Green Bean Casserole Recipe

Overhead view of a baking dish of green bean casserole with a serving removed and with a serving spoon tucked in.

Green Bean Casserole Recipe

Creamy Green Bean Casserole is a must for your holiday table! Just 5 simple ingredients and 10 minutes of active prep are all that stand between you and this Thanksgiving classic.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 104kcal

Author John Kanell

Ingredients

1 pound cut green beans (fresh and trimmed, or frozen) (454g)
1 (10.5-ounce/298g) can condensed cream of mushroom soup
¼ cup whole milk (60mL)
¾ teaspoon ground black pepper
1½ teaspoons salt
¾ cup crispy French fried onions (45g)

Instructions

Preheat the oven to 350°F. Fill a large bowl with ice water and set aside.
Bring a large pot of salted water to a boil over medium-high. Add the green beans, and cook, stirring occasionally, until tender and bright green, 2 to 3 minutes.
Using a slotted spoon, remove the green beans from the boiling water and place them in the ice bath. Let stand until completely cooled, about 2 minutes. Drain well.
In a large bowl, stir together the mushroom soup, milk, pepper, and salt until well combined. Stir in the cooled green beans until evenly coated. Place the mixture in a 1½-quart casserole dish.
Bake until heated through and just starting to bubble on the edges, about 30 minutes. Stir the mixture then sprinkle the top with the fried onions in an even layer. Continue baking until the onions are browned, about 5 minutes. Let cool for a few minutes before serving.

Video

Notes

Want to add extra flavor? Chop 1 small yellow onion and 2 to 3 cloves of garlic. Cook in a little bit of butter for about 5 to 6 minutes over medium heat to soften, then add to the green bean mixture. Or, add ½ to 1 teaspoon each of garlic powder or onion powder.
You can double the recipe to feed a larger crowd. Bake it in a 9x13-inch casserole dish and note that the bake time may increase by 10 to 15 minutes with the added volume.

Nutrition

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