Classic Green Bean Casserole

Tender green beans and butter sautéed mushrooms are the features of this creamy and savory casserole that is topped with crispy fried onions. This Thanksgiving classic side dish has been a staple recipe for decades.

We can all agree that there's nothing quite like a warm, classic green bean casserole. The perfect balance of crunchy, creamy, and delightfully savory, it's the classic side dish everyone's always excited to see on the table.

If you're looking for a surefire way to please your family and friends at your next dinner party, this classic green bean casserole is the answer. 

Jump to Recipe

The much-loved green bean casserole is surprisingly easy to make which is why it has been a staple recipe for generations. The combination of tender green beans, creamy mushroom soup, and crunchy fried onions is absolutely irresistible.  

So here are some tips and tricks for making the perfect green bean casserole for your holiday table.

Jump to:

• Why This Recipe Works
• Ingredients
• Step-by-Step Instructions
• When to Serve Green Bean Casserole
• My Top Tip
• Substitutions & Variations
• Make-Ahead & Storage
• More Delicious Side Dishes Recipes
• 📖 Recipe
• 💬 Comments

Why This Recipe Works

What could be better than a delicious and classic green bean casserole served up during the holidays? For many families, this creamy dish is a staple of holiday gatherings – it's the perfect mix of crunchy, creamy, and savory that always satisfies, which is why it's been a popular classic for over 50 years. 

The original recipe for the much-loved green bean casserole contained only 5 ingredients, condensed cream of mushroom soup, milk, black pepper, canned green beans, and crispy fried onions from a can. This great recipe is loved for both tasting great and being super easy to make. Surprisingly, you can mix the ingredients in the casserole dish in bake it in.

But I have found that with some tweaks, this Thanksgiving classic goes from yum to wow with very little extra preparation. 

First I want to boost the savory flavors, so I add seasoned salt, garlic powder, and a very small amount of soy sauce for a boost of umami flavor. It only takes a small amount of soy sauce, but what a difference it makes.

And, instead of canned green beans I purchase frozen cut green beans and quickly blanche them. While the green beans cook, I saute thinly sliced fresh mushrooms in butter until they are browned and slightly caramelized. Lastly, I add shredded Swiss or gruyere cheese which melt well and have a nutty flavor.

The rest of the ingredients are exactly like the original recipe, the condensed mushroom soup, milk, black pepper, and crispy onions.

I have tried versions of this casserole that contain sour cream, or cream cheese and I don't think these ingredients are as delicious as adding simple seasonings, shredded cheese, and cooked mushrooms. These changes are worth the small amount of extra time and take this casserole to the next level.

So, let's cook!

Ingredients

Here's what you need to make this Classic Green Bean Casserole:

• Salted Butter - You will need a small amount of butter to cook the mushrooms. I prefer salted butter which brings out the flavor of the mushrooms.
• Cremini Mushrooms - I purchase small, whole cremini mushrooms and then thinly slice them. You can purchase already sliced mushrooms to save time, however, the slices will be thicker and there will be fewer mushrooms distributed throughout the casserole.
• Cut Green Beans - You will need blanched green beans. I use fresh frozen green beans which save some prep time but still taste fresh. You will need two 10-ounce bags.
• Cream of Mushroom Soup - This is everyone's favorite casserole maker which is creamy and loaded with flavor! You will need a 10.5-ounce can of store-bought cream of mushroom soup.
• Whole Milk - You will need a small amount of whole milk to thin the sauce.
• Soy Sauce - Loaded with a punch of umami flavor, a small amount of soy sauce is all you need.
• Seasoned Salt - Use your favorite seasoned salt that does not contain black pepper or spicy flavors. Seasoned salt generally contains a good amount of celery salt which boosts the flavor of cream sauces.
• Black Pepper - Freshly ground pepper will be piquant and flowery and all you need is a small amount.
• Garlic Powder - Just a little savory garlic powder is all you need.
• Shredded Swiss Cheese or Gruyere - You can use either Swiss cheese or Gruyere or a combination of the two. These cheeses melt well and have a nutty flavor.
• French Fried Onions - The last of the magic ingredients in this casserole are crispy fried onions from a can or package. These go in the casserole and are also the crispy onion topping.

Please see the recipe card for the exact quantities.

Step-by-Step Instructions

Preheat and Sauté Mushrooms. Preheat the oven to 350°F/177°C. Melt the butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook and stir them until they are well browned on all sides.

Cook Green Beans. Meanwhile, if using frozen green beans, cook them in the microwave according to the package instructions (frozen only) or cook fresh or frozen beans in a large pot of rapidly boiling and lightly salted water until they are just barely tender. Drain and rinse them well with cold water to stop the cooking process.

Whisk Together. In a baking dish or flat 2-quart casserole dish, whisk together the soup, milk, soy sauce, seasoned salt, black pepper, and garlic powder. 

Combine. Stir in the cooked green beans, mushrooms, shredded cheese, and ¾ cup of the fried onions.

Bake. Smooth the top of the green bean mixture and bake uncovered for 35 to 40 minutes or until the casserole is hot and bubbling.

Garnish. Top the casserole with the remaining ¾ cup of fried onions and bake for another 5 to 10 minutes or until the onions are golden brown.

My Top Tip

♡ Go ahead and mix this casserole in the baking dish. I was doubtful you could mix the ingredients and not struggle, but you really can and it saves you from having to wash a mixing bowl!

Substitutions & Variations

• Substitute Other Cream Soups. You can also use cream of celery, cream of asparagus, and cream of chicken soups in this recipe.
• Add Sautéed Aromatics. Sautéed aromatics can also boost the flavor. Good choices are one small onion, a couple of shallots, or one or two garlic cloves. 
• Add Bacon Bits. If you love bacon go ahead and fully load this casserole with ⅓ cup bacon bits.
• Substitute Heavy Cream. If you don't have whole milk you can substitute half heavy cream and half water.
• Substitute Monterey Jack Cheese. Instead of Swiss or Gruyere cheese, you can use Monterey Jack cheese, which melts well and has a mild flavor.

Make-Ahead & Storage

You can make this green bean casserole in advance early in the day, refrigerate it, and then bake it for dinner. Don't add the crispy onion topping until you reheat the casserole, then add them during the last few minutes of reheating. Let the casserole sit ½ hour at room temperature before baking.

You can also make it the day before serving, refrigerate it, and reheat it the next day. 

Leftovers can be stored in an airtight container or tightly covered in plastic wrap in the refrigerator for up to 5 days.

More Delicious Side Dishes Recipes

📖 Recipe