This quick and easy green bean casserole uses just four ingredients and delivers classic holiday comfort. Ready in about 30 minutes from start to finish, it’s a simple side dish that’s familiar, satisfying, and makes a great addition to any festive table.
Featured Comment:
“Quick and easy recipe! Turned out great!” — Tara
It isn’t the holidays without green bean casserole. This straightforward casserole is comforting and easy to prepare because the creamy mushroom soup acts as a simple sauce. The recipe comes from family tradition and makes a dependable side for Thanksgiving or holiday dinners.
A classic side that complements your holiday mains and can be doubled to feed a crowd.
Note: The recipe below has been adapted for clarity and ease of use.
My #1 tip for green bean casserole
This casserole bakes for a total of 25 minutes: 20 minutes without the fried onions, then 5 minutes with the fried onions on top. Do not bake the dish for the full time with the fried onion topping already on — the onions will burn. Add them at the very end so they stay crisp and golden.
Ingredients
This simple casserole needs just four main ingredients:
- Green beans: either canned (drained) or thawed frozen green beans. Both work well; canned green beans are convenient and ready to use.
- Condensed cream of mushroom soup combined with milk to make a smooth sauce. Use whichever milk you have on hand (skim, 2%, or whole).
- Crispy fried onions (such as French-style fried onions) mixed into the casserole and sprinkled on top for crunch and flavor.
How to make easy green bean casserole
- Preheat your oven to 350°F (175°C). If using an 8×8-inch or a 10.5×7-inch baking dish, spray it lightly with cooking spray.
- Drain the canned green beans in a colander. If using frozen green beans, thaw them first and drain any excess water.
- In a small saucepan over medium heat, combine the condensed cream of mushroom soup and the milk. Stir and heat for about 2 minutes until smooth and warm — do not boil.
- Place the drained green beans in a large bowl. Add 3/4 cup of the crispy fried onions and toss gently. Pour the warmed soup mixture over the green beans and toss again until coated. Transfer the mixture to the prepared baking dish.
- Bake for 20 minutes. Remove from the oven, sprinkle the remaining fried onions evenly over the top (use as much as you prefer), and return to the oven for an additional 5–8 minutes, until the onions are golden brown in spots and the casserole is heated through. Serve warm.
FAQs
Yes — cream of celery or cream of chicken soup can be substituted if you prefer a different flavor base.
Use a dairy-free condensed cream substitute and an unsweetened dairy-free milk to replace the cow’s milk. You can make or buy a dairy-free condensed mushroom-style soup.
Plan for about 1/2 to 3/4 cup per person. The recipe below makes roughly 6 servings.
Absolutely. If you use homemade condensed soup, adjust the milk as needed — use the amount that gives a creamy, spoonable consistency.
Can I use frozen green beans?
Yes. Substitute about 18 ounces of frozen green beans (two 9-ounce packages), thawed and drained, for the canned beans. Make sure to remove excess moisture before combining with the soup mixture.
Make it ahead
This casserole takes only a few minutes to assemble. To prepare it ahead of time:
- Assemble the casserole through the step where the mixture is poured into the dish (before baking).
- Tightly cover the dish with plastic wrap or foil and refrigerate for up to 24 hours.
- When ready to serve, remove the cover, bake for 20 minutes, add the remaining fried onions, and finish baking for 5–8 minutes until the topping is golden.
More holiday side dishes
Classic, make-ahead sides complement green bean casserole beautifully. Consider sweet potato casserole, mashed potatoes, creamed corn casserole, cheesy corn casserole, or a traditional cranberry salad for a full holiday spread.
Recipe
Easy Green Bean Casserole
Ingredients
- 2 (14½ oz) cans green beans, drained (or about 18 oz thawed frozen green beans)
- 1 (10½ oz) can condensed cream of mushroom soup
- 1/2 cup milk
- 1 (6 oz) can crispy fried onions, divided (about 3/4 cup mixed in, remaining for topping)
Instructions
- Preheat oven to 350°F (175°C). Spray an 8×8-inch or similar dish with cooking spray.
- Drain the green beans and place them in a large bowl. Add 3/4 cup of the fried onions and toss gently.
- Warm the cream of mushroom soup and milk in a small saucepan over medium heat for about 2 minutes, whisking until smooth. Do not boil.
- Pour the warmed soup mixture over the green beans and toss to coat. Transfer to the prepared baking dish.
- Bake for 20 minutes. Remove from oven, sprinkle the remaining fried onions on top, and bake 5–8 more minutes until the onions are browned in spots. Serve warm.
Notes
If serving a larger group, double the ingredients and bake in a 13×9-inch pan. For dairy-free versions, use a dairy-free condensed soup and unsweetened plant milk. Leftovers reheat well in a 350°F oven for 10–15 minutes; cover with foil if the topping browns too quickly. Freezing the finished casserole is not recommended because the fried onions will lose their texture.
More classic holiday recipes
Old Fashioned Sweet Potato Casserole with Pecans-
Old Fashioned Creamed Corn Casserole
-
Velveeta Broccoli Casserole
-
Turkey Breast with Olive Oil and Herbs
