Green Bean Casserole Recipe

I’ve spent countless holiday seasons perfecting this green bean casserole, and I can tell you there’s a world of difference between the bland, mushy versions most people know and what this dish can actually be. The secret isn’t just in the ingredients—it’s in understanding how each component works together to create something that’ll have your guests asking for the recipe before they’ve finished their first bite.

Recipe

I can tell you with absolute certainty that this green bean casserole will become your go-to side dish for every holiday gathering, potluck, and family dinner—because I’ve made it countless times and watched it disappear from the table faster than any other dish.

What makes this version so irresistible is the perfect balance of crisp-tender fresh green beans (never mushy!), a rich and creamy mushroom sauce made from scratch instead of canned soup, and those golden, crunchy French fried onions that add the most satisfying texture contrast.

My mom taught me that the secret to an unforgettable green bean casserole is all in the timing—you want those beans to have just enough bite left in them when they hit the oven, so they emerge perfectly tender but never lifeless.

The aroma alone will have your kitchen smelling like pure comfort food heaven, with earthy mushrooms, savory onions, and that bubbling, creamy sauce that coats every single bean.

Trust me, even the pickiest eaters who usually push vegetables around their plate will be coming back for seconds of this crowd-pleasing masterpiece, and you’ll feel like the kitchen hero you truly are.

Ingredients

The secret to an absolutely stellar green bean casserole lies in using the right combination of fresh, frozen, and pantry staples—each playing a pivotal role in creating those perfect layers of flavor and texture. While some ingredients offer flexibility, others are absolute game-changers that will elevate your casserole from ordinary to unforgettable. Here’s everything you need to create casserole magic:

Fresh Vegetables:

• 2 pounds fresh green beans, trimmed – Fresh beans are NON-NEGOTIABLE for the best texture and flavor. Frozen beans turn mushy and canned beans are a complete no-go.
• 1 large yellow onion, thinly sliced – Yellow onions caramelize beautifully and add that sweet, savory depth. Sweet onions work too, but avoid white onions here.
• 8 oz fresh mushrooms, sliced – Button or cremini mushrooms both work perfectly. Fresh mushrooms release just the right amount of moisture—canned mushrooms will make your casserole soggy.

Creamy Base:

• 1 can (10.5 oz) cream of mushroom soup – This is your flavor foundation. Campbell’s is the classic choice, but any quality brand works.
• ½ cup whole milk or heavy cream – Whole milk keeps it lighter while heavy cream makes it extra luxurious. Even 2% milk works in a pinch!
• 1 cup sour cream – This adds incredible richness and tang. Greek yogurt can substitute, but sour cream is worth the splurge.

The Crispy Crown:

• 2½ cups French’s crispy fried onions**** – The iconic topping that makes this casserole legendary. Store brands work, but French’s has that perfect crunch-to-flavor ratio.

Flavor Boosters:

• 2 tablespoons butter – For sautéing the vegetables and adding richness.
• 2 cloves garlic, minced – Fresh garlic is a MUST for that aromatic depth.
• 1 teaspoon salt and ½ teaspoon black pepper – Season generously—green beans need more salt than you think!
• ½ teaspoon onion powder – This amplifies the onion flavor throughout every bite.

How to Make the Best Classic Holiday Green Bean

Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.

Get your oven warming up early so it’s ready when you are. A light coating of butter or cooking spray prevents sticking and makes cleanup easier. If you only have a smaller 8×8 dish, that works too—just expect a thicker casserole that may need an extra 5-10 minutes of baking time.

Bring a large pot of salted water to a rolling boil for blanching the green beans.

Use about 1 tablespoon of salt per quart of water—this seasons the beans from the inside out and keeps them bright green. The water should be at a vigorous boil before adding the beans to guarantee even cooking. Having this ready before you start prepping saves time and prevents the beans from sitting around.

Trim the ends off 2 pounds of fresh green beans and cut into 1-2 inch pieces.

Fresh beans make all the difference in texture and flavor compared to canned. Snap off both the stem end and the pointed tip—they’re tough and fibrous. Cutting them into uniform pieces guarantees even cooking, and bite-sized pieces are perfect for serving at holiday gatherings.

Blanch the green beans in boiling water for 4-5 minutes until bright green and crisp-tender.

Drop the beans into the boiling water and set a timer immediately. You want them tender enough to pierce with a fork but still with a slight snap—they’ll finish cooking in the oven. Overcooking now means mushy beans later, which nobody wants in their holiday casserole.

Immediately transfer blanched beans to an ice water bath to stop the cooking process.

This shock treatment locks in that beautiful bright green color and perfect texture. Keep them in the ice water for about 2-3 minutes, then drain thoroughly. Skipping this step results in dull, overcooked beans that continue cooking from residual heat.

In a large skillet, melt 4 tablespoons of butter over medium heat and sauté 1 diced onion until softened.

Medium heat prevents the butter from browning too quickly and gives the onions time to cook evenly. You’ll know they’re ready when they’re translucent and fragrant—about 5-6 minutes. This creates the flavor base for your cream sauce, so don’t rush this step.

Sprinkle 3 tablespoons of flour over the sautéed onions and cook for 1-2 minutes, stirring constantly.

This creates a roux that will thicken your sauce. Keep stirring to prevent lumps and cook out the raw flour taste—you’ll notice it smells more nutty when it’s ready. If you see any lumps forming, whisk vigorously or press them out with the back of your spoon.

Gradually whisk in 1 cup of chicken broth and 1/2 cup of heavy cream, whisking until smooth.

Add the liquids slowly—about 1/4 cup at a time—to prevent lumps from forming. The mixture will look thick and paste-like at first, but keep whisking and it will smooth out beautifully. If lumps do form, don’t panic—just keep whisking vigorously and they’ll dissolve.

Season the cream sauce with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder.

Taste as you go and adjust seasoning to your preference. The sauce should be well-seasoned since it needs to flavor all those green beans. If it seems too thick, add a splash more broth; if too thin, let it simmer for another minute or two to reduce.

Combine the drained green beans with the cream sauce in your prepared baking dish.

Make sure the beans are well-drained to prevent a watery casserole. Toss everything together gently but thoroughly—every bean should be coated with that creamy goodness. Spread the mixture evenly in the dish so it bakes uniformly.

Top with 1 1/3 cups of crispy fried onions, reserving some for later if desired.

French’s fried onions are the classic choice, but any crispy onions work beautifully. Don’t dump them all on at once—you want even coverage. Save about 1/3 cup to add in the last 5 minutes of baking for extra crunch on top.

Bake for 25-30 minutes until the casserole is bubbly and the top is golden brown.

Look for bubbling around the edges and a lightly golden top. If you reserved extra onions, add them in the last 5 minutes to prevent burning. The casserole is done when a knife inserted in the center comes out hot and the sauce is thickened and creamy throughout.

Chef Tips

While preparing this beloved holiday dish countless times has taught me valuable shortcuts, there’s one game-changing tip I can’t stress enough: make the entire casserole a day ahead and refrigerate it before the final baking step.

Don your chef attire and practice proper knife skills when trimming beans. This advance preparation eliminates holiday stress completely.

Nutrition

This classic green bean casserole provides a comforting side dish that balances vegetables with creamy and crunchy elements. The nutritional profile reflects the combination of green beans, cream of mushroom soup, and crispy fried onions.

What You’ll Love About This Recipe

This green bean casserole brings together everything you want in a comfort food classic, with crispy onions on top and tender green beans swimming in a rich, creamy sauce. It’s the kind of dish that makes your kitchen smell amazing and brings everyone to the table with big smiles, whether you’re serving it for Thanksgiving dinner or a regular Tuesday night meal.

Perfect for any skill level – You don’t need fancy cooking techniques or expensive equipment to make this recipe shine, just a few simple steps that anyone can follow with confidence.

Make-ahead friendly – You can assemble this casserole up to two days before you need it, then just pop it in the oven when you’re ready, which is a real lifesaver during busy holiday cooking.

Crowd-pleasing comfort – Even the pickiest eaters at your table will ask for seconds of this creamy, satisfying side dish that pairs beautifully with everything from roasted chicken to holiday ham.

Recipe Card

This classic Green Bean Casserole brings together tender green beans, creamy mushroom sauce, and crispy fried onions for the perfect side dish that has graced American tables for generations. Simple yet satisfying, this beloved casserole transforms ordinary green beans into a comforting dish that pairs beautifully with any main course.

Ingredients:

• 2 pounds fresh green beans, trimmed and cut into 1-inch pieces
• 1 can (10.75 oz) condensed cream of mushroom soup
• ¾ cup milk
• ⅛ teaspoon black pepper
• 1⅓ cups French fried onions, divided
• ½ cup shredded cheddar cheese (optional)

Instructions:

1. Preheat oven to 350°F (175°C).
2. Bring a large pot of salted water to boil. Add green beans and cook for 5 minutes until crisp-tender. Drain well.
3. In a large bowl, mix cream of mushroom soup, milk, and black pepper until smooth.
4. Add the cooked green beans and ⅔ cup of French fried onions to the soup mixture. Stir until evenly coated.
5. Transfer mixture to a greased 1½-quart baking dish.
6. Bake for 25 minutes.
7. Remove from oven and top with remaining ⅔ cup French fried onions and cheese if using.
8. Bake for an additional 5 minutes until onions are golden and casserole is bubbly.

Notes:

Fresh green beans provide the best texture, but frozen green beans can be substituted – thaw and drain thoroughly before using.

For extra flavor, sauté sliced fresh mushrooms and add to the mixture. The casserole can be assembled up to 24 hours ahead and refrigerated before the final baking step.

Equipment:

Large pot, colander, large mixing bowl, 1½-quart baking dish

Time:

Prep time: 15 minutes

Cooking time: 35 minutes

Cuisine:

American

Serving:

6-8 servings