Grandma’s Easy Green Bean Casserole
Grandma’s Easy Green Bean Casserole might be the simplest dish on the dinner table, but it should not be overlooked! Tender green beans are combined with a luscious, creamy mushroom sauce and topped with crispy fried onions. It’s a tried and true recipe that is full of delicious, savory flavors you’ll love. Perfect for Thanksgiving or paired with weeknight dinners!
Thanksgiving is just not complete without green bean casserole on the table! It’s a side dish recipe that’s always associated with the holidays, and especially Turkey Day. Even if you’re not much of a green bean lover, I guarantee you won’t be able to get enough of this creamy, comforting side dish. It’s been in my family since before I was born, and there isn’t a November that goes by that I don’t get to enjoy bite after bite.
Reasons we love this recipe
- Delicious! Tender green beans, smothered in a creamy, savory mushroom sauce and topped off with those crunchy, crisp and tasty onions! This is one of those recipes that will have everyone going back for seconds.
- Quick & easy. Only 4 ingredients and 10 minutes to prep! The oven does all of the work, and this will be on your table in just over 30 minutes.
- Nostalgic. One taste of this and I’m immediately back in my grandma and grandpa’s dining room for Thanksgiving dinner. Oh, how I miss those times. This recipe might just make you think of your grandma too!
This is by far the best green bean casserole recipe out there. Every time I make it people rave how yummy it is. Simply delicious.
— Kristen
Ingredients needed
This classic green bean casserole recipe may have been the one from the back of the Campbell’s cream of mushroom soup. All I know is that it’s the one my grandma, then my mom and now my sister always makes. And the one we crave every year! Here’s the simple lineup of ingredients:
- Cream of mushroom soup. Canned soup is often frowned upon, but in my opinion it’s really a must in this recipe. It has all the flavorings, like garlic that you’ll need.
- Green beans. You could use fresh green beans, but we love the tenderness of canned green beans. They really complement the crispy onions. Be sure to rinse and drain them before adding them to the mix.
- Milk. Add in just a little bit of milk (your choice) to get the right consistency.
- Crispy fried onions. My favorite part! These are not only added on as a topping but they’re also mixed in with the soup, milk and green beans.
How to make this recipe
This might be the best green bean casserole! The textures and tastes are so wonderful, you’ll forget about the turkey! Here’s how simple it is to make:
- Prep. Preheat oven to 350 degrees F. and spray a 9×13-inch baking pan or casserole dish with non-stick cooking spray. Set aside.
- Make the green bean mixture. In a large bowl, combine cream mushroom soup, drained green beans, milk and one container of crispy fried onions. Stir to mix well.
- Add topping. Pour green bean mixture into baking dish and top with the remaining can of crispy fried onions.
- Bake. Place in the oven and bake at 350 degrees F. for about 30 to 35 mins and until sides are beginning to brown and casserole is bubbly.
- Serve. Let it sit for about 10 mins before serving. Enjoy!
Recipe tip
Taste before salting. You probably won’t need to add much, if any, salt to your serving. The soup adds plenty of sodium.
Expert tips
Of all the Thanksgiving recipes, this is the easiest! It only takes about 10 minutes of hands-on time and is super easy to throw together, but here are some tips, so it’s perfect every time!
- Fried onions. You don’t have to use all of the crispy fried onions. We really love them, so we use all of them, but use your preferred amount. Here’s a great recipe, if you’d rather make your crispy onion strings from scratch.
- Soup. You really won’t even notice the mushrooms from the cream of mushroom soup once all of the ingredients are mixed. However, feel free to use cream of celery, cream of asparagus or another similar creamy soup. You can also make and use homemade cream of mushroom soup.
- Make ahead. You can make this green bean casserole 24-48 hours in advance and keep covered in the fridge. Be sure to add the topping of fried onions right before baking.
- Half the recipe. This recipe can be halved and baked in a 2-quart (or 8-inch square) baking dish.
Variations
We recommend giving this Thanksgiving side dish a try as-is before changing it up, but if you’re making this as an everyday side dish to serve with a weeknight dinner, get creative and change it up! Here’s some options:
- Bacon. Cook and crumble about 4 to 8 ounces of bacon and stir it into the mushroom soup along with the green beans.
- Cheese. For a cheesy version, sprinkle some parmesan cheese over the top, or stir about 6 ounces of shredded cheese, like cheddar cheese or Monterey Jack into the green bean mixture. You could also add half of the cheese to the green beans and sprinkle the other half with the topping.
- Breadcrumbs. For a different texture, mix about 1 cup panko breadcrumbs in with the fried onions that you will be using for the topping.
Frequently asked questions
We always use canned cut green beans, but you can certainly use frozen cut or French-cut green beans. If you’d like to use frozen, you can cook them straight from their frozen state. No need to thaw them.
According to Campbell Soup Company, green bean casserole was created by a Campbell Soup Company employee, Dorcas Reilly, at the Camden, New Jersey headquarters in 1955. She was one of the first full-time members of Campbell’s Home Economics department—now known as the Campbell Test Kitchen. The original name was “Green Bean Bake.” It was slightly different from this recipe, and called for canned or fresh green beans, Campbell’s Cream of Mushroom soup, soy sauce, black pepper, milk, and French-fried onions. You can view the original recipe card, here.
With this recipe there is no need for a thickener, like all purpose flour or slurry. The condensed soup and crispy fried onions will keep this casserole from becoming too soupy.
Storage recommendations
- Storing leftovers. Place any leftover casserole covered in the baking pan or in an airtight container in the fridge for up to four days.
- To reheat. Rewarm an individual portion in the microwave for about 45 seconds to 1 minute, or feel reheat the entire baking dish in the oven for a few minutes.
- Freezing. While this is best eaten fresh, you CAN freeze it. Assemble it (minus the topping), cover in a layer of plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight, add the topping, and bake as directed, adding an extra 5 to 10 minutes to the bake time. We don’t recommend freezing baked casserole, as the fried onions will become soggy when thawed.
More holiday side dish recipes
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Grandma’s Easy Green Bean Casserole
Ingredients
- 3 (10.5 oz) cans Campbell's® Cream of Mushroom Soup
- 3 (15.5 oz) cans cut green beans, drained
- 1/2 cup milk
- 2 (6 oz) containers French's Crispy Fried Onions, divided
Instructions
- Preheat oven to 350 degrees F. and spray a 9×13-inch baking pan or casserole dish with non-stick cooking spray. Set aside.
- In a large bowl, combine cream mushroom soup, drained green beans, milk and one container of crispy fried onions. Stir to mix well.
- Pour green bean mixture into baking dish and top with the remaining can of crispy fried onions.
- Bake at 350 degrees F. for about 30 to 35 mins and until sides are beginning to brown and casserole is bubbly.
- Let casserole sit for about 10 mins before serving. Enjoy!
Notes
- Fried onions. You don’t have to use all of the crispy fried onions. We really love them, so we use all of them, but use your preferred amount.
- Half the recipe. This recipe can be halved and baked in a 2-quart (or 8-inch square) baking dish.
- Make ahead. You can make this green bean casserole 24-48 hours in advance and keep covered in the fridge. Be sure to add the topping of fried onions right before baking.
- Storing leftovers. Place any leftover casserole covered in the baking pan or in an airtight container in the fridge for up to four days.
- To reheat. Rewarm an individual portion in the microwave for about 45 seconds to 1 minute, or feel reheat the entire baking dish in the oven for a few minutes.
- Freezing. While this is best eaten fresh, you CAN freeze it. Assemble it (minus the topping), cover in a layer of plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight, add the topping, and bake as directed, adding an extra 5 to 10 minutes to the bake time. We don’t recommend freezing baked casserole, as the fried onions will become soggy when thawed.
Did you make this recipe?
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I’ve been making this recipe for years and it is indeed outstanding!!
I made this and it got great reviews from the family!
Great recipe. Easy to understand. Delish!
Best Green Bean Casserole Ever!!! I tried this for the first time 4 years ago for Thanksgiving and it has become a favorite Thanksgiving for our family. Everyone looks forward to it every year.
I made this for this thanksgiving & I truly think it was the best green bean casserole I’ve ever had!
This is by far the best green bean casserole recipe out there. Every time I make it people rave how yummy it is. Simply delicious.
Yay! Love hearing this!
Thank you for sharing this recipe! I have used your recipe for the past 2 years at Thanksgiving, and the entire family absolutely DEVOURS this green bean casserole! It is the absolute best!
Excellent!!! Seriously, it’s delicious.