Green Bean Casserole is one of those Thanksgiving recipes that I didn’t feel like I needed to reinvent. It’s absolutely perfect just the way it is, with green beans, cream of mushroom, crunchy fried onions, and some other awesome ingredients. This classic green bean casserole is exactly what you need for your next holiday meal!
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What’s in This Green Bean Casserole Recipe?
Fresh green beans, cream of mushroom soup, and cheese make up the base of this classic green bean casserole recipe. But my secret ingredient for a super flavorful dish is soy sauce. It gives the whole thing a pop of savory flavor, and it really makes such a difference in the final result.
- Green Beans: I used fresh green beans in this recipe, and they made all the difference.
- Cream of Mushroom Soup: Makes the filling super rich, moist, and creamy.
- Dairy: Milk, half-and-half, or heavy cream can all be used interchangeably in this recipe to add moisture and richness.
- Soy Sauce: Low-sodium soy sauce adds a hit of umami flavor to the filling.
- Cheese: Cheddar cheese is the classic choice for this creamy casserole.
- Crispy Fried Onions: Add a great crunchy contrast. I used French’s.
Variations To Try
I love this vegetarian casserole. If you’re not strictly vegetarian, though, you can swap one or both cans of cream of mushroom for cream of chicken soup instead. Or try cream of celery! And if you like your food a little spicy, try using crispy fried jalapeños instead of onions!
How to Store and Reheat
I store leftover casserole tightly wrapped in plastic wrap in the refrigerator for up to 4 days. Reheat in a 350°F oven (covered with foil) for 20-25 minutes, or until warmed through.
How to Freeze
Freeze this classic green bean casserole tightly wrapped with 2 layers of plastic wrap and 1 layer of aluminum foil for up to 6 months. Reheat directly from frozen for 30-45 minutes, or until warmed through and crisp on top.
Serving Suggestions
Serve this classic green bean casserole as part of your Thanksgiving feast with turkey, gravy, mashed potatoes, stuffing, sweet potatoes, and a good roll.
Notes from the Test Kitchen
In a pinch, canned or frozen green beans will work, but I found the casserole to turn out much mushier when I tried it with either of those options. The crispy onions help create a contrast, but my whole family really preferred the overall texture with fresh beans.
Green Bean Casserole Recipe
Equipment
Ingredients
- 2 tablespoons table salt
- 2 pounds fresh green beans ends trimmed; cut into 2-inch pieces
- 21 ounces cream of mushroom soup store-bought or homemade (2 cans)
- ¾ cup milk or half and half or heavy cream
- 1 teaspoon low-sodium soy sauce
- 2 cups freshly shredded cheddar cheese
- 6 ounces crispy fried onions divided (1 container) — French's recommended
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 425°F and adjust the oven rack to the middle position. Spray a 9×13-inch casserole dish with nonstick cooking spray.
- In a large Dutch oven, bring 4 quarts of water to boil.
- Add 2 tablespoons table salt and the prepared beans, stir, and cook the beans until barely crisp or soft (depending on personal preference), 7-10 minutes.2 pounds fresh green beans, 2 tablespoons table salt
- While the beans cook, fill a large bowl with ice water and set aside.
- When the beans are ready, drain them in a colander and immediately plunge them into ice water to stop cooking.
- Once the beans have cooled, spread them over paper towels and pat them to dry.
- In a large bowl, combine the mushroom soup, milk, soy sauce, cheddar cheese, and 1 cup of crushed fried onions.21 ounces cream of mushroom soup, ¾ cup milk, 1 teaspoon low-sodium soy sauce, 2 cups freshly shredded cheddar cheese, 6 ounces crispy fried onions
- Add the beans and stir to coat evenly. Season the bean/soup mixture with kosher salt and freshly ground black pepper to taste.Kosher salt and freshly ground black pepper
- Pour the green beans into the prepared dish.
- Bake 20 minutes at 425°F.
- Remove the beans from the oven, and reduce oven temperature to 350°F.
- Sprinkle the top of the beans, with the remaining 2 cups of fried onions and bake an additional 20-25 minutes or until the top is golden brown and the casserole is bubbly.
Video
Becky’s Tips
- You can use canned green beans in a pinch, but fresh really make this casserole pop.
- Take care not to overcook the green beans when blanching. They should still be firm!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Green Bean Casserole Step by Step
Prep and Cook the Beans: Preheat your oven to 425°F and adjust the oven rack to the middle position. Spray a 9×13-inch casserole dish with nonstick spray and set aside. Trim 2 pounds of fresh green beans and cut them into 2-inch pieces. In a large Dutch oven, bring 4 quarts of water to boil. Add 2 tablespoons of table salt and the prepared beans, stir, and cook the beans until barely crisp or soft (depending on personal preference), 7-10 minutes.
Chill the Beans: While the beans cook, fill a large bowl with ice water and set aside. When the beans have finished cooking, drain them in a colander and immediately plunge them into ice water to stop cooking.
Dry The Beans: Once the beans have cooled, spread them over paper towels and pat them to dry.
Make the Sauce: In a large bowl, combine 21 ounces of cream of mushroom soup, ¾ cup of milk, 1 teaspoon of low-sodium soy sauce, 2 cups of freshly shredded cheddar cheese, and 1 cup of crushed fried onions.
Add the Beans: Add the beans to the sauce mixture and stir to coat evenly. Season the mixture with kosher salt and freshly ground black pepper to taste.
Bake the Beans: Pour the green bean mixture into the prepared baking dish and bake in the preheated oven for 20 minutes.
Reduce the Temperature: Remove the casserole from the oven, reduce the oven temperature to 350°F, and sprinkle the top of the beans with the remaining 2 cups of fried onions. Continue to bake for an additional 20-25 minutes, or until the top is golden brown and the casserole is bubbly.
Sure! Assemble the casserole, leaving the onions off the top, then cover with foil and refrigerate. When ready to bake, set the baking dish out at room temperature while the oven preheats.
To keep this casserole from getting mushy, make sure not to overcook your green beans. You want to blanch them for just a few minutes. If you like them more crisp, feel free to undercook them a little bit before adding them to the casserole.
If your casserole is runny, it’s likely that your beans were not properly dried. Be sure to pat them well with towels to dry as much as possible after blanching.
Hi! I am adjusting this recipe to feed 16 people and I’d like to use your home made cream of mushroom soup for this recipe. What adjustment would you recommend making to the cream of mushroom soup to accommodate the green bean casserole for 16 people?
Just double the entire recipe!
Can you use a regular pot if you don’t have a Dutch oven
You sure can! Just keep monitoring as it cooks a little differently.
How much is 2 cans off the mushroom soup if you make the home made recipe. Really looking forward to making it this thanksgiving.
Around 10oz per can!
Wow really nice and awesome recipe with full of nutrients. Many Thanks for posting this recipe, I will must try to home. As a Nutritionist I appreciate this recipe with all healthy ingredients.