Best Green Bean Casserole Recipe

The holidays in Texas just wouldn’t be the same without a good, old-fashioned green bean casserole. It’s that creamy, crunchy, comforting dish that seems to magically appear on every Thanksgiving and Christmas table. I’ve made this green bean casserole more times than I can count, tweaking and perfecting it over the years. There’s just something about those simple ingredients, transformed into a savory delight, that makes it a family favorite. My kids practically lick their plates clean! This updated recipe brings together the best classic flavors with a few little tricks I’ve learned along the way. Get ready for the best green bean casserole you’ve ever tasted! I promise this recipe is a winner, and I’ll walk you through every step so you can make it perfectly.

Why This Recipe Works

Let’s be honest, some green bean casserole recipes out there are just…bland. But not this one! This recipe works because it focuses on flavor, texture, and, most importantly, ease. As a busy mom, I need recipes that are quick, easy, and deliver big flavor. This casserole ticks all the boxes.

• Quick & Easy: Minimal prep time, mostly hands-off baking.
• Kid-Approved: Even the pickiest eaters will love the creamy texture and crispy topping.
• Make-Ahead Friendly: Prepare it the day before and bake when you’re ready. Perfect for holiday gatherings!

Ingredients

• 2 (14.5 ounce) cans cut green beans, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• ½ cup milk
• 1 teaspoon soy sauce
• ¼ teaspoon black pepper
• 1 ½ cups French-fried onions, divided

Ingredient Notes

Let’s break down these simple ingredients a bit further:

• Green Beans: Canned green beans are the classic choice for convenience. I prefer cut green beans, but French-style also work well. If you’re feeling ambitious, you can use fresh green beans, blanched and chopped. Just be sure to adjust the cooking time accordingly.
• Cream of Mushroom Soup: This is the base of our creamy sauce. I’ve found that using a good-quality condensed soup makes a difference in flavor. If you’re looking for a healthier option, there are lower-sodium varieties available.
• Soy Sauce: Don’t skip this! A little soy sauce adds a depth of umami flavor that really elevates the casserole.
• French-Fried Onions: These crispy onions are the iconic topping. I like to use a full 1 ½ cups, reserving half for the initial bake and the other half for the final topping. This ensures maximum crunch!

Step-by-Step Instructions

Alright, let’s get cooking! This recipe is so easy, you’ll be enjoying your green bean casserole in no time.

1. 
   

   Step 1: Preheat Oven. Preheat your oven to 350°F (175°C). This ensures even baking and prevents the casserole from drying out.

   
   
2. 
   

   Step 2: Mix Ingredients. In a medium bowl, combine the drained green beans, cream of mushroom soup, milk, soy sauce, and black pepper.

   
   

   Susan’s Note: Be sure to drain the green beans well! Excess liquid will make the casserole watery.

   
   
3. 
   

   Step 3: Add Onions. Stir in ½ cup of the French-fried onions. Gently fold them in so they don’t break too much. We want to keep some of that lovely crunch.

   
   
4. 
   

   Step 4: Transfer to Baking Dish. Pour the mixture into a greased 1 ½ quart baking dish. I usually use a glass baking dish, but any oven-safe dish will work.

   
   
5. 
   

   Step 5: Bake. Bake for 25 minutes, or until bubbly.

   
   
6. 
   

   Step 6: Add Remaining Onions. Sprinkle the remaining 1 cup of French-fried onions over the top of the casserole.

   
   
7. 
   

   Step 7: Bake Again. Return to the oven and bake for another 5 minutes, or until the onions are golden brown and crispy. Watch them carefully to prevent burning!

   
   

   Susan’s Tip: I learned after the third try that keeping a close eye on those onions during the last five minutes is KEY!

   
   
8. 
   

   Step 8: Cool and Serve. Let the casserole cool for a few minutes before serving. This helps the sauce thicken up a bit.

   
   

Expert Tips from My Kitchen

Over the years, I’ve picked up a few tricks to make this green bean casserole even better. Here are some tips from my Texas kitchen:

• Don’t Overbake: Overbaking will dry out the casserole. Keep a close eye on it, especially during the last 10 minutes.
• Crispy Onions: To keep the French-fried onions extra crispy, you can toss them with a tablespoon of melted butter before adding them to the casserole.
• Fresh Herbs: A sprinkle of fresh parsley or thyme adds a touch of freshness and flavor.
• Spice it Up: For a little kick, add a pinch of red pepper flakes to the mixture.
• Kid-Friendly Modification: My kids love it when I add a little bit of shredded cheddar cheese on top during the last few minutes of baking.
• Make it Creamier: Add a tablespoon of sour cream or cream cheese to the mixture for an extra creamy casserole.
• Salt to taste: Taste the casserole before baking and add salt if necessary. Remember, the canned soup and soy sauce already contain salt.

Storage & Meal Prep

Green bean casserole is great for making ahead, and leftovers are just as delicious!

• Storage: Store leftover green bean casserole in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) until heated through, or microwave in 30-second intervals, stirring in between, until warm. The oven will help retain the crispy onion topping better than microwaving.
• Make-Ahead: Prepare the casserole up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add the French-fried onions and bake as directed.

Substitutions & Variations

Want to change things up a bit? Here are some substitutions and variations you can try:

• Gluten-Free: Use gluten-free cream of mushroom soup and gluten-free French-fried onions.
• Dairy-Free: Use a dairy-free cream of mushroom soup alternative and unsweetened almond milk.
• Mushroom Haters: For those who don’t like mushrooms, cream of celery or cream of chicken soup will work just fine!
• Cheesy Green Bean Casserole: Add 1 cup of shredded cheddar cheese to the mixture for a cheesy twist.
• Spicy Green Bean Casserole: Add a pinch of cayenne pepper or a dash of hot sauce to the mixture for a little heat.

Frequently Asked Questions

Can I make this ahead?

Absolutely! You can assemble the casserole up to 24 hours in advance and store it in the refrigerator. Add the French-fried onions just before baking to prevent them from getting soggy.

How do I know when it’s done?

The casserole is done when it’s bubbly around the edges and the French-fried onions are golden brown and crispy. The internal temperature should reach 165°F (74°C).

What can I substitute for cream of mushroom soup?

If you don’t have cream of mushroom soup on hand, you can use cream of celery or cream of chicken soup. For a dairy-free option, look for dairy-free cream of mushroom soup alternatives.

How do I store leftovers?

Store leftover green bean casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Is this kid-friendly?

Yes! Green bean casserole is generally very kid-friendly. The creamy texture and crispy topping are a hit with most children. You can also add a little shredded cheese for extra appeal!

Can I use fresh green beans?

You can substitute fresh green beans for canned. Blanch or steam about a pound of fresh green beans until tender-crisp, then chop them before adding them to the casserole. You may need to adjust the baking time slightly.

My French-fried onions always burn. How do I prevent this?

Make sure you add the French-fried onions only during the last 5-10 minutes of baking. Keep a close eye on them and remove the casserole from the oven as soon as they are golden brown and crispy. You can also tent the casserole with foil if the onions are browning too quickly.

This green bean casserole is more than just a side dish; it’s a tradition. It’s a reminder of family gatherings, shared meals, and happy memories. It’s simple enough for a weeknight dinner but special enough for the holidays. I hope this recipe brings as much joy to your family as it has to mine.

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