans? Absolutely! Frozen beans work great. Just thaw them completely and pat them very dry with paper towels to avoid adding excess moisture to the casserole.

What size dish should I use? A standard 9×13-inch baking dish is perfect for this recipe. If halving the recipe, use an 8×8-inch or 9×9-inch dish.

Can I make this without canned soup? Yes! Make a simple homemade mushroom sauce by sautéing sliced mushrooms in butter, making a roux with flour, then adding milk and cooking until thick.

Can I use canned green beans? Yes, canned beans are traditional for many families. Drain them well and skip the blanching step. They will be softer than fresh or frozen beans.

How do I prevent soggy onions? Add the majority of fried onions only during the final 5-10 minutes of baking. This keeps them crispy instead of soggy.

Can I add other vegetables? You can add sautéed mushrooms, but keep the total vegetable amount around 4 cups to maintain the sauce-to-vegetable ratio.

Why is my casserole watery? This usually happens from not draining beans properly or using frozen beans that weren’t patted dry. Always remove excess moisture before mixing.

Serving Suggestions

This classic green bean casserole pairs beautifully with:

• Roasted turkey or baked ham for Thanksgiving
• Roasted chicken or pork chops for Sunday dinner
• Prime rib or beef roast for Christmas
• Mashed potatoes and dinner rolls
• Sweet potato casserole and cranberry sauce
• Any holiday main course or potluck spread

Nutritional Information

Per serving (based on 8 servings)

• Calories: 190
• Protein: 4g
• Fat: 12g
• Carbohydrates: 15g
• Fiber: 3g
• Sodium: 420mg

This classic green bean casserole is the comforting holiday side dish that brings people together around the table. With its creamy mushroom sauce, tender green beans, and irresistible crispy onion topping, this simple recipe delivers familiar flavors that feel like a warm hug. Whether you’re serving it for Thanksgiving, Christmas, Easter, or a weeknight dinner, this easy make-ahead casserole uses budget-friendly pantry ingredients to create a dish everyone loves. It’s not fancy or fussy—just honest, delicious comfort food that’s been a holiday tradition for generations.