I’ve made this cheesy green bean casserole more times than I can count — it’s the kind of dish that disappears first at potlucks. Creamy soups, sharp cheddar, plenty of crispy fried onions on top: simple pantry ingredients transform into a comforting, crunchy-topped side that works for weeknights and holidays alike. If you like dishes that are quick to pull together but taste like they took all day, this one delivers every time. For a similarly comforting oven-baked crowd-pleaser, try this cheesy chicken lasagna for a main to pair with it.

Why you’ll love this dish

This casserole nails three things: ease, flavor, and crowd appeal. Canned green beans and canned soups keep prep time minimal; sharp cheddar and fried onions add bold, familiar flavors that kids and adults enjoy; and baking melts everything into a bubbly, golden finish that reads “special occasion” even when it’s not. It’s also budget-friendly and pantry-stable — perfect for last-minute gatherings.

"Family favorite! Crispy on top, creamy inside — disappears every time." — a friend’s review after Thanksgiving

Because the base is simple, you can scale it up for a holiday table or halve it for a weeknight side. If you want another cheesy, oven-baked side that pairs well with this, consider the cheesy lasagna chicken for meat lovers.

Step-by-step overview

Before you dive into ingredients, here’s what will happen:

Drain the canned green beans and gently fold them with the two cream soups, half the fried onions, half the grated cheddar, and a pinch of kosher salt.
Spread the mix into a greased baking dish and top with the remaining cheddar and fried onions.
Bake at 375°F for one hour, rotating the dish halfway through so the topping browns evenly.
Let rest 20 minutes so the casserole sets — this keeps clean serving slices and avoids a soupy center.

What you’ll need

Key ingredients (simple pantry staples):

4 — 14.5 oz cans French-cut green beans, drained
1 — 10.5 oz can cream of mushroom soup
1 — 10.5 oz can cream of celery soup
1 — 6 oz container French fried onions (reserve half for topping)
2 cups sharp cheddar, grated and divided (about one 8 oz block)
1/4 tsp kosher salt

Notes/substitutions:

Use low-sodium or homemade condensed soups to control salt. If you substitute, taste before adding salt.
For a fresher take, swap canned green beans for 2 lbs trimmed fresh green beans, briefly blanched — cook times will vary.
Gluten-free? Use certified gluten-free fried onions or substitute with gluten-free panko mixed with melted butter for crunch.

Directions to follow

Preheat the oven to 375°F. Grease a 9×13-inch baking dish or similar-size casserole dish.
Drain all four cans of green beans thoroughly and place them in a large mixing bowl.
Add the cream of mushroom soup and the cream of celery soup to the bowl. Stir gently to combine — you want the beans coated, not mashed.
Fold in half of the French fried onions and half of the grated cheddar. Sprinkle in 1/4 teaspoon kosher salt and mix just until evenly distributed.
Transfer the bean mixture to the prepared baking dish and smooth the top lightly.
Evenly sprinkle the remaining cheddar over the casserole, then top with the remaining French fried onions.
Bake for 1 hour at 375°F. About halfway through baking (at ~30 minutes), carefully rotate the baking dish 180° to promote even browning on all sides.
Remove from the oven and let the casserole cool 20 minutes before serving so it firms up and slices hold together.

Best ways to enjoy it

Serve this casserole warm as a classic holiday side with roast turkey or baked ham. It also pairs well with grilled chicken or pork for a regular weeknight dinner. For a full plate:

Pair with roasted turkey, mashed potatoes, and cranberry chutney for a holiday spread.
Serve alongside seared pork chops and a crisp coleslaw on weeknights.
For a vegetarian meal, add a grain like quinoa and a simple arugula salad to balance richness.

For another green-and-cheese pairing on the menu, check out this cheesy spinach and mushroom lasagna.

Storage and reheating tips

Refrigerate: Cool to room temperature (no more than 2 hours at room temp), cover tightly with foil or an airtight lid, and store in the fridge for up to 3–4 days.
Reheat: Reheat single portions in the microwave for 1–2 minutes until hot. To reheat the whole dish, cover with foil and bake at 350°F for 20–25 minutes until warmed through; remove foil for the last 5–7 minutes to restore crispness.
Freeze: Assemble but don’t bake, then wrap tightly with plastic and foil and freeze up to 2 months. Thaw overnight in the fridge before baking as directed (you may need to add 10–15 extra minutes to the bake time).
Food safety: Always reheat to an internal temperature of 165°F for leftovers.

Helpful cooking tips

Don’t overmix: Stir gently so canned beans retain some texture.
Grate cheddar from a block: Pre-shredded cheese often contains anti-caking agents that can affect melt and texture.
Even browning: Rotating the dish halfway creates a more uniform golden crust — be careful using oven mitts and a stable surface.
Extra creaminess: Fold in 1/2 cup sour cream or cream cheese before baking for an ultra-silky interior.
Crispy topping trick: If fried onions get soggy after refrigeration, refresh them by toasting briefly in a skillet with a pat of butter before sprinkling on reheated casserole.

Recipe variations

Bacon & onion: Stir in 6–8 slices cooked and crumbled bacon for smoky depth.
Fresh green beans: Blanch 2 lbs fresh beans for 3–4 minutes, shock in ice water, drain, and use in place of canned (may need a touch more liquid).
Herby twist: Add 1 tsp Dijon mustard and 1 tbsp chopped fresh thyme for brightness.
Gluten-free: Use GF fried onions or top with a mix of crushed GF crackers and butter.
Lighter version: Substitute one of the condensed soups with plain Greek yogurt and reduce the cheddar to 1 1/2 cups.

Common questions

Q: Can I use fresh green beans instead of canned?
A: Yes. Blanch 2 pounds of trimmed fresh green beans in boiling water for 3–4 minutes, plunge into ice water, drain, and use in place of the canned beans. Baking time may be unchanged, but check for desired tenderness.

Q: Can I make this ahead for Thanksgiving?
A: Absolutely. Assemble the casserole, cover, and refrigerate up to 24 hours. Add the fried onion topping right before baking to preserve crunch. If frozen, thaw overnight before baking and add a few extra minutes to the cook time.

Q: How do I keep the topping crispy when reheating?
A: Reheat covered to warm through, then uncover and broil for 1–2 minutes while watching closely. Alternatively, remove leftover portions and crisp the topping briefly in a 350°F oven or a skillet.

Q: Is this recipe gluten-free?
A: Not as written — most commercial French fried onions contain wheat flour. Use gluten-free fried onions or a crunchy GF panko topping to make it gluten-free.

Q: Can I reduce sodium?
A: Use low-sodium canned soups and low-sodium or no-salt-added canned green beans. Taste before adding the 1/4 tsp kosher salt and adjust as needed.

Conclusion

This Cheesy Green Bean Casserole is comfort-food simplicity: minimal prep, pantry-friendly ingredients, and reliably delicious results for weeknights and holiday tables alike. For another take on the classic that’s been shared and adapted across food blogs, see this version from Cheesy Green Bean Casserole – Grilled Cheese Social. If you’d like a southern-style spin and extra topping ideas, check out Cheesy Green Bean Casserole – Spicy Southern Kitchen.