Homemade Green Bean Casserole — Easy from-Scratch Comfort
I’ve loved Homemade Green Bean Casserole since childhood — my grandma would pull the bubbling dish out of the oven and the whole house would smell like warm, savory comfort. It’s one of those holiday staples that always brings people together: simple, nostalgic, and endlessly adaptable. The classic American green bean casserole has roots in mid-20th-century convenience cooking (think Campbell’s soup fame), but making it at home with fresh green beans and a few thoughtful swaps turns it into something even more delicious and personal.
Who is this recipe for?
- This recipe is for busy parents, home cooks who want a simple holiday side, and anyone who loves easy, comforting casseroles.
Core ingredients overview:
- This dish combines 1 pound fresh green beans, trimmed, with a creamy mix of 1 can cream of mushroom soup and 1 cup milk, layered with 1 cup shredded cheddar cheese and 1 cup French fried onions. Salt and pepper finish it for a quick, crowd-pleasing side.
Tools & Ingredients
Tools
- Large pot — for blanching green beans.
- Colander — to drain the beans.
- Large mixing bowl — to combine the sauce and beans.
- 9×13-inch (or similar) casserole dish — to bake the casserole.
- Wooden spoon or silicone spatula — for mixing gently.
- Measuring cups and spoons — for accurate portions.
- Cheese grater — if shredding your own cheddar.
- Oven mitts — for safe handling.
Ingredients (with benefits)
- 1 pound fresh green beans, trimmed — bright flavor and crisp texture; fresher taste than canned.
- 1 can cream of mushroom soup — creates a rich, creamy base quickly and conveniently.
- 1 cup milk — thins the soup into a smooth sauce and adds creaminess.
- 1 cup shredded cheddar cheese — adds savory, melty richness and a golden topping.
- 1 cup French fried onions — provides crunchy, savory contrast and classic flavor.
- Salt and pepper to taste — enhances all the flavors and balances the dish.
Instructions
- Preheat the oven to 350°F (175°C).
- Boil the green beans in salted water for about 5 minutes, then drain.
- In a large bowl, combine the cream of mushroom soup, milk, and half of the cheddar cheese. Season with salt and pepper. Stir until smooth and well blended.
- Stir in the green beans and half of the French fried onions. Mix gently to coat the beans.
- Pour the mixture into a greased casserole dish and top with the remaining cheddar cheese and French fried onions.
- Bake for 25–30 minutes or until bubbly and golden on top.
- Serve warm.
FAQ
Q: Can I freeze this recipe?
A: Yes. Assemble the casserole (without the French fried onions on top), cover tightly, and freeze for up to 2 months. When ready, bake from frozen at 350°F (175°C), covered, for 45–60 minutes until heated through, then add the onions and bake an additional 10 minutes to crisp.
Q: What can I use instead of cream of mushroom soup?
A: You can make a quick homemade white sauce (béchamel) with butter, flour, and milk, and add sautéed mushrooms if you want a similar flavor without canned soup.
Q: Can I use canned or frozen green beans?
A: Yes. If using canned, drain them well and reduce the blanch time. If using frozen, cook until just tender and drain excess water before mixing.
Q: How can I make this vegetarian or gluten-free?
A: For vegetarian, ensure your cream soup is mushroom-based without animal stocks (or use a homemade béchamel). For gluten-free, use a GF cream-of-mushroom substitute and gluten-free French fried onions.
Tips & Tricks
- Don’t overcook the green beans in the boil step — they should be slightly tender but still bright green; they’ll finish cooking in the oven.
- Toast the French fried onions lightly in the oven for a minute before adding for extra crunch (watch closely to avoid burning).
- If you like a saucier casserole, add an extra 1/4 cup of milk or a splash of cream to the soup mixture.
- For deeper flavor, sauté a small onion and a cup of sliced mushrooms and stir into the sauce before mixing with the beans.
Conclusion
If you want ideas for variations or more from-scratch approaches, check out these helpful recipes for inspiration: Homemade Green Bean Casserole – Modern Honey, Fresh Green Bean Casserole – House of Nash Eats, and Creamy Green Bean Casserole from Scratch – Sally’s Baking.
Enjoy this warm, comforting dish with family and friends — and don’t forget to share the recipe if it becomes a new favorite. Always add
tag after Directions.
Homemade Green Bean Casserole
Ingredients
- 1 pound fresh green beans, trimmed Bright flavor and crisp texture.
- 1 can cream of mushroom soup Creates a rich, creamy base.
- 1 cup milk Adds creaminess and thins the soup.
- 1 cup shredded cheddar cheese Adds savory richness and a golden topping.
- 1 cup French fried onions Provides crunch and classic flavor.
- to taste salt Enhances all flavors.
- to taste pepper Balances the dish.
Method
- Preheat the oven to 350°F (175°C).
- Boil the green beans in salted water for about 5 minutes, then drain.
- In a large bowl, combine the cream of mushroom soup, milk, and half of the cheddar cheese. Season with salt and pepper. Stir until smooth and well blended.
- Stir in the green beans and half of the French fried onions. Mix gently to coat the beans.
- Pour the mixture into a greased casserole dish and top with the remaining cheddar cheese and French fried onions.
- Bake for 25–30 minutes or until bubbly and golden on top.
- Serve warm.
