Name: Cheesy Green Bean Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups green beans (fresh trimmed and blanched, or frozen and thawed; canned also works—drain well); 1 can cream of mushroom soup (10.5 oz); 1/2 cup milk (whole or 2%) (Whole milk gives the creamiest result; use 2% if preferred.); 2 cups shredded cheddar cheese, divided (Grate your own for better melting.); 1 cup French fried onions (Plus extra for sprinkling if you like extra crunch.); Salt and black pepper to taste

I grew up with a bubbling dish of cheesy green bean casserole on the holiday table — the crunchy fried onions on top, the creamy mushroom base, and that melty cheddar pulling it all together. This version is a simple, homey take that’s ready in under an hour and suits weeknights, potlucks, or a stress-free Thanksgiving side. It’s forgiving, kid-friendly, and great for using fresh, frozen, or even canned green beans depending on what’s in your pantry.

Why you’ll love this dish

This casserole hits comfort-food sweet spots: creamy texture, savory mushroom flavor, and a crunchy topping. It’s fast to assemble, budget-friendly, and scales easily for a crowd. Make it for weeknight dinners when you want a hands-off side, or bring it to holiday dinners where it will disappear fast.

“A creamy, cheesy crowd-pleaser — quick to throw together and always gone by the end of the meal.”

One more reason: if you like casseroles with melty cheese, try pairing it with a richer main like cheesy chicken lasagna for a full, comforting menu.

How this recipe comes together

Step-by-step overview before you start:

Preheat the oven so it’s ready when the dish is assembled.
Mix green beans with cream of mushroom soup, milk, and seasonings for a velvety filling.
Fold in half the cheddar for internal cheesiness; top with remaining cheddar and French fried onions for a golden, crunchy finish.
Bake 25–30 minutes until bubbly and lightly browned.

This quick plan means most of the work is a few minutes of stirring — no stovetop roux or long simmering required.

Gather these items

Key ingredients

4 cups green beans (fresh trimmed and blanched, or frozen and thawed; canned also works—drain well)
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk (whole milk gives the creamiest result; use 2% if preferred)
2 cups shredded cheddar cheese, divided
1 cup French fried onions (plus extra for sprinkling if you like extra crunch)
Salt and black pepper to taste

Notes and substitutions:

For dairy-free: use a dairy-free cream soup and plant-based milk, plus a vegan cheddar alternative.
To deepen flavor: swap half the cheddar for Gruyère or sharp white cheddar.
To make lower-sodium: use a low-sodium cream soup and taste before adding extra salt.

Directions to follow

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or similar size.
In a large bowl, whisk together the cream of mushroom soup and milk until smooth. Season with a pinch of salt and a few turns of black pepper.
Add the green beans to the bowl and stir until evenly coated in the mushroom mixture.
Fold in half of the shredded cheddar cheese so there are pockets of melty cheese throughout.
Transfer the mixture into the prepared baking dish and spread it into an even layer.
Sprinkle the remaining cheddar cheese over the top, then scatter the French fried onions evenly.
Bake for 25–30 minutes, or until the casserole is bubbling and the top is golden brown.
Let rest 5 minutes before serving so it sets slightly. Serve warm.

Pro tip: if your French fried onions soften too much while baking, add an extra handful for the final 5 minutes or sprinkle fresh on top after baking.

What to serve it with

This casserole pairs well with roasted or grilled proteins and other classic sides.

Main dishes: roasted turkey, baked ham, grilled chicken, or a hearty vegetarian main.
Sides: mashed potatoes, cranberry sauce, or a crisp green salad to cut through the richness.
For a themed meal, serve alongside a cheesy pasta like cheesy lasagna chicken for a comforting, family-style spread.

Plating tip: scoop into a shallow bowl or small plate and finish with a sprinkle of fresh chopped parsley for color.

Storage and reheating tips

Refrigerator: Cool the casserole to room temperature, cover tightly, and refrigerate within 2 hours. Store up to 3–4 days.
Freezer: Cool, then transfer to a freezer-safe container. Freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat single portions in the microwave until hot throughout (about 1–2 minutes depending on wattage). For larger portions, reheat covered in a 350°F oven until bubbly (about 15–20 minutes). Ensure reheated leftovers reach 165°F (74°C) for safety.

Safety note: never leave perishable food at room temperature for more than two hours.

Pro chef tips

Use blanched fresh green beans for best texture: boil 3–4 minutes, then plunge into ice water and drain. They keep a bright color and pleasant bite.
Don’t overload with milk; the cream of mushroom soup thins slightly as it bakes. Too much liquid yields a runny casserole.
Grate your own cheddar for better melting and fewer anti-caking additives.
If you love a crunchy top, mix half the onions into the casserole and reserve the rest to add in the last 5 minutes of baking or sprinkle on just before serving.
Want more mushroom flavor? Saute 1 cup of sliced mushrooms with a little butter until golden and stir them into the mixture.

For another rich, cheesy casserole idea, check out this twist on greens and mushrooms: cheesy spinach and mushroom lasagna.

Creative twists

Bacon and onion: Fold in 4 strips of cooked, crumbled bacon and some thinly sliced green onions for smoky flavor.
Herb-forward: Add 1 tsp Dijon mustard and 1 tbsp chopped fresh thyme or rosemary for depth.
Italian style: Swap mushroom soup for a béchamel and add Italian seasoning plus mozzarella for a different cheese pull.
Vegan: Use a creamy cashew sauce, dairy-free cheddar, and crispy fried shallots in place of French fried onions.

Helpful answers

Q: Can I use canned green beans?
A: Yes. Drain canned green beans well to avoid a watery casserole. Taste the mixture before adding salt—canned beans and soups can be salty.

Q: Can I make this ahead?
A: Assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add extra onions right before baking to keep them crisp.

Q: How can I make this gluten-free?
A: Check that the cream of mushroom soup and French fried onions are certified gluten-free, or use homemade mushroom sauce and gluten-free crunchy topping (like crushed gluten-free crackers or fried shallots).

Q: How to make it less rich?
A: Use low-fat milk and a reduced-fat cheddar, and cut the amount of cheese on top. Adding a squeeze of lemon just before serving brightens the flavors without extra fat.

Q: Can I double the recipe?
A: Yes — use a larger baking dish and extend baking time by 10–15 minutes, covering loosely with foil if the top is browning too quickly.

Conclusion

If you want another take or inspiration for cheesy green bean casseroles, see this version from Cheesy Green Bean Casserole – Grilled Cheese Social and a Southern-style riff at Cheesy Green Bean Casserole – Spicy Southern Kitchen. Both offer helpful variations that might spark ideas for your next holiday table.