Classic Green Bean Casserole

Name: Classic Green Bean Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 pounds fresh green beans, trimmed; 1 can low sodium cream of mushroom soup; 1 cup milk; 1 1/2 cups crispy fried onions, divided; 1 teaspoon salt; 1/2 teaspoon black pepper

Creamy, crisp topped, and always welcome at the table. Tender beans in a simple mushroom sauce with that golden onion crunch.

Total: 50 min Serves: 8 Difficulty: Easy 4.9

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Green bean casserole with crispy onion topping

50 MIN

Green Bean Casserole Recipe Card

Ingredients

2 pounds fresh green beans, trimmed and cut in half
1 can low sodium cream of mushroom soup
1 cup milk
1 1/2 cups crispy fried onions, divided
1 teaspoon salt
1/2 teaspoon black pepper
Light swap: replace half the soup with 3/4 cup plain Greek yogurt stirred in after baking

Steps

Heat oven to 375F. Lightly oil a 9 by 13 inch baking dish.
Bring a large pot of salted water to a boil. Add beans and cook 4 minutes until bright green. Drain well.
In a large bowl, stir soup, milk, salt, pepper, and 3/4 cup crispy onions.
Fold in the drained beans. Spread evenly in the dish.
Bake 25 minutes until hot and bubbly at the edges.
Sprinkle on the rest of the onions. Bake 10 minutes more until golden.
Rest 5 minutes before serving so the sauce thickens.

Simple Tips

Pat beans dry after draining so the sauce stays creamy, not watery.
For extra crisp topping, add onions only in the last 10 minutes.
Cooking for two: halve all amounts and bake in an 8 inch square dish for 25 to 30 minutes total.
Light swap: use Greek yogurt for part of the soup to cut richness while keeping creaminess.

Storage and Freezer Notes

Store leftovers in a covered dish in the fridge for up to 4 days. Reheat at 350F for 15 minutes. Add fresh crispy onions after reheating for crunch. Freezer: freeze the bean and sauce mix without the topping for up to 2 months. Thaw overnight in the fridge, then bake and add fresh onions on top.

Common Questions

Can I use frozen green beans?
Yes. Thaw and drain them well first. Skip the blanching step and bake as directed.

How do I keep it from getting soupy?
Drain beans fully and let the bake rest 5 minutes. The sauce firms up as it stands.

Can I make it ahead?
Yes. Mix beans and sauce, cover, and chill up to 1 day. Bake cold, adding 10 minutes, then top with onions.