THE BEST GREEN BEAN CASSEROLE

A deeply flavorful, creamy, from-scratch casserole with tender green beans, a velvety mushroom sauce, and crispy golden onion topping. No canned soup — just real ingredients, full flavor, and perfect texture.

📝 INGREDIENTS

For the Green Beans

2 lbs fresh green beans, ends trimmed and cut into 2-inch pieces
1 tbsp salt (for blanching water)

For the Creamy Mushroom Sauce

4 tbsp butter
1 tbsp olive oil
1 medium onion, finely diced
12 oz fresh mushrooms, sliced (cremini or button; a mix is even better)
3 cloves garlic, minced
4 tbsp all-purpose flour
1 ½ cups chicken broth (or vegetable broth)
1 ½ cups heavy cream (or half-and-half for a lighter version)
1 tsp Worcestershire sauce
½ tsp soy sauce (optional, adds depth)
½ tsp ground black pepper
1 tsp kosher salt, or to taste
½ tsp onion powder
¼ tsp nutmeg (optional but classic)
½ cup freshly grated Parmesan (optional but excellent)

For the Topping

1 ½ cups crispy fried onions (store-bought or homemade)
½ cup panko breadcrumbs (for extra crispiness)
2 tbsp melted butter
Pinch of salt and pepper

🥘 DIRECTIONS

1. Prepare the Green Beans

Bring a large pot of salted water to a boil.
Add the green beans and boil 4–5 minutes until bright green and crisp-tender.
Immediately transfer to an ice bath to stop cooking.
Drain well and pat dry.

This keeps the beans from turning mushy and preserves color.

2. Make the Mushroom Cream Sauce

In a large skillet, heat butter + olive oil over medium heat.
Add diced onion and cook until soft, 4–5 minutes.
Add mushrooms and cook until they release moisture and turn golden, 7–9 minutes.
Stir in garlic; cook 1 minute more.
Sprinkle flour over the veggies and stir for 1–2 minutes until absorbed.
Slowly pour in broth, whisking until smooth and thickened.
Add cream, Worcestershire, soy sauce, salt, pepper, onion powder, and nutmeg.
Simmer 5–7 minutes until velvety and thick.
Stir in Parmesan if using.

This is what makes it taste far better than canned-soup versions.

3. Combine and Assemble

Preheat oven to 350°F (175°C).
In a large mixing bowl, combine blanched green beans with the mushroom sauce.
Transfer to a greased 9×13 casserole dish.

4. Add the Topping

Mix crispy fried onions with panko, melted butter, salt, and pepper.
Sprinkle evenly over the casserole.

5. Bake

Bake uncovered for 30–35 minutes, until:

the sauce is bubbling around the edges
the topping is golden and crisp

Let rest 5–10 minutes before serving.

⭐ TIPS FOR THE BEST GREEN BEAN CASSEROLE

✔ Use fresh green beans

Frozen works but will be softer; canned beans will be much softer.

✔ Don’t rush the mushrooms

Allow them to brown—this layer of flavor makes the whole dish richer.

✔ Add Parmesan

It doesn’t make it cheesy; it just deepens the savoriness.

✔ Bake topping uncovered

This keeps your onions crunchy instead of soggy.

🌟 OPTIONAL UPGRADES

• Bacon Version

Add 5–6 slices cooked crispy bacon, crumbled into the sauce.
Reserve a bit for the top.

• Extra-Crunch Topping

Mix fried onions + panko + crushed Ritz crackers.

• Truffle Mushroom Version

Add ½–1 tsp truffle oil to the sauce just before mixing with beans.

• Spicy Cajun Version

Add:

½ tsp cayenne
1 tsp Cajun seasoning
A drizzle of hot sauce

• Gluten-Free

Use gluten-free flour and GF panko (or skip panko).

🍽 SERVING SUGGESTIONS

Perfect with:

OTHER RECIPES

A nice recipe to try !

Green Bean Casserole Ingredients

For the topping:

* 2 medium onions, thinly sliced
* 1/4 cup all-purpose flour
* 2 tablespoons panko bread crumbs
* 1 teaspoon kosher salt
* Nonstick cooking spray

For beans and sauce:

* 2 tablespoons plus 1 teaspoon kosher salt, divided
* 1 pound fresh green beans, rinsed, trimmed and halved
* 2 tablespoons unsalted butter
* 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
* 1/2 teaspoon freshly ground black pepper
* 2 cloves garlic, minced
* 1/4 teaspoon freshly ground nutmeg
* 2 tablespoons all-purpose flour
* 1 cup chicken broth
* 1 cup half-and-half

Green Bean Casserole Instructions :

Preheat the oven to 475 degrees F.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine.

Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan.

Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes.

Toss the onions 2 to 3 times during cooking.

Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.

While the onions are cooking, prepare the beans.

Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan.

Add the beans and blanch for 5 minutes.

Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.

Melt the butter in a 12-inch set over medium-high heat.

Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.

Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine.

Cook for 1 minute.

Add the broth and simmer for 1 minute.

Decrease the heat to medium-low and add the half-and-half.

Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and the green bean casserole is ready to serve immediately...enjoy it !
green-bean-casserole-ii

VIDEO:

Low Calorie Green Bean Casserole

Low Calorie

Low-Calorie Green Bean Casserole

Servings: 6

Calories: ~95–120 per serving (depending on topping)

⭐ Ingredients

For the casserole

1 lb (450 g) fresh green beans, trimmed and cut
1 small onion, finely diced
8 oz (225 g) mushrooms, sliced
2 cloves garlic, minced
1 tbsp olive oil (or ½ tbsp oil + ½ tbsp butter for flavor)
2 tbsp all-purpose flour (or whole wheat flour)
1 cup low-fat milk (1% or skim)
1/2 cup low-sodium vegetable or chicken broth
1/4 tsp black pepper
1/4 tsp salt (or to taste)
Optional: 2 tbsp grated Parmesan (adds flavor for low calories)

Light topping options (choose one):

Option A: Light crispy onion topping (lowest calorie)

1/2 cup panko breadcrumbs
1–2 tsp olive oil
Pinch of salt + pepper

Option B: Healthier “fried onion” topping

1 small onion, thinly sliced
1 tsp olive oil
1 tbsp flour
Bake onions until crisp (instructions below)

🍳 Instructions

1. Preheat

Heat oven to 350°F (175°C).

2. Cook the Green Beans

Boil or steam green beans for 5–6 minutes until tender-crisp.
Drain and set aside.

3. Make the Low-Calorie Cream Sauce

Heat olive oil in a pan.
Sauté onions for 3–4 minutes.
Add mushrooms and cook until the liquid evaporates (important to keep calories low and sauce thick).
Add garlic; cook 30 seconds.
Sprinkle flour over vegetables; stir for 1 minute.
Slowly add milk and broth, stirring to avoid lumps.
Bring to a gentle simmer until thickened (3–4 minutes).
Season with pepper + salt; add Parmesan if using.

4. Combine

Stir green beans into the sauce and transfer to a lightly greased baking dish.

5. Add Your Topping

Option A: Panko topping

Mix panko + olive oil + pinch of salt and sprinkle over casserole.

Option B: Baked onions

Toss sliced onions with flour + olive oil.
Spread on a parchment-lined tray.
Bake at 400°F (205°C) for 12–15 minutes, stirring once.
Add on top of casserole.

6. Bake

Bake uncovered for 20 minutes, until bubbly and lightly golden.

🍴 Serve

Let stand for 5 minutes to set.

🌟 Tips to Keep Calories Low

Use skim milk instead of cream.
Replace butter with olive oil (less saturated fat, fewer calories).
Flavor boosters with almost no calories: thyme, pepper, garlic, paprika.
Add 1 tsp soy sauce for savory depth without many calories.
Use panko instead of fried onions (much lower calorie but crispy).

A healthy green bean casserole recipe to try !

Green Bean Casserole Ingredients:

One can of reduced fat

1/2 cup of fat-free sour cream
1/4 cup of skim milk
1-1/4 pounds of cooked green beans, cut into 1-1/2-inch pieces
1/2 cup of canned French-fried onions

Green Bean Casserole INSTRUCTIONS
Mix together the soup, sour cream, and milk in 2-quart casserole dish. Stir in green beans beans. Bake at 350 degrees uncovered until the mixture is bubbly. This should take approximately 45 minutes. Sprinkle the canned onions on top during last five minutes of baking. The green bean casserole recipe is ready to serve and makes six servings...enjoy it !
Green-bean-casserole

VIDEO:

Green Bean Casserole

🌿 Green Bean Casserole Recipe

Ingredients

For the casserole:

4 cups fresh green beans, trimmed and cut into 1–2 inch pieces
(or use 2 cans—drained, or 1 bag frozen—thawed)
1 can (10.5 oz / 300 g) cream of mushroom soup
1 cup milk
1 cup shredded cheddar cheese (optional but delicious)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
1/2 tsp salt (adjust to taste)
1 tbsp soy sauce (optional but adds depth)

For the topping:

1 1/2 cups crispy fried onions
1/2 cup breadcrumbs (optional for extra crunch)
1–2 tbsp melted butter (optional)

🥣 Instructions

1. Prepare the Beans

Fresh: Blanch in boiling salted water for 5–6 minutes until bright green and slightly tender; drain.
Frozen: Thaw and pat dry.
Canned: Drain well.

2. Make the Sauce

In a large bowl, mix together:

Cream of mushroom soup
Milk
Cheddar (if using)
Garlic powder
Onion powder
Pepper
Salt
Soy sauce

Stir until smooth.

3. Combine

Add the green beans to the sauce and mix well.

4. Assemble in Baking Dish

Transfer the mixture to a greased 9×13-inch (or 2–3 quart) baking dish.

5. Bake (First Bake)

Bake at 350°F (175°C) for 25 minutes until hot and bubbly.

6. Add the Topping

Stir the casserole gently.
Mix the crispy onions with breadcrumbs and melted butter (optional) and sprinkle evenly over the top.

7. Bake (Second Bake)

Return to the oven for 10–15 minutes until the topping is golden and crisp.

🍽️ Serve

Let it rest for 5–10 minutes before serving. The flavors settle and the sauce thickens beautifully.

⭐ Tips & Variations

From scratch sauce: Replace canned soup with a homemade mushroom cream sauce using butter, flour, broth, and cream.
Extra flavor: Add sautéed mushrooms, bacon bits, or caramelized onions.
Healthier: Use low-sodium soup and low-fat milk; skip the cheese.
Make ahead: Assemble (without topping) and refrigerate up to 24 hours; add topping right before baking.

OTHER RECIPES

Ingredients:

* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 4 cups cooked green beans
* 1/8 teaspoon pepper
* 1/2 cup milk
* 1 1/3 cups French fried onions

INSTRUCTIONS
Mix soup, milk and pepper in a 1 1/2-quart casserole dish.
Stir in green beans and 2/3 cup of the fried onions. Bake for about 25 minutes at 350 degrees F. Top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are
lightly browned. The green bean casserole recipe is ready to serve 6 people.Nice one ! Enjoy !
best-green-bean-casserole.

VIDEO:

Green Bean Casserole II

Green Bean Casserole II
(A richer, creamier, and more flavorful twist on the classic French’s recipe!)

This version — Green Bean Casserole II — upgrades the traditional dish with fresh sautéed mushrooms, onions, garlic, and cheese for extra depth and homemade flavor. It’s perfect for holidays or any cozy family dinner.

🕒 Total Time: 45 minutes

🍽️ Serves: 6–8

🧄 Ingredients

1 lb (about 4 cups) fresh green beans, trimmed and cut into 1½-inch pieces (or use frozen, thawed)
2 tbsp butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup fresh mushrooms, sliced (optional but highly recommended)
1 can (10.5 oz) cream of mushroom soup
¾ cup milk (or half-and-half for richness)
½ tsp salt
¼ tsp black pepper
1 cup shredded cheddar cheese (or Swiss/Monterey Jack for variation)
1 ⅓ cups French’s® Crispy Fried Onions, divided

🔥 Instructions

Preheat Oven:
Set oven to 350°F (175°C).
Cook Green Beans:
- Bring a pot of lightly salted water to a boil.
- Add green beans and cook for 5 minutes (until crisp-tender).
- Drain and set aside.
Sauté Aromatics:
- In a large skillet, melt butter over medium heat.
- Add onion, garlic, and mushrooms.
- Cook until softened and lightly browned — about 5–6 minutes.
Combine the Casserole Base:
In a large mixing bowl, stir together:
- Cooked vegetables
- Cream of mushroom soup
- Milk
- Salt & pepper
- ½ cup cheese
- 2/3 cup fried onions
- Blanched green beans
Mix gently until evenly coated.
Bake:
- Pour mixture into a 2-quart casserole dish.
- Bake uncovered for 25–30 minutes, or until hot and bubbling.
Top and Finish:
- Sprinkle remaining fried onions and cheese on top.
- Bake an additional 5–10 minutes, until onions are crispy and cheese is melted.

🧀 Optional Variations

Add ½ cup cooked bacon bits for a smoky kick.
Use cream of chicken instead of mushroom for a milder flavor.
Mix in a dash of cayenne or Worcestershire sauce for extra depth.

🍴 Serving Suggestions

Serve warm with:

Roast turkey or chicken 🍗
Mashed potatoes 🥔
Stuffing and cranberry sauce 🍒

Perfect for holiday feasts or a comforting weeknight meal.

🧊 Storage

Refrigerate leftovers up to 3 days.
Reheat in oven at 350°F for 10–15 minutes, uncovered, to re-crisp onions.

VIDEO:

FRENCH'S GREEN BEAN CASSEROLE

French’s® Green Bean Casserole
(The Classic Holiday Side Dish — Creamy, Crispy & Comforting!)

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.

🕒 Total Time: 40 minutes

🍽️ Serves: 6

🧄 Ingredients

1 can (10.5 oz) condensed cream of mushroom soup
¾ cup milk
1 tsp soy sauce (optional but enhances flavor)
¼ tsp black pepper
4 cups cooked, cut green beans (fresh, frozen, or canned — drained)
1 ⅓ cups French’s® Crispy Fried Onions, divided

🔥 Instructions

Preheat Oven:
Heat oven to 350°F (175°C).
Mix the Base:
In a 1½-quart casserole dish, stir together:
- Mushroom soup
- Milk
- Soy sauce (optional)
- Black pepper
- 2/3 cup of French’s® Fried Onions
- Green beans
Bake:
Bake uncovered for 25 minutes or until hot and bubbly.
Add Crispy Topping:
Stir the mixture, then sprinkle the remaining 2/3 cup fried onions evenly on top.
Finish Baking:
Bake for another 5 minutes — just until the onions are golden and crispy.

🧀 Optional Add-ins (for a twist):

½ cup shredded cheddar cheese 🧀 (for a cheesy version)
¼ cup sliced almonds 🌰 (for a nutty crunch)
½ cup sautéed mushrooms 🍄 (for extra flavor)
A dash of hot sauce or cayenne for mild spice 🌶️

🍴 Serving Tips

Serve warm as a side dish for:

Perfect for Thanksgiving, Christmas, or any family gathering.

💡 Storage

Refrigerate: Up to 3 days in an airtight container.
Reheat: Bake at 350°F until warm and onions re-crisp (about 10–15 minutes).

VIDEO :

MAKE-AHEAD FRESH GREEN BEAN CASSEROLE

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.

Chef’s Tips

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.

You may include chopped bacon, shredded cheddar cheese, diced onions, or any other components that constitute your family’s preferred variation of green bean casserole.

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.

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

TOPPING
* 1 cup panko
* 2 tablespoons melted butter
* 1/2 teaspoon kosher salt
* Freshly ground pepper
* 2 cups (about 3 ounces) canned fried onions, chopped

INSTRUCTIONS
SAUCE 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 !

grandmas-green-bean-casserole.

Grandma's Green Bean Casserole

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.

Additional holiday side dish recipes

Nutritious Cranberry Sauce
Cornbread Stuffing
Cheesy Potato Casserole
Mashed Sweet Potatoes
Simple Sweet Potato Casserole

If you attempt this recipe, please inform me!

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.

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