Easy Green Bean Casserole

This easy green bean casserole is the Thanksgiving side that has to be there or people notice. Green beans, a can of cream of mushroom soup, a splash of milk and a whole lot of crispy fried onions. Six ingredients and about 5 minutes of actual work.

Canned green beans keep it super easy, but fresh or frozen work too. Zero judgment here.

Things to Know Before Making Easy Green Bean Casserole

• Canned beans make it easy. Just drain them really well. Fresh beans get a quick 5 minute boil first, and frozen just need to thaw.
• Split the onions. Half go inside for flavor, half go on top at the end so they stay crispy and don't burn.
• It's a 1½ quart dish. That serves about 6. For a big Thanksgiving crowd, double it in a 9x13.
• Make it ahead. Assemble it the day before and keep the onions separate until it's time to bake.

Hosting this year? You'll also love my Easy Candied Sweet Potatoes and this Crockpot Creamy Mac and Cheese.

Ingredients You'll Need

• Canned cut green beans - two 14.5 ounce cans, drained really well. Fresh or frozen green beans are easy swaps (see the notes in the recipe card).
• Cream of mushroom soup - one regular 10.5 ounce can. Cream of chicken works if you're not a mushroom person.
• Milk - whole or 2% both work. Don't use skim, the sauce gets thin.
• Soy sauce - adds a little savory depth. Worcestershire sauce works too.
• Black pepper
• French fried onions - the classic crispy topping. Grab a bigger container than you think you need, because people snack on them.

How to Make Easy Green Bean Casserole

Step 1: Drain the green beans

Heat the oven to 350°F. Drain the canned green beans really well. (Using fresh beans? Boil them in salted water for 5 minutes, until bright green, then drain. Frozen beans just need to be thawed and patted dry.)

Step 2: Mix the creamy sauce

Right in a 1½ quart baking dish, stir together the soup, milk, soy sauce and pepper until it's smooth.

Step 3: Add the beans and half the onions

Stir in the green beans and ⅔ cup of the fried onions until everything is coated.

Step 4: Bake, then add the topping

Bake uncovered for 25 minutes, until hot and bubbly. Stir, sprinkle the rest of the fried onions over the top and bake about 5 minutes more, until the onions are golden.

Substitutions and Variations

• Cheesy: sprinkle ½ cup of shredded cheddar over the beans before the last layer of onions.
• Bacon: stir in a few slices of crumbled cooked bacon.
• Fresh mushrooms: sauté sliced mushrooms in butter and stir them in for extra mushroom flavor.
• Extra crunch: add a handful of crushed Ritz crackers with the onion topping.

What to Serve With Green Bean Casserole

Green bean casserole is made for roast turkey, glazed ham and a big pile of mashed potatoes with gravy. It's also really good next to roast chicken or pork chops any time of year. For more easy holiday sides, try my Slow Cooker Creamed Corn, these Sweet Potato Bites or the full list of 25 Easy Thanksgiving Sides.

Storage and Freezing

• Fridge: store leftovers covered for up to 4 days. Reheat in a 350°F oven so the onions crisp back up.
• Make ahead: assemble without the onion topping, cover and refrigerate up to 1 day. Add the onions when you bake it, plus a few extra minutes since it starts cold.
• Freezer: freeze without the topping for up to 2 months. Thaw in the fridge overnight before baking.

FAQs

Can I use fresh green beans?

Yes. Use 1 pound, trimmed and cut into 2 inch pieces. Boil them in salted water for 5 minutes, then drain well before mixing them in.

Can I use frozen green beans?

Yes. Thaw them and pat them dry first, then skip the boiling step.

Why is my green bean casserole watery?

Usually the green beans weren't drained well enough. Pat them dry, especially if they were frozen or canned.

How do I keep the onions from burning?

Stir ⅔ cup in at the start and save the rest for the last 5 minutes of baking.