This classic green bean casserole is a recipe I return to again and again because it is simple, comforting, and always welcomed at the table. I like how creamy the sauce turns out and how the crispy topping adds the perfect contrast. It is a dependable dish that fits just as well on a holiday menu as it does with an everyday dinner.
Why You’ll Love This Recipe
I love this recipe because it requires very little effort while delivering great flavor. I can prepare everything quickly, even on busy cooking days, and it does not demand constant attention. Using pantry staples makes it convenient, and I appreciate that I only need one baking dish to bring it all together. It is also easy to customize, which makes it even more enjoyable to make.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cans (10.5 ounces each) cream of mushroom soup
1 cup milk
1 teaspoon soy sauce
black pepper, to taste
5 cans (14.5 ounces each) green beans, drained
2 to 3 cups fried onions
Directions
I begin by preheating the oven to 350°F. In a 13×9-inch baking dish, I add the cream of mushroom soup, milk, soy sauce, black pepper, and drained green beans. I stir everything together directly in the dish until the mixture is smooth and evenly combined. I bake the casserole uncovered for 25 minutes. Once heated through, I sprinkle the fried onions evenly over the top and bake for an additional 5 minutes, until the topping is golden and crisp.
Servings And Timing
This casserole makes about 12 servings, which works well for gatherings or planned leftovers. I usually spend around 10 minutes preparing everything and about 30 minutes baking it, for a total time of roughly 40 minutes.
Variations
When I want a slightly different flavor, I sometimes swap the cream of mushroom soup for cream of chicken or another creamy soup variety. For added richness, I like mixing in shredded cheese before baking. If I want a different topping, I use crushed crackers, breadcrumbs, or a combination of breadcrumbs and grated parmesan to create a crunchy finish.
Storage/Reheating
I store any leftovers covered tightly in the refrigerator for up to three days. To reheat the full dish, I cover it loosely with foil and warm it in a 350°F oven until heated through. For individual portions, I reheat them in the microwave. If I freeze the casserole, I do so without the topping, then add fresh onions after thawing and before reheating.
FAQs
Can I use fresh or frozen green beans instead of canned?
I can use fresh or frozen green beans, but I make sure to blanch them first so they are slightly tender before adding them to the casserole.
Should I add salt to this recipe?
I usually do not add extra salt because the soup, soy sauce, and green beans already provide enough seasoning.
Can I make this casserole ahead of time?
I often assemble it a day in advance, cover it tightly, and refrigerate it until I am ready to bake.
How do I keep the topping crispy?
I always add the fried onions at the end of baking so they stay crunchy.
What dishes go well with this casserole?
I like serving this alongside roasted meats, chicken, or other vegetable sides for a complete meal.
Conclusion
This classic green bean casserole is one of my favorite side dishes because it is easy, reliable, and full of comforting flavor. I enjoy making it for special occasions as well as simple family meals, knowing it will always turn out delicious and satisfying.
