Green Bean Casserole
This classic Green Bean Casserole recipe is easy to make and perfect for a side dish with any meal. Baked until golden and crispy with French fried onions. This one cooks in a 8x8 pan so feel free to double the recipe to make it into a 9x13.
If a holiday meal in your house is not complete without Green Bean Casserole, you are in good company. This is the dish that shows up on every Thanksgiving and Christmas table I have ever sat at, and for good reason. Tender French-style green beans coated in a creamy mushroom sauce, topped with golden, crispy French fried onions. It is the side that disappears off the table fastest, every single time.
I keep this recipe almost identical to the back-of-the-can classic because that is the version everyone knows and loves, with a couple of tiny tweaks that take it from good to great. A splash of Worcestershire sauce in the cream of mushroom soup adds an unexpected depth. And the move of holding half the fried onions back to add at the end is what gives you that gorgeous golden-crispy top instead of soggy onions baked into the casserole.
What I love about this side is how genuinely easy it is. Five ingredients, one bowl, one baking dish, 30 minutes from start to finish. You can throw it together while the turkey rests and have it on the table hot. Or assemble it the morning of and refrigerate until you are ready to bake. It is one of the most forgiving sides on the holiday table.
This recipe makes an 8x8 pan that feeds 6 to 8 people. If you are hosting a bigger crowd, double everything for a 9x13. Either way, expect it to be the first dish scraped clean. Let's make it.
📝 Ingredients
- 2 (14.5 oz) cans French-style green beans, drained
- 1 can cream of mushroom soup
- 1 tsp Worcestershire sauce
- 1 cup milk
- 6 oz bag French fried onions
- Black pepper to taste
👩🍳 Directions
- 1
Combine all ingredients in a bowl, using only half the bag of French fried onions.
- 2
Pour mixture into an 8x8 or 9x9 baking dish.
- 3
Bake at 350°F for 25 minutes.
- 4
Add the remaining onions on top and bake for 5 more minutes, until golden and crispy.
- 5
Note: For a 9x13 pan — double the recipe!
Ingredient Notes & Substitutions
French-style green beans: Two 14.5-ounce cans, drained well. The French-style cut (thin, slivered) is what makes this casserole classic. Do not sub cut green beans.
Cream of mushroom soup: One 10.5-ounce can. Campbell's is the standard, but any brand works. For a slightly richer flavor, use the cream of mushroom with roasted garlic version.
Worcestershire sauce: Just one teaspoon, but do not skip it. It adds that little hit of umami that takes this dish from basic to addictive.
Milk: One cup of whole milk for the richest texture. 2% works fine. Avoid skim or plant milks if possible.
French fried onions: A 6-ounce bag. French's is the classic. Half goes into the casserole, half goes on top in the last 5 minutes for that golden crispy crown.
Black pepper: A few cracks of fresh pepper to season. The soup and onions already bring plenty of salt, so taste before adding more.
How to Store, Reheat & Freeze
Cover leftover casserole with foil or transfer to an airtight container. It keeps in the fridge for up to 3 days. Reheat covered in a 350 oven for 15 to 20 minutes until hot all the way through. If the onions on top have lost their crunch, sprinkle a fresh handful on for the last 5 minutes.
I do not recommend freezing this one. The cream of mushroom soup base separates and gets watery when thawed, and the fried onions turn to mush. Make it fresh.
What to Serve With Green Bean Casserole
This is the ultimate holiday side dish. Pair it with turkey, ham, prime rib, or roast chicken on Thanksgiving or Christmas. For a regular Sunday supper, it is incredible alongside pot roast, meatloaf, or pork tenderloin. Round out the table with mashed potatoes, dinner rolls, cranberry sauce, sweet potato casserole, and corn casserole for the full holiday spread. A simple green salad with vinaigrette gives the plate a fresh contrast.
💡 Tips for Success
- Use French-style green beans, not cut green beans. The thin, slivered shape blends into the cream sauce beautifully and gives that classic casserole texture. Cut green beans are too chunky for this dish.
- Drain the green beans really well. Excess water in the can will thin out the sauce and make the casserole watery. Let them sit in the strainer for a minute and give a little shake.
- Only mix in half the fried onions before baking. The other half goes on top during the last 5 minutes so they stay crispy and golden instead of getting soft and soggy.
- Do not skip the Worcestershire sauce. Just one teaspoon adds a depth and umami note that you cannot pinpoint but it makes everyone go 'why is this casserole so good?'
- Use whole milk for the richest sauce. 2% works in a pinch but skim or non-dairy will give you a thinner, less luxurious texture.
- Bake until it is bubbling around the edges. That bubbling is your sign that the sauce is hot all the way through and ready to receive the top layer of onions.
- Watch the onions on top closely during the last 5 minutes. They can go from golden to burnt fast. Set a timer.
- For a 9x13 pan, double everything. The bake time stays roughly the same but you may need an extra 5 minutes since there is more depth of casserole to heat through.
❓ Frequently Asked Questions
Can I use fresh green beans instead of canned?
Yes. Blanch about 1.5 pounds of fresh trimmed green beans in salted boiling water for 4 minutes, then shock in ice water, drain well, and use in place of the canned. The texture is more al dente but the dish is excellent.
Can I use frozen green beans?
Yes. Use about 16 oz of frozen French-style green beans, thawed and drained well. Pat them dry with a paper towel before adding to the casserole so they do not water it down.
Can I make this ahead?
Yes. Assemble everything except the top layer of fried onions, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding about 10 minutes to the time, and add the onions for the last 5 minutes.
Can I freeze it?
Not recommended. The cream of mushroom soup base separates and gets weird after thawing. This is one to make fresh and enjoy.
Can I make this dairy free?
Yes. Use a dairy-free cream of mushroom soup (Pacific makes one) and any non-dairy milk in place of regular milk. Check the fried onions label, most are dairy free.
How do I reheat leftovers?
Cover with foil and reheat in a 350 oven for 15 to 20 minutes until hot. The onions on top will not be as crispy as the first day, but you can refresh them by adding a small handful of new fried onions in the last 5 minutes.
What goes well with green bean casserole?
Any holiday main: turkey, ham, prime rib, roast chicken. It is also a great Sunday-supper side with pot roast or meatloaf. Round out the plate with mashed potatoes, dinner rolls, and cranberry sauce for the full holiday vibe.
Made this recipe?
Tag me on Instagram @holleyinthekitchen — I'd love to see it!