This is the original recipe made famous by French’s® Crispy Fried Onions — a beloved dish at Thanksgiving, Christmas, or any cozy dinner. It’s easy to make, creamy inside, and topped with that irresistible golden crunch.
Anything I can prepare in advance, I will – including essential holiday dishes such as green bean casserole. This approach is a significant advantage for Thanksgiving preparations, allowing you to prepare this traditional side dish up to three days ahead of time, enabling you to check one item off your list a bit earlier.
Overhead view of a large rounded rectangular casserole dish containing a make-ahead green bean casserole.
What Makes This Recipe So Good
Green bean casserole ranks among my favorite Thanksgiving sides, but I appreciate it even more when I can prepare it ahead of time.
Regardless of the occasion, the more recipes I can prepare in advance and have ready when needed, the better. However, during Thanksgiving? It is absolutely priceless. Discovering how to prepare a green bean casserole in advance has truly saved my dinner.
It encompasses everything you adore about a classic green bean casserole, including the crispy, crunchy French fried onions.
How do you maintain their crispiness in the refrigerator, you may wonder? The secret lies in adding the onion topping only at the very last moment, ensuring they do not absorb the moisture from the green beans, milk, and cream of mushroom soup.
Make sure to dry the green beans thoroughly before incorporating them with the other ingredients. Although it may seem like an unnecessary step, it significantly impacts the outcome. Failing to dry the green beans will introduce excess moisture, affecting the soup's consistency and preventing it from adequately coating the green beans.
This moisture will also render the mixture wet and somewhat soggy while it sits in the refrigerator.
If you opt for a glass casserole dish, allow it to warm slightly after removing it from the refrigerator before placing it in the oven. Introducing cold glass into a hot oven can cause the glass to crack or shatter, which would undoubtedly ruin your green bean casserole (and potentially your entire dinner).
We utilized canned green beans for their convenience and classic appeal, but you can certainly use fresh green beans instead. Just trim Prepare the beans by cooking them, allowing them to cool entirely before drying them off and incorporating them with the other ingredients.
A close-up, overhead perspective of a casserole dish featuring a make-ahead green bean casserole.
Holiday Recipes You Will Appreciate
Fried Onions: In my opinion, French’s fried onions are the finest choice for green bean casseroles, but you are welcome to substitute with any brand of your preference.
Freezer Option: Assemble the casserole as directed. When you are ready to store it, place a layer of plastic wrap directly over the casserole so that it makes contact with the food and covers it entirely. Then, secure the casserole dish with its lid or a tight layer of aluminum foil, and transfer the dish to the freezer. It can be frozen for up to one month. To bake, thaw the casserole in the refrigerator overnight.
OTHER RECIPES
INGREDIENTS SAUCE * 3 tablespoons unsalted butter * 8 ounces fresh mushrooms, caps broken into pieces, stems roughly chopped * 1 teaspoon kosher salt * 1/2 teaspoon black pepper * 6 cloves garlic, minced (don’t skimp on these) * 1/2 teaspoon dried thyme * 1/4 cup flour * 1-1/2 cups chicken stock or boullion * 1/2 cup dry white wine * 1-1/2 cups cream * 2 tablespoons dry sherry * Additional kosher salt and freshly ground black pepper, if needed
BEANS * 2 pounds fresh green beans, stems trimmed, broken into bite-size pieces * 1/4 cup cornstarch
In a large pot or Dutch oven, melt the butter on medium heat til melted. Add the mushrooms, salt and pepper and cook for about 10 minutes, stirring often, until the mushrooms are cooked and the mushroom liquid has evaporated.
Add the garlic and thyme and cook for about a minute. Sprinkle the mushrooms with flour and stir in as best you can. A tablespoon at a time, stir in the chicken stock, letting each tablespoon become absorbed before adding another. (This will take several minutes, be patient or you’ll risk a lumpy mess.) Stir in the wine and cream.
Bring to a boil. Let simmer, stirring occasionally, until the sauce is thickened, about 15 minutes. Stir in the sherry. Taste the sauce and add salt and pepper, if needed. (It should be slightly salty and slightly peppery since the beans themselves are unseasoned.)
BEANS
While the sauce cooks, toss the green beans and cornstarch well. Transfer to a 9x13 ceramic baking dish. Pour hot mushroom sauce over top. Gently press green beans into the sauce so that all the beans are submerged. Cool completely. Cover with plastic wrap, making sure there’s no air between the green beans and the plastic. Wrap with foil. Freeze. Do not thaw before baking.
TOPPING
No more than a day before, mix the panko, butter, salt and pepper in a skillet. On medium heat, let the crumbs brown, stirring often, being careful not to burn. Stir in the fried onions.
BAKING
Preheat oven to 400F.
IMPORTANT: remove plastic wrap from casserole, then replace the foil. Bake for 30 minutes, stir, leave the foil off and bake for another 50 minutes. (If the sauce is too thin, leave in oven, stirring every 5 minutes or so, until it thickens.) Spread topping over the casserole, bake for another 10 minutes until golden. The green bean casserole is ready to serve....enjoy it !
Grandma’s Easy Green Bean Casserole may be the most straightforward dish on the dinner table, yet it should not be underestimated! Tender green beans are mixed with a rich, creamy mushroom sauce and garnished with crispy fried onions.
This is a reliable recipe that is packed with delightful, savory flavors that you will adore. It is ideal for Thanksgiving or as a complement to weeknight meals!
This green bean casserole will enhance your Thanksgiving feast! It is a side dish recipe that is consistently linked with the holidays, particularly Turkey Day. Even if you are not particularly fond of green beans,
I assure you that you will find this creamy, comforting side dish irresistible. It has been a part of my family tradition since before my birth, and there is not a November that passes without me relishing bite after bite.
Reasons we cherish this recipe
Delicious! Tender green beans, enveloped in a creamy, savory mushroom sauce and crowned with those crunchy, crisp, and flavorful onions! This is one of those recipes that will have everyone returning for seconds.
Quick & easy. Just 4 ingredients and 10 minutes of preparation! The oven does all the work, and this will be ready on your table in just over 30 minutes.
Nostalgic. One taste of this dish transports me back to my grandparents’ dining room for Thanksgiving dinner. Oh, how I long for those days. This recipe may evoke memories of your grandmother as well!
This is undoubtedly the finest green bean casserole recipe available. Each time I prepare it, people rave about how delicious it is. Simply delightful.
Ingredients required
This traditional green bean casserole recipe may have originated from the back of the Campbell’s cream of mushroom soup can. All I know is that it is the one my grandmother, then my mother, and now my sister always prepares. And it is the one we yearn for every year! Here is the straightforward list of ingredients:
Cream of mushroom soup. While canned soup is frequently criticized, I believe it is essential for this recipe. It contains all the necessary flavorings, such as garlic.
Green beans. Although fresh green beans can be used, we prefer the softness of canned green beans. They pair perfectly with the crispy onions. Ensure you rinse and drain them prior to incorporating them into the mixture.
Milk. Incorporate a small amount of milk (your preference) to achieve the desired consistency.
Crispy fried onions. This is my favorite component! These are not only used as a topping but are also blended with the soup, milk, and green beans.
Variations
We suggest trying this Thanksgiving side dish as it is before making any alterations, but if you are preparing it as a regular side dish for a weeknight meal, feel free to get inventive and modify it! Here are some suggestions:
Bacon. Cook and crumble approximately 4 to 8 ounces of bacon and mix it into the mushroom soup along with the green beans.
Cheese. For a cheesy variation, sprinkle some parmesan cheese on top, or mix about 6 ounces of shredded cheese, such as cheddar or Monterey Jack, into the green bean mixture. You may also add half of the cheese to the green beans and reserve the other half for the topping.
Breadcrumbs. To introduce a different texture, combine about 1 cup of panko breadcrumbs with the fried onions intended for the topping.
How to make this recipe
This could be the ultimate green bean casserole! The combination of textures and flavors is so delightful that you may forget about the turkey! Here’s how easy it is to prepare:
Prep. Preheat the oven to 350 degrees F and apply non-stick cooking spray to a 9×13-inch baking pan or casserole dish. Set it aside.
FAQ
Make the green bean mixture. In a large bowl, mix together the cream of mushroom soup, drained green beans, milk, and one container of crispy fried onions. Stir until well combined.
We typically utilize canned cut green beans; however, you may opt for frozen cut or French-cut green beans instead.
If you choose to use frozen beans, they can be cooked directly from their frozen state without the need for thawing.
As per the Campbell Soup Company, the green bean casserole was invented by Dorcas Reilly, an employee at the Camden, New Jersey headquarters, in 1955.
She was among the first full-time staff members of Campbell’s Home Economics department, which is now referred to as the Campbell Test Kitchen.
The initial title was "Green Bean Bake," and it varied slightly from this recipe, requiring either canned or fresh green beans, Campbell’s Cream of Mushroom soup, soy sauce, black pepper, milk, and French-fried onions. The original recipe card can be viewed here.
This recipe does not necessitate a thickening agent, such as all-purpose flour or a slurry. The combination of condensed soup and crispy fried onions will prevent the casserole from becoming overly soupy.
Storage recommendations
Storing leftovers: Any remaining casserole should be placed in the baking pan, covered, or stored in an airtight container in the refrigerator for up to four days.
To reheat: An individual portion can be warmed in the microwave for approximately 45 seconds to 1 minute, or the entire baking dish can be reheated in the oven for a few minutes.
Freezing: Although this dish is best enjoyed fresh, it can be frozen. Assemble it (excluding the topping), cover it with a layer of plastic wrap and foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight, add the topping, and bake as instructed, allowing an additional 5 to 10 minutes for the baking time. It is not advisable to freeze a baked casserole, as the fried onions will become soggy upon thawing.
Grandma's Simple Green Bean Casserole may be the easiest dish on the dinner table, yet it should not be disregarded! Tender green beans are mixed with a rich, creamy sauce and garnished with crispy fried onions. It is a reliable recipe that is packed with delightful, savory flavors you will appreciate. Ideal for Thanksgiving or served alongside weeknight meals!
Notes
Fried onions. You are not required to use all of the crispy fried onions. We truly enjoy them, so we utilize the entire amount, but feel free to use your desired quantity.
Halving the recipe. This recipe can be reduced by half and baked in a 2-quart (or 8-inch square) baking dish.
Preparation in advance. You can prepare this green bean casserole 24-48 hours ahead of time and store it covered in the refrigerator. Be sure to add the fried onion topping just before baking.
Storing leftovers. Store any remaining casserole covered in the baking dish or in an airtight container in the refrigerator for up to four days.
Reheating. Warm an individual serving in the microwave for approximately 45 seconds to 1 minute, or alternatively, reheat the entire baking dish in the oven for a few minutes.
Freezing. Although this dish is best enjoyed fresh, it is possible to freeze it. Assemble it (excluding the topping), cover it with a layer of plastic wrap and foil, and then freeze for up to 3 months. Thaw in the refrigerator overnight, add the topping, and bake as instructed, adding an additional 5 to 10 minutes to the baking time. We do not recommend freezing the baked casserole, as the fried onions will become soggy upon thawing.
OTHER RECIPES
A great green bean casserole to try ! INGREDIENTS
* 2 tablespoons butter * 2 tablespoons all-purpose flour * 1 teaspoon salt * 1 teaspoon white sugar * 1/4 cup onion, diced * 1 cup sour cream * 3 (14.5 ounce) cans French style green beans, drained * 2 cups shredded Cheddar cheese * 1/2 cup crumbled buttery round crackers * 1 tablespoon butter, melted
INSTRUCTIONS
1. Preheat oven to 350 degrees F (175 degrees C). 2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. 3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. 4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly. The green bean casserole is ready to serve...nice ! Enjoy it ! green-bean-casserole
Bring a large pot of salted water to a boil. Cook green beans for 4–5 minutes until bright green and tender-crisp. Drain and shock in ice water. Drain well.
2. Make the Sauce
In a large skillet over medium heat, melt butter. Add onion and cook until soft and lightly golden, about 6–8 minutes.
Add mushrooms and cook until they release moisture and turn golden, 6–8 minutes. Stir in garlic and cook 30 seconds.
Sprinkle flour over the mixture and cook 1 minute. Slowly whisk in milk and cream. Simmer until thickened, 4–5 minutes.
Season with soy sauce, pepper, smoked paprika, and salt. Taste and adjust seasoning.
3. Assemble
Preheat oven to 375°F (190°C).
Fold green beans into the sauce and transfer to a greased baking dish.
4. Top & Bake
Mix fried onions, panko, melted butter, and Parmesan. Sprinkle evenly over casserole.
Bake uncovered for 25–30 minutes, until bubbly and deeply golden. Rest 5 minutes before serving.
Pro Tips for Perfection
Don’t overcook the green beans—they’ll finish in the oven
Use cremini mushrooms for deeper flavor
Add a splash of sherry or white wine for extra depth
For ultra-crisp topping, add half halfway through baking
Bacon Lover’s:
Fold in 6 slices of crispy chopped bacon.
Gluten-Free:
Use gluten-free flour and breadcrumbs.
Vegan:
Use plant butter, plant milk, and dairy-free fried onions.
Make-Ahead & Storage
Assemble up to 24 hours ahead (store topping separately)
Refrigerate leftovers up to 4 days
Reheat uncovered in the oven to keep topping crisp
Final Verdict
The BEST Green Bean Casserole earns its title with real ingredients, real flavor, and zero shortcuts. Once you serve this version, there’s no going back.
OTHER RECIPES
INGREDIENTS
BEANS
2 quarts water
1 tablespoon table salt
1 pound fresh green beans, ends snapped, snapped into bite-size pieces
INSTRUCTIONS
Bring the water to boil in a large pot or Dutch oven.
While it comes to a boil, prep the beans.
Fill a large bowl with ice water.
Add the salt and beans to the boiling water. Cover and cook for 6 minutes or until crisp-tender and still bright green.
Drain beans in a colander, then plunge into ice water to stop the cooking.
Drain a bit in the colander again.
Place a double layer of paper towels on a baking sheet, arrange green beans in single layer to dry, top with a double layer of towels.
This Easy Green Bean Casserole delivers everything you love about the classic—creamy sauce, tender green beans, and a crispy onion topping—without complicated steps or hard-to-find ingredients. It’s fast, foolproof, and perfect for busy weeknights, holidays, potlucks, or last-minute gatherings.
If you want comfort food with minimal effort, this is the one.
Why You’ll Love This Easy Version
5–10 minutes of prep
One bowl + one dish
No special equipment
Familiar flavors everyone recognizes
Scales easily for crowds
Ingredients
2 (14.5-oz) cans green beans, drained (or 1½ lb fresh green beans, blanched)
This Easy Green Bean Casserole proves that simple doesn’t mean boring. It’s comforting, dependable, and exactly what people expect—done right and done fast.
Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, combine green beans, soup and half of the onions; mix well.
Bake at 350°F. for 20 to 25 minutes or until bubbly, topping with remaining half of onions during last 5 minutes of baking time. Enjoy it !
Forget everything you think you know about green bean casserole. The All-New Green Bean Casserole takes the nostalgic favorite and gives it a bold, modern upgrade—brighter flavors, better texture, and a from-scratch approach that turns a once-forgettable side dish into a standout star.
This version is creamy without being heavy, savory without being flat, and finished with a crave-worthy crunch that makes people come back for seconds (and thirds).
Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until bright green and tender-crisp. Drain and shock in ice water. Drain again and set aside.
2. Make the Sauce
Melt butter in a large skillet over medium heat. Add onion and cook until soft and lightly golden, about 6–8 minutes.
Add mushrooms and cook until they release moisture and begin to brown, about 5–7 minutes. Stir in garlic and cook for 30 seconds.
Sprinkle flour over the mixture and stir for 1 minute. Slowly whisk in milk and cream. Simmer until thickened, about 4–5 minutes.
Season with soy sauce, black pepper, smoked paprika, and salt. Taste and adjust.
3. Assemble
Preheat oven to 375°F (190°C).
Fold green beans into the sauce and transfer to a greased baking dish.
4. Add the Topping & Bake
Mix fried onions, panko, melted butter, and cheese. Sprinkle evenly over the casserole.
Bake uncovered for 25–30 minutes, until bubbly and golden brown. Rest 5 minutes before serving.
Assemble up to 1 day ahead (store topping separately)
Refrigerate leftovers up to 4 days
Reheat uncovered in the oven to restore crispness
Why This Version Wins
The All-New Green Bean Casserole keeps the soul of the classic while fixing everything that made it dull. Fresh ingredients, real technique, and thoughtful textures make this a dish people actually look forward to eating—not just tolerating for tradition’s sake.
Directions:
Preheat an oven to 350°F. Lightly butter a deep 2 1/2-quart baking dish. Trim the green beans and halve crosswise. Bring a saucepan of salted water to a boil over high heat. Add the green beans and cook until tender-crisp, about 4 minutes.
Drain and rinse under cold running water.
Pat dry with paper towels and set aside.
In a saucepan, melt the butter over medium heat.
Add the mushrooms and cook, stirring, until they give off their juices and are browned, 6 to 7 minutes. Stir in the 3 Tbs. minced shallots and cook until softened, 2 to 3 minutes.
Sprinkle with the 3 Tbs. flour and stir well. Slowly stir in the half-and-half, stock and soy sauce and then bring to a boil, stirring often.
Reduce the heat to low and simmer, stirring, until thickened, 4 to 5 minutes. Stir in the green beans, season with salt and pepper and transfer the mixture to the prepared baking dish. (The casserole can be prepared to this point up to 1 day ahead, covered and refrigerated.)
Bake until the liquid is bubbling, about 20 minutes (30 minutes if it has been refrigerated).
While the casserole is baking, pour oil to a depth of 2 inches into a heavy saucepan and heat over high heat to 350°F on a deep-frying thermometer.
Line a baking sheet with paper towels and place near the stove.
Cut the remaining 3 shallots crosswise into slices 1/8 inch thick and separate into rings. Place the remaining 1/3 cup flour in a small bowl.
Toss the shallot rings in the flour to coat evenly, shaking off the excess. In batches to avoid crowding, add the shallots to the hot oil and deep-fry until golden brown, about 30 seconds. Transfer to the paper towels to drain.
Remove the casserole from the oven, scatter the fried shallots on top and serve. Enjoy it!
If you think green bean casserole is bland or outdated, this One Mean Green Bean Casserole is here to change your mind. It’s bold, creamy, savory, and unapologetically indulgent—made with fresh green beans, caramelized onions, garlic, umami-rich mushrooms, and a crunchy, buttery topping that steals the show. This is the kind of side dish people talk about long after the plates are cleared.
Perfect for holidays, potlucks, or anytime you want to flex serious comfort-food skills.
Bring a large pot of salted water to a boil. Blanch green beans for 4–5 minutes until bright green and just tender-crisp. Drain and immediately transfer to ice water. Drain again and set aside.
2. Build the Mean Sauce
In a large skillet over medium heat, melt butter. Add sliced onions and cook 10–12 minutes, stirring occasionally, until deeply caramelized.
Add mushrooms and cook until they release their moisture and turn golden, about 6–8 minutes. Stir in garlic and cook for 30 seconds.
Sprinkle flour over the mixture and cook for 1 minute, stirring constantly. Slowly whisk in milk and cream. Simmer until thickened, about 4–5 minutes.
Season with soy sauce (or Worcestershire), pepper, smoked paprika, salt, and optional cayenne. Taste and adjust seasoning.
3. Assemble
Preheat oven to 375°F (190°C).
Fold green beans into the sauce and transfer to a greased 9×13-inch baking dish.
4. Top & Bake
Mix fried onions, panko, melted butter, and Parmesan. Sprinkle evenly over casserole.
Bake uncovered for 25–30 minutes, until bubbling and golden brown. Let rest 5 minutes before serving.
Pro Tips for Maximum Mean
Don’t overcook the beans—they should still have bite before baking
Add a splash of sherry or white wine to the mushrooms for extra complexity
For ultra-crunch, add half the topping midway through baking
Variations
Extra Mean (Meat Lovers):
Add 6 slices of crispy chopped bacon to the sauce.
Southern-Style Mean:
Swap Parmesan for sharp white cheddar.
Vegan Mean:
Use olive oil, plant milk, vegan cream, and dairy-free fried onions.
Gluten-Free:
Use gluten-free flour and breadcrumbs.
Make-Ahead & Storage
Assemble up to 24 hours ahead (store topping separately)
Refrigerate leftovers up to 4 days
Reheat uncovered in the oven to keep the topping crisp
Final Thoughts
This One Mean Green Bean Casserole isn’t a background side—it’s a main-character dish. Creamy, crunchy, savory, and bold, it transforms a classic into something unforgettable. If you’re bringing this to a gathering, don’t expect leftovers.
OTHER RECIPES
A great green bean casserole recipe to try ! GREEN BEAN CASSEROLE INGREDIENTS
GREEN BEAN CASSEROLE INSTRUCTIONS
First of all rinse the green beans well. Place them in a deep pot, cover with water and bring to a boil. Blanch them for no more than three minutes. Remove, strain and leave for later. You can do this step well ahead of time and then re-heat the green beans in a little water when ready to serve.
As soon as you put the green beans on the stove, add the milk to a saucepan with the whole nutmeg, bayleaf, onions and smashed garlic. Bring the milk to a simmer and be sure to keep stirring so that it doesn’t burn. This shouldn’t take more than two to three minutes. Turn off the flame and let it sit to infuse about 15 minutes. After 15 minutes, remove all the ingredients from the milk.
And then in a well buttered pan, add the mushrooms and cook on high flame for no more than a minute or so. Remove and strain.
Next is to add the butter (45g) in a heavy bottomed sauce pan and let it melt on medium-low flame.
Now add the flour (45g) and using a wooden spoon keep stirring till all is incorporated.
You are going to keep stirring for about 2-3 minutes till the roux starts to froth and most of the flour flavor is cooked off.
Now begin adding the strained warm milk a little at a time. About 1-2 tablespoons to start with and continuously stir.
And then switch to a whisk and keep adding the milk slowly, continuously whisking, adding more as the milk is incorporated.
Once you’ve added all the milk, let the sauce cook for a further ten to fifteen minutes on low heat and keep stirring very often. Now, if you wish you can make the sauce a couple of hours ahead of time then you will need to keep it warm in a bain-marie.
Add the sauce to a pyrex bowl and place over a pot filled with warm water.
The sauce will thicken so just before serving add more warmed milk to it while whisking till desired consistency is reached. Remember to add the milk little by little.
You can also cook the roux the night before, keep it in the fridge covered, then follow the rest of the steps about twenty to thirty minutes before serving. Make sure you start with a warmed roux.
Now add salt and freshly ground pepper.
The mushrooms. Be sure to warm them if you’re making this ahead.
Now, drizzle the vegetable oil into a sautee pan and when the oil is hot, add the onion rings. Cook, stirring very often, till they are golden and crispy.
Lather the hot green beans with the bechamel sauce. Sprinkle with some parmesan if you like.
And, then top with the crispy onions. Alternatively and if you are making certain bits ahead of time, you can add all the chilled ingredients in a casserole, add the bechamel sauce and then bake in a pre-heated oven 350F/160C/3G for about 10-15 minutes.
