Name: Green Bean Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cans green beans, drained (about 14–16 oz each) (drained well); 1 can cream of mushroom soup (10.5–11 oz); 1 cup milk (whole or 2% for creaminess; plant-based milk can work for lighter results); 1 cup fried onions (store-bought French fried onions); to taste Salt; to taste Pepper

I grew up watching the green bean casserole show up on holiday tables and weeknight potlucks alike — creamy, crunchy, and unfussy. This classic casserole uses pantry staples to turn two cans of green beans and a can of mushroom soup into something comforting and reliably crowd-pleasing. It’s the kind of dish you make when you want low-effort comfort that still looks like you cooked with care.

What makes this recipe special

Simple ingredients, big payoff. This version leans on canned green beans and cream of mushroom soup, so it’s fast, budget-friendly, and fam-friendly. The fried onions on top give the casserole that signature crunch and toasted flavor that contrasts perfectly with the silky mushroom sauce.

“Crispy-topped, creamy-centered — the kind of side dish everyone asks for seconds of.” — a regular at my family’s Thanksgiving

Why make this? It’s perfect for holidays, potlucks, or an easy weeknight side. If you’re pressed for time but want something traditional, this is a reliable choice. If you want different casserole ideas for weeknights, try a hearty crockpot hamburger potato casserole for a full meal.

How this recipe comes together

Short overview: drain the canned beans, fold them into a creamy mushroom-milk mixture, stir in half the crispy onions, bake, then top with the remaining onions and bake briefly until golden. Total hands-on time is about 10 minutes; bake time is 30 minutes. This method gives you a creamy interior and a fresh crunchy topping without fuss.

The process breaks down into:

Combine canned beans with soup and milk.
Fold in half the fried onions and season.
Bake the mixture until hot and bubbling.
Add the remaining fried onions and return to oven briefly to brown.

For a different flavor twist in other casseroles, you might like this green salsa crockpot chicken idea.

Gather these items

What you’ll need:

2 cans green beans, drained (about 14–16 oz each) — drained well
1 can (10.5–11 oz) cream of mushroom soup
1 cup milk (whole or 2% for creaminess; plant-based milk can work for lighter results)
1 cup fried onions (store-bought French fried onions)
Salt and pepper to taste

Notes and substitutions:

Use low‑sodium soup and canned beans if watching salt; adjust seasoning at the end.
Swap cream of mushroom for cream of celery or a homemade mushroom sauce if you prefer fresher flavor.
For a gluten-free version, use GF fried onions or toasted gluten-free breadcrumbs.

Directions to follow

Preheat your oven to 350°F (175°C).
Drain both cans of green beans well and transfer them to a large mixing bowl.
Add the can of cream of mushroom soup and 1 cup of milk to the bowl.
Stir in half of the cup of fried onions. Mix until everything is evenly coated.
Season with a pinch of salt and a few grinds of black pepper. Taste and adjust lightly — the soup and onions already add salt.
Pour the mixture into a 9×13-inch baking dish (or similar) and spread into an even layer.
Bake for 25 minutes, until the casserole is hot and bubbling around the edges.
Remove from the oven and sprinkle the remaining fried onions evenly over the top.
Return the dish to the oven and bake another 5 minutes, or broil 1–2 minutes (watch closely) until the onions are golden brown.
Let rest 3–5 minutes before serving so it sets slightly.

Best ways to enjoy it

Serving suggestions:

Classic holiday plate: pair with roast turkey, mashed potatoes, and cranberry sauce.
Weeknight side: serve alongside grilled chicken or pork chops.
For a lighter plate, balance the casserole with a crisp salad and lemony vinaigrette.
Plating tip: scoop into a shallow serving dish and top with a few extra fresh chopped parsley leaves for color. For a more substantial meal, stir cooked bacon bits or shredded rotisserie chicken into the finished casserole.

Storage and reheating tips

Refrigerate leftovers within two hours. Store in an airtight container for 3–4 days.
To reheat: place portions in an oven-safe dish at 350°F (175°C) for 10–15 minutes until heated through. You can refresh the topping by adding a handful of extra fried onions before the last 5 minutes.
Freezing: you can freeze the baked casserole (without the fried onion topping) for up to 2 months. Thaw overnight in the fridge, add fresh fried onions, and bake at 350°F until warmed and crisp on top.
Food safety: always reheat to 165°F (74°C) before serving.

Pro chef tips

Drain thoroughly: excess liquid from the canned beans can make the casserole soupy. Pat beans dry on paper towels after draining if they seem wet.
Crispier topping: for extra crunch, add the fried onions during the final 5 minutes of baking or briefly broil — but watch carefully to avoid burning.
Boost flavor: sauté sliced mushrooms and a small diced shallot in butter, then stir into the soup mix for a fresher mushroom profile.
Make ahead: assemble the casserole up to the point before baking, cover, and refrigerate up to 24 hours. Add the remaining onions and bake when ready.
Quick swap: if you want a faster shortcut with different flavors, try folding in a handful of shredded cheddar for a cheesy variation.

For another comforting assembled casserole idea, see this crockpot pierogi casserole with kielbasa.

Flavor swaps

Creative twists to try:

Fresh green beans: blanch 1 lb fresh green beans for 3–4 minutes, shock in ice water, then use in place of canned for brighter flavor and texture.
Mushroom-forward: replace the canned soup with a quick mushroom cream made from sautéed mushrooms, garlic, 2 tbsp butter, 2 tbsp flour, and 1 cup milk.
Bacon & cheddar: stir in 1 cup cooked bacon bits and 1 cup shredded cheddar before baking.
Dairy-free: use a dairy-free cream soup and unsweetened almond or oat milk; top with gluten-free fried onions for a dairy- and gluten-free version.
Gluten-free crunch: swap fried onions for crushed gluten-free crackers or toasted almonds.

Your questions answered

Q: Can I use fresh or frozen green beans instead of canned?
A: Yes. For frozen, thaw and drain excess water. For fresh, blanch for 3–4 minutes, cool in ice water, drain, then use. Fresh or frozen will give a firmer texture than canned.

Q: Can I make this ahead of time?
A: Absolutely. Assemble and refrigerate (covered) up to 24 hours. Add the final fried onions just before the last bake so they stay crispy.

Q: How long does this take from start to finish?
A: About 10 minutes active prep and 30 minutes baking — roughly 40 minutes total.

Q: Is it safe to freeze?
A: You can freeze the baked casserole without the fried onions for up to 2 months. Thaw in the refrigerator overnight and re-crisp the topping just before serving.

Q: My family avoids canned soup — what can I use instead?
A: Make a quick homemade sauce: sauté 1 cup mushrooms with 1 small shallot in 2 tbsp butter, stir in 2 tbsp flour, cook 1 minute, then whisk in 1 cup milk until thickened. Season and use in place of the canned soup.

Conclusion

This green bean casserole is a dependable, easy side that delivers creamy comfort and a crunchy finish with minimal effort. If you want to compare this version to the classic crowd-pleaser, check this Green Bean Casserole Recipe. For the original pantry-staple approach from a well-known brand, see Green Bean Casserole | Campbell’s® Recipes.