This Easy Green Bean Casserole Recipe has everything you crave in a classic holiday side: tender-crisp green beans, a creamy savory sauce, and a shower of golden crispy onions. It is simple enough for a weeknight and special enough for your Thanksgiving table.
Why You’ll Love This Easy Green Bean Casserole Recipe
- Fast and fuss-free using pantry staples with fresh flavor.
- Perfect make-ahead side that reheats beautifully.
- Creamy, cozy, and crowd-pleasing with a crunchy topping.
- Easy to customize for gluten-free, dairy-free, or from-scratch sauce.
Easy Green Bean Casserole Recipe Ingredients & Substitutions
- 1 1/2 pounds fresh green beans, trimmed and halved (or 2 cans cut green beans, drained well). Frozen whole green beans also work; thaw and pat dry.
- 1 can condensed cream of mushroom soup (10.5 ounces). Substitute cream of chicken or cream of celery, or use homemade mushroom sauce from the variation below.
- 3/4 cup whole milk. Use half-and-half for extra richness, or unsweetened almond milk for dairy-free.
- 1 teaspoon soy sauce or Worcestershire sauce. Coconut aminos also work.
- 1/2 teaspoon kosher salt, plus more to taste.
- 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder for savory depth.
- 1/4 teaspoon black pepper.
- 1 cup sliced mushrooms, sautéed in 1 tablespoon butter (optional, boosts mushroom flavor).
- 1/3 cup grated Parmesan cheese (optional for a savory finish).
- 1 1/2 cups crispy fried onions, divided. Gluten-free fried onions work great.
Homemade sauce swap: Instead of condensed soup and milk, sauté 2 tablespoons butter with 8 ounces sliced mushrooms and 2 minced garlic cloves until golden, stir in 2 tablespoons flour, cook 1 minute, then whisk in 1 1/4 cups milk and 1/2 cup low-sodium chicken or vegetable broth. Simmer until thick and season to taste.
Step-by-Step Instructions to Make Easy Green Bean Casserole Recipe
1. Prep the oven and beans
Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Blanch fresh green beans for 3 to 4 minutes until bright green and crisp-tender, then drain and shock in ice water. Pat very dry. If using canned or thawed frozen beans, drain extremely well and pat dry.
2. Stir together the creamy sauce
In a large bowl, whisk the condensed soup, milk, soy or Worcestershire sauce, garlic powder, onion powder, salt, and pepper. If using sautéed mushrooms and Parmesan, fold them in now.
3. Assemble the casserole
Add the green beans to the bowl and toss to coat. Stir in 1/2 cup of the fried onions for flavor in every bite. Transfer to a greased 9×13 inch baking dish or similar.
4. Bake until bubbling
Bake uncovered for 20 to 25 minutes, until the edges are bubbling and the center is hot. If baking from cold because you made it ahead, add 5 to 10 minutes.
5. Add the crunchy topping
Sprinkle the remaining fried onions evenly over the top. Return to the oven for 5 to 8 minutes until the onions are deep golden and crisp.
6. Rest and serve
Let the casserole rest 5 minutes so it sets slightly. Taste and adjust salt if needed, then serve warm.
Tips for Success
- Dry the beans well. Excess moisture can thin the sauce and soften the onions.
- Use a wide, shallow dish to encourage bubbling and even browning.
- Season to taste. Different soups vary in saltiness, so taste the sauce before baking.
- For brighter beans, keep blanching time short and shock in ice water.
- Keep onions crisp by adding most of them at the end and serving promptly.
Variations of Easy Green Bean Casserole Recipe
- From-scratch mushroom sauce: Use the homemade sauce swap for a fully scratch version.
- Bacon and shallot: Cook 4 slices bacon until crisp; crumble and fold into the casserole with 1 sautéed sliced shallot.
- Cheesy: Stir in 1 cup shredded Gruyere or sharp cheddar for a richer bake.
- Almonds: Add 1/2 cup toasted sliced almonds for a classic green bean almondine vibe.
- Spicy: Add 1/2 teaspoon crushed red pepper or a dash of hot sauce to the sauce.
- Gluten-free: Use gluten-free condensed soup or homemade GF roux and gluten-free fried onions.
- Dairy-free/vegan: Use plant-based condensed soup or a cashew cream sauce, dairy-free milk, and vegan fried onions.
Serving Suggestions: What to Pair with Easy Green Bean Casserole Recipe
- Holiday mains: Roast turkey, prime rib, glazed ham, or herb roasted chicken.
- Weeknight plates: Meatloaf, baked salmon, rotisserie chicken, or pork chops.
- Cozy sides: Mashed potatoes, cornbread stuffing, sweet potato casserole, or herby rice pilaf.
- Fresh balance: Simple green salad with lemon vinaigrette or cranberry sauce for tang.
Storage & Reheating Instructions
- Refrigerate: Cool, cover, and store up to 4 days.
- Reheat oven: 350°F, covered with foil for 15 to 20 minutes, then uncover and add a handful of fresh fried onions for 3 to 5 minutes to re-crisp.
- Microwave: Heat individual portions in short bursts, then top with a few fresh onions for crunch.
- Freeze: Assemble without the fried onion topping and freeze up to 2 months. Thaw overnight, bake, then add onions for the final minutes.
Memories Made Around the Table
Every year my aunt would hand me the bag of onions and say, give it that perfect snow. I still do, and it always takes me back to a bustling kitchen, laughter, and that first creamy-crunchy bite.
FAQs
Can I use canned green beans? Yes. Drain very well and pat dry so the sauce stays creamy, not watery. Fresh or frozen gives the best texture, but canned is classic and convenient.
Can I make this ahead? Assemble up to 2 days in advance without the fried onion topping. Cover and refrigerate. Bake covered until hot, then add onions and finish uncovered so they stay crisp.
How do I double the recipe? Use a deep 9×13 inch dish or two standard dishes. Add a few extra minutes to the first bake and watch for bubbling at the edges.
What if I do not like mushrooms? Use cream of chicken or cream of celery soup and skip the mushrooms. The casserole will still be delicious.
How do I keep the topping from burning? Add most of the onions during the last 5 to 8 minutes and bake on the center rack. If your oven runs hot, check early.
Final Thoughts
This Easy Green Bean Casserole Recipe is the reliable, cozy side that brings everyone back for seconds. Keep it simple, make it your own, and enjoy every crunchy-creamy forkful.
Easy Green Bean Casserole Recipe with Crispy Onions
Equipment
- 1 Large Pot for blanching
- 1 Mixing Bowl
- 1 Whisk
- 1 9x13 inch baking dish greased
- 1 Colander for draining beans
Ingredients
Casserole
- 1.5 lb fresh green beans trimmed and halved; or use 2 cans cut green beans, drained well (thawed frozen also work; pat dry)
- 10.5 oz condensed cream of mushroom soup about 1 can; substitute cream of chicken or celery, or use homemade sauce
- 0.75 cup whole milk use half-and-half for richer, or unsweetened almond milk for dairy-free
- 1 tsp soy sauce or Worcestershire sauce coconut aminos also work
- 0.5 tsp kosher salt plus more to taste
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp black pepper
- 1 cup sliced mushrooms sautéed in butter (optional, boosts mushroom flavor)
- 1 tbsp butter for sautéing mushrooms (optional)
- 0.33 cup Parmesan cheese grated, optional
- 1.5 cup crispy fried onions divided; gluten-free fried onions work great
Homemade Sauce Swap (Optional)
- 2 tbsp butter
- 8 oz sliced mushrooms
- 2 garlic cloves minced
- 2 tbsp all-purpose flour
- 1.25 cup milk
- 0.5 cup low-sodium chicken or vegetable broth
- salt and pepper to taste
Instructions
Make the Casserole
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Blanch fresh green beans for 3 to 4 minutes until bright green and crisp-tender, then drain and shock in ice water. Pat very dry. If using canned or thawed frozen beans, drain extremely well and pat dry.
- In a large bowl, whisk the condensed soup, milk, soy or Worcestershire sauce, garlic powder, onion powder, salt, and pepper. If using sautéed mushrooms and Parmesan, fold them in now.
- Add the green beans to the bowl and toss to coat. Stir in 1/2 cup of the fried onions for flavor in every bite. Transfer to a greased 9x13 inch baking dish or similar.
- Bake uncovered for 20 to 25 minutes, until the edges are bubbling and the center is hot. If baking from cold because you made it ahead, add 5 to 10 minutes.
- Sprinkle the remaining fried onions evenly over the top. Return to the oven for 5 to 8 minutes until the onions are deep golden and crisp.
- Let the casserole rest 5 minutes so it sets slightly. Taste and adjust salt if needed, then serve warm.
Homemade Sauce Swap (Optional)
- Sauté 2 tablespoons butter with 8 ounces sliced mushrooms and 2 minced garlic cloves until golden. Stir in 2 tablespoons flour and cook 1 minute. Whisk in 1 1/4 cups milk and 1/2 cup low-sodium broth. Simmer until thick and season to taste. Use in place of the condensed soup and milk.