Easy Green Bean Casserole Recipe

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5 from 4 votes
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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 Sweet Potato Casserole, Mashed Potatoes, and Squash Casserole.

Photo of green bean casserole in a white baking dish.

Green bean casserole is a classic side dish perfect for family suppers and holiday meals. This fresh spin on an old family green bean casserole recipe is 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 – I prefer to use frozen or fresh green beans. I think it has an incredible fresh flavor. You can also use canned green beans if you prefer.
  • Butter – I use salted butter. You can also use unsalted.
  • Mushrooms – Use sliced or chopped mushrooms for a fresh take and a more flavorful version of this traditional holiday side dish.
  • Milk – Use whole milk, half-and-half, or cream.
  • Stone House Seasoning – this is my favorite seasoning mix of salt, pepper, and garlic.
  • Worcestershire sauce – Use coconut aminos if sensitive to soy.
  • Cream of chicken soup – I use my homemade cream of chicken soup. I believe it has the most flavor. You can also use store-bought. You can also substitute it with cream of mushroom soup.
  • Crispy onions – Use your favorite crispy onions, such as French’s, or make your own with my How to Make Crispy Onions tip below.

Step-by-Step Instructions

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

Fresh green beans in a glass bowl with ice.

Quick Boil Green Beans (if using fresh or frozen green beans). Bring about 2 quarts of water to a rolling boil. 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. Set the green beans aside. If using canned green beans, skip this step.

Ingredients for green bean casserole cooking in a skillet.

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.

Fresh 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.

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 it from the oven, top it with topping, and bake it for the remainder of the time.

To freeze. Frozen green bean casserole that has already been cooked is not recommended. Instead, follow the instructions to make ahead, 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.

How to Make Homemade Crispy Onions

Make your homemade crispy onions to use in your fresh green bean casserole.

Ingredients: 4 cups thinly sliced onions, buttermilk, 1 teaspoon Stone House Seasoning, 2 cups flour, about 4 cups oil for frying.

Instructions: Add sliced onions to a large bowl. Cover with buttermilk and soak for up to 30 minutes. Heat the oil in a Dutch oven over medium heat. Drain the buttermilk off the onions and toss the onions in the flour and Stone House Seasoning. Add the coated onions in batches to the oil and cook until golden brown and crispy. Remove from the oil with a slotted spoon. Store in an airtight container for up to 3 days.

More Favorite Side Dish Recipes

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

Green Bean Casserole Recipe

5 from 4 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: 12

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

Recipe Notes:

While I prefer Green Bean Casserole made from scratch, you can also substitute with canned ingredients. Here are those conversions:
  1. 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. 
  2. Cream of Chicken Soup. If using canned cream of chicken soup, you’ll use 1 can (10.5-ounce) for each pound of green beans called for in the recipe.
  3. Fried Onions. If using canned fried onions, you’ll use 1 container (6-ounce) divided for each pound of green beans called for in the recipe.

Storage Tips for Green Bean Casserole

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 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.

How to Make Homemade Crispy Onions

Make your homemade crispy onions to use in your fresh green bean casserole.
Ingredients: 4 cups thinly sliced onions, buttermilk, 1 teaspoon Stone House Seasoning, 2 cups flour, about 4 cups oil for frying.
Instructions: Add sliced onions to a large bowl. Cover with buttermilk and soak for up to 30 minutes. Heat the oil in a Dutch oven over medium heat. Drain the buttermilk off the onions and toss the onions in the flour and Stone House Seasoning. Add the coated onions in batches to the oil and cook until golden brown and crispy. Remove from the oil with a slotted spoon. Store in an airtight container for up to 3 days.

Video

Nutrition

Calories: 128kcal | Carbohydrates: 10g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 522mg | Potassium: 205mg | Fiber: 1g | Sugar: 3g | Vitamin A: 393IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg

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 cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 4 votes (2 ratings without comment)

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Recipe Review




19 Comments

  1. Anne B says:

    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!

    1. Robyn Stone says:

      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!

  2. Leigh says:

    5 stars
    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!

  3. mariam says:

    recipe for 20, do I double in same casserole dish

  4. Jane says:

    Can I sub canned green beans for the fresh/frozen? If so, how many cans? Thanks!

  5. Elizabeth says:

    Can this be frozen?

    1. Robyn Stone says:

      Yes, it freezes well!

  6. Gaby says:

    This is a great update to the classic! I love that you added a little kick of spice!

  7. marsha says:

    2 cups or 2 cans of soup? Thanks

    1. Robyn Stone says:

      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!

  8. Jennifer @ Show Me the Yummy says:

    I was never a fan either, until I moved away! This looks so tasty!! 🙂

  9. Rust says:

    It in the queue for Thanksgiving dinner 🙂

  10. Maureen | Orgasmic Chef says:

    5 stars
    I love this updated recipe and isn’t panko on top great for extra crunch.