Green Bean Casserole: Easy Thanksgiving Classic Recipe
I still remember the first time my grandmother set a steaming green bean casserole on the table — the room smelled like warm mushrooms and cheddar, and everyone gathered around with hungry smiles. That simple, comforting dish has been part of my holiday memories ever since. I love Green Bean Casserole because it’s unpretentious, reliably delicious, and has that mix of creamy, savory, and crunchy textures that makes it a family favorite year after year.
Fun bit of history: the green bean casserole as we know it was popularized in the 1950s by a Campbell’s test kitchen to use easy pantry ingredients — which is why it became an instant classic for Thanksgiving and holiday tables across America. It’s warm, nostalgic, and perfect for sharing.
Who is this recipe for?
- This recipe is perfect for busy parents, holiday hosts, home cooks who want a comforting side dish, and beginners looking for an easy, crowd-pleasing classic.
Core ingredients overview:
- This dish combines fresh green beans, smoky bacon, savory mushrooms, creamy sour cream and soup, and melty cheddar, topped with crispy French fried onions for a crunchy finish.
Tools & Ingredients
Tools (you’ll need):
- Large pot (for blanching)
- Colander (for draining)
- Skillet or frying pan (for bacon and mushrooms)
- Large mixing bowl
- Measuring cups and spoons
- Baking dish (9×13 or similar)
- Spatula or mixing spoon
- Oven
Ingredients (with short benefits):
- 1 pound fresh green beans, trimmed – crisp, nutritious base high in fiber and vitamins
- 4 slices of bacon, chopped – adds smoky, savory depth and texture
- 1 cup mushrooms, sliced – bring umami flavor and a meaty texture
- 1 cup sour cream – provides creamy tang and richness
- 1 cup shredded cheddar cheese – melts to create a gooey, cheesy topping and adds calcium
- 1 can cream of mushroom soup – classic binder and savory sauce base for creaminess
- 1 teaspoon garlic powder – boosts savory flavor without extra chopping
- Salt and pepper to taste – essential seasonings to enhance all flavors
- French fried onions for topping – add irresistible crunch and golden color
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot of boiling salted water, blanch the green beans for about 3–5 minutes until tender-crisp. Drain and set aside.
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving some drippings in the pan.
- In the same skillet, add the sliced mushrooms and cook until softened, about 5 minutes.
- In a large mixing bowl, combine the cooked green beans, bacon, mushrooms, sour cream, cream of mushroom soup, garlic powder, salt, and pepper. Mix until well combined.
- Pour the mixture into a greased baking dish and spread evenly.
- Top with shredded cheddar cheese and a generous amount of French fried onions.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and the top is golden brown.
- Serve hot and enjoy your Thanksgiving feast!
FAQ
Q: Can I freeze this recipe?
A: Yes — assemble the casserole (without the French fried onions topping) and freeze it in a freezer-safe dish. Thaw overnight in the refrigerator before baking, then add the onions during the final 5–10 minutes of baking for best texture.
Q: What can I use instead of bacon to make this vegetarian?
A: Substitute smoked tempeh or a teaspoon of liquid smoke and sautéed diced onions for depth, or simply omit the bacon and increase the mushrooms for more umami.
Q: Can I use canned green beans instead of fresh?
A: You can, but fresh (or frozen) green beans yield a firmer, fresher texture. If using canned, drain them well and reduce blanching; simply mix and bake as directed, keeping an eye on moisture.
Q: How do I make this ahead for Thanksgiving?
A: Prepare the casserole through step 6, cover, and refrigerate for up to 24 hours. Add cheese and onions just before baking, and bake as directed (you may need a few extra minutes if cold).
Tips & Tricks
- Blanching is quick but important: it preserves bright color and keeps the green beans crisp-tender so the casserole doesn’t turn mushy.
- Drain ingredients well: excess liquid (from canned ingredients or thawed frozen beans) can make the casserole soupy — use a colander and pat dry if needed.
- Add the crunchy onions near the end: topping too early can cause them to burn; add them for the last 5–10 minutes or broil briefly for extra color.
- Taste and season: cream of mushroom soup and bacon can already be salty — season lightly first and adjust after mixing.
Conclusion
If you want more inspiration or variations on this beloved side dish, check out these classic recipes: Green Bean Casserole Recipe, the original take at Green Bean Casserole | Campbell’s® Recipes, and a well-loved kitchen-tested version at Green Bean Casserole for helpful tips and variations.
Enjoy this casserole with family and friends — it’s meant to be shared.
Always add
tag after Directions.
Green Bean Casserole
Ingredients
- 1 pound fresh green beans, trimmed Crisp, nutritious base high in fiber and vitamins
- 4 slices bacon, chopped Adds smoky, savory depth and texture
- 1 cup mushrooms, sliced Brings umami flavor and a meaty texture
- 1 cup sour cream Provides creamy tang and richness
- 1 cup shredded cheddar cheese Melts to create a gooey, cheesy topping and adds calcium
- 1 can cream of mushroom soup Classic binder and savory sauce base for creaminess
- 1 teaspoon garlic powder Boosts savory flavor without extra chopping
- Salt and pepper to taste Essential seasonings to enhance all flavors
- French fried onions for topping Add irresistible crunch and golden color
Method
- Preheat the oven to 350°F (175°C).
- In a large pot of boiling salted water, blanch the green beans for about 3–5 minutes until tender-crisp. Drain and set aside.
- In a skillet, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving some drippings in the pan.
- In the same skillet, add the sliced mushrooms and cook until softened, about 5 minutes.
- In a large mixing bowl, combine the cooked green beans, bacon, mushrooms, sour cream, cream of mushroom soup, garlic powder, salt, and pepper. Mix until well combined.
- Pour the mixture into a greased baking dish and spread evenly.
- Top with shredded cheddar cheese and a generous amount of French fried onions.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and the top is golden brown.
- Serve hot and enjoy your Thanksgiving feast!
