With only a handful of simple ingredients and 10 minutes of prep, this classic Green Bean Casserole recipe is a must for Thanksgiving dinner. Few ingredients, little time, and lots of flavor!
Easy French’s Green Bean Casserole
This traditional casserole is one of the recipes I look forward to most on Thanksgiving day. I’ve never met a person who doesn’t love it, which is perfect because it’s so easy to make and tastes so good.
This easy green bean casserole is made with just a handful of simple ingredients and for those picky eaters out there, there are no mushrooms – I always opt to use water chestnuts instead, which still adds a variety of texture.
But, the most important and fundamental ingredient for this recipe is the crispy fried onions, so much so that it’s even sometimes known as French’s Green Bean Casserole. The crispy onions add a nice crunch to an otherwise soft casserole, as well as pack in the flavor. It’s not green bean casserole without crispy fried onions, so that’s one ingredient you don’t want to skip!
What You’ll Need
The great thing about this easy green bean casserole is that it requires very few ingredients and only 10 minutes of prep.
(Scroll below to the printable recipe card for details and measurements.)
- Green beans: Our star ingredient. Trimmed fresh green beans are the best option. Blanch them before adding them to the casserole.
- Soup: This recipe is made with one can of condensed Cream of Chicken & Mushroom Soup. Do not dilute the soup before adding it in.
- Whole milk: Helps make the casserole creamy.
- Water chestnuts: Should be drained and roughly chopped to add a slight flavor and texture to the dish.
- Worcestershire sauce: For depth of the flavor.
- Seasonings: Simple seasonings include black pepper, garlic powder, and onion powder.
- Crispy fried onions: Adds a nice textural crunch and packs great flavor. We don’t think green bean casserole is right without crispy fried onions.
- Cheese, optional: If you like it cheesy, you can add in some shredded cheese (see note below.)
Looking to switch it up? Here are a few ideas:
- Using canned green beans in green bean casserole. You can use canned green beans, if desired. You’ll want 2, 14.5 ounce cans, drained. Reduce the baking time to 25 minutes and you’re good to go. Just be aware the overall casserole will have a softer texture than if you used fresh or frozen.
- Can I use frozen green beans? Yes, frozen green beans work as well. I still recommend blanching them first.
- Any “cream of” soup will work in this recipe. While I use cream of chicken and mushroom soup, you can use whatever you prefer. I believe the original Campbell’s recipe from the 60’s used Golden Mushroom soup.
- Make it cheesy. For a cheesy green bean casserole, add in 1 cup shredded cheese (like Monterey Jack or cheddar) and increase the amount of milk to a total of 1/2 cup.
How to Make Green Bean Casserole
This is possibly the easiest Thanksgiving side dish you’ll make this year, with just two main steps.
(For all the details, scroll down to the complete printable recipe card and don’t miss the video below.)
- Prepare the casserole mixture. Stir together all ingredients except for the green beans. Once incorporated and smooth, fold in the green beans until combined and well coated. Transfer the mixture to a greased casserole dish.
- Bake. Bake the casserole uncovered for 40 minutes. Stir and sprinkle with the remaining fried onions. Bake for an additional 5-10 minutes, until the onions are brown.
How to Blanch Green Beans
For the best texture in your casserole, it’s important to blanch the green beans before adding them to the other ingredients. To do this, simply boil the green beans until crisp-tender (about 3 minutes), then rinse with cool or iced water. Pat dry to remove excess moisture and continue with the recipe.
How to Store & Reheat Leftovers
- Store in the fridge. Leftover green bean casserole can be refrigerated for up to 3 days, wrapped tightly.
- How to reheat green bean casserole. To reheat leftover casserole, just pop it back in the oven. Cover it with aluminum foil for the first 20 minutes, then if desired you can remove the foil and add more crispy fried onions to the top. Bake just until heated through. It usually takes 20-30 minutes but it depends on how much casserole you are reheating.
- Can you make green bean casserole ahead of time? Yes. Assemble (without the onion topping) and cover in the fridge for up to 1 day in advance. Before baking, let it sit on the counter for 30 minutes or add about 10 extra minutes onto the cook time.
- Can you freeze green bean casserole? Yes, you can freeze this casserole though it’s best to do so without the fried onions. Secure tightly with plastic wrap and again with foil. It will keep in the freezer for up to 2 months. Allow to thaw overnight, give it a stir, sprinkle with fresh crispy onions, and pop in the oven to bake as directed.
Wondering what goes with green bean casserole? Pretty much anything! This is a traditional Thanksgiving side dish, so it typically accompanies turkey or ham on the dinner table, perfectly placed next to some cranberry sauce or cornbread casserole.
Of course, that doesn’t mean you can only make this easy side dish at Thanksgiving. It tastes just as great next to some steak as it does your holiday turkey.
More Thanksgiving Side Dishes:
Green Bean Casserole
- 4 cups fresh green beans , trimmed and cut into 2-inch pieces
- 1 can condensed Cream of Chicken & Mushroom Soup , undiluted, no water added
- 1/4 cup whole milk
- 8 ounces sliced water chestnuts , drained and chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1 1/2 cups French's crispy fried onions , divided
- Preheat oven to 350 degrees F. Coat a 9×9-square casserole dish with nonstick spray.
- Boil/Blanch the green beans until crisp tender (about 3 minutes), then quickly cool in very cold or ice water. Pat dry.
- In a medium bowl, stir together the condensed soup, milk, water chestnuts, Worcestershire sauce, all the seasonings, and 3/4 cup of the crispy fried onions, until incorporated and smooth.
- Gently fold in the green beans until combined and well coated.
- Transfer mixture to the casserole dish.
- Bake uncovered for 40 minutes, until bubbling. Stir the bean mixture. Sprinkle with the remaining 3/4 cup fried onions and bake for an additional 5-10 minutes or until the onions are golden brown.NOTE: For recipe variations, see below. For proper storage, please refer to the article.