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Growing up, green bean casserole was always a staple at our family gatherings, especially during the holidays. There’s something magical about the combination of tender green beans, creamy mushroom sauce, and those oh-so-irresistible crispy fried onions on top. This version stays true to the classic flavors we all know and love while incorporating fresh ingredients that take it to the next level. It’s far too delicious to only make once a year for your Thanksgiving or Christmas dinner!
Discover a creamy green bean casserole recipe that’s perfect for your holiday table. Delight your dinner guests with this quick easy and truly delicious classic.
Also try crack green beans, garlic green beans, bacon-wrapped green bean bundles, or this ham, potato and green bean crockpot dish.
Why You’ll Love It
The best flavor: I’ve eaten many versions of this side dish and I have to say this one is by far the best tasting.
Easy to make: After boiling the beans, making the sauce and assembling everything in a baking dish, all you have to do is pop it in the oven.
Great for the holidays: This delicious casserole is so good with turkey, ham or just about any other kind of meat, and it’s great paired with other holiday classics.
Classic Green Bean Casserole Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Green beans: The star of the dish. Fresh green beans have that crisp-tender texture that canned green beans and frozen green beans don’t.
Buttermilk: Adds a tasty tang.
Cream of mushroom soup: For the sauce. Make sure you have condensed soup.
Mushrooms: Fresh are best.
Garlic: Use fresh garlic or minced garlic from a jar.
Shredded cheese: Not every green bean casserole recipe has cheese but it is delicious in there.
Chicken broth: Use any brand you prefer. Low sodium would be a good choice if your cream of mushroom soup is quite salty.
How to Make the Best Green Bean Casserole
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Par-cook the green beans: Simmer the beans for a couple of minutes until bright green and then drain.
Sauté the vegetables: Sauté the onions and mushrooms in olive oil, stirring occasionally, and then add the garlic and cook a little more.
Finish the sauce: Add the canned soup, broth and buttermilk, and simmer.
Combine the ingredients: Stir the green beans and cheese into the sauce mixture, along with some of the crispy onions.
Bake the green bean casserole: Transfer the green bean mixture into a greased baking dish and bake. Add the rest of the French fried onions on top and bake until the fried onion topping is golden brown. Serve garnished with parsley.
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free broth and soup. Also use gluten-free crispy onions (some brands are and others aren’t).
Cheese: Monterey Jack is a great melty cheese but you can also use mozzarella or sharp cheddar cheese. The flavor might change a bit but it will still be delicious.
Green beans: Fresh green beans are used in this recipe but canned and frozen will work in a pinch. I prefer using fresh as it gives the best texture and I like a little crispness in the greens.
Crispy onion: I used French’s crispy fried onions for the ease and simplicity but you can use homemade fried onions as well. I mix just a little bit into the sauce for more flavor but you can put all of it on top to have more crispy bits if desired.
Cream of mushroom soup: Cream of onion soup would also be tasty, or you could use celery soup or even chicken soup.
Added flavor: You can include a splash of soy sauce or Worcestershire sauce for more umami flavor.
Serving Suggestions
Appetizer: Start your festive meal with a holiday charcuterie board.
Side dishes: Green bean casserole is great with pineapple glazed ham, garlic mashed potatoes and roasted acorn squash.
Dessert: Finish the meal with no-bake pumpkin pie cheesecake.
How to Store Campbell’s Green Beans Casserole
Store: Allow to cool before covering with lid. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freeze: You can freeze leftovers in an airtight container for up to 3 months. It’s fine to mix the crispy onion topping into the casserole.
Thaw: Defrost it in the refrigerator overnight or reheat from frozen.
Reheat: Bake at 350˚F for 35 minutes (about an hour if frozen) or until the green bean casserole is hot in the center.
Top Tips
Shred your own cheese: I recommend shredding the cheese yourself as the store bought pre-packaged shredded cheeses are often coated in anti-caking agents that prevent it from melting nicely and we want the cheese to melt into and blend with the sauce.
Don’t overcook the beans: The beans only need a couple of minutes blanching time, as they finish cooking in the oven. Blanching in boiling water for too long means they’ll overcook in the oven and you’ll get mushy beans instead of crisp tender green beans.
Freezing leftovers: I recommend freezing leftovers in aluminum foil containers because you can pop those straight in the oven to reheat. (These work great!) Wrap in another layer of foil or plastic wrap to prevent freezer burn.
Green Bean Casserole FAQs
Buttermilk is thicker, creamier, richer, and more flavorful than milk and gives it a little bit of a tangy taste. If you don’t have buttermilk on hand, you can substitute whole milk in the same amount. Alternatively mix a tablespoon of lemon juice or white vinegar into milk and let it sit for half an hour. Give it a stir and you now have homemade buttermilk!
Sure. Don’t add the crispy onions on top until ready to cook. Cover the baking dish with foil and keep it refrigerated for up to 2 days. I wouldn’t recommend freezing it before cooking, as the sauce will separate and get watery and the beans won’t have a good texture either.
The Best Green Bean Casserole Recipe
Green Bean Casserole
Equipment
- Pot Large
- Baking Dish 9 x 13-Inch
Ingredients
- 2 Pounds green beans, fres, trimmed and cut in half
- ½ Tablespoon olive oil
- 1 Cup buttermilk
- 1 Cup chicken broth
- 2 Cans condensed cream of mushroom soup, 10½-ounce cans
- 3 Cups crispy fried onions, French’s
- 1 onion, medium, chopped
- 8 Ounces mushrooms, fresh, chopped
- 4 Cloves garlic, minced
- 1 Cup Monterey Jack cheese, shredded
- nonstick cooking spray, or melted butter, for greasing
Instructions
- Preheat the oven to 350°F and grease a 9 x 13-inch baking pan.
- Bring a pot of water to a boil and add in the green beans.
- Simmer for 2 to 3 minutes and then drain in a colander.
- Add oil to the same pot and sauté the chopped onions and mushrooms for 3 to 5 minutes over a medium-high heat until the onions begin to get translucent.
- Next add the minced garlic and sauté for 1 or 2 minutes until fragrant.
- Add the cream of mushroom soup, broth and buttermilk to the pot and stir to combine.
- Cook for 5 to 8 minutes, stirring occasionally, until heated through.
- Take the pot off the heat and stir in the green beans, cheese and ¾ cup of the crispy fried onions. Stir to combine.
- Pour the mixture into the greased baking dish and bake uncovered for 30 to 35 minutes or until bubbly.
- Take the pan out of the oven and sprinkle the remaining 2¼ cups of crispy fried onions on top.
- Return it to the oven and bake for an additional 10 minutes to give it an extra crisp.
- Serve immediately, garnished with fresh chopped parsley if liked.
Notes
Don’t overcook the beans: The beans only need a couple of minutes blanching time, as they finish cooking in the oven. Blanching in boiling water for too long means they’ll overcook in the oven and you’ll get mushy beans instead of crisp tender green beans.
Freezing leftovers: I recommend freezing leftovers in aluminum foil containers because you can pop those straight in the oven to reheat. Wrap in another layer of foil or plastic wrap to prevent freezer burn.
Nutrition
This delicious green bean casserole or green bean bake is a classic holiday side dish, although if you love it as much as I do you’ll also want to indulge throughout the year. Fresh beans pair with a creamy mushroom sauce, cheese and French fried onions to make this dish. It freezes well too, so consider whipping up a double batch.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This casserole dish reminded me of home. It is always a hit with the family!