Published: by Kelsey Smith
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This classic green bean casserole made with frozen green beans, crispy fried onions, and cream of mushroom soup is a double recipe for a 9 by 13-inch casserole dish.
This delicious bean casserole is a great side dish and a holiday staple at Thanksgiving dinner. Made with frozen green beans, condensed cream of mushroom soup, and crispy onion topping, this classic casserole is the best way to add a festive touch to your holiday meals.
For those who prefer easy recipes, look no further. This classic side dish is easy to prep and can be made ahead of time.
Whether it's your first time preparing this classic holiday side dish or a new tradition, this delicious green bean casserole is sure to be a favorite side dish at your holiday dinners. Next year, try green bean casserole with bacon or green bean casserole with Velveeta.
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Recipe Highlights
- Easy recipe:This is an easy green bean casserole recipe. Skip the mixing bowl: you mix the ingredients directly in the casserole dish!
- Double recipe:This recipe is perfect for a 9 by 13 inch baking dish or two 8 by 8 or 9 by 9 inch dishes, perfect for feeding a large group or for prepping for two separate Thanksgiving meals at once.
- Traditional recipe:This is based on Campbell's green bean casserole, adjusted for a larger dish (plus EXTRA crispy fried onions, of course).
Jump to:
- Recipe Highlights
- Ingredients
- Instructions
- Substitutions
- Variations
- Equipment
- Storage
- Make Ahead
- FAQ
- Related
- 📖 Recipe
- 💬 Comments
Ingredients
- Green beans:This recipe is written for frozen cut green beans (thawed) but also includes instructions for canned green beans and fresh green beans.
- Crispy fried onions, divided:French fried onions are mixed into the casserole and added as a crunchy topping on top of the casserole. The term "divided" means the total amount listed is split into separate steps in the recipe.
- Condensed cream of mushroom soup:A thick and creamy soup that forms the base of the casserole, adding a slight mushroom flavor. Try Campbell's soup or store brand.
- Milk:Adds creaminess to the casserole filling.
- Soy sauce:Adds a savory and salty flavor.
- Garlic powder:For a hint of garlic.
- Black pepper:For flavor.
- Kosher salt:For flavor.
See the recipe card for quantities.
Instructions
Preheat the oven to 350ºF (175ºC).
In a 9x13 baking dish, add the thawed green beans, half of the crispy fried onions, the mushroom soup, milk, soy sauce, garlic powder, pepper, and salt. Stir to combine.
Bake for 30 minutes.
Stir then top with the remaining crispy fried onions.
Bake for an additional 10 minutes or until the onions are golden brown and the filling is bubbly.
Substitutions
- Frozen cut green beans, thawed:Substitute with 3 pounds fresh green beans, trimmed, or 4 cans (14.5 ounces each) of green beans, drained. Fresh green beans should be trimmed, chopped in half, blanched in boiling water for about 5 minutes, and drained.
- Crispy fried onions, divided:Replace withhomemade crispy-fried onions.
- Condensed cream of mushroom soup:Use your preferred "cream of" soup such as cream of chicken or cream of potato.
- Milk:Half-and-half and heavy cream have more fat than whole milk, so they will add extra creaminess.
- Soy sauce:Substitute with Worcestershire sauce or liquid aminos.
- Seasonings:The seasonings can be omitted or adjusted to taste.
Variations
- Cheesy:Try this Velveeta green bean casserole for an ultra-creamy and cheesy version. Alternatively, you can add 1 cup of shredded cheddar cheese to the green bean mixture.
- Bacon:Add a few slices of bacon for a smoky, salty bacon green bean casserole.
- Slow cooker:Try thisCrockpot green bean casserole.
Equipment
- 9x13 baking dish - To bake the casserole or two 8x8 or 9x9 baking dishes.
- Silicone spatula - To stir the green bean mixture.
Storage
To store leftover green bean casserole, let it cool to room temperature, then cover it airtight with plastic wrap or aluminum foil, or transfer it to an airtight container. Refrigerate for up to 3 to 4 days or in the freezer for 3 to 4 months.
If frozen, thaw before reheating. Reheat the whole dish in the oven or in single servings in the microwave. Note that the crispy onions may become soggy.
Make Ahead
You can make this casserole ahead of time, the day before or several days or weeks before. Simply follow the recipe buthold off on adding the crispy onion toppinguntil the day you bake the casserole.
If making a day or two ahead, cover the casserole with plastic wrap or aluminum foil and refrigerate until ready to bake. If freezing, cover the casserole with plastic wrap or aluminum foil and freeze. Thaw before baking. Bake as instructed, then add the onion topping before the final bake.
FAQ
Should green bean casserole be soupy before cooking?
No, green bean casserole made with condensed soup typically has a thick and creamy sauce. if the filling is thin and soupy, you may have added too much milk.
Which is better frozen or canned green beans for green bean casserole?
This is all about personal preference. Canned green beans are very soft while frozen green beans remain crispy and hold their shape. You can blanch frozen green beans if you like them a little softer.
If you want to try a fun twist on this traditional green bean casserole recipe, try one of these for your Thanksgiving table:
- Green Bean Tater Tot Casserole
- Green Bean Casserole with Bacon
- Velveeta Green Bean Casserole
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Green Bean Casserole Double Recipe
This classic green bean casserole made with frozen green beans, crispy fried onions, and cream of mushroom soup is a double recipe for a 9 by 13-inch casserole dish.
5 from 4 votes
Recipe by: Kelsey Smith
Prep time: 5 minutes minutes
Cook time: 40 minutes minutes
Total time: 45 minutes minutes
Servings: 12 servings
Equipment
Ingredients
- 8 cups frozen cut green beans thawed
- 3 cups crispy fried onions divided (6 ounce container)
- 2 cans condensed cream of mushroom soup (10.5 ounces each)
- 1 cup milk
- 2 teaspoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
Instructions
Preheat the oven to 350ºF (175ºC).
In a 9x13 baking dish, add the thawed green beans, half of the crispy fried onions, the soup, milk, soy sauce, garlic powder, pepper, and salt. Stir to combine.
Bake for 30 minutes.
Stir then top with the remaining crispy fried onions. Bake for an additional 10 minutes or until the onions are golden brown and the filling is bubbly.
Video
Notes
Green beans: Substitute frozen green beans with 3 pounds fresh green beans, trimmed, or 4 cans (14.5 ounces each) green beans, drained. Fresh green beans should be trimmed, chopped in half, blanched in boiling water for about 5 minutes, and drained.
Storage: Cool the casserole to room temperature, then cover it airtight with plastic wrap or aluminum foil, or transfer it to an airtight container. Refrigerate for up to 3 to 4 days or in the freezer for 3 to 4 months. If frozen, thaw before reheating.
Make Ahead: Follow the recipe but hold off on adding the crispy onion topping until the day you bake the casserole.
Nutrition
Calories: 155kcalCarbohydrates: 15gProtein: 5gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 642mgPotassium: 257mgFiber: 2gSugar: 3gVitamin A: 540IUVitamin C: 9mgCalcium: 55mgIron: 1mg
Course: Side Dish
Cuisine: American
Keyword: casserole, green beans, Thanksgiving
Tried this recipe?Rate it to let me know how it was!
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About Kelsey Smith
I am a freelance content writer by day, mommy by night, and a blogger in between. I live in Knoxville, Tennessee with my husband, Xavier. When I'm not working, you might find me here, sharing comfort food recipes.
Reader Interactions
Comments
Carol says
This is one of the ultimate comfort casseroles! Thanks for the post.Reply
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