Green Bean Casserole Recipe

A holiday table can not miss a classic Green Bean Casserole for the ultimate comfort food. My recipe is loaded with green beans, cream of mushroom soup, cheddar cheese, and crispy French fried onions. For me, this casserole is a non negotiable holiday side dish that I always make at home, and it is ready in about one hour.

Every year I look forward to making all kinds of casseroles and setting them on my big holiday table along with some decorations. I enjoy that moment so much, almost as much as sitting down to eat. Some of my must haves are my sweet potato casserole, my corn pudding casserole, and my delicious Hasselback sweet potato casserole. Now this easy casserole is proudly joining the group. The tender green beans, the homemade crispy fried onions, and the creamy mushroom sauce come together to create the best green bean casserole I have served at my holiday table.

I like to make mine with fresh green beans and French onions made from scratch, because as you know everything tastes better than a canned ingredient, so I always recommend that. This dish is so satisfying that once the pan is empty everyone checks to see if I made extra, so preparing a little more is never a bad idea. It freezes very well, so nothing will go to waste. The creamy center, the crispy topping, and the rich flavor combination make this recipe such a winner, and it is still simple to prepare with a few pantry staples. This is going to be your new holiday favorite, so you can let go of the old version you used before.

Why you will love this recipe

• The casserole my family always looks forward to: I love how the tender green beans, creamy mushroom sauce, cheddar cheese, and crispy onions come together in a comforting way.
• Easy to make: I enjoy how quick this recipe is to put together with simple pantry ingredients. It is perfect for busy cooks who still want a homemade side dish for the holidays.
• Mix of textures I wait for all season: I love the soft vegetables paired with the crunchy homemade onions because they create such a satisfying contrast. It is the casserole I choose when I want something hearty next to turkey or ham.
• The recipe I know will feed everyone happily: I appreciate how well this casserole reheats and how nicely it fits into big family gatherings like Thanksgiving and Christmas.

What you will need

For the casserole:

• Green beans: I use fresh green beans when I can because they stay tender and bright, but frozen beans work very well too. Canned beans will make the casserole softer, which is still tasty for anyone who prefers that texture.
• Creamy base ingredients: The condensed cream of mushroom soup and the milk create the creamy sauce that holds everything together. I sometimes use homemade cream of mushroom soup, but a good store version works perfectly for busy days.
• Broth, onion, and garlic: I use low sodium chicken broth for extra moisture, and I mix in finely diced onion and fresh minced garlic for flavor.
• Cheese and crispy toppings: Shredded cheddar cheese melts into the sauce and adds a savory layer, and the French fried onions make the top crunchy and golden.
• Seasonings: A little ground thyme, paprika, salt, and pepper help balance the creamy sauce and the green beans.

Toppings:

• Shredded cheddar cheese: I shred my own cheddar cheese because it melts smoother and tastes richer in the casserole.
• French fried onions: I top the casserole with French fried onions, and you can use my homemade version below or a store option.

French fried onions:

• Onions: I slice three large sweet white onions into rings.
• Milk mixture: I use buttermilk or regular milk to soak the onions and help the coating stick well.
• Dry coating ingredients: I use all purpose flour and garlic powder to coat the onion rings, and I add red pepper flakes only when I want a little extra heat.
• Seasonings: I add salt and pepper to the flour mixture.
• Oil: I fry the onions in hot oil until they become crisp and golden.

How to make

French fried onions:

Prepare the onions: I separate the onion slices into individual rings and place them in a large bowl. Then I pour in 2 cups of milk and let them soak for about 20 minutes.

Make the coating: I add the flour, garlic powder, salt, and pepper to a medium bowl and whisk everything together.

Fry the onion rings: I fill a skillet or deep fryer halfway with oil and let it heat. While it warms, I coat the soaked onion rings in the flour mixture and fry them until they are golden brown, stirring often so they cook evenly.

Drain and finish the onion rings: I place the fried onions on a baking sheet lined with paper towels to drain the extra oil. Then I keep coating and frying the remaining rings in batches and set them aside until I am ready to use them in the casserole.

Casserole:

Preheat the oven and prepare the green beans: I preheat my oven to 350 degrees F and lightly grease a baking dish with olive oil or baking spray. I wash green beans in cold water and trim the ends.

Make the sauce: I combine the chicken broth, milk, and condensed soup in a large bowl and stir until the mixture looks smooth and creamy. Then I add the garlic, pepper, paprika, thyme, and diced onion and stir again so the flavors blend together.

Mix in the green beans: I add the green beans to the bowl along with one cup of French fried onions and the cheddar cheese. Then I mix everything thoroughly so the sauce coats the beans.

Transfer the mixture: I pour the green bean mixture into the greased casserole dish and smooth the top with a spatula. Then I add the remaining cheddar cheese and one cup of French fried onions across the surface.

Bake the casserole: I bake the green bean casserole for about 20 minutes until the cheese melts and the onions start to turn lightly brown. Then I add the remaining French fried onions on top and bake for another 10 minutes before serving.

Expert tip

Blanch fresh green beans

After making this classic green bean casserole for many years, I learned that blanching the green beans is very important. This step keeps the beans tender while still staying firm in the oven. It also helps the casserole bake consistently and keeps the texture well from the creamy center to the crispy topping.

More tips to consider:

• I save time by using store bought French fried onions and canned green beans.
• Fresh whole green beans are my first choice, but frozen or canned beans work nicely when I need a quicker option. I always rinse, drain, and pat dry the beans because extra water can change the texture of the casserole.
• Soaking the onions in milk before frying helps them stay tender inside and crisp on the outside, and it helps the coating stick.
• If my casserole looks a little runny, I mix one teaspoon of cornstarch with 2 tablespoons of water and stir it in to help it thicken.
• Make sure your baking dish is 1.5 quarts. Simply pour water into the dish beforehand. It should hold at least six cups.

Recipe variations and add-ins:

• Cheddar and bacon: I add 1/2 cup of cooked chopped bacon and a little extra cheddar cheese for a richer and saltier version. This one always makes my family very happy on cold nights.
• Mushroom lovers casserole: I saute one cup of sliced fresh mushrooms in a little olive oil and stir them into the sauce. This adds a deeper earthy flavor that pairs so well with the green beans.
• Spicy green bean casserole: I mix in a pinch of cayenne pepper or one teaspoon of Cajun seasoning for a warm kick. This version is great for adults who enjoy a little heat.
• Almond topping: I sprinkle 1/4 cup of sliced almonds on top along with the French fried onions. The almonds toast in the oven and add a light crunch.
• Three cheese: I mix cheddar, mozzarella, and parmesan into the sauce for a creamier and richer dish. The blend creates a comforting flavor that fits perfectly on the holiday table.

Serving suggestions:

My favorite way to serve this casserole is right beside a holiday oven-roasted turkey. When I want something different, I pair it with a brown sugar ham or a chicken dish like my garlic herb butter roasted chicken because the creamy sauce and tender green beans go incredible with those flavors.

This casserole also goes nicely with homemade breadsticks, which are great for soaking up the creamy sauce. For a full holiday menu, I sometimes add candied yams or brown sugar carrots, and I finish the meal with a slice of my pecan pie pumpkin cheesecake for the perfect sweet ending.

How to store leftovers:

• Store: I keep my leftover green bean casserole in an airtight container or cover the dish tightly with storage wrap. I refrigerate it for up to 3 days.
• Freeze: I freeze this casserole for up to 3 months, and it freezes very well. I let it cool at room temperature, then transfer it to a buttered freezer to oven baking dish and cover it tightly with aluminum foil before freezing. When I bake it from frozen, I keep it covered with foil at 350 degrees F for one hour, then uncover it and bake for another 10 to 15 minutes.
• Thaw: I move the frozen casserole to the fridge and let it thaw overnight before serving.
• Reheat: I reheat leftovers in a microwave safe dish and warm the casserole for 60 to 90 seconds until it is heated through.

Frequently asked questions

More holiday side dishes to try: