Name: Classic Green Bean Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cans (14.5 oz each) green beans, drained (Alternatively, about 3 cups cooked fresh/frozen); 1 can (10.5 oz) cream of mushroom soup (Can substitute with cream of celery or homemade mushroom sauce); 1/2 cup milk (Whole or 2% for creaminess); 1 teaspoon soy sauce (For savory depth (can substitute with tamari or omit)); 1 1/3 cups French fried onions, divided (Use 2/3 cup during bake and reserve the rest for topping); Salt and freshly ground black pepper to taste

I grew up with this simple, comforting green bean casserole on every holiday table — creamy mushroom sauce, tender green beans, and that irresistible crispy onion topping. Classic Green Bean Casserole is the no-fuss side dish that reliably feeds a crowd, disappears fast, and works any night you want something warm and nostalgic without a lot of fuss. If you’re after a straightforward, budget-friendly holiday staple (or a weeknight side that feels like comfort food), this is it — and it pairs beautifully with big mains like roast turkey or a cheesy lasagna for a full meal vibe like many family dinner favorites such as classic lasagna.

Why you’ll love this dish

This casserole checks boxes: fast prep, pantry-friendly ingredients, and a result that’s creamy with a crunchy finish. It’s the recipe you make when you want something that tastes like tradition without hunting down specialty ingredients. It’s also forgiving — swap whole green beans for fresh or frozen, use low-sodium soup, or make it vegetarian by checking the soup label.

“A weekday shortcut that tastes like holiday comfort — creamy, savory, and those onions on top are everything.” — family-approved review

It’s perfect for Thanksgiving, potlucks, or any dinner when you want a crowd-pleaser that’s mostly hands-off.

The cooking process explained

Brief overview: drain canned green beans and mix them with cream of mushroom soup, milk, and soy sauce for depth. Bake the mixture until heated through and slightly bubbly, then stir in part of the French fried onions and return to the oven just long enough to brown the topping. Expect about 35–40 minutes total bake time and about 10 minutes active prep.

This gives you:

A creamy base that needs just warming through.
Two-stage baking so the onions stay crisp and golden.
A total yield that fits a 1.5-quart casserole — ideal for 4–6 servings.

Ingredient list

What you’ll need (serves 4–6)

2 cans (14.5 oz each) green beans, drained (or about 3 cups cooked fresh/frozen)
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk (whole or 2% for creaminess)
1 teaspoon soy sauce (adds savory depth)
1 1/3 cups French fried onions, divided (about 1 1/3 cups total; use 2/3 cup during bake and reserve the rest for topping)
Salt and freshly ground black pepper to taste

Substitution notes:

Fresh/frozen green beans: blanch 4–5 minutes until just tender, drain well.
Mushroom soup: use cream of celery or a homemade mushroom sauce for variation.
Soy sauce: swap with tamari for gluten-free or omit if avoiding sodium.

Directions to follow

Preheat your oven to 350°F (175°C).
In a large bowl, combine the drained green beans, the can of cream of mushroom soup, 1/2 cup milk, and 1 teaspoon soy sauce. Stir until evenly coated. Taste and season with salt and pepper.
Transfer the mixture into a 1.5‑quart casserole dish and spread into an even layer.
Bake uncovered for 25 minutes. The mixture should be hot and starting to bubble at the edges.
Remove from oven, stir in 2/3 cup of the French fried onions (reserve the remainder).
Return to the oven and bake another 5–10 minutes, or until the onions on top turn golden brown.
Let sit 3–5 minutes before serving to set slightly. Serve warm.

Short, clear action verbs keep the process simple — mix, bake, stir, and finish. The two-stage bake is the key to crunchy topping with creamy interior.

What to serve it with

Best ways to enjoy it: This casserole pairs naturally with roast meats and simple mains. Try it alongside:

Roast turkey or baked ham for holiday spreads.
Garlic mashed potatoes and gravy for a classic combo.
A baked chicken or pork loin for weeknight dinners.
Serve with a crisp salad or roasted root vegetables to add texture contrast.

For a comforting weeknight plate, place a generous scoop next to a slice of roast chicken, or add it to a holiday spread with stuffing and cranberry sauce for balance.

Storage and reheating tips

Keeping leftovers fresh:

Refrigerator: Cool casserole to room temperature, cover tightly, and refrigerate up to 3–4 days.
Reheat: Place a serving in a microwave-safe dish and heat until hot throughout (about 1–2 minutes depending on microwave). For the oven, cover with foil and reheat at 350°F (175°C) for 10–15 minutes until heated through. If you want the topping crisp again, uncover for the last 5 minutes.
Freezing: Assemble but do not bake, then wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes if still cold. Note: Fried onions lose crispness in the freezer; add fresh onions before the final bake.

Food safety: Don’t leave the casserole out at room temperature for more than 2 hours. Reheat to at least 165°F (74°C) for safe leftovers.

Helpful cooking tips

Drain green beans well: excess liquid dilutes the sauce and makes the casserole soggy.
Use the soy sauce sparingly — it’s for umami depth, not saltiness. Taste and adjust.
Timing the onions: stir some in mid‑bake and reserve the rest for the final golden finish. This prevents burned or overly soggy topping.
If using fresh green beans, trim and blanch them for the best texture.
For a creamier result, swap milk for half-and-half, but reduce salt accordingly.

If you want inspiration for hearty mains that go with this casserole, check out this family-style lasagna guide for pairing ideas: classic homemade lasagna.

Creative twists

Gluten-free: use gluten-free fried onions and check the soup label, or make a quick roux-based mushroom sauce.
Cheesy green bean casserole: fold in 1/2 cup shredded cheddar to the bean mixture for extra richness.
Mushroom-forward: sauté sliced mushrooms with garlic and fold into the mixture for fresh mushroom flavor.
Bacon and shallot: crisp 3–4 slices of bacon and crumble on top; sauté shallots into the soup mix for a savory upgrade.
Crunch swap: pulse panko with butter and herbs for a crisp, homemade topping instead of fried onions.

FAQ

Q: Can I make this ahead of time?
A: Yes. Assemble the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add the reserved onions just before the final bake for best texture.

Q: Can I use fresh or frozen green beans instead of canned?
A: Absolutely. For fresh beans, trim and blanch 3–4 minutes; for frozen, thaw and drain well. Both will produce a brighter flavor and firmer texture.

Q: How much does this recipe yield and how long does it take?
A: Yields about 4–6 servings. Prep is roughly 10 minutes; bake time totals 30–35 minutes (25 minutes, then 5–10 minutes after adding onions).

Q: Is this suitable for vegetarians?
A: It can be, if you use a vegetarian cream of mushroom soup (some brands use meat-based broths). Check labels, or make a homemade mushroom sauce to be sure.

Q: My topping went soggy — how do I prevent that?
A: Add a portion of the fried onions just before the final bake and reserve some to add after baking if you want extra crunch. Also, avoid excess liquid in the base by draining beans well.

Conclusion

Classic Green Bean Casserole is a reliable, comforting side that’s easy to scale, adapt, and serve with nearly any main. For more classic takes and variations to compare, see this well-tested Green Bean Casserole guide: Green Bean Casserole, and for a long-standing community favorite version check out this detailed recipe: Green Bean Casserole Recipe.