Few dishes evoke the spirit of a traditional American holiday quite like the Classic Green Bean Casserole. This iconic side dish, invented back in 1955 by Campbell’s Test Kitchen manager Dorcas Reilly, has earned its permanent spot on holiday tables everywhere. It’s not fancy, it’s not complicated, but it is pure comfort: tender green beans tossed in a creamy mushroom sauce and crowned with a layer of crisp, golden fried onions.
For many, a holiday meal simply isn’t complete without the perfect creamy texture of the soup, the savory punch of the beans, and the indispensable crunch of French’s fried onions. This recipe is the original, the best, and the simplest way to deliver that comforting flavor profile that has been a family favorite for generations. Forget the fuss of making a complicated sauce from scratch; the beauty of this dish lies in its simplicity and reliance on those essential, easy-to-find ingredients.
Whether you’re making your first-ever Thanksgiving dinner or you’re a seasoned holiday host, this Green Bean Casserole is foolproof. It takes less than 10 minutes to assemble and creates a savory, creamy, and satisfying side dish that is guaranteed to be scraped clean. Get ready to embrace the nostalgia and tradition of this essential holiday comfort food!
Why You’ll Adore This Classic Green Bean Casserole
While there are many modernized versions out there, the classic version remains popular for these simple reasons:
- Unbeatable Nostalgia: It’s the flavor of tradition! This is the classic, old-fashioned taste everyone expects and loves at a holiday gathering.
- Incredibly Easy: This recipe is famous for its speed and simplicity. It requires only five main ingredients and takes less than 10 minutes of hands-on prep time.
- The Perfect Texture Combo: The creamy sauce base and the crisp fried onion topping create an irresistible contrast that keeps everyone coming back for seconds.
- A True Make-Ahead Marvel: You can assemble the entire dish hours or even a full day ahead of time, which is a massive time-saver on a busy holiday.
- Budget-Friendly: Made mostly with canned ingredients, this Green Bean Casserole is an economical way to feed a crowd without sacrificing flavor.
Ingredients
This is the traditional, core recipe. We focus on the classic components that make this dish shine.
- 2 cans (10.5 oz each) Campbell’s Cream of Mushroom Soup
- 1 cup milk (whole milk recommended for creaminess)
- 1 teaspoon soy sauce (the secret ingredient for umami and depth!)
- 1/4 teaspoon ground black pepper
- 4 cans (14.5 oz each) cut green beans, drained
- 1 container (6 oz) French’s Fried Onions, divided
Step-by-Step Instructions
- Preheat and Prep: Preheat your oven to 350∘F (175∘C). Lightly grease a 2-quart casserole dish (a 9×13 inch dish works perfectly for a crowd).
- Combine Creamy Base: In a large mixing bowl, combine the two cans of Cream of Mushroom Soup, milk, soy sauce, and black pepper. Whisk until the mixture is smooth and well combined. The soy sauce is key—it provides a crucial boost of savory umami that enhances the mushroom flavor without overpowering it.
- Mix in Beans and Onions: Add the four cans of drained green beans to the bowl. Next, add about 2/3 cup of the French’s Fried Onions to the mixture and stir gently until the beans are fully coated in the creamy sauce.
- Bake the Base: Pour the entire mixture into your prepared casserole dish and spread it into an even layer.
- Initial Bake: Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbling hot and the edges of the sauce are set. This crucial step ensures the casserole is hot all the way through before you add the topping.
- Add the Topping: Remove the casserole from the oven. Carefully sprinkle the remaining French’s Fried Onions evenly over the top of the hot casserole.
- Final Bake: Return the casserole to the oven and bake for another 5 minutes, or until the fried onions are golden brown and perfectly crisp. Do not overbake at this stage, as the onions can burn quickly.
- Serve Immediately: Serve the Classic Green Bean Casserole immediately while the onions are still at their crunchiest.
Pro Tips for the Perfect Casserole
While this recipe is simple, a few expert tips can take it from good to truly great:
- Drain the Beans THOROUGHLY: This is the key to avoiding a soupy casserole. Drain the canned green beans completely. If time allows, you can even pat them dry with a paper towel. Excess moisture from the beans will thin out the creamy soup base.
- The Power of Soy Sauce: Do not skip the soy sauce! It’s the “secret ingredient” that brings out a hidden layer of savory, deep flavor (umami) without making the dish taste like soy sauce.
- Don’t Add All the Onions Too Soon: The biggest mistake people make is adding all the fried onions at the beginning. They turn soggy and soft during the main bake. Always hold back at least 2/3 of the onions and add them only during the final 5 minutes for maximum crispiness.
- High Quality Canned Soup: Stick to the original. Campbell’s Cream of Mushroom Soup is formulated to provide that specific creamy consistency that defines the classic casserole.
- Make it Crispier: If you want an even crispier top layer that won’t get soggy, toss the fried onions with 1 tablespoon of melted butter before sprinkling them on top for the final bake.
Serving Suggestions and Flavor Variations
While the classic version is perfect, sometimes you want to dress it up a little!
Serving Suggestions
- Holiday Turkey: Serve alongside your traditional Roast Turkey, Cranberry Sauce, and Mashed Potatoes.
- Comfort Dinner: Great with baked ham, meatloaf, or even a simple rotisserie chicken.
- Serving Temperature: Always serve this casserole piping hot, fresh out of the oven, to ensure the sauce is creamy and the onions are crisp.
Creative Variations
- The Next Level (Fresh Beans): Substitute the canned beans with 2 lbs of fresh green beans, trimmed and blanched (boiled for about 5 minutes until tender-crisp, then immediately plunged into ice water to stop cooking). The flavor is brighter and the texture is better.
- Cheese Please: Stir in 1/2 cup of shredded sharp cheddar or Parmesan cheese to the sauce mixture before baking for a richer, cheesier flavor.
- Add Meat: For a non-traditional main dish, stir in 1 cup of cooked, crumbled bacon or diced, cooked ham along with the green beans.
- Elevate the Sauce: If you want a deeper flavor, sauté 1/2 cup of sliced fresh mushrooms and 1 small diced shallot in butter before stirring them into the soup base. This adds great texture and aroma.
- Creamier Sauce: For an extra-decadent casserole, substitute heavy cream for the milk.
Frequently Asked Questions
- Can I make this Classic Green Bean Casserole ahead of time? Yes! This is the beauty of the recipe.
- Prep and Bake Method: Prepare the bean and sauce mixture (Steps 1-4). Pour it into the baking dish, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge while the oven preheats (350∘F). Bake the base for 35-40 minutes (since it’s cold), then add the fried onions and bake for the final 5 minutes.
- Fully Bake and Reheat Method: Bake the entire casserole (excluding the final onion topping) until heated through. Cool, cover, and refrigerate for up to 3 days. Before serving, reheat the casserole in a 350∘F oven until hot, then add fresh fried onions and bake for 5 minutes.
- Can I use fresh or frozen green beans instead of canned? Absolutely, and it will improve the texture!
- Frozen Beans: Use two 16-ounce bags of frozen cut green beans. Do not thaw them. Add them directly to the soup mixture. You may need to cook the casserole for an extra 5-10 minutes since the beans are frozen.
- Fresh Beans: Use 2 lbs of fresh, trimmed green beans. You must blanch them first (boil for 5-7 minutes until tender-crisp) and then cool them down before adding them to the soup mixture.
- How do I prevent my casserole from becoming soupy or watery? The main culprit is moisture. To prevent this:
- Drain the Canned Beans Well: Use a colander and shake vigorously.
- Do NOT Use Frozen Beans without Blanching: If using frozen, make sure to follow the package directions or blanch them slightly and drain any excess water released during the process.
- Adjust the Milk: If your casserole still seems too liquidy before baking, reduce the milk to 3/4 cup instead of 1 full cup.
- What should I do if the fried onions burn while baking? If the onions start to brown too quickly, tent the casserole loosely with a piece of aluminum foil while the base continues to heat through. Only remove the foil for the final minute or two to let the onions crisp up perfectly.
- Can I freeze leftover Green Bean Casserole? It’s not highly recommended. The creamy soup base tends to separate and get a grainy texture once frozen and thawed. However, if you must, freeze the casserole without the fried onion topping for up to 2 months. Thaw it overnight in the refrigerator, and then add fresh fried onions and bake until hot.
This Classic Green Bean Casserole is the ultimate holiday comfort side dish. It’s quick, easy, and always a huge hit with friends and family. This recipe proves that sometimes, the simple classics are truly the best!
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Classic Green Bean Casserole
A classic holiday side dish, this green bean casserole combines tender green beans with a creamy mushroom sauce and crispy fried onions. It’s a comforting favorite that belongs on every Thanksgiving and Christmas table.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a baking dish.
- In a large mixing bowl, combine cream of mushroom soup, milk, soy sauce, and pepper.
- Stir in the drained green beans and 2/3 cup of crispy fried onions.
- Transfer mixture to the prepared baking dish and spread evenly.
- Bake uncovered for 25 minutes until hot and bubbly.
- Top with the remaining fried onions and bake for an additional 5–10 minutes until golden.
Notes
For a fresher taste, use blanched fresh green beans instead of canned. Add a pinch of garlic powder or shredded cheese to the sauce for extra flavor. This casserole can be assembled ahead of time and baked just before serving.