Indulge in creamy, tender green beans nestled in a savory mushroom sauce and crowned with golden, crispy fried onions with this Classic Green Bean Casserole recipe! A beloved holiday tradition, it’s pure comfort food heaven.

Looking for something a bit different? Try my Fresh Green Bean Casserole with Bacon for an elevated twist. Want to skip the casserole format altogether? My Sautéed Green Beans with Garlic recipe is perfect for you!

This classic green bean casserole has graced holiday tables across America for over 60 years. It’s incredibly easy to put together using canned green beans and cream of mushroom soup, making it the ultimate stress-free side dish. The creamy sauce studded with tender mushrooms pairs beautifully with crisp green beans, all baked to bubbly perfection.

But it’s the crispy fried onion topping that truly makes this dish shine! Those golden, crunchy onions add the perfect savory contrast to the creamy casserole beneath, creating an addictive texture in every single bite.

What To Serve with Green Bean Casserole

Green Bean Casserole is a staple at Thanksgiving and Christmas dinner tables nationwide. It’s the perfect companion to your Herb Roasted Turkey, Brown Sugar Glazed Ham and a generous helping of Homemade Stuffing.

Bring it to Sunday dinner alongside Pot Roast, Buttermilk Mashed Potatoes and Honey Butter Dinner Rolls for a truly memorable meal.

Special occasions like potlucks, Easter celebrations and family reunions call for this Green Bean Casserole tucked right next to Garlic Butter Prime Rib, Creamy Mac and Cheese and Caesar Salad.

Recipe Ingredients & Overview

I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!

Look for specifics at the end of the post in the recipe card.

• canned cut green beans – convenient and consistent; be sure to drain them well*
• cream of mushroom soup – creates that signature creamy base
• milk – thins the soup to the perfect consistency
• soy sauce – adds depth and a savory umami flavor
• black pepper – just the right amount of seasoning
• garlic powder – enhances all the other flavors
• French fried onions – the iconic crunchy topping that everyone loves!

*See below for “how to use fresh green beans” in this recipe.

How To Make Classic Green Bean Casserole

Prepare the Green Bean Mixture. In a large mixing bowl, combine drained green beans, cream of mushroom soup, milk, soy sauce, black pepper, and garlic powder. Stir until everything is well combined and the green beans are evenly coated. Mix in half of the fried onions. Transfer the mixture to a lightly greased 9×13 baking dish, spreading it out evenly.

Bake. Place the casserole in a preheated 350°F oven and bake for 25 minutes until the mixture is hot and bubbling around the edges.

Add the Topping. Remove the casserole from the oven and evenly sprinkle the remaining fried onions over the top. Return to the oven and bake for an additional 5-7 minutes, just until the onions are golden brown and crispy. Keep a close eye during this step – you want them golden, not burnt!

Rest & Serve. Remove from the oven and let the casserole rest for 5 minutes before serving. This allows the sauce to thicken up slightly and makes serving much easier.

Can I Use Fresh Green Beans

Absolutely! Using canned green beans is wonderfully convenient when you’re juggling multiple dishes for holidays or big family dinners. But if you prefer to use fresh green beans, here’s how:

• Trim the ends off 2 pounds of fresh green beans and cut them into 1-2 inch pieces
• Blanch them in boiling salted water for 5-6 minutes until crisp-tender
• Drain well and pat dry with paper towels
• Use in place of canned beans in the recipe

You can also use frozen green beans! Just thaw them completely and drain very well before using.

Make It Ahead of Time

Green Bean Casserole is perfect for making ahead, which is a lifesaver during busy holiday cooking. Simply prepare the entire casserole up through the first baking step (the 25 minutes), but don’t add the final fried onion topping yet. Let it cool completely, then cover tightly with foil and refrigerate for up to 2 days.

When ready to serve, remove from refrigerator and let sit at room temperature for 20 minutes. Top with the remaining fried onions and bake at 350°F for 20-25 minutes until heated through and onions are golden.

How to Freeze & Reheat Green Bean Casserole

This casserole freezes beautifully for up to 2 months! Prepare the casserole completely through the first baking step (25 minutes at 350°F), but don’t add the final fried onion topping. Let cool completely, then cover tightly with plastic wrap followed by aluminum foil and freeze.

To reheat, thaw the casserole in the refrigerator overnight. Remove plastic wrap, keep the foil on, and bake at 350°F for 30 minutes. Remove foil, top with remaining fried onions, and bake uncovered for an additional 10 minutes until onions are golden and casserole is heated through.

Leftovers

Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave for 1-2 minutes, or reheat the entire casserole covered in a 350°F oven for 15-20 minutes until warmed through.

Other Holiday Side Dishes You’ll Love

• Sweet Potato Casserole with Marshmallows
• Creamy Scalloped Potatoes
• Cranberry Sauce
• Southern Cornbread Dressing
• Roasted Brussels Sprouts with Bacon

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Classic Green Bean Casserole

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8-10

Ingredients

• 4 cans (14.5 oz each) cut green beans, drained
• 2 cans (10.5 oz each) cream of mushroom soup
• 1 cup milk
• 2 teaspoons soy sauce
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 2/3 cups French fried onions, divided

Instructions

1. Preheat oven to 350° Fahrenheit. Lightly grease a 9×13 inch baking dish.
2. In a large mixing bowl, combine drained green beans, cream of mushroom soup, milk, soy sauce, black pepper, and garlic powder. Mix well until green beans are evenly coated.
3. Stir in half of the fried onions (about 1 1/3 cups). Transfer mixture to the prepared baking dish and spread evenly.
4. Bake uncovered for 25 minutes until mixture is hot and bubbling.
5. Remove from oven and sprinkle the remaining fried onions evenly over the top.
6. Return to oven and bake for an additional 5-7 minutes until onions are golden brown.
7. Remove from oven and let rest for 5 minutes before serving.

Notes

• For a richer casserole, substitute half-and-half or heavy cream for the milk
• Add 1 cup of sliced fresh mushrooms to the mixture for extra mushroom flavor
• For extra crunch, reserve all fried onions for topping instead of mixing half into the casserole
• This recipe can easily be halved and baked in an 8×8 dish for smaller gatherings

Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.

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Have you made this recipe? I’d love to hear how it turned out! Leave a comment and rating below.