Green bean casserole is a classic American side dish known for its creamy texture, savory flavor, and crunchy topping. First created in the 1950s by Campbell’s Soup Company, it quickly became a staple on Thanksgiving tables across the U.S.
Beloved for its comforting combination of green beans, creamy mushroom sauce, and crispy fried onions, this dish is simple yet nostalgic. It’s versatile enough for weeknight dinners and special enough for holiday feasts.
Ingredients
Here’s everything you need for this easy, delicious casserole:
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4 cups green beans (fresh trimmed or 2 cans, drained)
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1 can (10.5 oz) cream of mushroom soup
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½ cup milk (whole or 2%)
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1 cup French fried onions (plus extra for topping)
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½ tsp black pepper
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¼ tsp garlic powder (optional for flavor)
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Salt to taste
Optional substitutions:
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Gluten-free: Use gluten-free cream of mushroom soup and GF fried onions.
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Vegan: Swap in unsweetened almond milk and vegan mushroom soup; use crispy fried shallots or onions made with plant-based ingredients.
Step-by-Step Cooking Instructions
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Preheat the oven to 350°F (175°C).
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Prepare the green beans:
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If using fresh, boil them in salted water for 4–5 minutes until tender-crisp. Drain and set aside.
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If using canned, simply drain and rinse.
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Mix the base:
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In a large bowl, combine the cream of mushroom soup, milk, pepper, garlic powder (if using), and half the fried onions.
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Add green beans and stir until everything is coated evenly.
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Transfer mixture to a greased 9×9-inch baking dish.
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Bake uncovered for 25 minutes.
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Top with remaining fried onions and bake for another 5–10 minutes until golden brown and bubbly.
Common mistakes to avoid:
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Overcooking the green beans – they should still have some bite.
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Adding the topping too early – it can burn instead of crisp up nicely.
Pro Tips and Cooking Techniques
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For extra flavor, sauté fresh mushrooms in butter and add to the soup mixture.
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Add cheese (like shredded cheddar or parmesan) for a richer taste.
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Use a cast iron skillet to cook and bake in one dish – easier cleanup and better heat distribution.
Tools that help:
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Steamer basket for fresh beans.
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Silicone spatula for even mixing.
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Glass or ceramic casserole dish for best baking results.
Variations and Customizations
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Vegetarian: Already meat-free, just use vegetarian-certified mushroom soup.
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Gluten-Free: Choose certified GF soup and fried onions.
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Low-Carb: Use a keto cream sauce made with cream and sautéed mushrooms.
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Spicy twist: Add red pepper flakes or diced jalapeños to the mix.
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Fusion style: Mix in curry powder, soy sauce, or caramelized onions for a unique take.
Serving Suggestions
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Presentation: Top with fresh herbs like parsley or thyme for color.
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Pairings:
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Roast chicken, turkey, or meatloaf
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Mashed potatoes or sweet potato casserole
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Cranberry sauce for a tart contrast
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Make it a meal: Add shredded rotisserie chicken to turn this side into a main dish.
Nutritional Information (Approx. per serving, based on 6 servings)
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Calories: 190
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Protein: 4g
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Carbohydrates: 18g
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Fat: 12g
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Fiber: 2g
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Sugar: 2g
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Sodium: 550mg
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
Yes! Assemble the casserole (without the final onion topping), cover, and refrigerate up to 24 hours. Add the topping just before baking.
Q: How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.
Q: Can I freeze it?
Yes, but freeze before baking for best results. Thaw in the fridge overnight before baking as directed.
Q: What if I don’t like mushroom soup?
Use cream of chicken or cream of celery as alternatives.
Closing Thoughts
Green bean casserole recipe easy enough for weeknights, yet comforting enough for the holidays—what’s not to love? With its creamy, crunchy, savory magic, it’s a crowd favorite for a reason.
Give it a try, make it your own, and don’t forget to snap a pic and tag your creation. Got questions or a twist on this classic? Drop a comment—we’d love to hear from you!
