Easy Green Bean Casserole Recipe
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This Easy Green Bean Casserole Recipe is a fresh take on the classic side dish! Made with green beans, homemade cream of chicken soup, and crispy onions, this flavor-packed recipe makes the perfect dish for Thanksgiving or weeknight dinners.
The creamy sauce and crunchy topping of this green bean casserole make it a holiday favorite! My recipe is a fresh take on a family classic, using fresh ingredients for incredible flavor. It’s a loved dish that’s so easy to make and always a crowd-pleaser, whether you’re serving it at Thanksgiving or a satisfying family dinner.
We love this fresh Green Bean Casserole!
There’s nothing quite like serving classic and beloved side dishes for family meals and holidays! (Don’t we all have our favorites?!) This Green Bean Casserole is certainly one of ours!
This easy, fresh green bean casserole is perfect for family suppers and holiday meals. With its simple prep, make-ahead convenience, and crowd-pleasing taste, it’s a must on our Thanksgiving table!
I know you’ll love this fresh spin on an old family green bean casserole recipe—it’s even more flavorful and delicious!
Why You’ll Love This Easy Green Bean Casserole
- Fresh and Flavor-Packed: Uses fresh or frozen green beans and homemade soup for the best taste.
- Quick and Easy Prep: Ready in under an hour with simple steps.
- Make-Ahead Easy: Prep ahead for a stress-free holiday.
- Kid and Family Approved: Kid-approved and perfect for potlucks or weeknight sides.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Green beans: Use fresh or frozen for the freshest flavor. Canned will work (see recipe notes).
- Butter: Salted butter (unsalted if you prefer)
- Mushrooms: Sliced or chopped for a fresh, extra flavorful version.
- Milk: Whole milk, half-and-half, or cream for extra creamy results.
- Stone House Seasoning: Gives delicious flavor.
- Worcestershire sauce: Use coconut aminos if sensitive to soy.
- Cream of chicken soup: Homemade for best flavor. Store-bought works too.
- Crispy onions: Use your favorite, such as French’s, or make your own (See How to Make Crispy Onions in notes).
Ingredient Swaps
- Green Beans: Used canned (drained) for a quick-prep option.
- Soup: Substitute with cream of mushroom if desired.
- Worcestershire: Use coconut aminos if sensitive to soy.
- Onions: Make homemade crispy onions for a fresh, flavorful option. (see notes)
How to Make the BEST Green Bean Casserole
This easy recipe uses fresh ingredients for a flavor-packed side dish.
Step by Step Instructions
- Preheat oven, spray baking dish, and set aside. Quick-boil green beans (if fresh or frozen), remove from boiling water and place in ice-cold water, or drain and rinse immediately with cold water. Set aside. If using canned beans, skip this step.
- Sauté mushrooms in a skillet with butter for about 7-8 minutes.
- Add the green beans, milk, soup, Worcestershire sauce, Stone House Seasoning, and half of the crispy onions to the skillet. Stir to combine.
- Pour into baking dish and bake uncovered for 30-35 minutes.
- Remove from the oven and sprinkle the remaining crispy onions on top. Bake another 10 minutes until golden.
Recipe Variation
- Gluten-Free: Use gluten-free crispy onions and a Worcestershire swap.
Recipe Success Tips
- Fresh Beans: Use fresh beans for the best flavor and quick-boil to keep them crisp and tender.
- Homemade Soup: Enhances taste; make ahead for ease and convenience.
- Sauté Mushrooms Evenly: Cook mushrooms until golden for a savory taste.
- Avoid Soggy Topping: Add the second half of crispy onions in the last 10 minutes.
Storage Tips
- Store: Cool completely, cover, and refrigerate for up to 3 days.
- Freeze: Assemble casserole unbaked, wrap well or place in freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Bake at 350°F until warmed through, about 15-20 minutes
- Make-Ahead: Assemble casserole up to 3 days ahead; bake per instructions when ready.
Frequently Asked Questions
Yes, drain well and skip boiling.
Use homemade or cream of mushroom.
Yes. Use gluten-free soup, Worcestershire alternative, and gluten-free crispy onions.
More Favorite Side Dish Recipes
Why This Green Bean Casserole is a Must-Make
With its fresh green beans, savory mushrooms, and crunchy topping, this green bean casserole is the perfect comfort casserole. It’s easy to prep and full of fresh flavor, making it a must for holidays or everyday dinners!
Green Bean Casserole Recipe
Equipment
Ingredients
- 1 pound green beans, fresh, frozen, or canned, all trimmed and cut to 1-inch pieces and drained
- 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, homemade or store-bought, 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. (If using canned green beans, skip this step.)
- Saute and Cook. Meanwhile, melt the butter and saute the mushrooms until tender, about 7 to 8 minutes. Add the drained 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.
Notes
- Green Beans. If using canned green beans, you’ll use 2 cans (15-ounce each), drained, for each pound of green beans called for in the recipe.
- Cream of Chicken Soup. If using canned cream of chicken soup, use 1 (10.5-ounce) can for each pound of green beans called for in the recipe.
- Fried Onions. If using canned fried onions, use 1 container (6 ounces), divided, for each pound of green beans called for in the recipe.
- Store: Cool completely, cover, and refrigerate for up to 3 days.
- Freeze: Assemble casserole unbaked, wrap well or place in freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat: Bake at 350°F until warmed through, about 15-20 minutes
- Make-Ahead: Assemble casserole up to 3 days ahead; bake per instructions when ready.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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!
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!
recipe for 20, do I double in same casserole dish
Can I sub canned green beans for the fresh/frozen? If so, how many cans? Thanks!
Can this be frozen?
Yes, it freezes well!
This is a great update to the classic! I love that you added a little kick of spice!
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!
I was never a fan either, until I moved away! This looks so tasty!! 🙂
It in the queue for Thanksgiving dinner 🙂
I love this updated recipe and isn’t panko on top great for extra crunch.