The Very Best Green Bean Casserole
Crisp, fresh green beans are the star of the show in this Classic Green Bean Casserole recipe. This recipe is made, mostly, from scratch with fresh ingredients and topped with crispy onion rings. Dare I say, better than grandma’s?
Originally published November 2016 and updated November 2019.
Thanksgiving is just around the corner and there are some must have dishes I can’t do without like fluffy mashed potatoes, or my favorite sausage stuffing and, of course, cranberry sauce. They’re just staples at our holiday table and isn’t the holiday all about the sides, really?
GREEN BEAN CASSEROLE
My favorite side dish of all time is Classic Green Bean Casserole but many times I’ve been disappointed with the various versions I’ve tried….almost always made with canned green beans. The green beans always ended up super soft, way over cooked and somewhat soggy.
I knew there was a better way to make it the Very Best Green Bean Casserole it could possibly be. Tender, crisp green beans, white button mushrooms and the must have French Fried Onions for the perfect crunch right on top. While I used to make a homemade mushroom soup base to use as the sauce, I find that the canned Cream of Mushroom soup makes a creamy sauce like no other and without having to stand over the stove longer than necessary.
This recipe is very similar to the Campbell’s Green Bean Casserole recipe except I don’t use soy sauce or a few other additions that they include. Baked until bubbling then topped with crispy onions, this recipe will be a staple at your holiday table to. You can make this easy casserole without breaking the bank, too.
This easy Green Bean Casserole recipe is now a staple for every holiday….not just Thanksgiving. You can find this on our table for Easter, Christmas, New Year’s Eve and more.
INGREDIENTS IN GREEN BEAN CASSEROLE
The ingredient list is short and easy to find at any well stocked grocery store:
- Green Beans – Fresh is best and that’s what I use for this recipe. You can totally substitute with canned or frozen green beans if you can’t locate fresh but the casserole consistency will be a little softer and the greens will have less crispness to them.
- Cream of Mushroom Soup – You can use my homemade cream of mushroom soup if you’re adverse to the can but trust me when I say that the sauce is extra creamy when you use a condensed soup. If you don’t like mushroom soup….you can use Cream of Chicken soup!
- Mushrooms – This recipe calls for sauteed mushrooms but you can skip them if you’re not a fan….or you have a mushroom hating relative. But don’t skip the saute because it gives the mushrooms a great caramelization that you won’t get without that step.
- French Fried Onions – I use canned fried onions because that’s what we used growing up when my mom would make the French’s Green Bean Casserole recipe. They’re perfectly crispy and flavorful and I could totally eat them like potato chips so why change a good thing.
HOW TO MAKE GREEN BEAN CASSEROLE
- Preheat the oven to 375 degrees.
- Bring a large pot of salted water to a boil and add the green beans.
- Cook the green beans for 3 minutes and then immediately transfer to a big bowl of ice water to stop the cooking. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onions and cook until slightly softened.
- Add the mushrooms to the pan and cook for 2-3 minutes. Flip the mushrooms and cook for 1-2 more minutes. Remove from the heat and set aside.
- In a medium bowl, whisk together the mushroom soup, sour cream, milk, nutmeg, cayenne and salt.
- Combine the green beans, mushroom mixture and cream soup mix in a bowl, stirring to combine.
- Transfer to a 13×9 inch baking dish and transfer to the oven.
- Bake for 20 minutes and then top the casserole with the french fried ovens evenly.
- Return to the oven and bake for an additional 10 minutes or until the onions are golden brown.
- Serve immediately.
HOW TO MAKE IN ADVANCE
To make green bean casserole ahead of time, you can assemble the whole casserole with the exception of the crispy onions and store in the refrigerator covered tightly with plastic wrap.
Remove the casserole from the refrigerator approximately 30 minutes before baking, remove the plastic wrap and bake according to the recipe instructions.
VARIATIONS ON GREEN BEAN CASSEROLE
Sometimes we like to mix things up and make the Best Green Bean Casserole even better.
Here are our favorite additions:
- Bacon – Crispy bacon is fantastic mixed into your green bean casserole before baking or sprinkling on top with the crispy onions!
- Gluten Free – This green bean casserole is totally gluten free….just be sure to check the container of french fried onions to be sure your’s are truly gluten free. It does vary by brand.
- Cheese – Make your green bean casserole with cheese by mixing in shredded cheddar cheese before baking. You could also add gruyere, mozzarella, goat cheese or jalapeno cheese for a little kick to mix things up, too.
CROCK POT GREEN BEAN CASSEROLE
Sometimes we run out of space in the oven and need to pull out all the small kitchen appliances. Thankfully, this Green Bean Casserole can be made in the slow cooker, too!
Simply follow the instructions up to the transfer to a baking dish and, instead, add to the Crock Pot. Cook your casserole on high for 3-4 hours and top with the french fried onions 30 minutes before the cooking time is done. SO EASY!
I have sooooo many other easy side dishes this year, too. If you want to see what I’m serving….follow us on Instagram!
We’re also loving these easy Green Beans Almondine….they’re super buttery and amazing. If you want a few more easy side dishes be sure to try this AMAZING Sweet Potato Casserole, this Roasted Acorn Squash and this super cheesy Creamed Spinach!
The Very Best Green Bean Casserole
- 1 pound Hearty Fresh green beans stems trimmed
- 1 tablespoon Olive Oil
- 1 large sweet onion diced
- 4 ounces white mushrooms sliced
- 2 garlic cloves minced
- 1 10.5 ounce can cream of mushroom soup
- 1/2 cup milk
- 1/4 cup sour cream
- 1/2 tsp nutmeg
- 1/2 tsp cayenne pepper
- 1/2 tsp kosher salt
- 1 cup French Fried Onions
- Preheat oven to 425 degrees.
- Bring a large pot of salted water to a boil and add the green beans. Cook the beans for 1-2 minutes or until bright green in color.
- Transfer the beans to a bowl of ice water to stop the cooking and drain. Set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion to the pan and cook until softened, approximately 5-6 minutes.
- Add the mushrooms to the onions and cook until golden brown, approximately 3-4 minutes.
- Stir in the garlic and continue cooking for another minute. Remove from the heat and set aside to cool.
- In a medium bowl, whisk together the soup, milk, sour cream, nutmeg, cayenne and salt.
- Combine the green beans, mushrooms and soup mixture in a bowl, stirring to combine.
- Transfer the green bean mixture to a baking dish coated with cooking spray and transfer to the oven.
- Bake the casserole for 20 minutes or until the sauce is thickened and bubbling.
- Sprinkle the onions over the top of the casserole and bake for an additional 5-7 minutes or until golden brown.
- Serve immediately.