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Green Bean Casserole

This classic green bean casserole is creamy, crunchy, and made with simple pantry staples, making it a comforting and crowd-pleasing side dish for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Casserole 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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Drain both cans of green beans well and transfer them to a large mixing bowl.
  3. Add the can of cream of mushroom soup and 1 cup of milk to the bowl.
  4. Stir in half of the cup of fried onions. Mix until everything is evenly coated.
  5. Season with a pinch of salt and a few grinds of black pepper. Taste and adjust lightly.
  6. Pour the mixture into a 9x13-inch baking dish and spread into an even layer.
Baking
  1. Bake for 25 minutes, until the casserole is hot and bubbling around the edges.
  2. Remove from the oven and sprinkle the remaining fried onions evenly over the top.
  3. Return the dish to the oven and bake another 5 minutes, or broil 1–2 minutes until the onions are golden brown, watching closely to avoid burning.
  4. Let rest 3–5 minutes before serving.

Notes

For a gluten-free version, use GF fried onions or toasted gluten-free breadcrumbs. You can freeze the baked casserole (without the fried onion topping) for up to 2 months.