Green Bean Casserole

Green bean casserole is a must-have on holiday tables, especially during Thanksgiving. It’s one of those dishes everyone expects and no one wants to skip. In my kitchen, I’ve made it both ways fully from scratch and using the classic shortcut and this guide brings you the best of both.

Whether you’re cooking with love from the ground up or need a quick fix, this is the only recipe you’ll need. Clear and easy steps , real results, and two paths to creamy, crunchy perfection.

Jump to:

• Why You'll Love This Recipe
• Ingredients You'll Need
• How to Make Green Bean Casserole
• Pro Tips from My Kitchen
• Make-Ahead, Storage, and Reheating Guide
• Frequently Asked Questions about Green Bean Casserole
• Green Bean Casserole Recipe

Why You'll Love This Recipe

• This green bean casserole is built for everyone. Whether you're cooking on a tight schedule or going all out, it delivers.
• You get to choose how you make it. Stick with the classic canned soup for speed or go full homemade with a rich mushroom sauce.
• The flavor stands out. Freshly blanched green beans stay crisp while the creamy base wraps everything in comfort. No more soggy vegetables or bland sauces.
• Planning for a holiday? This recipe includes smart make-ahead and freezer tips to help you stay relaxed on the big day.
• Want to switch things up? Add crispy bacon or melty cheese to make it even more crowd-pleasing.

Ingredients You'll Need

The Green Beans (Fresh, Frozen, or Canned?)

• Canned: Canned green beans are noted for their convenience and soft texture. You can use two (15-ounce) cans of cut green beans, drained , or four (14.5-ounce) cans, drained.
• Fresh: Fresh green beans provide a crisp-tender texture. Recipes call for 1.5 to 2 pounds of fresh green beans, with the ends trimmed.
• Frozen: Frozen green beans are a good alternative and have a tender-crisp texture. Recipes may call for about 2 pounds or 4 cups of frozen cut green beans.

The Creamy Sauce (From Scratch or Classic?)

For the From-Scratch Sauce:

• Butter: 2 to 4 tablespoons of butter are often used to start the sauce.
• Mushrooms: Recipes call for cremini or button mushrooms.
• Garlic: 2 to 4 cloves of minced garlic add savory flavor.
• Flour: All-purpose flour is used as a thickening agent.
• Milk or Cream: You can use whole milk , half-and-half , or heavy cream.
• Seasonings: Common seasonings include soy sauce or tamari , and fresh thyme.

For the Classic Shortcut:

• Condensed cream of mushroom soup: This is the traditional base, typically one (10.5-ounce) can. Some recipes call for two cans for a creamier result.
• Milk: ¾ cup of milk is commonly mixed with the soup.

The Toppings & Mix-Ins

French-fried onions (store-bought or homemade): This is the quintessential crunchy topping. Most recipes use between 1 ⅓ and 2 cups, divided.

Optional:

• Bacon: 6 strips of beef bacon can be cooked, crumbled, and added to the casserole.
• Shredded Cheese (Cheddar or Monterey Jack): You can stir in 1 cup of shredded Monterey Jack or sharp cheddar cheese.
• Panko breadcrumbs: For a different kind of crunch, you can top the casserole with panko breadcrumbs instead of or in addition to the fried onions .

How to Make Green Bean Casserole

Step 1: Prepare the Green Beans

If using fresh or frozen green beans, bring a large pot of salted water to a boil. Drop the beans in and cook for about five minutes until they turn bright green and slightly tender. Immediately transfer them to a bowl of ice water to stop the cooking. This keeps their color vibrant and texture just right. Drain well and pat dry.
If using canned beans, simply drain and set them aside.

Step 2: Create the Sauce

From-Scratch Method
Melt butter in a large skillet over medium heat. Add chopped mushrooms and cook until they release moisture and start to brown. Stir in minced garlic and cook for another minute until fragrant. Sprinkle in flour and stir constantly to make a smooth paste. Slowly pour in the milk or cream while whisking to prevent lumps. Add soy sauce or tamari and thyme. Let the sauce simmer until it thickens enough to coat the back of a spoon.

Classic Method
In your baking dish, mix the condensed cream of mushroom soup with milk. Add a pinch of black pepper or garlic powder if desired. Stir until smooth.

Step 3: Assemble the Casserole

Combine the green beans with your chosen sauce in a large bowl or directly in the baking dish. Stir in half of the French-fried onions for extra flavor in every bite. If you're using bacon or cheese, add them now. Mix everything gently to coat.

Step 4: Bake

Preheat your oven to 350 degrees Fahrenheit. Spread the mixture evenly in your baking dish. Bake uncovered for about 25 to 30 minutes until the sauce is bubbling. Remove from the oven and sprinkle the remaining onions on top. Return to the oven for another five minutes until the top is golden and crispy. Watch closely to avoid burning.

Pro Tips from My Kitchen

Choose the Right Dish Size
For a standard batch, use an 8x8 or 9x9 inch baking dish or a 1.5-quart casserole. If you're making a double batch, go with a 9x13 inch pan to keep everything evenly cooked.

Dry Your Green Beans
After blanching, make sure to pat the beans completely dry. Excess moisture can make your casserole runny instead of creamy.

Perfect Sauce Texture
If your homemade sauce turns out too thick, stir in a little milk or chicken broth until it's smooth. If it's too thin, let it simmer a bit longer so it reduces to the right consistency.

Crispy Topping Every Time
When preparing ahead, always wait to add the topping until just before baking. This keeps the onions crispy. For a delicious twist, combine panko breadcrumbs with melted butter and grated parmesan for a golden crunch.

Make-Ahead, Storage, and Reheating Guide

Making Ahead in the Refrigerator
You can assemble the casserole up to two days before serving. Leave off the final layer of fried onions. Cover it tightly with foil or a lid and store in the fridge. Before baking, let it sit at room temperature for thirty to sixty minutes. This helps avoid cracking and ensures it heats evenly.

Freezing for Later
To freeze, prepare the casserole fully but leave off the topping. Wrap it tightly with plastic wrap and foil, then freeze for up to three months. When ready to use, thaw it overnight in the fridge. Keep in mind that the sauce may lose some creaminess after freezing.

Storing and Reheating Leftovers
Leftover casserole can be stored in the fridge for three to four days. Cover it well to keep it fresh. To reheat a single portion, use the microwave. For the whole dish, reheat in a 350 degree oven until heated through. If the top needs crisping, add a few fresh onions or panko crumbs before reheating.

Frequently Asked Questions about Green Bean Casserole