Classic Green Bean Casserole

Why This is The Best Green Bean Casserole

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 Campbell's Green Bean Casserole and much-loved recipe 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 its great taste and being super easy-to-make. Surprisingly, you can mix the ingredients in the same casserole dish and bake it.

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 melts well and has 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!

Ingredient Notes

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 into the casserole and also serve as the crispy onion topping.

Please see the recipe card for the exact quantities.