Green Bean Casserole
Green Bean Casserole is a classic side dish that blends tender green beans with a creamy mushroom sauce and crunchy fried onions on top. It’s simple but full of flavor,…
Tip: save now, cook later.Green Bean Casserole is a classic side dish that blends tender green beans with a creamy mushroom sauce and crunchy fried onions on top. It’s simple but full of flavor, with a nice balance of creamy, crisp, and fresh textures. This dish usually makes an appearance at family dinners and holiday meals, and for good reason—it’s comforting and familiar.
I love making green bean casserole because it’s quick to put together but still feels special. My favorite trick is adding a bit of sharp cheddar or a splash of soy sauce to the mushroom sauce for an extra layer of taste. Plus, the crispy fried onions on top always get eaten first, and I’m okay with that because they are the best part!
When I serve this dish, I like to keep it warm and bubbly right out of the oven. It pairs wonderfully with mashed potatoes or roast chicken. Every time I bring this casserole to a get-together, it disappears fast, and I always get asked for the recipe. It’s one of those dishes that feels like a little hug from the inside.
Key Ingredients & Substitutions
Green Beans: Fresh green beans give the best texture with a slight snap after baking. Frozen beans work fine too—just thaw and drain them well to avoid a soggy casserole.
Cream of Mushroom Soup: This is the base for your creamy sauce. If you want a homemade touch, try making a simple mushroom cream sauce with milk, butter, flour, and sautéed mushrooms.
French Fried Onions: This crispy topping adds crunch and flavor. If you can’t find them, crushed crispy fried shallots or even crispy breadcrumbs make a good swap.
Soy Sauce: Just a small splash enhances the umami, making the casserole taste richer. You can skip it or use tamari for a gluten-free option.
Cheddar Cheese (Optional): Adding cheese amps up the flavor, especially a sharper cheddar. It’s optional but gives a nice twist to the classic.
How Do You Get the Green Beans Tender but Not Mushy?
The key is blanching fresh green beans before baking. Here’s how I do it:
- Boil salted water and add the green beans.
- Cook for about 4-5 minutes until they’re just tender but still firm.
- Immediately drain and rinse under cold water to stop cooking.
This step keeps the beans bright green and prevents them from getting mushy in the creamy sauce during baking. If skipping this, frozen beans are already blanched, so just thaw well.
Equipment You’ll Need
- Large pot – perfect for blanching green beans quickly and evenly.
- Colander – helps you drain and cool the green beans fast after blanching.
- Mixing bowl – easy to combine the sauce ingredients and toss in green beans.
- 1 1/2-quart baking dish – holds the casserole well without overflowing during baking.
- Oven mitts – essential for safely handling the hot baking dish when removing from the oven.
Flavor Variations & Add-Ins
- Add cooked crispy bacon pieces for a smoky crunch that pairs great with mushrooms.
- Mix in sautéed sliced mushrooms to boost earthiness and fresh flavor.
- Swap green beans for asparagus or broccoli for a different veggie twist.
- Use Swiss or mozzarella cheese instead of cheddar for a milder, creamier sauce.
Green Bean Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces (or 4 cups frozen green beans, thawed)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1/4 teaspoon black pepper
- 1 1/3 cups French fried onions, divided
- Optional: 1/2 cup shredded cheddar cheese (for extra flavor)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 30-35 minutes to bake. If using fresh beans, add 5-7 minutes for blanching. So, overall, plan for about 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Beans:
Preheat your oven to 350°F (175°C). If using fresh green beans, bring a large pot of salted water to a boil. Blanch the green beans for about 5 minutes until they are tender-crisp. Drain the beans and set them aside. If you’re using frozen green beans, simply thaw and drain off any extra water.
2. Make the Creamy Sauce:
In a large mixing bowl, combine the cream of mushroom soup, milk, soy sauce, and black pepper. Stir in half of the French fried onions. If you like, add the shredded cheddar cheese now for extra flavor.
3. Combine Beans and Sauce:
Add the prepared green beans into the sauce mixture and gently toss everything together until the beans are well coated with the creamy mixture.
4. Bake the Casserole:
Grease a 1 1/2-quart baking dish. Spread the green bean mixture evenly in the dish. Bake in the preheated oven for 25 minutes.
5. Add the Crunchy Topping:
Carefully remove the casserole from the oven and sprinkle the remaining French fried onions on top. Return the dish to the oven and bake for another 5-10 minutes until the onions are golden brown and crunchy.
6. Serve and Enjoy:
Take the casserole out of the oven, let it cool slightly, and serve it warm. It makes a comforting, delicious side dish perfect for holidays or everyday meals.
Can I Use Frozen Green Beans Instead of Fresh?
Yes! Just make sure to fully thaw and drain frozen green beans before using to avoid excess moisture in the casserole. No need to blanch frozen beans since they’re already cooked.
How Can I Make This Recipe Vegan?
Swap the cream of mushroom soup for a dairy-free version or make a homemade mushroom sauce with plant-based milk and butter. Use vegan fried onions and substitute soy sauce with tamari or coconut aminos for gluten-free options.
Can I Prepare Green Bean Casserole Ahead of Time?
Absolutely! Assemble the casserole up to the baking step and cover tightly. Refrigerate for up to 24 hours, then bake as directed. Add the fried onions topping and bake for the final crisping just before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F until warmed through to keep the texture nice, or use a microwave for a quicker option but expect softer onions.