This Green Bean Casserole recipe is a fresh take on a classic side dish! Easy, creamy, and delicious, homemade cream of chicken and fresh ingredients make this the best ever!

Looking for more favorite side dish recipes? I think you’ll love my Squash Casserole, Sweet Potato Casserole, and Mashed Potatoes.

Photo of green bean casserole in a white baking dish.

Green bean casserole makes a classic side dish that’s perfect for family suppers and holiday meals. This fresh spin on an old family green bean casserole recipe is definitely a delicious favorite!

How to Make the BEST Green Bean Casserole

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

To make this, you’ll need the following ingredients:

Photo of ingredients used to make the best green bean casserole.
  • green beans – fresh or frozen
  • butter
  • mushrooms – sliced
  • milk
  • Stone House Seasoning
  • Worcestershire sauce or coconut aminos
  • cream of chicken soup – homemade or store-bought
  • Crispy onions

Step-by-Step Instructions

Prep. Preheat your oven to 350ºF. Spray a 9×13 baking dish with nonstick baking spray and set aside.

Photo of green beans in a glass bowl.

Quick Boil Green Beans. Bring about 2 quarts of water to a rolling boil. Then add the green beans to the boiling water and cook for 5 to 7 minutes. Remove from the boiling water and place in a bowl of ice water, or rinse immediately with ice-cold water. Then set the green beans aside.

Photo of ingredients cooking in skillet for green bean casserole.

Saute and Cook. Meanwhile, melt the butter and saute the mushrooms until tender, about 7 to 8 minutes. Add the green beans, milk, soup, Worcestershire sauce, Stone House Seasoning, and half of the crispy onions. Stir to combine and pour into the casserole dish.

Green bean casserole in a white baking dish ready to be baked.

Bake. Bake for 30 to 35 minutes uncovered.

Green bean casserole with topping ready for final baking.

Add Topping and Bake. Remove from the oven and top with remaining crispy onions. Return to the oven until golden brown, about 10 minutes.

Baked and ready to serve green bean casserole in a white baking dish.

Storage Tips

To make ahead. Once you have spread your casserole mixture into the baking dish, cover it with a tight-fitting lid or wrap it well with plastic wrap or foil and refrigerate for up to three days. When ready to serve, remove from the refrigerator and bake as directed for 20 minutes. Then, remove from the oven and top with topping, and bake the remainder of the time.

To freeze. It is not recommended to freeze green bean casserole that has already been cooked. Instead, follow the instructions given to make ahead, making sure to store in a freezer-safe baking dish and freeze for up to two weeks. Thaw in the refrigerator overnight, and then proceed with the recipe.

More Classic Side Dish Favorites

Here’s my Green Bean Casserole recipe. I hope you love it as much as we all do!

Green Bean Casserole Recipe

5 from 2 votes
This Green Bean Casserole recipe is a fresh take on a classic side dish! Easy, creamy and delicious, homemade cream of chicken and fresh ingredients make this the best ever!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 -6

Ingredients  

  • 1 pound fresh or frozen green beans, trimmed to 1-inch pieces
  • 2 tablespoons butter
  • 12 ounces mushrooms, sliced
  • 1/2 cup milk
  • 1 1/2 cups cream of chicken soup, homemade or store-bought
  • 1 teaspoon Worcestershire sauce, or coconut aminos
  • 1 teaspoon Stone House Seasoning
  • 2 cups crispy fried onions, divided

Instructions 

  • Prep. Preheat your oven to 350ºF. Spray a 9×13 baking dish with nonstick baking spray and set aside.
  • Quick boil green beans. Bring about 2 quarts of water to a rolling boil. Add green beans to the boiling water and cook for 5-7 minutes. Remove from the boiling water and place in a bowl of ice water or immediately rinse with ice cold water. Set aside.
    Photo of green beans in a glass bowl.
  • Saute and Cook. Meanwhile, melt the butter and saute the mushrooms until tender, about 7 to 8 minutes. Add the green beans, milk, soup, Worcestershire sauce, Stone House Seasoning, and half of the crispy onions. Stir to combine and pour into the casserole dish.
    Photo of ingredients cooking in skillet for green bean casserole.
  • Bake. Bake for 30 to 35 minutes uncovered.
    Green bean casserole in a white baking dish ready to be baked.
  • Add Topping and Bake. Remove from the oven and top with remaining crispy onions. Return to the oven until golden brown, about 10 minutes.
    Green bean casserole with topping ready for final baking.

Notes

To make ahead. Once you have spread your casserole mixture into the baking dish, cover it with a tight-fitting lid or wrap it well with plastic wrap or foil and refrigerate for up to three days. When ready to serve, remove from the refrigerator and bake as directed for 20 minutes. Then, remove from the oven and top with topping, and bake the remainder of the time.
To freeze. It is not recommended to freeze green bean casserole that has already been cooked. Instead, follow the instructions given to make ahead, making sure to store in a freezer-safe baking dish and freeze for up to two weeks. Thaw in the refrigerator overnight, and then proceed with the recipe.

Video

Nutrition

Serving: 0.5cup | Calories: 259kcal | Carbohydrates: 27g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 1001mg | Potassium: 626mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1185IU | Vitamin C: 17.9mg | Calcium: 82mg | Iron: 3.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

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About Robyn

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review




18 Comments

  1. If using canned soup do I dilute it or just use what’s in the can?
    Thanks! Am using 3 of your recipes this thanksgiving, very excited!

    1. Rob, you just use the contents of the can. Don’t dilute. I’m honored that you are using so many of my recipes. Thank you!

    1. Linda, you would need to use 2 9×13 pans if doubling this recipe. On the top right side of the recipe card, there is a 1x, 2x, and 3x. Just click on the 2x and you should have amount of ingredients for doubling the recipe.