Classic Green Bean Casserole
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Over Thanksgiving, I took photos and made recipes for that delicious turkey meal, including the classic green bean casserole. It’s such a classic Thanksgiving side dish. My plan was to use them to post Thanksgiving recipes for next year.
However, it hit me after the fact that many people also have the classic turkey dinner for Christmas. So I thought why not share them right now as ideas for Christmas dinner too.
The photos have more Thanksgiving colors in the background, but I am sharing them with the intention of using them for Christmas. If you do something different for Christmas, just pin them for next Thanksgiving. First up is a must-have for our turkey dinners—the classic green bean casserole.
This is a must in my book. I love those tender green beans in the creamy mushroom sauce, then covered with that crispy onion topping! It is simple enough that it comes together in about 5 minutes. You can good fresh or frozen green beans for this. However, my family actually prefers to have it made with french style canned green beans.
Those french fried onions are what make this dish. It is mixed in with the green beans. This gives to texture and flavor to it. Then, you also place those onions on top too. They add a crunch texture.
Ingredients to Make Classic Green Bean Casserole Recipe
- CONDENSED CREAM OF MUSHROOM SOUP
- MILK
- BLACK PEPPER
- GREEN BEANS
- FRENCH’S CRISPY FRIED ONIONS
Instructions to Make The Best Green Bean Casserole Recipe
Preheat your oven to 350°F. Start by whisking together the condensed soup, milk, and a pinch of pepper in a large bowl until smooth. Then, gently fold in the green beans and 2/3 cup of the crispy fried onions, stirring until everything is evenly combined.
Transfer the green bean mixture to a 1 1/2-quart baking dish, spreading it out in an even layer. Place the dish in the oven and bake for 30 minutes or until the casserole is hot and bubbling around the edges. Carefully remove from the oven, sprinkle the remaining 2/3 cup of crispy onions over the top, and bake for an additional 5 minutes until the onions are golden and crispy. This classic green bean casserole serves 6-8 and is perfect for holiday gatherings!
Frequently Asked Questions
Can I use fresh green beans instead of canned ones?
Yes, fresh green beans work well in this recipe! Blanch them in boiling water for 2-3 minutes, then transfer to ice water to cool. This will keep them tender-crisp and prevent them from overcooking in the casserole.
Can I make this casserole in advance?
Absolutely. Prepare the casserole up to the baking step, cover, and refrigerate for up to 24 hours. When you’re ready to bake, add a few extra minutes to the cooking time to ensure it’s heated through.
Can I use frozen green beans?
Yes, frozen green beans work just as well. Thaw and drain them before using to avoid excess moisture in the casserole.
What can I substitute for cream of mushroom soup?
You can use other cream-based soups, such as cream of chicken or cream of celery, if preferred. There are also recipes for homemade cream of mushroom soup if you prefer to avoid canned soups.
How do I prevent the fried onions from burning?
Add the crispy onions only in the last 5 minutes of baking. This gives them enough time to brown and stay crunchy without burning.
What can I use as a topping if I don’t have fried onions?
If you don’t have crispy fried onions, try topping with toasted panko breadcrumbs or crushed crackers mixed with a little melted butter. This will give a crunchy finish, though it will taste slightly different.
Can I double the recipe for a larger crowd?
Yes! Simply double all the ingredients and use a larger baking dish. You may need to add a few extra minutes to the cooking time to ensure everything is heated through.
How do I store leftovers?
Place leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven to maintain the crispy topping, or use the microwave if convenience is a priority.
Can I freeze green bean casserole?
Freezing is not recommended for the classic version, as the texture can change upon thawing, especially with the crispy onions. However, if you must, freeze the casserole without the onions, then add them fresh when you bake it.
FOR MORE RECIPES LIKE THIS, TRY:
- Skillet Dill Green Beans
- Panko Topped Green Bean Casserole
- Skillet Green Beans with Bacon
- Cheesy Green Bean Casserole
Classic Green Bean Casserole
Real Mom Kitchen
Equipment
Ingredients
- 1 10 1/2 oz can condensed cream of mushroom soup
- ¾ cup milk
- ⅛ tsp black pepper
- 4 cups cooked cut green beans or 2 14.5 oz cans any style Del Monte® Green Beans, drained (we prefer canned french cut beans)
- 1 ⅓ cups French’s® Crispy Fried Onions divided
Instructions
- Preheat oven to 350 degrees.
- In a bowl, whisk the soup, milk, and pepper together. Add in the beans and 2/3 cup of the Crispy Fried Onions. Stir to combine.
- Pour the mixture into a in a 1 1/2 qt. baking dish.
- Bake at 350 degrees for 30 min. or until hot.
- Top with remaining 2/3 cup onions. Bake another 5 minutes until onions are golden. Serves 6-8.
Nutrition
Recipe adapted from French’s.
