Classic Green Bean Casseroleiscreamy, comforting, and dependable. The kind of side dish that shows up year after year because everyone genuinely loves it.
When the holidays roll around, there are certain dishes that simply belong on the table and green bean casserole is one of them. This version keeps the recipe classic and familiar, using traditional ingredients most cooks expect, while offering a simple homemade option in the notes for those who prefer a pantry-style approach.
Whether you’re serving a full holiday feast or gathering the family for a special Sunday dinner, this green bean casserole fits right in.
Why This Classic Recipe Works
- Familiar flavors everyone recognizes and loves
- Easy to prepare, even on busy holiday cooking days
- Scales well for larger family gatherings
- Flexible enough for simple variations
- This recipe includes an optional homemade pantry substitute if desired
Classic Green Bean Casserole for the Holiday Table
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Equipment
Ingredients
- 2 Pounds Green Beans fresh, trimmed and cut in half, or 4 cans French style green beans
- 21 Ounces Cream of Mushroom Soup 2 cans (10.5 ounces each) cream of mushroom soup (see Notes for a homemade pantry option)
- 1 Cup Milk or half-and-half
- ½ Teaspoon Salt adjust to taste
- ½ Teaspoon Ground Black Pepper
- 1½ Cups Crispy Fried Onions divided
- 1 Cup Cheddar Cheese shredded, optional
Instructions
- Preheat the oven to 350°F.
- Prepare the green beans. If using fresh beans, blanch them in boiling water for about 5 minutes. Drain well. If using canned beans, drain the excess liquid.2 Pounds Green Beans
- Mix the casserole base. In a large bowl, combine the cream of mushroom soup, milk, salt, and pepper.21 Ounces Cream of Mushroom Soup, 1 Cup Milk, ½ Teaspoon Salt, ½ Teaspoon Ground Black Pepper
- Stir in the green beans and 1 cup of the crispy fried onions. Add cheese if using.1½ Cups Crispy Fried Onions, 1 Cup Cheddar Cheese
- Bake. Transfer the mixture to a greased 9×13-inch baking dish. Bake uncovered for 25 minutes.
- Add topping. Sprinkle remaining ½ cup crispy onions over the top and return to the oven for 5–10 minutes, until golden and bubbly.
Notes
Homemade Cream Soup Option
If you prefer to skip canned soup, you can substitute our Cream of Anything Soup Mix. To replace one can of condensed soup:- ⅓ cup soup mix
- 1¼ cups water
Nutrition
Recipe Variations & Tips
- Frozen green beans. Use about 24 ounces, thawed and drained.
- Canned green beans. Use four 14.5-ounce cans, well drained.
- Extra savory. Stir in sautéed mushrooms or a dash of Worcestershire sauce.
- Cheesy version. Cheddar, Colby-Jack, or Gruyère all work well.
- Crispier topping. Add a handful of buttered breadcrumbs along with the fried onions.
Make-Ahead & Storage Tips
- Make ahead. Assemble the casserole without the onion topping, cover tightly, and refrigerate up to 24 hours. Add onions just before baking.
- Refrigerate leftovers. Store in an airtight container for 3–4 days.
- Reheat. To warm with a crispy topping, warm covered in a 325°F oven until heated through, adding fresh crispy onions at the end if desired. Otherwise, you can reheat this in the microwave for 1-2 minutes until heated through.
Ingredient & Substitution Questions
Can I use frozen or canned green beans instead of fresh?
Yes. Frozen and canned green beans both work well—just be sure they’re fully thawed or well drained to avoid excess moisture.
Can I use cream of chicken or cream of celery soup instead?
Absolutely. Any “cream of” soup works well in this recipe and won’t change the texture, just the flavor slightly.
Do I need to add salt if my soup already contains salt?
Not necessarily. It’s best to taste the mixture before baking and adjust seasoning as needed.
Texture & Cooking Questions
Why is my green bean casserole watery?
This usually happens if the green beans weren’t drained well or if frozen beans weren’t fully thawed before using.
How do I keep the topping crispy?
Always add the crispy onions at the end of baking, and avoid covering the casserole once they’re on.
Can I make this in a slow cooker?
Yes, but it’s best baked in the oven for the crispiest topping. If using a slow cooker, add the onions just before serving.
Make-Ahead & Holiday Planning Questions
How far ahead can I make green bean casserole?
You can assemble it up to 24 hours in advance without the onion topping. Add the topping right before baking.
Can I bake it the day before and reheat it?
Yes. Reheat covered in the oven and add fresh crispy onions at the end for best texture.
How much green bean casserole should I make per person?
Plan on about ½ cup per person as a side dish, or a bit more if it’s a favorite at your table.
Storage & Leftovers
How long does green bean casserole last in the refrigerator?
Leftovers will keep well for 3–4 days when stored in an airtight container.
Can I freeze green bean casserole?
Yes, but it’s best frozen without the onion topping. Add fresh onions after reheating.
From-Scratch / Homestead-Friendly Questions
Can I make this without canned soup?
Yes! A homemade cream soup or pantry soup mix can be used instead. See the Notes section for details.
Does the homemade soup option taste the same as canned?
It delivers the same creamy texture and savory flavor, while letting you use ingredients you already have on hand.
What main dishes pair well with green bean casserole?
It pairs beautifully with turkey, ham, roast beef, pork loin, or even a simple roasted chicken.
A Classic Holiday Side Dish
This green bean casserole keeps all the comfort of the traditional dish while leaning into homemade, pantry-based cooking. Using a cream soup mix is a simple way to stay prepared during the holidays.
This recipe is a must on our Holiday table.