My easy green bean casserole with cream of mushroom soup is the classic one everybody's mom and grandma made: tender green beans in a creamy mushroom sauce, baked under a crunchy layer of French fried onions. It takes 6 ingredients and about 15 minutes of hands-on time, and it's the taste of Thanksgiving for so many families, including mine.
In our family, this casserole showed up at every holiday potluck in the same CorningWare dish with the little blue flowers on the side. There was always a fight over the corner pieces with the most crispy onions, and somebody always "accidentally" ate a handful of onions straight from the can before it went in the oven (usually me).
If you'd rather skip the can, try my old-fashioned homemade green bean casserole with a from-scratch cream sauce. And for more holiday sides, see my classic Thanksgiving side dish recipes.
What to Know About This Green Bean Casserole
- The classic shortcut - a can of cream of mushroom soup makes the creamy sauce. No roux and no stovetop sauce.
- Fresh beans, lightly blanched - a quick 5 minute boil keeps them bright green with a little bite. Frozen beans work too.
- Onions twice - half the fried onions get stirred in and half go on top, so you get crunch in every bite.
- Bakes at 350°F for about 30 to 35 minutes and serves 6 as a side.
- Make ahead friendly - assemble it the day before and add the topping right before baking.
Ingredients for Green Bean Casserole with Cream of Mushroom Soup
- Fresh green beans - snap off the ends and cut them into 2 inch pieces. Frozen cut green beans work too. Thaw them and pat dry, no blanching needed.
- Cream of mushroom soup - Campbell's is the classic, but any brand works. Cream of chicken or cream of celery are good swaps if that's what's in your pantry.
- Whole milk - thins the soup into a creamy sauce. 2% milk works fine.
- Worcestershire sauce - optional, but a teaspoon adds a nice savory depth.
- Black pepper
- French fried onions - French's is the one most of us grew up with.
Full amounts are in the recipe card below.
How to Make Green Bean Casserole with Cream of Mushroom Soup
Step 1: Blanch the green beans
Preheat the oven to 350°F. Bring a large pot of salted water to a boil, add the green beans and cook for 5 minutes, until bright green and just tender. Drain them well.
Step 2: Mix the creamy sauce
In a large bowl, stir together the cream of mushroom soup, milk, Worcestershire sauce and pepper until smooth.
Step 3: Stir in the beans and onions
Add the drained green beans and half of the fried onions to the bowl. Stir until everything is coated.
Step 4: Bake
Spread the mixture in a greased baking dish and bake for 25 minutes.
Step 5: Add the topping
Sprinkle the rest of the fried onions over the top and bake 5 to 10 minutes more, until the onions are golden and the casserole is bubbling.
Grandma's Tips for the Best Green Bean Casserole
- Drain the beans really well. Extra water makes the sauce runny.
- Save half the onions. If they all go in at the start, you lose the crunchy top.
- Watch the topping. Fried onions go from golden to burnt fast, so check at the 5 minute mark.
- Double it for a crowd. Use a 9x13 dish and add a few extra minutes of baking time.
How to Make Ahead and Store Green Bean Casserole
- Make ahead: Assemble the casserole without the onion topping, cover and refrigerate up to 1 day. Bake as directed, adding a few extra minutes, then top with the onions at the end.
- Leftovers: Keep covered in the fridge for up to 4 days.
- Reheating: Warm in a 325°F oven until hot. A handful of fresh fried onions brings back the crunch.
- Freezing: Freeze it without the onion topping for up to 2 months. Thaw in the fridge, then bake and top with fresh onions.
Modern Updates
- Add bacon - stir crumbled cooked bacon into the beans.
- Make it cheesy - sprinkle shredded cheddar under the onion topping.
- Add mushrooms - sauté sliced mushrooms and stir them in for extra mushroom flavor.
What to Serve With Green Bean Casserole
This green bean casserole fits right into a big holiday dinner. Serve it with Grandma's roast turkey, old-fashioned stuffing and a bowl of cranberry fluff salad. It's just as good next to ham or roast chicken.
FAQs
Can I use frozen green beans?
Yes. Thaw them and pat them dry before mixing. Frozen beans don't need to be blanched.
Can I use canned green beans?
Yes. Use two 14.5 ounce cans, drained very well. Skip the blanching step.
Can I make green bean casserole ahead of time?
Yes. Assemble it without the onion topping up to 1 day ahead and keep it in the fridge. Bake, then add the onions at the end.
Can I make it without canned soup?
Yes. My old-fashioned homemade green bean casserole uses a from-scratch cream sauce instead of canned soup.
More Thanksgiving Recipes
- Old Fashioned Green Beans
- 25 Fresh Green Beans Recipes
- Old Fashioned Scalloped Potatoes
- Easy Corn Casserole (with Jiffy)
- Old-Fashioned Pumpkin Pie
Classic Green Bean Casserole with Cream of Mushroom Soup
Ingredients
Equipment
Method
- Preheat the oven to 350°F and grease a 2 quart baking dish.
- Boil the green beans in salted water for 5 minutes, until bright green and slightly tender.
- Drain well.
- In a large bowl, stir together the soup, milk, Worcestershire sauce and pepper.
- Stir in the green beans and ¾ cup of the fried onions.
- Spread in the baking dish and bake for 25 minutes.
- Top with the remaining ¾ cup fried onions and bake 5 to 10 minutes more, until golden and bubbly.
Notes
- Frozen green beans work. Thaw and pat dry, and skip the blanching.
- Two 14.5 ounce cans of green beans, well drained, also work.
- Make ahead: assemble without the topping and refrigerate up to 1 day.
- Freeze without the onion topping for up to 2 months.
- For a crowd, double the recipe and bake in a 9x13 dish.
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