Classic Green Bean Casserole
This green bean casserole recipe is the ultimate comfort food side dish, featuring canned green beans (or frozen green beans) smothered in creamy cream of mushroom soup and topped with crispy French’s fried onions. Perfect for holidays, potlucks, or weeknight dinner ideas, this easy crock pot-friendly casserole can be customized as a dairy-free green bean casserole or a keto green bean casserole. Pair it with funeral potatoes, shepherd’s pie, or other side dishes for a crowd-pleasing meal. Ready in 40 minutes and loved by all generations!
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Servings: 6
Calories: 150kcal
Cost: 8
Equipment
- 9x13-inch baking dish
- mixing bowl
- Whisk or spoon
- Measuring cups and spoons
- Colander (for draining beans)
Ingredients
- 2 cans 14.5 oz each green beans, drained (or 4 cups frozen, thawed)
- 1 can 10.5 oz cream of mushroom soup
- ½ cup milk
- 1 tsp soy sauce optional but flavorful
- 1 ⅓ cups crispy fried onions
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine soup, milk, soy sauce, and half the onions. Stir in green beans.
- Pour into a 9x13 baking dish.
- Bake uncovered for 25 minutes.
- Top with remaining onions and bake 5 more minutes until golden.
Notes
Crispier onions? Add extra fried onions in the last 2 minutes of baking.
Fresh beans? Use 1 lb fresh green beans, blanched for 3 minutes before baking.
Extra creamy: Stir in ½ cup shredded cheddar cheese before baking.
Keto version: Use keto-friendly cream sauce and pork rind "onions."
Slow cooker: Layer ingredients in a crock pot and cook on low for 3 hours.
Nutrition
Calories: 150kcal
