Green Bean Casserole
This classic green bean casserole is creamy, cozy, and topped with golden crispy onions. It’s the ultimate make-ahead holiday side dish that never fails to impress — simple ingredients, quick prep, and a comforting flavor that brings everyone back for seconds.
Servings 6
Ingredients
Green Beans
- Fresh: about 1 pound trimmed and blanched
- Frozen: about 16 ounces 1 standard bag, thawed and drained
- Canned: 2 cans 14.5 ounces each, drained
Other Ingredients
- 1 can 10.5 oz condensed cream of mushroom soup
- ¾ cup milk
- 1 teaspoon soy sauce
- ½ teaspoon seasoned salt
- ¼ teaspoon black pepper
- 1 ⅓ cups crispy fried onions divided
- 1 cup shredded cheddar cheese optional for a cheesy version
Instructions
Preheat the oven
- Preheat oven to 350°F (177°C). Lightly grease a 2-quart baking dish.
Prepare the green beans:
- Fresh: Trim ends and blanch in boiling water for 6–7 minutes, then drain.
- Frozen: Thaw completely and drain excess moisture.
- Canned: Drain and pat dry.
Combine Ingredients
- In a large mixing bowl, combine the cream of mushroom soup, milk, soy sauce, black pepper, and seasoned salt.
- Add the green beans and stir to coat evenly. Mix in 2/3 of the crispy fried onions and the cheddar cheese (if using).
- Transfer the mixture to the prepared baking dish and spread evenly.
Bake
- Bake uncovered for 30–35 minutes, or until hot and bubbly.
- Top with remaining onions and bake another 10 minutes, or until the topping is golden and crisp.
- Serve warm and enjoy every creamy, crunchy bite.
Notes
Make-Ahead: Assemble the casserole (without topping) up to 48 hours in advance. Refrigerate, then bake as directed, adding 5–10 minutes to the bake time.
Freezer Option: Freeze before baking for up to 1 month. Thaw overnight, bake covered for 35 minutes, then uncover to crisp the topping.
Fresh Beans Tip: Blanch fresh green beans to maintain that bright color and tender-crisp texture.
Serving Idea: Sprinkle a handful of extra crispy onions right before serving for extra crunch