Easy Classic Green Bean Casserole

A warm, easy side dish that fits weeknights and holiday dinners.

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INTRODUCTION

This Easy Classic Green Bean Casserole uses canned green beans and creamy soup to make a dish that many people know and like. You can make it fast with items from your pantry. It warms the table and fills the room with a simple, nice smell. For a bright and sweet side that pairs well with this casserole, try pairing it with honey glazed carrots and green beans to add color and a sweet note to your meal.

WHY YOU WILL LOVE THIS RECIPE

You will love this recipe because it is simple and low work. It uses few ingredients you likely already have. The sauce is creamy and mild, and the fried onion topping adds a crunchy finish. It bakes in one dish and serves many people. This is a good recipe for busy nights and for holiday meals when you want a classic side without long work. The flavor is mild, so most people, including kids, enjoy it.

HOW TO MAKE Easy Classic Green Bean Casserole

This method keeps the steps clear and easy. You mix the cream of mushroom soup with milk and a little soy sauce to add a soft, savory note. Stir in garlic and onion for simple aromatics. Add the canned green beans, pour the mix into a baking dish, and bake until hot and bubbling. Add half the fried onions, stir, then top with the rest to bake until golden. You get a creamy inside and a crisp top. Read the steps below and follow each one in order for the best result.

EQUIPMENT NEEDED

• Oven, set to 350°F (175°C).
• A medium mixing bowl or large bowl.
• Measuring cups and spoons.
• A spoon or spatula for stirring.
• A 9×13-inch baking dish or similar size.
• A can opener.
• Oven mitts and a cooling rack for safety.

Ingredients You’ll Need :

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

STEP-BY-STEP INSTRUCTIONS :

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the cream of mushroom soup, milk, soy sauce, garlic, onions, salt, and pepper.
3. Stir in the drained green beans until well mixed.
4. Pour the mixture into a baking dish and bake for 25 minutes.
5. Remove from oven and stir in half of the French fried onions.
6. Top with the remaining onions and bake for an additional 10 minutes, or until the onions are golden brown.
7. Serve warm.

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HOW TO SERVE Easy Classic Green Bean Casserole

Serve this casserole hot from the oven. Use a large spoon to scoop portions onto plates or into serving bowls. It pairs well with roasted or mashed potatoes, baked ham, roast turkey, or a simple roast chicken. For a casual dinner, serve it alongside a main that is full of bold flavors, or add a side that balances the creaminess. If you plan a group meal with different dishes, you might pair this with a hearty main like a warm casserole; for example, a simple choice is a gluten-free taco casserole for a filling main that guests will enjoy alongside this green bean dish.

STORAGE & FREEZING : Easy Classic Green Bean Casserole

To store leftovers, let the casserole cool to room temperature for about 20 to 30 minutes. Cover the dish tightly with plastic wrap or transfer portions to an airtight container. Keep in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15 to 20 minutes for a small portion. Avoid microwaving in the original dish if it has a lot of fried onions on top, because they can go soggy. To freeze, bake the casserole only for the first 25 minutes, let it cool, then cover tightly and freeze for up to 2 months. When ready to eat, thaw in the fridge overnight, add the fried onions, and bake until hot and crisp.

SERVING SUGGESTIONS

• Add a bright fresh salad to cut the richness. A simple green salad with lemon or vinegar dressing works well.
• Serve with rolls or crusty bread to enjoy the creamy sauce.
• For a party or holiday table, mix this casserole with other small plates and warm sides. If you need ideas for easy party foods, check these fun options like 10 spooky easy Halloween appetizers to impress guests for snacks that are simple to make and fit a crowd.
• Pair with sliced fruit for a light, fresh note.

VARIATIONS

• Mushroom lovers: Add sliced fresh mushrooms sautéed in butter before mixing with the soup for more mushroom flavor.
• Cheese top: Mix 1/2 cup shredded cheddar into the soup mix and sprinkle extra on top before the final bake for a cheesy crust.
• Low-sodium: Use low-sodium canned green beans and low-sodium cream of mushroom soup, and lower or skip the soy sauce.
• Fresh beans: Use blanched fresh green beans instead of canned. Blanch for 3–4 minutes and shock in ice water before adding. This gives a firmer texture and brighter color.
• Make it lighter: Use low-fat milk or a light cream soup and top with panko breadcrumbs mixed with a little oil for crunch instead of fried onions.

FAQs

Q: Can I use fresh green beans for this recipe?
A: Yes. Blanch fresh green beans for 3–4 minutes, then cool in ice water before using. They will be firmer than canned beans.

Q: Can I make this dish ahead of time?
A: Yes. You can mix everything, except the final fried onions, and refrigerate for up to 24 hours. Add the onions and bake when ready. See the make-ahead tips below for more.

Q: Can I use cream of chicken soup instead of cream of mushroom?
A: Yes. Cream of chicken will change the taste but still make a creamy, tasty casserole.

Q: How do I keep the fried onions crispy?
A: Add half the onions during the bake, then stir and add the rest on top for the last 10 minutes. For extra crisp, add the last onions right before serving.

Q: Is this recipe good for large groups?
A: Yes. Double the recipe and use a larger baking dish or two pans. Baking time may increase slightly for larger dishes.

MAKE-AHEAD TIPS FOR Easy Classic Green Bean Casserole

• Prepare the mix up to the point before baking. Cover and chill for up to 24 hours. When ready, give it a quick stir, add to the baking dish, and bake as directed. Add fried onions later.
• For freezing, bake for the first 25 minutes, cool, cover well, and freeze up to 2 months. Thaw overnight in the fridge, add the fried onions, and bake the final 10 minutes.
• If you want to save time on a busy day, chop the onion and mince the garlic ahead and keep them in an airtight container in the fridge for one day. Assemble the dish on the same day you bake for best texture.

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