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Green bean casserole with cream of mushroom soup topped with golden fried onions.

Classic Green Bean Casserole with Cream of Mushroom Soup

My easy green bean casserole with cream of mushroom soup is the classic holiday side: tender green beans in a creamy mushroom sauce, baked with crispy fried onions on top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fresh green beans trimmed and cut into 2 inch pieces
  • 1 can (10.5 ounces) cream of mushroom soup
  • ½ cup whole milk
  • 1 teaspoon Worcestershire sauce optional
  • ¼ teaspoon black pepper
  • 1½ cups French fried onions divided

Equipment

  • large pot
  • large mixing bowl
  • 2 quart baking dish

Method
 

  1. Preheat the oven to 350°F and grease a 2 quart baking dish.
  2. Boil the green beans in salted water for 5 minutes, until bright green and slightly tender.
  3. Drain well.
  4. In a large bowl, stir together the soup, milk, Worcestershire sauce and pepper.
  5. Stir in the green beans and ¾ cup of the fried onions.
  6. Spread in the baking dish and bake for 25 minutes.
  7. 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.