Best Green Bean Casserole

A simple, creamy green bean casserole is a classic side dish that fits many meals. It is easy to make and tastes like home.

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INTRODUCTION

Green bean casserole is a warm, creamy dish many people love. It uses canned green beans, mushroom soup, milk, a little soy sauce, and crunchy fried onions on top. This dish cooks in one pan and comes out bubbly and golden. If you want a bright, sweet side with your meal, try the honey glazed carrots and green beans for a nice contrast. The recipe below is fast, easy, and made with few ingredients.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is simple and quick. It only needs a few pantry items. The soup and milk make a smooth sauce. The soy sauce adds a little depth. The fried onions give a crisp top that stays crunchy after baking. This casserole is great for holidays, potlucks, or a weeknight side. It fits many main dishes and goes well with mild meats and strong flavors alike.

HOW TO MAKE Best Green Bean Casserole

This recipe is set up so anyone can follow it. Start by gathering all your ingredients and tools. Mix the beans and sauce, pour into a baking dish, add onions, and bake. The full steps with times are below. If you want a different style of casserole, you can look at a rich meat-based option like the baked philly cheesesteak casserole for inspiration on how casseroles can be changed to fit your taste.

EQUIPMENT NEEDED

• Oven
• 1 mixing bowl
• Spoon or spatula
• Measuring cups and spoons
• 1 baking dish (about 1.5 to 2 quart)
• Can opener
• Oven mitts

Ingredients You’ll Need :

2 cans (14.5 oz each) green beans, drained, 1 can (10.5 oz) cream of mushroom soup, 1 cup milk, 1 cup French fried onions, 1/2 teaspoon soy sauce, Salt and pepper to taste

STEP-BY-STEP INSTRUCTIONS :

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, combine the drained green beans, cream of mushroom soup, milk, soy sauce, salt, and pepper.
3. Pour the mixture into a baking dish and top with French fried onions.
4. Bake for 25-30 minutes, until bubbly and golden brown. Enjoy your creamy green bean casserole!

HOW TO SERVE Best Green Bean Casserole

Serve this casserole hot and fresh from the oven. It pairs well with roasted meats, baked ham, turkey, or chicken. The creamy texture fits with mashed potatoes and warm rolls. For a lighter meal, serve a small portion with a fresh salad or steamed rice. If you want a heartier plate, add a side of simple pasta or garlic bread. For a family meal, place the casserole in the center and let people serve themselves.

STORAGE & FREEZING : Best Green Bean Casserole

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven-safe dish at 325°F (160°C) until warm, about 15 to 20 minutes. The onions may lose some crispness after refrigeration; add a few fresh fried onions on top before reheating to refresh the crunch.

To freeze, bake the casserole only to the point it is hot and bubbly, not browned. Let cool, then cover tightly with foil or a lid and freeze for up to 2 months. When you are ready to eat, thaw in the fridge overnight and bake at 350°F (175°C) until heated through and the top is golden, about 25 to 35 minutes.

SERVING SUGGESTIONS

This casserole is easy to pair with many dishes. Try it with roast chicken, baked ham, or a simple meatloaf. It also fits well with other vegetable sides like glazed carrots or a green salad. For a casual dinner, serve it with bread and a bowl of soup. If you want a full, warm dinner, add a creamy pasta side such as the slow cooker style garlic parmesan chicken pasta for comfort and flavor.

VARIATIONS

• Mushroom lovers: Stir in a cup of sliced cooked mushrooms for a stronger mushroom flavor.
• Cheesy top: Mix a half cup of shredded cheddar into the green bean mix before baking and sprinkle a little extra on top.
• Fresh beans: Use 1 pound of fresh green beans, blanched for 3 to 4 minutes and cooled, instead of canned. This gives a fresher taste and a firmer texture.
• Low-sodium: Use low-sodium soup and low-sodium soy sauce to control salt. Add pepper and herbs for flavor.
• Gluten-free: Use gluten-free cream of mushroom soup and gluten-free fried onions or crushed gluten-free crackers for the topping.
• Crispy bacon: Add cooked, crumbled bacon to the mix for a smoky, salty bite.
• Herbed: Stir in a teaspoon of dried thyme or rosemary for a woodsy twist.

FAQs

Q: Can I use fresh green beans instead of canned?
A: Yes. Trim and blanch fresh beans for 3 to 4 minutes, then cool them in ice water. Drain well before mixing with the soup and milk.

Q: Can I make this ahead and bake later?
A: Yes. Mix the beans and sauce and store in the fridge. Add the fried onions just before baking or add them part way through baking to keep them crisp. See the make-ahead section below for tips.

Q: Can I use cream of chicken or cream of celery soup instead?
A: Yes. Either will work if you prefer a different flavor. The texture stays creamy.

Q: How do I keep the topping crispy?
A: Add half the onions before baking, then add the rest in the last 5 to 10 minutes of baking. Or keep the onions in a separate container and add them right before serving.

Q: Is this recipe dairy-free?
A: Not as written, because it uses milk and cream soup. You can use a dairy-free milk and a dairy-free cream of mushroom soup to make it dairy-free.

Q: Can I make this in a larger pan for a crowd?
A: Yes. Double the recipe and use a larger baking dish. Bake for a little longer until it is bubbly and the center is hot.

MAKE-AHEAD TIPS FOR Best Green Bean Casserole

You can mix the green beans, soup, milk, and seasonings up to one day ahead. Cover and keep in the fridge. When ready to bake, pour into the dish, add half the fried onions, and bake as directed. Add the rest of the onions in the last few minutes of baking, or top with fresh onions after baking for extra crunch.

If you want to freeze a full casserole, assemble but do not bake. Wrap tightly and freeze for up to two months. Thaw overnight in the fridge before baking. For best texture, keep the fried onions separate and add them fresh before the final bake.

For a quick reheat on the day of serving, warm in a 325°F oven until hot and bubbling, about 20 minutes for a cooled dish. If you are in a hurry, reheat in the microwave in short bursts and finish in the oven for a better top texture.

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