Here’s a simple and classic green bean casserole recipe, perfect for any family gathering or holiday meal.

Green Bean Casserole Ingredients
- 4 cups (about 24 oz) cooked green beans (fresh, frozen, or canned)
- 1 can (10.5 oz) condensed cream of mushroom soup
- ¾ cup milk
- 1 teaspoon soy sauce (optional)
- 1 cup shredded cheddar cheese (optional for a cheesy twist)
- 1 can (6 oz) crispy fried onions, divided
- Salt and pepper to taste
Optional Add-ins
- Bacon bits: Add some crumbled cooked bacon for extra flavor.
- Garlic: Sauté a clove of minced garlic and stir into the soup mixture for added depth.
- Mushrooms: For extra texture, sauté sliced fresh mushrooms and add to the green beans.
How To Make Green Bean Casserole
Preheat the oven: Set your oven to 350°F (175°C).
Prepare the beans: If using fresh green beans, trim the ends and cut into bite-sized pieces. Blanch them in boiling water for 5-7 minutes or until tender-crisp, then drain. If using frozen green beans, thaw and drain. If using canned, simply drain and rinse.
Make the casserole mix: In a large mixing bowl, combine the cream of mushroom soup, milk, and soy sauce. Stir until smooth. Add salt and pepper to taste.
Add green beans and onions: Stir the cooked green beans and half of the crispy fried onions into the soup mixture.
Assemble the casserole: Pour the mixture into a 9×13-inch baking dish. If adding cheddar cheese, sprinkle it evenly on top.
Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the mixture is bubbling around the edges.
Top with onions: Remove the casserole from the oven and sprinkle the remaining crispy fried onions over the top.
Finish baking: Return the casserole to the oven for an additional 5-10 minutes, or until the onions are golden brown and crispy.
Serve: Let the casserole cool for a few minutes before serving.
Ingredient Substitutions
- Green Beans – Broccoli, cauliflower, or asparagus for a different veggie option. Use fresh or frozen green beans instead of canned, or vice versa.
- Cream of Mushroom Soup – Cream of chicken, cream of celery, or cream of onion soup for a different flavor. Make your own by mixing 1 cup of milk with 1 tablespoon of flour, sautéed mushrooms, and seasonings.
- Milk – Any plant-based milk (almond, soy, oat) for a dairy-free version. Heavy cream or half-and-half for a richer dish.
- Cheddar Cheese – Any type of shredded cheese (mozzarella, Swiss, Monterey Jack). For a dairy-free option, use vegan cheese.
- Crispy Fried Onions – Homemade crispy onions (thinly slice onions, coat in flour, and fry). Crushed Ritz crackers, panko breadcrumbs, or crumbled potato chips for a crunchy topping.
Storage and Reheating
Storing Green Bean Casserole
How to store in the fridge: Allow the casserole to cool completely. Then, transfer it to an airtight container or cover the baking dish tightly with plastic wrap or foil. The casserole will stay fresh in the refrigerator for 3-4 days.
How to store in the freezer: If you plan to freeze it, let the casserole cool completely. Place it in an airtight, freezer-safe container or wrap the entire dish tightly in aluminum foil followed by plastic wrap. Frozen green bean casserole can be stored for up to 2-3 months.
Reheating Green Bean Casserole
In the Oven (for best results): Preheat the oven to 350°F (175°C). Cover the casserole with foil to prevent it from drying out, and bake for 20-30 minutes, or until heated through. For a crisp topping, remove the foil for the last 10 minutes.
In the Microwave (for quicker results): Place a portion of the casserole in a microwave-safe dish and cover loosely with a microwave-safe lid or plate. Microwave on medium power for 1-3 minutes, checking and stirring halfway through, until it’s heated evenly. The microwave can make the topping soggy, so use the oven if you want to keep the crispy texture.