The Best Green Bean Casserole — green bean casserole recipe for holiday sides
I grew up watching my grandmother pull a bubbling dish of green bean casserole out of the oven every holiday. The smell of mushroom and crispy onions meant company, comfort, and the kind of simple, no-fuss cooking that brings people together. Over the years I tinkered with her routine until I landed on a version that feels like the perfect balance of creamy, savory, and crunchy — truly The Best Green Bean Casserole in my book. This classic American side has roots in mid-20th-century convenience-cooking (thanks to the canned soup boom), but it has endured because it’s easy, satisfying, and endlessly adaptable.
Who is this recipe for?
- This recipe is for busy parents, holiday hosts, weeknight cooks, and anyone who loves an easy, comforting side dish.
Core ingredients overview:
- This dish combines 1 can (10.5 oz) cream of mushroom soup, 1/2 cup milk, 1 tsp soy sauce, 1/4 tsp black pepper, 4 cups green beans (fresh or frozen), 1 1/2 cups crispy fried onions, and 1 cup shredded cheddar cheese (optional) to create a creamy, savory casserole with a crunchy topping.
Tools & Ingredients
Tools
- Large mixing bowl — for combining the sauce and beans easily.
- Measuring cups and spoons — to ensure accurate proportions.
- 9×13-inch (or similar) casserole dish — for even baking and serving.
- Spatula or large spoon — to stir and spread the mixture.
- Oven — to bake the casserole until hot and bubbly.
- Optional: colander (for draining fresh beans) and saucepan (if you prefer to blanch fresh beans).
Ingredients (with brief benefits)
- 1 can (10.5 oz) cream of mushroom soup — adds creamy mushroom flavor and acts as the sauce base.
- 1/2 cup milk — thins the soup for a silky, cohesive texture.
- 1 tsp soy sauce — deepens umami and enhances overall savory flavor.
- 1/4 tsp black pepper — adds gentle warmth and balances richness.
- 4 cups green beans (fresh or frozen) — provide freshness, color, and vegetable nutrition.
- 1 1/2 cups crispy fried onions — give a crunchy, salty topping that contrasts the creamy base.
- 1 cup shredded cheddar cheese (optional) — adds richness, melty texture, and a mild sharpness.
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the cream of mushroom soup, milk, soy sauce, and black pepper until smooth.
- Stir in the green beans and half of the crispy fried onions so they are evenly coated.
- Transfer the mixture to a casserole dish and spread it into an even layer.
- Bake for 25 minutes, uncovered, until the mixture is hot and bubbling around the edges.
- Top with the remaining fried onions (and cheddar cheese, if using) and bake for an additional 5–10 minutes until bubbly and golden brown.
Always add 
tag after Directions.
FAQ
Q: Can I freeze this recipe?
A: Yes. Assemble the casserole (without the fried onion topping) and freeze in an airtight container. Thaw in the refrigerator overnight before baking, then add fresh fried onions before the final 5–10 minutes of baking.
Q: What can I use instead of cream of mushroom soup?
A: You can substitute homemade mushroom béchamel or a canned cream of chicken soup for a slightly different flavor. For a lighter option, a mixture of plain Greek yogurt and a little milk can work, though it will be tangier.
Q: Are fresh or frozen green beans better?
A: Both work well. Frozen green beans are convenient and consistent. If using fresh, blanch them briefly (2–3 minutes) and shock in ice water to preserve color and texture before mixing.
Q: Can I make this dairy-free or vegetarian-friendly?
A: Use a dairy-free milk and a plant-based cream soup alternative; check that the crispy onions are dairy-free. The base recipe is already vegetarian if the soup and onions contain no animal-derived ingredients.
Tips & Tricks
- Avoid soggy beans: If using fresh green beans, blanch them quickly and cool immediately to keep a bright color and a bit of bite.
- Add texture: Reserve some of the crispy onions to add at the very end so they stay crunchy.
- Adjust seasoning: Taste the sauce mixture before baking — a pinch more soy sauce or black pepper can make a noticeable difference.
- Make ahead: Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready and add the topping toward the end.
Enjoy this comforting casserole with family and friends — it’s perfect for holidays or any night you want a cozy, easy side. Always add
tag after Directions.
Conclusion
For classic inspiration and variations, check out Green Bean Casserole (Spend With Pennies), or explore a heartier take at Ultimate Green Bean Casserole – Southern Bite. If you like step-by-step video guidance, Bon Appétit’s Best-Ever Green Bean Casserole With Step-by-Step Video Recipe is a helpful visual resource.
Green Bean Casserole
Ingredients
- 1 can cream of mushroom soup (10.5 oz) Provides creamy mushroom flavor and acts as the sauce base.
- 1/2 cup milk Thins the soup for a silky texture.
- 1 tsp soy sauce Enhances umami flavor.
- 1/4 tsp black pepper Adds warmth and balances richness.
- 4 cups green beans (fresh or frozen) Provides vegetable nutrition.
- 1 1/2 cups crispy fried onions Gives a crunchy topping.
- 1 cup shredded cheddar cheese (optional) Adds richness and sharpness.
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the cream of mushroom soup, milk, soy sauce, and black pepper until smooth.
- Stir in the green beans and half of the crispy fried onions so they are evenly coated.
- Transfer the mixture to a casserole dish and spread it into an even layer.
- Bake for 25 minutes, uncovered, until the mixture is hot and bubbling around the edges.
- Top with the remaining fried onions (and cheddar cheese, if using) and bake for an additional 5–10 minutes until bubbly and golden brown.
