Green Bean Casserole Recipe

Photo of green bean casserole on a white plate.

5 from 4 votes

Green Bean Casserole Recipe

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.

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: American

Servings:

Author: Robyn Stone

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 9x13 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.

Video

Notes

Recipe Notes:

While I prefer Green Bean Casserole made from scratch, you can also substitute canned ingredients. Here are those conversions:

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.

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.

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.

Nutrition