Easy Green Bean Casserole Recipe

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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This easy green bean casserole is the retro, holiday side dish you likely remember from childhood! This classic green bean casserole recipe features a creamy mushroom sauce made easy with canned soup, tender green beans and crispy fried onions on top.

Why You’ll Love This Easy Green Bean Casserole Recipe

Are you a fan of this classic green bean casserole? Even if you never eat condensed soup or canned green beans, many people simply can’t resist during the holidays and here’s why:

  • Quick and Easy: This classic green bean casserole has just 5 ingredients and can grace your dinner table in just 25 minutes from start to finish.
  • Simple and Savory: Made with wholesome green beans, creamy sauce, and crunchy onions, this dish deserves to be served all year long. Make any weeknight dinner festive!
  • Crowd Favorite: Though a single recipe of green bean casserole feeds 6 people generously, you could easily double or triple this recipe for your holiday gathering and watch it disappear.
  • Prep Friendly: Make and refrigerate up to 3 days in advance without the fried onions on top. To prepare, leave on the counter for about 45 minutes, top with fried onions and then bake as directed.

If you prefer from scratch, try my best green bean casserole recipe made with fresh green beans and a homemade cream of mushroom soup. I also have great recipes for crockpot green bean casserole or cheesy green bean casserole!

Ingredients for this easy green bean casserole recipe from the top: Black pepper, milk, mushroom soup, green beans, and french fried onions.

Ingredients Needed for Campbell’s Green Bean Casserole

This easy green bean casserole recipe comes together with just five simple ingredients! Check the recipe card at the bottom of the post for exact amounts.

  • Green Beans: Canned, well-drained green beans are the base of the dish.
  • Soup: Canned cream of mushroom soup is the classic choice, but I included non-mushroom options below in the tips section.
  • Milk: Use your favorite milk to thin the sauce slightly.
  • Pepper: Freshly ground black pepper adds depth to the sauce.
  • French Fried Onions: These usually come in a plastic canister and are often stocked near the canned veggies or with the salad toppings. 
Overhead shot of a single serving of cambell's green bean casserole topped with french fried onions.

How to Make Green Bean Casserole With Canned Green Beans

At a time when lots of us are wrangling a whole Thanksgiving turkey, easy sides ready in under 30 minutes are a gift!

  • Prep: Preheat the oven to 375°F. Spray a 3-quart casserole with nonstick spray, and set it aside.
  • Mix: Whisk to combine the cream of mushroom soup, milk, and pepper. Stir in well-drained green beans, plus half a cup of the crispy fried onions.
  • Top: Pour the green bean mixture into your casserole dish, spread it out evenly and top with the remaining crispy fried onions.
  • Bake: Place the casserole in the preheated oven and bake for 20 minutes. The sauce should be good and bubbly and the onions golden brown.
  • Rest and Serve: Let the green bean casserole rest for 5 minutes, to cool and set up, before serving.

Tips & Variations For Classic Green Bean Casserole

In case you want to put a spin on this classic holiday casserole, here are a few suggestions:

  • Soup Substitutions: If you aren’t a fan of mushrooms, you can use another condensed cream soup such as cream of celery or cream of onion.
  • Onion Topping: I like to mix some of the crispy fried onions into the casserole to help add flavor. This is optional, but definitely recommended. If you aren’t a fan of crispy fried onions, you can use lightly crushed ritz crackers instead.
  • Fresh Green Beans: You can use fresh, cooked green beans if you prefer. You will need about 5 heaping cups.
  • Add Cheese: Like a cheesy casserole? Add 1 to 2 cups shredded cheddar cheese to the green bean mixture, or layer it on top of the green beans before you add the fried onions.
  • Oven Temp: This classic recipe is flexible, and can also be baked at 350°F for a slightly longer time. When the sauce is thick and bubbly around the edges, the casserole is done.
A wooden spoon lifting a portion of easy green bean casserole out of a dish.

How to Store and Reheat Leftover Easy Green Bean Casserole

If you happen to have leftovers of this easy green bean casserole, they will store great for another time:

  • Fridge: Store cooled leftovers in an airtight container, or in the casserole dish wrapped tightly, for up to 4 days.
  • Reheat: Place the desired portion in a microwave-safe bowl and lightly cover with a paper towel. Reheat until it’s hot all the way through, stirring occasionally. You can also reheat in the oven, at 350°F, until heated through.
  • Freeze: Store it in an airtight container in the freezer for up to 3 months, and thaw in the fridge before reheating. Keep in mind, if you freeze the leftover baked casserole with the topping, the fried onions will lose their crunch. For best results, freeze the unbaked, un-topped casserole instead. Then you can add the onions and bake it the day you want to serve it, for a fresh, crispy finish!
Easy green bean casserole in a small white bowl with a fork.
A casserole dish filled with easy green bean casserole with fried onions on top.
5 from 9 votes
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Yield: 6 Servings

Easy Green Bean Casserole

This easy green bean casserole is the retro recipe you likely remember from childhood. Classic green bean casserole features a creamy mushroom sauce, tender green beans and crispy fried onions on top.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes

Ingredients

  • 4 (14.5 oz) cans green beans, drained
  • 2 (10.5 oz) cans cream of mushroom soup
  • ½ cup whole milk
  • ½ teaspoon freshly ground black pepper
  • 3 cups French fried onions, divided

Instructions 

  • Preheat the oven to 375°F. Spray a 3-quart casserole dish with nonstick spray, and set aside.
  • In a large bowl, mix together the cream of mushroom soup, milk, and pepper. Then stir in the drained green beans and ½ cup of the crispy fried onions.
  • Pour the mixture into the prepared casserole dish, and spread it out to an even layer. Top the casserole with the remaining fried onions.
  • Bake the casserole for 20 minutes, or until bubbly and the onions are a dark golden color.
  • Let casserole rest for 5 minutes before serving.

Video

Notes

Storage: Store cooled leftovers in an airtight container, or in the casserole dish wrapped tightly, for up to 4 days.
Reheat: Place the desired portion in a microwave-safe bowl and lightly cover with a paper towel. Reheat until it’s hot all the way through, stirring occasionally. You can also reheat in the oven, at 350°F, until heated through.
Prep Ahead: Make and refrigerate up to 3 days in advance without the fried onions on top. To prepare, leave on the counter for about 45 minutes, top with fried onions and then bake as directed.
Soup Substitutions: If you aren’t a fan of mushrooms, you can use another condensed cream soup such as cream of celery or cream of onion.
Onion Topping: I like to mix some of the crispy fried onions into the casserole to help add flavor. This is optional, but definitely recommended. If you aren’t a fan of crispy fried onions, you can use lightly crushed ritz crackers instead.
Fresh Green Beans: You can use fresh, cooked green beans if you prefer. You will need about 5 heaping cups.
Add Cheese: Like a cheesy casserole? Add 1 to 2 cups shredded cheddar cheese to the green bean mixture, or layer it on top of the green beans before you add the fried onions.
Oven Temp: This classic recipe is flexible, and can also be baked at 350°F for a slightly longer time. When the sauce is thick and bubbly around the edges, the casserole is done.

Nutrition

Serving: 1, Calories: 268kcal, Carbohydrates: 29g, Protein: 6g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 10g, Cholesterol: 6mg, Sodium: 733mg, Fiber: 2g, Sugar: 7g

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.