This classic green bean casserole melds beautifully tender green beans with a sumptuous velvety cream of mushroom sauce enhanced by garlic, salt and pepper. Crisp fried onions add a delightful crunch. A cherished favorite at Thanksgiving, its rich flavors and comforting texture make it an ideal addition to any meal.

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I first got into making this Best Green Bean Casserole when I was searching for a recipe that was both easy and packed with flavor like some of the legendary ones out there. I love that its made with 1 lb of fresh green beans that are trimmed and cut into 1 inch pieces, which gives not only a crisp texture but also important fibers and vitamins.

The condensed cream of mushroom soup adds a rich creamy base, combined with 1/2 cup whole milk that smooths out the flavors. I add a bit of salt (1/2 teaspoon) and 1/4 teaspoon ground black pepper for balance, and 1/2 teaspoon garlic powder for its nutritional benefits and taste.

What makes this dish even more special is the crispy fried onions, divided into 1 cup, that are sprinkled in at different stages to bring a satisfying crunch. This classic twist on a favorite Thanksgiving side dish really nails the balance between taste and simple nutrition.

Why I Like this Recipe

I like this recipe because:
1. I love how simple and quick it is to prep, so I don’t stress over complicated dishes.
2. The crunchy fried onions on top add a perfect mix of flavor and texture.
3. The creamy sauce made from mushroom soup and milk makes every bite so comforting.
4. It reminds me of cozy family gatherings and Thanksgiving memories that always put me in a good mood.

Green bean casserole is one of those classic side dishes everyone just digs. It’s super tasty even if you arent a professional cook because its really easy to make. I always look forward to serving it at Thanksgiving and other family dinners. The combination of creamy beans with crunchy onions makes it a total crowd-pleaser, and its flavor just hits different every time. Enjoying this dish gives me good vibes and reminds me why simple recipes can be the best!

Ingredients

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Fresh green beans: They supply fiber, vitamins, and a crisp, healthy base.
Condensed cream of mushroom soup: Brings creamy texture, rich umami flavor, but adds extra carbs.
Whole milk: Provides protein and a smooth texture that makes the dish extra creamy.
Salt: A crucial seasoning that intensifies flavors and balances the overall taste.
Ground black pepper: Adds a mild kick for an extra layer of flavor.
Garlic powder: Introduces a savory, slightly tangy note boosting the dish aroma.
Crispy fried onions: Impart a crunch and bold taste for a perfect finishing touch.
Parmesan cheese (optional): Enhances umami flavor, adding an extra savory note.

Ingredient Quantities

1 lb fresh green beans, trimmed and cut into 1 inch pieces

1 can (10.5 oz) condensed cream of mushroom soup

1/2 cup whole milk

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1 cup crispy fried onions, divided

How to Make this

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1. Preheat your oven to 350°F. Meanwhile, boil a large pot of water and add some salt, then blanch the green beans for about 5 minutes until they’re just tender. Drain them well.

2. In a big bowl, mix the condensed cream of mushroom soup with the whole milk, salt, black pepper and garlic powder until its smooth.

3. Add the cooked green beans into the bowl with the soup mixture and stir everything together until the beans are well coated.

4. Pour the green bean mixture into a greased 9×13 inch casserole dish, making sure its spread evenly.

5. Bake in the oven for 25 minutes, and check to see if the mixture is kind of bubbly around the edges.

6. After 25 minutes, take out the casserole and sprinkle about half a cup of the crispy fried onions evenly over the top.

7. Put the casserole back in the oven and bake for another 5 to 7 minutes. Keep an eye on it becuz you dont want the onions to burn.

8. Once done, remove the casserole from the oven and let it rest for about 5 minutes before serving.

9. Serve warm and enjoy your classic green bean casserole with friends and family.

Equipment Needed

1. Oven (Preheat to 350°F)
2. Large pot for boiling water
3. Strainer or colander to drain the green beans
4. Big mixing bowl for combining the soup mixture with the cooked green beans
5. Measuring cups and spoons for accurate amounts of milk, salt, pepper, and garlic powder
6. 9×13 inch casserole dish (lightly greased) for baking
7. Stirring utensil, like a spoon or spatula, to mix ingredients
8. Oven mitts for safe handling of the hot casserole dish
9. Timer to keep track of the cooking times

FAQ

Q: Can I use frozen green beans instead of fresh ones?

A: Yeah, you can use frozen ones but make sure they are thawed and drained well otherwise the casserole might get watery.

Q: What if I don't have condensed cream of mushroom soup?

A: No worries, you can make your own by mixing a bit of flour and broth with some mushrooms or even use a different kind of condensed soup, but the flavor might change a bit.

Q: How can I ensure the fried onions stay crispy?

A: Try to stir in most of the onions later in the cooking process and save some for topping. This helps keep the texture nice and crunchy.

Q: Can I substitute whole milk with a non-dairy alternative?

A: Sure, you can use almond milk or soy milk if thats what you have, i just recommend choosing an unsweetened version so it doesn't alter the flavor.

Q: How long should I bake the casserole?

A: Preheat your oven to 350°F and bake the dish for about 25 to 30 minutes. Keep an eye on it because every oven can be a little different.

The BEST Green Bean Casserole Recipe Substitutions and Variations

If you can’t find fresh green beans, you can use frozen green beans instead. Just be sure to thaw and drain them first so that the casserole doesn’t get too watery.
If you are out of the cream of mushroom soup, try making a homemade version with sliced mushrooms, a bit of flour, and some extra milk. It’ll give you a similar creaminess for the dish.
Instead of whole milk you could swap in half-and-half or even some almond milk if you are looking for a dairy free option. Just keep in mind that it might change the flavor slightly.
If you are missing crispy fried onions, toasted panko breadcrumbs or even crispy shallots can work as a substitute to add that crunchy topping to your casserole.

Pro Tips

1. Make sure you don’t overcook the green beans. Blanch them just until they’re tender cuz if they get too soft, your casserole turns mushy.
2. Drain the beans really well before mixing them with the soup and milk mix. Extra water in the mix can make the dish too runny and not as flavorful.
3. Mix your seasonings in the soup well so every bean is coated in good flavor. Sometimes I stir a bit more if I feel it needs an extra kick.
4. Add the crispy onions only at the end and watch them closely in the oven. A few minutes too long and they can burn, ruining the crunch you need.

The BEST Green Bean Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. Oven (Preheat to 350°F)
2. Large pot for boiling water
3. Strainer or colander to drain the green beans
4. Big mixing bowl for combining the soup mixture with the cooked green beans
5. Measuring cups and spoons for accurate amounts of milk, salt, pepper, and garlic powder
6. 9×13 inch casserole dish (lightly greased) for baking
7. Stirring utensil, like a spoon or spatula, to mix ingredients
8. Oven mitts for safe handling of the hot casserole dish
9. Timer to keep track of the cooking times

Ingredients

1 lb fresh green beans, trimmed and cut into 1 inch pieces
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 cup crispy fried onions, divided

Directions

Preheat your oven to 350°F. Meanwhile, boil a large pot of water and add some salt, then blanch the green beans for about 5 minutes until they're just tender. Drain them well.
In a big bowl, mix the condensed cream of mushroom soup with the whole milk, salt, black pepper and garlic powder until its smooth.
Add the cooked green beans into the bowl with the soup mixture and stir everything together until the beans are well coated.
Pour the green bean mixture into a greased 9×13 inch casserole dish, making sure its spread evenly.
Bake in the oven for 25 minutes, and check to see if the mixture is kind of bubbly around the edges.
After 25 minutes, take out the casserole and sprinkle about half a cup of the crispy fried onions evenly over the top.
Put the casserole back in the oven and bake for another 5 to 7 minutes. Keep an eye on it becuz you dont want the onions to burn.
Once done, remove the casserole from the oven and let it rest for about 5 minutes before serving.
Serve warm and enjoy your classic green bean casserole with friends and family.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.