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Creamy, savory, and topped with crispy golden onions, this green bean casserole is classic comfort food at its best.
It’s the kind of side dish I want on the table when the holidays roll around—
warm from the oven, bubbling around the edges, with plenty of crunchy onions on top.
There’s a reason this casserole comes back year after year. It takes just 10 minutes to prep,
calls for five familiar ingredients, and somehow always feels right alongside turkey, mashed potatoes, stuffing, and all the other holiday favorites.
The green beans are coated in a creamy mushroom sauce with a little soy sauce for extra savory flavor, while French fried onions add that irresistible crunch.
I especially love the contrast here. Underneath, the casserole is creamy and comforting; on top, those onions turn crisp and golden in the oven. And because the recipe is so simple, it’s an easy side to fit into a busy Thanksgiving or Christmas cooking schedule.
Why You’ll Love This Recipe
This green bean casserole is all about simple ingredients coming together in a really satisfying way.
- It’s wonderfully easy. With just 10 minutes of prep, you can get the casserole assembled and into the oven without adding much extra work to your meal.
- The textures are so good together. Tender green beans and creamy mushroom sauce make up the cozy base, while the French fried onions give every serving a crispy, savory finish.
- You only need five main ingredients. Cream of mushroom soup, milk, soy sauce, green beans, and fried onions are all it takes.
- It’s made for holiday dinners. If you’re planning Thanksgiving or Christmas dinner, this is exactly the sort of warm, comforting side that feels at home next to the classics.
- There are plenty of ways to make it your own. You can use fresh, frozen, or canned green beans, and simple additions like toasted almonds, red pepper, pancetta, or Pecorino Romano can give the casserole a different twist.
Green Bean Casserole Ingredients
Here’s what you’ll need to make this classic green bean casserole:
- Condensed Cream of Mushroom Soup – This creates the creamy, savory base of the casserole and gives the green beans plenty of rich mushroom flavor.
- 2% Milk – A little milk loosens the condensed soup and helps turn it into a smooth, creamy sauce.
- Soy Sauce – Just a teaspoon adds extra savory depth and brings out the flavors of the mushroom sauce and green beans.
- Green Beans – The heart of the casserole! You’ll need cooked cut green beans. Fresh, frozen, or canned green beans can all work, depending on what you have on hand.
- French’s® French Fried Onions – These add the signature crispy, savory crunch. Some are folded into the casserole, while the rest go on top and become golden and crisp in the oven.
- Salt and Pepper – Use these to season the casserole to your taste. Keep in mind that the soup, soy sauce, and fried onions already bring plenty of savory flavor.
Step-by-Step Instructions
Let’s make the casserole!
First, assemble everything. Heat the oven to 350°F. Fold in the Campbell’s® Condensed Cream of Mushroom Soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart oven safe casserole until all ingredients are combined. Season the mixture with salt and pepper.
Next, bake. Bake for 25 minutes or until hot and bubbling. Stir the bean mixture. Sprinkle with the remaining 2/3 cup onions.
Finally, make that topping golden. Bake for another 5 minutes or until the onions are golden brown. Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle. Store leftovers in an oven safe dish for easy reheating.
Expert Tips
The recipe is simple, but a few little details can help you get that creamy center and crisp onion topping just right.
If you’re using fresh green beans, don’t cook them until completely soft before assembling the casserole. Use about 1 1/2 pounds and blanch them for 2–4 minutes, just until crisp-tender. Moving them straight into ice water stops the cooking and helps preserve their bright green color.
When the casserole comes out after its first 25 minutes, look for a hot, bubbling mixture before stirring it. Then add the remaining fried onions. Saving this portion for the end is what gives you that crisp, golden topping.
And don’t rush to scoop into the casserole the second it leaves the oven! A few minutes of resting gives everything a chance to settle before you bring it to the table.
Recipe Variations
I love the classic version as-is, but there are a few easy ways to change it up while following the options provided with the original recipe.
For extra crunch, add 1/4 cup toasted sliced almonds to the onion topping. The almonds work especially well with the crispy fried onions.
For a little extra color, stir 1/4 cup chopped red pepper into the soup mixture.
You can also give the casserole an Italian-inspired spin. Cook 4 ounces pancetta, diced, over medium heat until almost crisp. Add 1/4 cup chopped onion and 1/2 teaspoon minced fresh rosemary leaves, and cook until the onion is tender. Add this mixture to the soup mixture in Step 1. In Step 2, sprinkle the remaining French fried onions with 1 tablespoon grated Pecorino Romano cheese, and finish baking as directed in Step 3.
And when it comes to the beans, you have options! Use about 1 1/2 pounds fresh green beans, 16–20 ounces thawed frozen green beans, or 2 cans (14.5 ounces each) green beans, drained.
Storage & Reheating
Have leftovers? Store the casserole in an oven-safe dish so it’s easy to warm up again later. Once cooled, cover it and keep it refrigerated.
When you’re ready for another serving, reheat the casserole until it’s hot all the way through. The fried onions will naturally lose some of their original crunch as the casserole sits, so this dish is at its crispiest when it first comes out of the oven.
Discover More Easy Side Dishes for Your Holiday Dinners or Weeknight Dinners
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Serving Suggestions
Green bean casserole is right at home on a holiday table. I especially love serving it with roast turkey or baked ham, mashed potatoes, stuffing, cranberry sauce, sweet potatoes, and warm dinner rolls. Add gravy, and you have all the makings of a cozy Thanksgiving or Christmas plate.
But you definitely don’t have to save it for the holidays! Serve it alongside roast chicken for Sunday dinner, bring it to a potluck, or pair it with a simple main dish whenever you’re craving something warm and comforting.
Because the casserole is creamy and savory, I also like the idea of balancing it with something fresh or simply prepared—a crisp salad, roasted carrots, Brussels sprouts, or another colorful vegetable side all fit nicely.
Recipe FAQs
1. Can I use fresh green beans instead of canned?
Yes, you definitely can. Use about 1 1/2 pounds of fresh green beans and blanch them for 2–4 minutes, just until crisp-tender. Place them in ice water right after cooking to keep them from getting too soft. You can also use 16–20 ounces of thawed frozen green beans or 2 (14.5-ounce) cans of green beans, drained.
2. How do I keep the fried onions crispy?
Make sure you save the final 2/3 cup of French fried onions for the end. Bake the casserole for 25 minutes first, give the green bean mixture a stir, and then sprinkle the remaining onions on top. Bake for another 5 minutes, or until they’re nice and golden brown. Adding them toward the end helps keep that delicious crunch.
3. Can I assemble green bean casserole ahead of time?
Yes, you can get the casserole ready ahead of time to make holiday cooking a little easier. I recommend waiting to add the final 2/3 cup of fried onions until you’re ready for the last 5 minutes of baking. That way, the topping stays crisp instead of getting soft.
4. How do I know when the casserole is done?
The casserole should be hot and bubbling after the first 25 minutes of baking. Stir the green bean mixture, add the remaining fried onions, and bake for another 5 minutes. Once the onions are golden brown, it’s ready. Let it rest for a few minutes before serving so the casserole has time to settle.
5.Can I use frozen green beans for this casserole?
Yes, frozen green beans work great and can make prep even easier. Use 16–20 ounces of thawed frozen green beans. Make sure they’re completely thawed before adding them to the casserole so you don’t introduce too much extra moisture.
Green Bean Casserole
Ingredients
- 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup
- 1/2 cup 2% milk
- 1 tsp soy sauce
- 4 cup cooked cut green beans
- 1 1/3 cups French Fried Onions
Instructions
- Combine the casserole .Preheat the oven to 350°F. In a 1 1/2-quart oven-safe casserole dish, gently combine the Campbell's® Condensed Cream of Mushroom Soup, milk, soy sauce, green beans, and 2/3 cup of the onions. Add salt and pepper to season.
- Bake and add the topping. Bake for 25 minutes, until the casserole is thoroughly heated and bubbling. Stir the green bean mixture, then scatter the remaining 2/3 cup onions evenly over the top.
- Finish baking. Return the casserole to the oven for another 5 minutes, or until the onion topping turns golden brown. Allow it to stand for a few minutes before serving so the casserole can settle and the flavors can come together. Keep any leftovers in an oven-safe dish for convenient reheating.
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Recipe Notes
- Don’t overcook fresh green beans. If you’re starting with fresh beans, cook them only until crisp-tender. The recipe card recommends blanching them for 2–4 minutes and immediately transferring them to ice water.
- Wait to add the final onions. Following the recipe’s two-stage baking method helps keep the final layer of fried onions crisp and golden rather than allowing them to soften in the sauce.
- Look for bubbling before adding the topping. After the first 25 minutes, the casserole should be thoroughly heated and bubbling before you stir it and add the remaining onions.
- Give it a few minutes to rest. A short rest after baking allows the creamy mixture to settle before you serve it.
- Season carefully. The soup, soy sauce, and fried onions already contribute savory flavor, so taste and adjust your salt and pepper accordingly.
Nutrition
Calories: 151kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 513mg | Fiber: 2g | Sugar: 4g | Vitamin D: 1% DV | Calcium: 4% DV | Iron: 4% DV | Potassium: 4% DV. Nutrition information is per serving for the recipe made with Campbell’s® Condensed Cream of Mushroom Soup.You May Also Love
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Happy cooking.
