Made with just five main ingredients, this classic green bean casserole recipe is a flavorful side dish for your holiday table. It only takes 30 minutes to deliver delicious creamy vegetables that your guests will devour!
Are you feeling ambitious? Try making an entire green bean casserole from scratch.
Table of Contents
This classic casserole is a must-have for your Thanksgiving feast! It’s inspired by the popular Campbell’s green bean casserole recipe but with fresh vegetables. Don’t worry. It only takes a few extra minutes of cooking time for a much better texture. If you are short on time, I’ll provide plenty of quick swaps to make preparation easy.
For my version, I use a mix of convenience products to achieve a rich and creamy sauce, plus crispy fried onions for crunch. Simply blanch the beans, combine them with the flavorful ingredients, then bake until hot and bubbly. This dish will become a holiday tradition!
- Green Beans: Purchase 1 ½ pounds of fresh beans. Canned or frozen green beans that have been thawed can be used. However, the final texture will be much softer.
- Mushroom Soup: The iconic Cambell’s green bean casserole recipe uses a can of condensed cream of mushroom soup. It already contains thickening agents like cornstarch and flour, plus savory seasonings to bump up the mushroom flavor. You’ll need a 10.5-ounce can.
- Milk: Use whole milk to dilute the thick cream of mushroom soup. This ensures that the sauce has a velvety consistency. For a richer texture, use heavy whipping cream or half-and-half instead.
- Seasoning: I add soy sauce to enhance the savory, umami taste of the creamy mushroom sauce. Salt and pepper further season the dish.
- Onion Topping: For convenience, purchase a container of crispy fried onions. I use French’s brand. A portion gets mixed into the bean mixture, and then more is added on top for a crunchy topping.
Cook the beans
I prefer fresh green beans because they have a crisp-tender texture and slightly sweet taste. For quick cooking and easy eating, cut them into 2-inch long pieces. Blanch in salted water until bright green and crisp-tender, about 3 to 4 minutes.
To stop the cooking process, immediately add them to a bowl of ice water for 5 minutes. This preserves the color and crunchy texture. They will continue to cook in the oven, so this prevents mushiness. This is a great point to stop if you want to meal prep and make parts of the dish in advance. The beans can be refrigerated for up to 3 days.
Mix the casserole
Now that the beans have been prepared, the rest is easy! Combine the cooked green beans, cream of mushroom soup, milk, soy sauce, 2/3 cup of the fried onions, and pepper. Stir the bean mixture to make sure that everything is well combined. Transfer to an 8-inch baking dish, spreading into an even layer.
Bake the casserole
Bake at 350 degrees until the sauce gets bubbly along the sides and the beans are hot. The process takes about 25 minutes. For a flavorful and crunchy crust, sprinkle on more of the fried onions on top.
Bake until the onions are golden brown, about 5 to 10 minutes. It’s best to serve while hot and the onions are crunchy. Whenever I pull the casserole out of the oven, it gets scooped up quickly by my hungry guests!
It’s straightforward to customize this green bean casserole! Try these tasty additions to your next batch:
- Mushrooms: This recipe uses cream of mushroom soup for the base. To bump up the flavor and add a meaty texture, saute sliced white or brown mushrooms and add them to the green bean mixture.
- Alliums: Add sauteed, diced white or yellow onion and minced garlic to enhance the taste of the fried onions. Caramelized onions add extra sweetness to the dish. Add dried onion or garlic powder for an intense roasted allium taste.
- Cheese: For a gooey melt, add ½ cup of shredded cheddar cheese, mozzarella, gruyere, parmesan, or gouda. Sprinkle on top of the bean mixture before adding the onion topping.
- Herbs: Add fresh or dried thyme, tarragon, chives, green onions, or rosemary.
- Toppings: Add toasted breadcrumbs, almonds, or pecans on top instead of the onions. Make fresh onion rings instead of the pre-made onion topping for a gourmet dish.
- Classic roasted turkey
- Spatchcock turkey
- Homemade mashed potatoes
- Sweet potato casserole
- Roasted turkey breast
- Crock-Pot turkey breast
Frequently asked questions
To substitute 4 cups (about 1 ½ pounds) of fresh green beans, use 2 (14.5 ounces) drained canned green beans or 14 ounces frozen.
For a richer consistency, use half-and-half or heavy whipping cream. For a dairy-free option, use coconut cream or milk, cashew, almond, rice, or soy milk.
No! The condensed cream of mushroom soup combined with ½ cup of milk should coat the beans. Cooking will release some moisture from the beans but also concentrate the sauce. Stir it to coat if needed after baking the first 20 to 25 minutes before adding the final onion topping.
Using frozen or canned beans
If not using fresh beans for the casserole, then frozen beans are the second best option. They have already been par-cooked, so you need to defrost them, mix them with the sauce ingredients, and bake. There are fresh canned green beans, but they will have a mushier texture and saltier flavor. They are fully cooked and have been high-temperature processed in a retort, which will make them much softer. You’ll need 4 cups of frozen or canned for the recipe.
Pin this recipe to save for laterPin This
Campbell’s Green Bean Casserole
- 3 quarts water
- 1 teaspoon kosher salt, plus more for seasoning
- 1 ½ pounds fresh green beans, cut into 2" pieces
- 10 ½ ounces condensed cream of mushroom soup
- ½ cup whole milk
- 1 teaspoon soy sauce
- 1 ⅓ cups crispy fried onions, divided
- ¼ teaspoon black pepper
- Heat the Oven – Set the oven rack to the center position. Heat to 350ºF (177ºC).
- Cook the Beans – In a large pot, bring 3 quarts of water to a boil over high heat. Add in 1 teaspoon of salt and stir to dissolve. Add the cut green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes.
- Chill the Beans – Drain the beans. Transfer them to a large bowl filled with ice water. Chill until the vegetables are cool, about 5 minutes, then drain well.
- Mix the Casserole – In a large bowl, combine 4 cups chilled green beans, cream of mushroom soup, milk, soy sauce, ⅔ cups fried onions, and black pepper. Season with more salt and pepper to taste. In an 8-inch or 1 ½ quart casserole dish, spread the mixture evenly in the pan.
- Bake – Bake until the sauce is bubbly, and the beans are hot, about 20 to 25 minutes. Stir the bean mixture. Evenly sprinkle the remaining fried onions on top. Bake until golden brown, about 5 to 10 minutes.
- To Serve – Serve immediately while hot and the onions are crispy.
- Recipe Yield: About 6 cups
- Serving Size: About 1 cup
- Make Ahead: The beans or entire casserole can be assembled and refrigerated 3 days before. Add more bake time if needed until the sauce is hot and bubbly.
- Storing: Refrigerate in an airtight container for up to 3 days.
- Using Canned Beans: Use two 14.5-ounce cans of cut green beans. Drain, then add directly to the sauce.
- Using Frozen Beans: Use 24 ounces (1 ½ pounds) of frozen green beans. Defrost before mixing with sauce ingredients.
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Tried this recipe?
Tag me on Instagram. I'd love to see how it turns out!