Green Bean Casserole Recipe
This green bean casserole recipe is a classic, creamy, and crunchy side dish, perfect for Thanksgiving, Christmas, or any family dinner. Made with tender green beans, a rich mushroom sauce, and crispy fried onions, it's a dish that brings everyone to the table.
Ingredients
For the Casserole:
- 4 cups fresh green beans trimmed and cut (or canned/frozen)
- 1 can 10.5 oz cream of mushroom soup
- ½ cup milk
- 1 teaspoon soy sauce
- ½ teaspoon black pepper
- 1 teaspoon garlic powder optional
- ⅔ cup crispy fried onions
For the Topping:
- ⅔ cup crispy fried onions extra for crunch
- ½ cup shredded cheddar cheese optional
Instructions
- Preheat the Oven – Set your oven to 350°F (175°C).
Prepare the Green Beans:
- If using fresh beans, blanch them in boiling water for 3-4 minutes, then rinse with cold water.
- If using frozen, thaw and drain well.
- If using canned, drain and rinse.
- Mix the Base: In a large bowl, whisk together the cream of mushroom soup, milk, soy sauce, black pepper, and garlic powder.
- Combine the Ingredients: Fold in the green beans and ⅔ cup of crispy onions until well coated.
- Transfer to Baking Dish: Pour the mixture into a 1½-quart casserole dish and spread evenly.
- Bake the Casserole: Place in the oven and bake for 25 minutes until hot and bubbly.
- Add the Crispy Topping: Remove from the oven, stir the mixture, and top with the remaining fried onions and cheese (if using).
- Bake Again: Return to the oven and bake for another 5 minutes until the topping is golden brown.
- Let It Rest & Serve: Allow the casserole to sit for 5 minutes before serving.
Notes
- Make Ahead: Assemble the casserole a day before and refrigerate. Bake fresh before serving.
- Gluten-Free Option: Use gluten-free cream of mushroom soup and substitute gluten-free fried onions.
- Dairy-Free/Vegan: Use almond or oat milk, vegan mushroom soup, and crispy shallots instead of fried onions.
- Extra Flavor: Add bacon bits, sautéed mushrooms, or a pinch of cayenne pepper for a spicy kick.