Green bean casserole

Preparing to craft an outstanding green bean casserole? Imagine a luscious, creamy mushroom sauce enveloping perfectly cooked green beans, all crowned with the delightful crunch of crispy fried onions. This dish is a holiday favorite that's sure to become a beloved tradition. The great thing about this recipe is its versatility: feel free to use fresh, frozen, or canned green beans, whichever you prefer or have on hand.

Note: The image shown is a serving suggestion. Your final dish may vary in appearance based on the specific ingredients used and individual preparation methods.



One can (about 10.5 ounces) of condensed cream of mushroom soup (any preferred brand).
Three-quarters of a cup of milk (your choice of dairy or non-dairy milk).
One-eighth of a teaspoon of ground black pepper (use any brand you like).
Two cans (each can being about 14.5 ounces) of green beans, drained. You can choose any variety of green beans.
One and one-third cups of crispy fried onions, divided for use in different stages of the recipe (use any brand available to you).


Oven Preparation & Initial Mixing: Begin by heating your oven to 350°F. In a baking dish (about 1.5 quarts in size), combine the cream of mushroom soup, milk, and black pepper. After mixing these, add in the green beans and half of the crispy fried onions (which should be about 2/3 cup). 

Note: You can use any type of green beans - canned, frozen (thawed), or fresh. If you opt for fresh beans, it's best to blanch them first to ensure they cook thoroughly in the oven.

First Baking Phase: Place the dish in the preheated oven and bake for 30 minutes, or until the mixture is hot. After this time, remove the dish from the oven and give it a good stir.

Final Baking with Onions: Sprinkle the remaining 2/3 cup of crispy fried onions over the top of the casserole. Return the dish to the oven and bake for an additional 5 minutes, or until the onions turn a golden brown.

Making Ahead of Time: Yes, you can prepare this casserole in advance!

  • To freeze, complete the first step and then cover the dish tightly with plastic wrap and aluminum foil for extra protection against freezer burn. Keep it in the freezer until you're ready to cook it.
  • For thawing, place the casserole in the refrigerator the night before you plan to bake it. When you're ready to cook, remove the plastic wrap and foil, and begin with the second step.
  • If baking from frozen, let the casserole stand at room temperature for 10 minutes. Begin with the second step, but extend the baking time by increments of 15 minutes, checking until the center of the casserole reaches 160°F.


  • For an extra kick of spiciness, increase the amount of black pepper to 1/4 teaspoon. This will add a more pronounced flavor to the dish.
  • When using fresh or frozen green beans, it's important to prepare them before adding to the casserole. For fresh beans, sauté them until tender. For frozen beans, follow the steaming instructions on the package.
  • If you're serving the dish to a large group, simply double all the ingredients in the recipe. Bake the casserole in a larger, 13x9-inch baking dish. You will need a full container of fried crispy onions, setting aside 1 1/3 cups for topping. Increase the cooking time by approximately 40 minutes, or until the casserole is thoroughly heated.


Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The comment language code.