I grew up watching this green bean casserole reappear on holiday tables — simple, comforting, and reliably good. It’s the classic combination of tender green beans coated in creamy mushroom soup and topped with crunchy French fried onions; the cheddar is optional but adds a pleasant, gooey finish. Whether you need an easy side for Thanksgiving or a weeknight vegetable upgrade, this recipe delivers with minimal fuss and maximum nostalgia. For a different casserole-style dinner, try this crockpot hamburger potato casserole I like to make on busy nights.

Why you’ll love this dish

This casserole is quick, budget-friendly, and almost universally liked — kids often ask for seconds because of the crispy topping. It’s also forgiving: you can use fresh, frozen, or canned green beans with a few minor adjustments, and the prep is mostly assembly. Make it for holiday spreads, potlucks, or as a simple family side that pairs with roast meats or baked mains.

"Comfort in a dish — creamy mushroom, crisp onions, and green beans that actually taste like green beans. My whole family asks for this every year."

If you like casseroles that feed a crowd without complicated steps, you’ll appreciate how this one shows up ready to please. For another flavorful, hands-off main to pair with it, consider this pierogi casserole with kielbasa.

How this recipe comes together

Quick overview so you know what to expect:

Blanch the fresh green beans to keep them bright and tender.
Mix the beans with cream of mushroom soup, milk, soy sauce, and pepper to form a rich sauce.
Fold in most of the French fried onions for texture inside the casserole.
Bake until bubbly, add the remaining onions (and optional cheddar), and finish until the topping is golden.

This simple flow means most of your time is hands-off baking, with just a quick boil and a few minutes of mixing.

What you’ll need

1 pound fresh green beans, trimmed (about 4–5 cups). Substitution: use 2 (12-ounce) bags frozen green beans; skip blanching and adjust baking time by a few minutes.
1 can (10.5 ounces) cream of mushroom soup (regular or low-sodium).
3/4 cup milk (dairy or unsweetened plant milk).
1 teaspoon soy sauce (adds umami; use tamari for gluten-free).
1/4 teaspoon black pepper.
1 1/3 cups French fried onions, divided (store-bought or homemade).
1 cup shredded cheddar cheese (optional; sharp cheddar adds more flavor).

Notes: For a dairy-free version, use a vegan cream soup or make a quick mushroom béchamel and substitute plant milk. For a lighter version, swap half-and-half or whole milk for the full milk called for.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Lightly grease a 1 1/2‑quart casserole dish.
Bring a large pot of salted water to a boil. Add the trimmed green beans and cook until tender-crisp, about 5 minutes. Drain well and transfer to a large bowl.
In the same bowl, whisk together the cream of mushroom soup, milk, soy sauce, and black pepper until smooth.
Stir the cooked green beans into the soup mixture until coated.
Fold in 2/3 cup of the French fried onions to distribute the crunch through the casserole.
Spoon the mixture into the prepared casserole dish and smooth the top.
Bake in the preheated oven for 25 minutes, until the filling is hot and bubbling at the edges.
Remove from the oven. Sprinkle the remaining French fried onions evenly over the top and add the shredded cheddar, if using.
Return to the oven and bake 5–10 more minutes, until the onions are golden and the cheese (if added) is melted.
Let rest 5 minutes, then serve warm.

Short sentences and clear actions help keep each step straightforward. If your green beans are on the thicker side, add 2 more minutes to the blanching time.

Best ways to enjoy it

Serve this green bean casserole straight from the dish so the top stays crisp. It pairs beautifully with roasted turkey, baked ham, or grilled chicken. For a balanced plate, add mashed potatoes and a bright cranberry or citrus salad to cut through the richness.

Try plating ideas:

Spoon into shallow bowls and top with a sprig of thyme for a rustic look.
For a buffet, keep it covered and transfer to a warming tray to maintain texture.
Add a squeeze of lemon to an individual portion to lift flavors right before serving.

If you want a contrasting main with Southwestern notes, this green salsa crockpot chicken is a nice match.

Storage and reheating tips

Refrigerate: Cool casserole within 2 hours, cover tightly, and store in the fridge for 3–4 days.
Reheat from chilled: Warm in a 350°F (175°C) oven for 15–20 minutes covered, then uncover for 5 minutes to re-crisp the topping. Microwave reheating works for single portions but will soften the onions.
Freeze: Assemble and freeze before the final bake (cover tightly). Freeze up to 2 months. Thaw overnight in the fridge, then bake as directed, adding extra time if still cold.
Food safety: Don’t leave the casserole at room temperature longer than two hours. When reheating, ensure it reaches 165°F (74°C).

Pro chef tips

Blanch, then shock: After boiling the beans, plunge them into ice water briefly to keep color and stop cooking — useful if making ahead.
Drain thoroughly: Excess water from the beans thins the sauce. Pat them dry in a towel if needed.
Make onions extra-crispy: If you like a crunchier top, crisp the French fried onions in a single layer on a sheet pan for 3–4 minutes in a 350°F oven before adding them.
Taste and adjust: If your cream soup is low-sodium, add a pinch of salt. The soy sauce adds umami; reduce if you’re watching sodium.
Cheese variation: Try Gruyère or smoked cheddar for depth — use sparingly so it doesn’t overpower the mushrooms.

Creative twists

Gluten-free: Use gluten-free French fried onions or top with toasted almond slivers mixed with gluten-free breadcrumbs.
Vegan: Replace cream of mushroom soup with a homemade mushroom cashew sauce and use vegan fried onions and plant milk.
Bacon & shallot: Fold in cooked, chopped bacon and sautéed shallots for a richer, savory casserole.
Mushroom-forward: Sauté sliced fresh mushrooms with garlic before mixing into the casserole for an extra mushroom boost.
Crunch swap: Replace French fried onions with panko mixed with melted butter and herbs for a different texture.

Common questions

Q: Can I use canned or frozen green beans?
A: Yes. For canned beans, drain well and reduce the milk slightly to avoid a watery casserole. For frozen beans, you can skip the blanch step—thaw and drain, then use as directed; you may need to bake a few extra minutes.

Q: Can this be made ahead?
A: Absolutely. Assemble and refrigerate (unbaked) up to 24 hours. Bake straight from the fridge, adding about 5–10 minutes to the initial baking time. For longer storage, freeze as noted above.

Q: How do I keep the topping crunchy after reheating?
A: Store topping separately if possible and add it after reheating. If not, re-crisp the top in a hot oven (400°F) for 3–5 minutes before serving.

Q: Is this recipe gluten-free?
A: Not as written — most French fried onions contain wheat. Use a certified gluten-free fried onion or substitute a gluten-free crunchy topping.

Q: What if I don’t like mushrooms?
A: The mushroom soup provides the creamy base. Use a cream of chicken or cream of celery soup as alternatives, or make a simple white sauce (butter, flour, milk) seasoned with a touch of Worcestershire or soy for umami.

Conclusion

This green bean casserole is a reliable, nostalgic side that’s easy to scale and customize — perfect for holidays or simple weeknights. If you want to compare versions or explore the classic inspiration, check this Green Bean Casserole Recipe and the original Green Bean Casserole | Campbell’s® Recipes for helpful variations and serving ideas.