There are some dishes that just feel like a warm hug on a plate. You know the ones. They show up at every family gathering, holiday meal, and potluck, and everyone gets a little excited. For me, that dish is hands down The Best Green Bean Casserole. It’s creamy, it’s savory, and it has that amazing crunchy topping we all love.
If you’ve ever thought making a classic casserole was complicated, I’m here to show you just how simple it can be. This recipe is all about comfort and ease, bringing a whole lot of flavor without a lot of fuss. It’s a true kitchen staple.
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Why You’ll Love This Recipe
So what makes this the best green bean casserole recipe to keep in your back pocket? Honestly, it’s the beautiful simplicity of it all. There are no fancy techniques or hard to find ingredients here. It’s just good, honest cooking that delivers every single time.
First off, it’s incredibly easy to make. We’re talking mix, bake, and top. That’s it! This makes it a fantastic recipe for beginners or for those days when you just don’t have a lot of energy to spend in the kitchen. It’s a real lifesaver during busy holiday prep.
It’s also a massive crowd pleaser. I have yet to meet someone who doesn’t enjoy a good green bean casserole. It’s a familiar and comforting flavor that both kids and adults seem to adore. When you bring this dish to a party, you can be sure the dish will be empty by the end of the night.
Let’s talk about the holidays. This is the quintessential Thanksgiving Green Bean Casserole. It fits right in alongside the turkey, mashed potatoes, and stuffing. It just belongs there, you know? Its creamy texture and savory taste balance out all the other rich flavors on the table.
Plus, this recipe is super budget friendly. It relies on canned goods and pantry staples, which helps keep costs down without sacrificing any of the comforting flavor. You can create a truly special side dish without breaking the bank. That’s always a win in my book.
Finally, while this recipe for The Best Green Bean Casserole is wonderful as is, it’s also a great starting point. You can add your own little touches to make it yours. Think of it as a reliable base for your culinary creativity. We’ll get into some fun ideas a bit later.
Ingredients
The ingredient list is short and sweet, which is part of its charm. Everything here is easy to find at any grocery store, any time of year. No frantic searching required!
- 2 (15 ounce) cans cut green beans, drained
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ¾ cup milk
- 1 (2.8 ounce) can French fried onions
- salt and ground black pepper to taste
Let’s talk about these components for a second. The canned green beans are all about convenience. Just drain them and you are good to go. If you want to use fresh or frozen, you totally can. A Green Bean Casserole With Frozen Beans is a great option, just thaw them first.
The cream of mushroom soup is the heart of the casserole. It creates that rich, creamy sauce that brings everything together. You can find this in any soup aisle. It’s a classic for a reason. It provides so much flavor with zero extra work.
Milk helps thin out the soup to the right consistency, making it a saucy casserole instead of a thick paste. Whole milk gives a richer result, but any kind you have on hand will work just fine. I’ve even used evaporated milk in a pinch.
And the French fried onions? They are the star of the show! They are mixed into the casserole for flavor and sprinkled on top for that delicious, crispy crunch. I recommend grabbing a slightly larger can if you are a big fan of the crispy topping.
Step By Step Instructions
Alright, let’s get cooking! Making The Best Green Bean Casserole is as easy as can be. I’ll walk you through each simple step. You’ll see just how quickly it all comes together.
Step 1: Get Your Oven Ready And Mix The Base
First thing’s first, preheat your oven to 350 degrees F or 175 degrees C. This is an important step. A hot oven ensures everything bakes evenly right from the start. While it heats up, grab a 1.5 quart casserole dish.
Now for the fun part. In your casserole dish, combine the drained green beans, the condensed cream of mushroom soup, and the milk. Then, take half of your French fried onions and stir them right into the mixture. Give it all a good mix until everything is well combined.
Mixing it directly in the dish you are baking in is a great little trick. Why? It means one less bowl to wash later! I’m always looking for ways to make cleanup easier. The mixture should look creamy and well coated. This simple base is what makes the best green bean casserole so good.
Step 2: Bake Until Bubbly
Once everything is mixed, pop the casserole dish into your preheated oven. You’ll bake it for about 25 minutes. What you’re looking for is a casserole that is heated all the way through. You’ll see little bubbles forming around the edges. That’s how you know it’s ready for the next step.
This baking time allows all the flavors to meld together. The soup and milk create a delicious sauce that envelops every single green bean. The onions inside soften a bit, adding their savory flavor throughout the entire dish. It will start to smell amazing in your kitchen.
Step 3: Add The Crispy Topping
After 25 minutes, carefully take the casserole out of the oven. Now for the grand finale. Sprinkle the remaining half of the French fried onions evenly over the top. Try to cover as much of the surface as you can. This is what will give you that signature golden, crunchy crust.
Return the dish to the oven and bake for another 5 minutes. This is just long enough to toast the onions to a beautiful golden brown and make them extra crispy. Keep a close eye on it during this time, as they can go from golden to too dark very quickly.
Step 4: Let It Rest
And that’s it! Your beautiful casserole is done. Carefully remove it from the oven and let it rest on the counter for a few minutes before serving. This little bit of resting time allows the sauce to set up just a bit, so it’s not too runny when you serve it.
Finally, season with a little salt and pepper to your liking. I like to do this right at the end. Now you are ready to serve up The Best Green Bean Casserole. Get ready for everyone to ask for seconds.
How To Store Leftovers
If you happen to have any leftovers of The Best Green Bean Casserole, storing them is a breeze. First, let the casserole cool down completely to room temperature. You don’t want to put a hot dish straight into the fridge.
Once it’s cool, cover the casserole dish tightly with plastic wrap or aluminum foil. You can also transfer the leftovers to an airtight container. It will keep well in the refrigerator for about 3 to 4 days.
When you’re ready to enjoy it again, you can reheat it in the oven or the microwave. For the best results, I recommend the oven. Pop it in at 350 degrees F for about 15 minutes, or until it’s heated through. This helps to crisp up the onion topping again. The microwave is faster, but the onions will be softer.
Tips
Want to add a little something extra to your casserole? Go for it! This recipe is a fantastic canvas. Stirring in about a cup of shredded cheddar cheese will make it extra rich and gooey. It’s a delicious variation.
Another popular addition is cooked, crumbled bacon. Bacon makes everything better, right? Just add it into the mix with the green beans and soup. Sautéed mushrooms or a splash of Worcestershire sauce can also add a nice depth of flavor.
If you’re planning on making this for a big holiday meal like a Thanksgiving Green Bean Casserole, you can assemble it ahead of time. Mix everything together except for the final onion topping, cover it, and store it in the fridge for up to two days. When you’re ready, just add a few extra minutes to the initial baking time before topping it with the onions.
And remember our chat about a Green Bean Casserole With Frozen Beans? It’s a great alternative. Just make sure the frozen beans are fully thawed and patted dry before you mix them in. This prevents the casserole from becoming watery. You can also use fresh green beans, just be sure to blanch them first so they are tender.
Conclusion
There you have it. A simple, reliable, and absolutely delicious recipe for a true comfort food classic. This dish proves that you don’t need a long list of ingredients or complicated steps to create something wonderful. It is a family favorite for a reason.
Whether you’re making it for a weeknight dinner or as part of a huge holiday feast, this recipe for The Best Green Bean Casserole is sure to bring smiles to the table. It’s a taste of home, and I hope you love it as much as my family does. Happy cooking!
FAQ
Can I Use Fresh Green Beans?
Yes, you certainly can! You will need about 1.5 pounds of fresh green beans. Just trim the ends and cook them in boiling water for about 5 minutes until they are tender crisp. Then drain them well before using them in the recipe.
Can I Make This Ahead Of Time?
Absolutely. This is a great make ahead dish. Assemble the casserole as directed, but leave off the final layer of crispy onions. Cover the dish and refrigerate it for up to 48 hours. When ready to bake, you may need to add 10 to 15 minutes to the initial baking time before adding the topping.
What Can I Use Instead Of Cream Of Mushroom Soup?
If you are not a fan of cream of mushroom, you can easily substitute it with cream of chicken, cream of celery, or even condensed cheddar cheese soup for a different flavor profile. A homemade cream sauce would also work wonderfully.
How Do I Make A Bigger Batch For A Crowd?
Making a larger batch of The Best Green Bean Casserole is simple. Just double all of the ingredients and bake it in a larger 9×13 inch baking dish. The baking time should be roughly the same, but keep an eye on it to make sure it’s hot and bubbly all the way through.
Green Bean Casserole
This classic green bean casserole offers a warm, savory, and creamy side dish with a delightful crunchy topping. Easy to assemble and perfect for holiday meals or a comforting weeknight dinner, it uses simple pantry staples to bring familiar flavors to any table.
Requirements
Ingredients
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grab a 1.5 quart casserole dish.
- In the casserole dish, combine the drained green beans, condensed cream of mushroom soup, and milk. Stir in half of the French fried onions. Mix well until everything is combined and coated.
- Bake for 25 minutes, or until the casserole is heated through and gently bubbling around the edges.
- Carefully remove the dish from the oven. Sprinkle the remaining French fried onions evenly over the top.
- Return to the oven and bake for another 5 minutes, or until the onions are golden brown and crispy. Watch closely to prevent burning.
- Remove from the oven and let it rest for a few minutes before serving. Season with salt and pepper to your liking. If you happen to have any leftovers of The Best Green Bean Casserole, storing them is a breeze. First, let the casserole cool down completely to room temperature. You don’t want to put a hot dish straight into the fridge. Once it’s cool, cover the casserole dish tightly with plastic wrap or aluminum foil. You can also transfer the leftovers to an airtight container. It will keep well in the refrigerator for about 3 to 4 days. When you’re ready to enjoy it again, you can reheat it in the oven or the microwave. For the best results, I recommend the oven. Pop it in at 350 degrees F for about 15 minutes, or until it’s heated through. This helps to crisp up the onion topping again. The microwave is faster, but the onions will be softer.
Notes
Leftovers should be cooled completely, then covered tightly and refrigerated for 3-4 days. Reheat in the oven at 350°F for 15 minutes for best crispiness, or microwave for faster reheating (onions will be softer).
Optional additions include shredded cheddar cheese (1 cup) or cooked, crumbled bacon. Sautéed mushrooms or Worcestershire sauce can also add depth.
For make-ahead, assemble without the final onion topping, cover, and refrigerate for up to two days. Add 10-15 minutes to initial baking time before topping.
If using fresh green beans (1.5 lbs), trim, blanch until tender-crisp (5 minutes in boiling water), then drain well. For frozen beans, thaw and pat dry.
Nutrition
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