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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.
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 the estimated nutritional information.
To make this, you’ll need the following ingredients:
- 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.
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.
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.
Bake. Bake for 30 to 35 minutes uncovered.
Add Topping and Bake. Remove from the oven and top with remaining crispy onions. Return to the oven until golden brown, about 10 minutes.
Make Ahead and Freezing Instructions
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
Equipment
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.
- 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.
- Bake. Bake for 30 to 35 minutes uncovered.
- Add Topping and Bake. Remove from the oven and top with remaining crispy onions. Return to the oven until golden brown, about 10 minutes.
Video
Notes
Nutritional Information
Enjoy!
Robyn xo
I love this updated recipe and isn’t panko on top great for extra crunch.
It in the queue for Thanksgiving dinner 🙂
I was never a fan either, until I moved away! This looks so tasty!! 🙂
2 cups or 2 cans of soup? Thanks
Hi Marsha,
I used my homemade cream of chicken soup recipe and so I used 2 cups here. If you’d like to use cans of cream of chicken soup, that would be equivalent to about 1 can. I hope that helps!
This is a great update to the classic! I love that you added a little kick of spice!
Can this be frozen?
Yes, it freezes well!
Can I sub canned green beans for the fresh/frozen? If so, how many cans? Thanks!
recipe for 20, do I double in same casserole dish
Thanks for this delicious change to the traditional green bean casserole! I never liked fried onions and it seemed they always topped this whenever someone made it!
I love this version – it’s so fresh and so tasty! Thanks for sharing it!
I have a couple of questions: When cooking this after freezing it, do you need to thaw it or just cook from frozen, and how long should it cook if you can cook from frozen?
This looks like a great recipe, and that I can freeze it is a bonus!
I would recommend thawing it in the refrigerator overnight and then baking it according to the instructions in the recipe. Hope you enjoy it. Thanks, Anne!
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!
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!
What is your suggestion for doubling this recipe? Thank you
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.