Reasons We Love This Recipe
Let me just spill it. easy green bean casserole is old-school comfort, but it doesn’t mean it shouldn’t be wildly simple. First off, it’s a crowd-pleaser. Even picky eaters (looking at my nephew, who refuses anything green) will scrape their plates clean.
I’ve even caught my dad sneaking seconds in the kitchen, pretending nobody saw him. The other big reason? There’s no tricky stuff. Open, dump, stir, bake. It’s basically the college student edition of a “homemade” meal, but somehow it still tastes like a five-star restaurant special.
Plus, it’s flexible. You can go canned, frozen, or fresh beans, and it still works—just gotta adjust the cook time a little. The crispy fried onions on top are non-negotiable in my house, but honestly? If you’re out, maybe you throw on some stale potato chips or whatever crunchy thing you have.
No judgment here. I’ve tried lots of versions (had to for those weird holidays when the store was sold out), and every single one still gets rave reviews. There’s just something low-stress and happy about it that makes you forget how easy it is.
“I’ve been making this for holidays for years now, and even my cousins from the city come hunting for leftovers.” — Becky M.
easy green bean casserole
Variations
Let’s talk remix. easy green bean casserole is totally not picky, promise. Sometimes I feel wild and swap in fresh green beans (way crunchier, actually amazing if you don’t mind a teensy bit more effort). If you’re feeling spicy, add a little garlic powder or paprika to the mix. Or, sharp cheddar stirred into the soup—yes, it gets extra gooey and melty. Even bacon bits. Oh, wow, bacon fixes everything, right?
If you want to go a little healthy (hey, it happens), you can swap the standard fried onions for baked panko with a splash of olive oil. Or…go full vegan with a plant-based creamy soup, which, by the way, isn’t as weird as it sounds. My friend tried it last Thanksgiving because she can’t eat dairy. All the flavor, none of the regret. This dish doesn’t care what mood you’re in, it’ll adapt.
easy green bean casserole
How to Make This Recipe
Alright, let me walk you through the all-star way I make easy green bean casserole:
- Preheat your oven, 350°F does the trick.
- Grab a big bowl, dump in two cans of green beans (drain ’em first).
- Stir in a can of cream of mushroom soup. Add milk if it feels too thick. Not rocket science, promise.
- Dash in a little salt and pepper. Maybe a splash of soy sauce if you like that umami thing.
- Mix in about half the fried onions. Give it all a good stir.
- Pour into a baking dish and top with the rest of those magical onions.
- Bake for 25 to 30 minutes, or until bubbly and your kitchen starts to smell like pure happiness.
That’s really it. No chef-level moves, no fancy gear. Just…good stuff all mixed up and hot.
easy green bean casserole
Expert Tips
I’ve made easy green bean casserole more times than I probably should admit (uh, college years didn’t help), so let me save you some trouble. First, if you want beans with more bite, use fresh and parboil them just two minutes.
Don’t skip this! Otherwise, your casserole might be more “salad with soup” than you want. Second, do NOT bake all the onions inside from the start—they’ll just go soggy. Add some halfway, but always save a bunch for last-minute crisp on top.
If you like it creamier, splash in extra milk. Use whole milk for extra richness, or swap for chicken broth if your fridge is sad. For leftovers, I usually jazz them up the next day by quickly reheating in a skillet. The crunch returns a bit, and it’s honestly even better than day one, if you ask me.
easy green bean casserole
Storage Recommendations
Storing your easy green bean casserole is, honestly, the least dramatic part. You want to cool it first (just leave it on the counter for 20-30 minutes). Toss leftovers in an airtight container, and it’ll keep for 3-4 days in the fridge. I do not recommend freezing—cream soup gets weirdly watery and the onions lose all their spunk.
If you know you’ll have to save some, stash extra fried onions in a baggie instead of baking them all so you can throw them on fresh when you reheat. Major game-changer. If you need to make it ahead, just cover the casserole (minus onions) and refrigerate. Add the topping when you’re about to bake so it stays crisp.
easy green bean casserole
Serving Suggestions
- Serve it piping hot with roasted turkey or chicken. If you’ve got leftovers, it’s wild on a sandwich (yeah, really).
- Pair with some easy garlic rosemary focaccia muffins on the side for real “mom made this” vibes.
- Goes surprisingly well with any grilled meat or spooky October potlucks where people bring covered dishes and hope nobody asks what’s inside.
easy green bean casserole
Common Questions
Can I use frozen green beans?
Yep! Thaw and drain them first though, or your casserole will be watery.
What if I don’t have cream of mushroom soup?
Try cream of chicken, celery, or even make your own with a quick roux and milk. The flavor will be slightly different but still amazing.
Can I make this easy green bean casserole vegan?
Absolutely, grab a dairy-free creamy soup and fried onions (check the label—they’re often accidentally vegan).
How do I keep leftovers from getting soggy?
Store the onions separately and add fresh ones after reheating. If you don’t, you’ll get a bit more mush than crunch.
Can I prep it a day ahead?
Yes, just wait to add the fried onions until you’re ready to bake. Makes your life easier, honestly.
easy green bean casserole
Tie it All Together: You Can Totally Make This!
There you go: easy green bean casserole is totally doable, honestly a bit too easy to pass up. Some recipes try to get all fancy, but this one? It’s comfort on a plate. Don’t let anyone tell you casseroles are outdated—this dish makes everyone happy and even those so-called “non-casserole folks” come back for seconds.
Still hungry? Get creative with sides and maybe sneak a peek at this Green Bean Casserole Recipe for even more twists, or check out this awesome Creamy Vegan Tomato White Bean Stew if you want to keep your veggies rolling. So go forth and bake—the next family dinner is waiting, and hey, you might even become the casserole legend of your buddy group!
easy green bean casserole
Print
Easy Green Bean Casserole
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic green bean casserole that’s quick to prepare and sure to please a crowd.
Ingredients
- 2 cans green beans (drained)
- 1 can cream of mushroom soup
- 1/4 cup milk (or chicken broth)
- Salt and pepper to taste
- 1/2 of a can of crispy fried onions
- Additional crispy fried onions for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the green beans and cream of mushroom soup.
- Add milk if needed for consistency, and season with salt and pepper.
- Mix in half the fried onions.
- Pour the mixture into a baking dish and top with the remaining fried onions.
- Bake for 25 to 30 minutes, until bubbly.
Notes
For extra flavor, add garlic powder or paprika. To make it healthier, substitute fried onions with baked panko.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg