green bean casserole recipe
This easy green bean casserole recipe combines tender green beans, creamy mushroom sauce, and crispy fried onions for the ultimate comforting side dish. Perfect for holidays or weeknight dinners, this timeless recipe is creamy, crunchy, and full of flavor — a true family favorite.
Ingredients
- For the Base
- 4 cups fresh green beans about 1 lb, trimmed and cut in half
- 1 can 10.5 oz cream of mushroom soup
- ¾ cup whole milk
- 1 teaspoon soy sauce
- ½ teaspoon black pepper
- ½ teaspoon salt
- For the Topping
- 1½ cups crispy fried onions
- ½ cup shredded cheddar cheese optional
- Optional Add-Ins
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 tablespoons grated Parmesan
Instructions
- Preheat and Prep:
- Preheat your oven to 350°F (175°C) and lightly grease a 2-quart baking dish. If using fresh green beans, blanch them for 3–4 minutes in boiling water, then plunge into ice water.
- Make the Sauce:
- In a large bowl, combine the cream of mushroom soup, milk, soy sauce, black pepper, and salt. Whisk until smooth. Taste and adjust seasoning as needed.
- Add the Green Beans:
- Add the drained green beans to the bowl and stir until evenly coated in the sauce.
- Add the First Layer of Onions:
- Pour the mixture into the baking dish. Sprinkle ½ cup of crispy fried onions on top.
- Bake the First Time:
- Bake uncovered for 20 minutes, until hot and bubbly.
- Add the Final Toppings:
- Remove from the oven, sprinkle with remaining crispy onions (and cheese if using), then bake for another 5–10 minutes until golden brown and crisp.
- Serve & Enjoy:
- Let the casserole rest for 5 minutes before serving.
Notes
- Make-Ahead: Assemble the casserole without the fried onions, cover tightly, and refrigerate for up to 24 hours. Add onions before baking.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F for 15 minutes or air fry at 375°F for 5–6 minutes to re-crisp.
- Freezer Tip: Freeze assembled (unbaked) casserole for up to 2 months. Thaw before baking and top with fresh onions.
- Pro Tip: Add fried onions in two stages — half before baking and half after — for the perfect crunch!