Green Bean Casserole Recipe
A creamy, savory casserole topped with crispy onions, perfect for holidays, family dinners, or cozy weeknights. This recipe is easy to make, adaptable, and delivers classic comfort with every bite.
Ingredients
- Main Ingredients
- 1 lb green beans fresh, frozen, or canned
- 1 can 10.5 oz cream of mushroom soup
- 1/2 cup milk or cream
- 1 teaspoon soy sauce or Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Black pepper to taste
- 1 1/3 cups crispy fried onions
- Optional Ingredients
- Fresh mushrooms sliced
- Shredded cheese cheddar, Gruyère, or Parmesan
- Fresh herbs thyme or parsley
Instructions
- Prepare the Green Beans
- Fresh beans: Blanch for 4–5 minutes until bright green and slightly tender.
- Frozen beans: Thaw and drain excess moisture.
- Canned beans: Drain completely.
- Make the Creamy Sauce
- In a bowl or saucepan, combine cream of mushroom soup, milk or cream, garlic powder, onion powder, black pepper, and soy sauce.
- Optional: Add sautéed mushrooms or shredded cheese for extra flavor and richness.
- Assemble the Casserole
- Preheat oven to 350°F (175°C).
- In a baking dish, combine green beans with the creamy sauce, ensuring even coating.
- Top with a handful of crispy fried onions, saving the rest for later.
- Bake
- Bake for 25–30 minutes until bubbly and heated through.
- Add the remaining crispy onions on top and bake for an additional 5–8 minutes until golden and crunchy.
- Serve
- Serve hot as a side dish alongside meats, mashed potatoes, or on its own as a vegetarian option.
Notes
- Bean choice: Fresh beans give the best texture; frozen are a convenient shortcut.
- Upgrade the sauce: Add a splash of chicken broth, Parmesan, sautéed mushrooms, or a pinch of nutmeg.
- Keep onions crispy: Add most of them at the end of baking.
- Make ahead: Assemble the casserole without the topping and refrigerate; add onions before baking.