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Classic Green Bean Casserole

A close-up of a serving of green bean casserole topped with crispy fried onions.
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A timeless holiday side dish, this green bean casserole recipe offers both a classic version using canned soup and a from-scratch option with homemade mushroom sauce. Learn how to achieve the perfect texture with fresh or canned beans and ensure a crispy topping.

Ingredients

Scale
  • 2 (14.5 ounce) cans cut green beans, drained, or 1.5 pounds fresh green beans, trimmed and blanched
  • 1 (10.5 ounce) can condensed cream of mushroom soup, or homemade mushroom sauce
  • 1/2 cup milk
  • 1/4 teaspoon black pepper
  • 1/3 cup French fried onions, divided

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. If using fresh green beans, blanch them in boiling water for 5-7 minutes, then drain.
  3. In a 1.5-quart baking dish, combine the green beans, cream of mushroom soup (or homemade sauce), milk, and black pepper. Stir well.
  4. Bake for 20 minutes.
  5. Stir the mixture, then top with half of the French fried onions.
  6. Bake for another 10-15 minutes, or until bubbly and the onions are golden brown.
  7. For extra crispiness, add the remaining French fried onions during the last 5 minutes of baking.

Notes

  • For a from-scratch mushroom sauce, sauté 8 ounces of sliced mushrooms with 1/4 cup chopped onion in 2 tablespoons of butter until softened. Stir in 2 tablespoons of flour and cook for 1 minute. Gradually whisk in 1.5 cups of milk and cook until thickened. Season with salt and pepper.
  • Using canned green beans will result in a softer texture, while fresh blanched beans offer a firmer bite.
  • To make ahead, assemble the casserole (without the onions) up to 2 days in advance. Cover and refrigerate. Add the onions and bake as directed, adding a few extra minutes to the baking time if needed.
  • Reheat leftovers gently in the oven or microwave. For a crispier topping, add fresh fried onions after reheating.

Nutrition

Find it online: https://recipestokeep.com/green-bean-casserole-recipe/