Green Bean Casserole
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Green Bean Casserole has been my go-to holiday side because it comes together with ingredients I always have on hand. The green beans stay tender while the mushroom soup and cheddar create a rich, creamy sauce. Those crispy onions on top give you that perfect combo of textures that keeps everyone coming back to the casserole dish.
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I make it for Thanksgiving, Christmas, and potlucks because it feeds a crowd, travels well, and everyone asks for the recipe. But honestly, it’s great anytime you’re craving something warm and comforting. The casserole stays fresh in the fridge for 3 to 4 days or freezes for up to 3 months, so you can prep ahead or have it ready whenever you need it.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Green Bean Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I love making this casserole because it’s full of flavor and comes together quickly without any complicated steps.
Prep the Oven and Green Beans
Preheat your oven to 350°F/180°C so it’s ready when you need it. In a large pot, boil your green beans until they’re tender yet crisp, then drain them well using a stainless steel colander.
You want them cooked but still with a little bite so they don’t turn mushy during the baking time. Transfer the beans to a ceramic casserole dish so they bake evenly.
Mix the Casserole
Add the cream of mushroom soup, milk (whole milk works best so stick with it if you can), 1 cup of crispy onions, sharp cheddar cheese, salt (ideally kosher salt), and ground black pepper for just a bit of spice, then toss everything together until the green beans are coated.
The cheese will start melting right away and create this creamy base. A silicone spatula makes mixing easier and won’t scratch your dish.
Bake Until Bubbling
Place the casserole in the oven and bake until it’s bubbling, about 30-35 minutes of cooking time. You’ll see the cheese melting completely and the sauce thickening around the tender green beans.
Add the Final Topping
Remove the casserole from the oven, give it a quick stir, then top with the remaining crispy onions. Return it to the oven and cook until the onions turn lightly golden brown, which takes about 10 minutes.
The onions get extra crispy on top while staying slightly softer where they touch the sauce.
Serve and Enjoy
Serve hot straight from the oven while the cheese is still stretchy and the onions are at their crunchiest. Enjoy!
If you’re taking this casserole to a potluck or holiday gathering, cover it tightly with aluminum foil, then wrap the entire casserole in a thick kitchen towel or place it in an insulated casserole carrier to keep it warm during transport.
Ingredients
- 1 ½ pounds green beans
- 10 ½ ounces cream of mushroom soup
- ½ cup milk
- 1 ½ cups crispy onions divided
- 2 ½ cups sharp Cheddar cheese shredded
- Salt and pepper to taste
Video
Instructions
- Preheat your oven to 350°F/180°C.
- Boil your green bean until tender yet crisp. Drain the beans and transfer them to a casserole dish; add mushroom soup, milk, 1 cup of crispy onions, cheese, salt, and pepper and mix to combine.1 ½ pounds green beans, 10 ½ ounces cream of mushroom soup, ½ cup milk, 1 ½ cups crispy onions, 2 ½ cups sharp Cheddar cheese, Salt and pepper
- Place in the oven and bake until it's bubbling, approximately 30 – 35 minutes.
- Remove from the oven, stir, and top with the remaining crispy onions, return to the oven, and cook until golden, approximately 10 minutes.
- Serve hot and enjoy!
Notes
Nutrition
How to Store Leftovers
Let the casserole cool completely before covering the dish with plastic wrap or transferring portions to airtight containers.
It stays fresh in the fridge for 3 to 4 days and reheats beautifully in the oven or microwave, so you can make this green bean casserole ahead of time if you want.
For freezer storage, transfer cooled casserole to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. The texture stays creamy, though you might want to add a few fresh crispy onions on top after reheating to bring back their crunch.
What to Serve With Green Bean Casserole
Pair this casserole with mashed potatoes or cranberry sauce for holiday dinners. Dinner rolls or cornbread are perfect for soaking up that creamy mushroom sauce. Roasted root vegetables, glazed carrots, or a fresh garden salad round out the plate nicely.
You could also serve it alongside stuffing, mac and cheese, scalloped potatoes, or stuffed mushrooms for a complete comfort food spread. It works well with both formal holiday meals and family dinners.
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