Easy Green Bean Casserole is a classic holiday side dish made with tender green beans, a creamy sauce, and crispy fried onions. Our version uses both cream of mushroom and cream of chicken soup for extra flavor, while canned green beans keep prep to just a few minutes.
Green Bean Casserole has been a Thanksgiving favorite for generations, and it is one we love because it is simple, make-ahead friendly, and easy to double when we are feeding family. Adding the crispy onions near the end keeps the top golden and crunchy, which make this dish even more tasty.
If you love this side, be sure to check out our Crock Pot Green Bean Casserole and Fresh Green Bean Casserole.
Why You’ll Love It + Why It Works:
- 5-Minute Prep. Canned green beans and condensed soups keep this classic side quick and simple.
- Make-Ahead Friendly. Assemble the casserole ahead of time and save the crispy onions for the end.
- Extra Creamy. Cream of mushroom and cream of chicken soup create a rich sauce with plenty of savory flavor.
- Crispy Topping. Adding the fried onions during the last few minutes keeps them golden instead of soggy.
- Easy for Holidays. It uses simple pantry ingredients and can easily be doubled when you are feeding a bigger group.
Easy Green Bean Casserole Ingredients
- French-style green beans, drained (3 cans, 14.5 ounces each): Create the tender green bean base and keep prep quick. Drain them very well so extra liquid does not make the casserole watery.
- Condensed cream of chicken soup (1 can, 10.5 ounces): Adds creamy texture and extra savory flavor to the sauce.
- Condensed cream of mushroom soup (1 can, 10.5 ounces): Adds the classic mushroom flavor we expect in Green Bean Casserole and combines with the chicken soup for a rich, creamy sauce.
- Milk (¼ cup): Loosens the condensed soups just enough so the sauce coats the green beans evenly. We like at least 2% milk, but half-and-half can be used for a creamier texture.
- Salt and black pepper, to taste: Season the casserole and bring out the savory flavors. Taste before adding much salt since the soups and crispy onions already contain quite a bit.
- Crispy fried onions (1 can, 2.8 ounces): Add the classic crunchy topping and plenty of savory flavor. Add them near the end of baking so they stay golden and crisp instead of getting soft. If your family does not like fried onions, use crushed Ritz crackers or even Panko breadcrumbs toasted in butter.
How to Make Green Bean Casserole
PREHEAT. Preheat the oven to 350°F.
COMBINE. In a large bowl, stir together the well-drained green beans, cream of mushroom soup, cream of chicken soup, milk, black pepper, and salt to taste.
ASSEMBLE. Spread the mixture evenly in a 9×13-inch baking dish.
BAKE. Bake for 18 to 20 minutes, or until the casserole is hot and bubbling around the edges.
TOP. Sprinkle the crispy fried onions evenly over the top and bake for another 5 minutes, until the onions are golden and crisp.
SERVE. Let the casserole rest for a few minutes, then serve warm.
To make it in the slow cooker, check out our Crockpot Green Bean Casserole.
Green Bean Casserole Variations:
This classic Green Bean Casserole is easy to switch up depending on what your family likes or what you have on hand.
- Add Bacon. Stir in cooked, crumbled bacon for extra savory flavor.
- Make It Cheesy. Add shredded cheddar cheese to the casserole before baking.
- Add Garlic. Mix in a little garlic powder or cooked minced garlic for more flavor.
- Switch the Soup. Replace one of the cream soups with cream of celery for a slightly different flavor.
- Change the Topping. Use buttery crushed Ritz crackers or toasted Panko breadcrumbs instead of crispy fried onions.
- Add More Veggies. Sautéed mushrooms or onions can be mixed in for a little more texture and flavor.
Kristyn’s Recipe Tips
- Drain the Beans Well. Extra liquid from the canned beans can thin the sauce and make the casserole watery.
- Taste Before Salting. Condensed soups and fried onions already contain salt, so season after everything is mixed together.
- Look for Bubbles. The casserole should be hot and bubbling around the edges before you add the crispy onion topping.
- Add Onions Last. Save the crispy fried onions for the final 5 minutes so they stay crunchy and do not burn.
- Using Fresh Green Beans. For a fresh-bean version, use our Fresh Green Bean Casserole recipe, which is developed specifically for fresh beans.
- Make It Ahead. Assemble the casserole without the onion topping up to 48 hours ahead, cover, and refrigerate. Add the onions during the final 5 minutes of baking.
- Allow Extra Bake Time. A casserole going into the oven cold from the refrigerator may need about 10 extra minutes to heat through.
Green Bean Casserole Recipe
Equipment
Ingredients
- 3 (14.5-ounce) cans French-style green beans, drained
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (10.5-ounce) can condensed cream of mushroom soup
- ¼ cup milk
- salt and pepper, to taste
- 1 (2.8-ounce) can crispy fried onions
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking dish and set aside.
- In a large bowl, stir together the well-drained green beans, cream of mushroom soup, cream of chicken soup, milk, black pepper, and salt to taste.
- Spread the mixture evenly in a 9×13-inch baking dish.
- Bake for 18 to 20 minutes, or until the casserole is hot and bubbling around the edges.
- Sprinkle the crispy fried onions evenly over the top and bake for another 5 minutes, until the onions are golden and crisp.
- Let the casserole rest for a few minutes, then serve warm.
Notes
- Drain the Beans Well. Extra liquid from the canned beans can thin the sauce and make the casserole watery.
- Taste Before Salting. Condensed soups and fried onions already contain salt, so season after everything is mixed together.
- Look for Bubbles. The casserole should be hot and bubbling around the edges before you add the crispy onion topping.
- Add Onions Last. Save the crispy fried onions for the final 5 minutes so they stay crunchy and do not burn.
- Using Fresh Green Beans. For a fresh-bean version, use our Fresh Green Bean Casserole recipe, which is developed specifically for fresh beans.
- Make It Ahead. Assemble the casserole without the onion topping up to 48 hours ahead, cover, and refrigerate. Add the onions during the final 5 minutes of baking.
- Allow Extra Bake Time. A casserole going into the oven cold from the refrigerator may need about 10 extra minutes to heat through.
Nutrition
Recipe FAQ
The most common cause is excess liquid from the green beans. Drain canned beans very well before mixing them with the sauce, and cook and drain any extra vegetables before adding them.
Yes. Assemble the casserole without the crispy onion topping, cover, and refrigerate for up to 48 hours. Add the onions during the final 5 minutes of baking, and allow a little extra baking time if the casserole is cold from the refrigerator.
Use certified gluten-free condensed soups and a gluten-free crispy onion or breadcrumb topping. Always check the labels on packaged ingredients since brands can vary.
For the best results, use our Fresh Green Bean Casserole recipe, which is developed specifically for fresh beans and their different texture and cooking time.
Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Yes. Cool the casserole completely and freeze it without the crispy onion topping in an airtight freezer-safe container for up to 2 months. Thaw overnight in the refrigerator, reheat in the oven until hot, and add fresh crispy onions near the end.
Complete the Meal
Main Dishes
Easy Roast Turkey
3 hrs 20 mins
Crock Pot Pot Roast
7 hrs 5 mins
Roast Chicken Recipe
1 hr 30 mins
Honey Glazed Ham
4 hrs 10 mins
Desserts
Homemade Pumpkin Pie
1 hr 5 mins
Libby’s Pumpkin Roll
2 hrs 35 mins
Apple Pie Recipe
3 hrs 45 mins
Easy Pecan Pie
1 hr 15 mins
More Green Bean Sides
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This recipe was originally published October 2016.
What can I substitute for the onions
You can leave them off or substitute crushed buttery crackers, toasted breadcrumbs, or even a sprinkle of shredded cheddar cheese for a tasty crunchy topping. I hope you enjoy the casserole!
why don’t the instructions change for baking with doubling the recipe?
Great question! The 2x feature on the site only has the capability to adjust the ingredient amounts and does not automatically update the instructions yet.
You will still follow the same steps, just keeping an eye on things like bake time or pan size since those can change a bit when doubling.
KN…obviously you didn’t follow directions as per listed. This recipe & all of Kristen’s recipe which is honestly my go to site only for recipes. Its your choice to use Frenchs or whatever you chose but please don’t be a negative nellie,dont like it dont use it is my suggestion. Negative comments & mostly duplicates of Negative 1s are uncalled for.
This is perfect…such an easy side that everyone loves!
I made this for my family Thanksgiving, and no one like it.!!
It tastes like soup and green beans. I would use maybe two cans green beans and one can Chicken soup if i ever made it again. and half of the Frenchs onions. Better yet, will probably sick to Frenches recipe.
Thanks for the feedback and for giving the recipe a try!
I made this for my family Thanksgiving, and no one like it.!!
It tastes like soup and green beans. I would use maybe two cans green beans and one can Chicken soup if i ever made it again. and half of the Frenchs onions. Better yet, will probably sick to Frenches recipe.
KN…obviously you didn’t follow directions as per listed. This recipe & all of Kristen’s recipe which is honestly my go to site only for recipes. Its your choice to use Frenchs or whatever you chose but please don’t be a negative nellie,dont like it dont use it is my suggestion. Negative comments & mostly duplicates of Negative 1s are uncalled for.