BEST GREEN BEAN CASSEROLE

I can almost smell it now – that comforting, familiar aroma wafting from the oven every Thanksgiving. My grandma always made the most amazing dishes, but her Easy Classic Green Bean Casserole was the star of the show, a comforting hug on a plate. It was always the first dish to disappear, a testament to its simple yet irresistible flavor. Today, I’m sharing my version of grandma’s cherished recipe, guaranteed to bring smiles and happy memories to your table!

The Ultimate Guide to Easy Classic Green Bean Casserole

Green Bean Casserole. It’s a classic for a reason, isn’t it? Simple ingredients, comforting flavors, and that satisfying crunch of fried onions on top. But let’s be honest, sometimes the canned mushroom soup can be a little… lackluster. That’s why I’m going to show you how to make an absolutely *amazing* Easy Classic Green Bean Casserole, worthy of a place on your holiday table (or any weeknight!). We’re talking creamy, flavorful, and with that perfect balance of textures that will have everyone coming back for seconds. Get ready to impress!

What Makes This Green Bean Casserole So Special?

This isn’t your average, run-of-the-mill green bean casserole. We’re taking it to the next level with a few simple tweaks that make a world of difference:

• Fresh or Frozen Green Beans: We’re ditching the canned beans for a brighter, fresher flavor.
• Creamy, Flavorful Sauce: We’re adding extra flavor boosters to the mushroom soup to create a truly delicious sauce.
• Perfectly Crispy Fried Onions: Because let’s face it, those crispy fried onions are half the reason we love this casserole!

Ingredients You’ll Need

Here’s everything you’ll need to create this masterpiece:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 8 ounces cremini mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (14.5 ounce) cans green beans, drained (or 1 pound fresh or frozen green beans)
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1 teaspoon soy sauce
• 1/4 teaspoon garlic powder
• 1 1/3 cups crispy fried onions, divided

Step-by-Step Instructions

Don’t worry, this recipe is incredibly easy to follow! I’ll walk you through each step.

1. Preheat your oven to 350°F (175°C). This is important to ensure even cooking.
2. Prepare the green beans. If using fresh green beans, trim and steam or boil them until tender-crisp. If using frozen, cook according to package directions. Drain well. Remember to avoid overcooking, as they’ll soften further in the oven.
3. Sauté the aromatics. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. The onions should be fragrant and starting to turn a light golden brown.
4. Add the mushrooms. Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 8-10 minutes. Season with salt and pepper. This step is crucial for adding depth of flavor to the casserole.
5. Make the sauce. In a large bowl, combine the condensed cream of mushroom soup, milk, soy sauce, and garlic powder. Whisk until smooth and creamy. The soy sauce adds a wonderful umami flavor that elevates the sauce.
6. Combine everything. Add the cooked green beans and the sautéed onion and mushroom mixture to the bowl with the sauce. Gently stir to combine, ensuring the green beans are evenly coated.
7. Transfer to a baking dish. Pour the mixture into a 9×13 inch baking dish. Spread evenly.
8. Top with onions. Sprinkle 2/3 cup of the crispy fried onions evenly over the top of the casserole. Save the remaining onions for the final touch!
9. Bake. Bake in the preheated oven for 20-25 minutes, or until heated through and bubbly.
10. Add the final touch. Remove the casserole from the oven and sprinkle the remaining 2/3 cup of crispy fried onions over the top.
11. Bake again. Return the casserole to the oven and bake for another 5-10 minutes, or until the onions are golden brown and crispy. Keep a close eye on them to prevent burning!
12. Let it rest. Let the casserole cool for a few minutes before serving. This allows the flavors to meld together even more.
13. Serve and enjoy! Serve your Easy Classic Green Bean Casserole hot and enjoy the deliciousness!

Success Tips for the BEST Green Bean Casserole

Want to guarantee a perfect Green Bean Casserole every time? Follow these tips and you’ll be golden!

• Don’t Overcook the Green Beans: Overcooked green beans will become mushy in the casserole. Aim for tender-crisp.
• Use High-Quality Crispy Fried Onions: The quality of the fried onions really makes a difference. Choose a brand you trust. If you’re feeling ambitious, you can even make your own!
• Add a Touch of Spice: A pinch of red pepper flakes or a dash of hot sauce can add a subtle kick to your casserole.
• Make it Ahead: You can assemble the casserole up to 24 hours in advance and store it in the refrigerator. Add the crispy fried onions just before baking to prevent them from getting soggy.
• Customize the Flavor: Feel free to experiment with different seasonings and add-ins. A sprinkle of Parmesan cheese, a drizzle of balsamic glaze, or even some chopped bacon can elevate the flavor of your casserole.

Variations and Add-ins

Want to put your own spin on this classic? Here are a few ideas to get you started:

• Cheese, Please! Add a layer of shredded cheddar, Gruyere, or Parmesan cheese for extra richness and flavor.
• Bacon Makes Everything Better: Cooked and crumbled bacon adds a smoky, savory element to the casserole.
• Spice it Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a little heat.
• Mushroom Medley: Use a variety of mushrooms, such as shiitake, oyster, and portobello, for a more complex flavor.
• Garlic Lover’s Delight: Add a clove or two of minced garlic to the skillet when sautéing the onions and mushrooms.

Serving Suggestions

This Easy Classic Green Bean Casserole is the perfect side dish for so many meals! Here are a few of my favorites:

• Holiday Dinners: Of course, it’s a must-have for Thanksgiving, Christmas, and Easter.
• Weeknight Meals: Serve it alongside grilled chicken, pork chops, or a juicy steak.
• Potlucks and Parties: It’s always a crowd-pleaser!

Storing and Reheating

Storing: Leftover Green Bean Casserole can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in the oven at 350°F (175°C) until heated through, or microwave in individual portions.

Pair this with other delicious casseroles

If you are looking for a cozy casserole night you could add a Creamy Chicken and Rice Casserole to your menu! Or maybe Chicken Parmesan Casserole. If you want to add something different you can also try a Sloppy Joe Biscuit Casserole or if you want a burrito try Chicken Burrito Casserole.

Delicious Meal Ideas

If you’re looking for more meal inspiration, try this Street Corn Chicken Rice Bowl!

And for dessert, you can never go wrong with this Nectarine Cobbler!

Enjoy Your Homemade Green Bean Casserole!

And there you have it! Your very own Easy Classic Green Bean Casserole, ready to impress your family and friends. I know you’re going to absolutely love this recipe. It’s truly a magical combination of simple ingredients that come together to create something truly special. Happy cooking!

Lady Maria

Best Green Bean Casserole

This Green Bean Casserole elevates the classic dish with fresh or frozen green beans, a flavorful homemade sauce, and perfectly crispy fried onions. It’s a comforting and delicious side dish perfect for holidays, weeknight meals, or potlucks, guaranteed to be a crowd-pleaser. This recipe will make everyone ask for seconds!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 8 ounces cremini mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup milk
• 1 teaspoon soy sauce
• 1/4 teaspoon garlic powder
• 1 1/3 cups crispy fried onions, divided

Equipment

• 9×13 inch baking dish
• large skillet
• Large bowl
• whisk
• measuring cups and spoons
• Cutting board
• knife
• Steamer or pot (if using fresh green beans)
• Oven

Method

 

1. Preheat your oven to 350°F (175°C).
2. Prepare the green beans. If using fresh green beans, trim and steam or boil them until tender-crisp. If using frozen, cook according to package directions. Drain well.
3. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 8-10 minutes. Season with salt and pepper.
5. In a large bowl, combine the condensed cream of mushroom soup, milk, soy sauce, and garlic powder. Whisk until smooth and creamy.
6. Add the cooked green beans and the sautéed onion and mushroom mixture to the bowl with the sauce. Gently stir to combine, ensuring the green beans are evenly coated.
7. Pour the mixture into a 9×13 inch baking dish. Spread evenly.
8. Sprinkle 2/3 cup of the crispy fried onions evenly over the top of the casserole.
9. Bake in the preheated oven for 20-25 minutes, or until heated through and bubbly.
10. Remove the casserole from the oven and sprinkle the remaining 2/3 cup of crispy fried onions over the top.
11. Return the casserole to the oven and bake for another 5-10 minutes, or until the onions are golden brown and crispy.
12. Let the casserole cool for a few minutes before serving.
13. Serve and enjoy!

Notes

For best results, don’t overcook the green beans during the initial cooking stage. They should be tender-crisp. To prevent the fried onions from burning, keep a close eye on the casserole during the final baking stage. Feel free to customize the flavor by adding a pinch of red pepper flakes for a little heat or shredded cheese for extra richness. Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.