Delicious homemade Green Bean Casserole topped with crispy onions.

Green Bean Casserole

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why make this recipe

Green Bean Casserole is simple and fast. It uses canned goods and only a few steps. Many people like it on holidays and for weeknight meals. It tastes creamy and has a crispy top from fried onions.

introduction

Green Bean Casserole is a classic, creamy side dish that pairs well with many main courses. For a richer, extra creamy version with crisp onions you can look at a well-tested recipe like an extra creamy green bean casserole to get ideas.

how to make Green Bean Casserole

Make this dish in a few simple steps. Mix the beans, soup, and milk, bake, then add fried onions. You can also read a basic classic method in a simple guide such as a classic green bean casserole recipe if you want another view on timing and toppings.

Ingredients :

  • 2 cans of green beans, drained
  • 1 can of cream of mushroom soup
  • 1/2 cup of milk
  • 1 cup of fried onions
  • Salt and pepper to taste

Directions :

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the green beans, cream of mushroom soup, milk, salt, and pepper.
  3. Pour the mixture into a baking dish and top with half of the fried onions.
  4. Bake in the preheated oven for 25 minutes.
  5. Remove from oven and stir, then top with the remaining fried onions.
  6. Return to the oven and bake for an additional 5-10 minutes until the onions are golden brown and the casserole is bubbly.

how to serve Green Bean Casserole

Serve hot from the oven. Put the dish in the center of the table so people can help themselves. It goes well with turkey, chicken, ham, or a simple roast. Add a fresh green salad to balance the rich texture.

how to store Green Bean Casserole

Cool the casserole to room temperature before storing. Put it in an airtight container or cover the baking dish with foil. Keep it in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until hot, about 15-20 minutes.

tips to make Green Bean Casserole

  • Drain the cans well so the casserole does not get watery.
  • Stir the casserole halfway through the first bake so it heats evenly.
  • Use fresh-fried onions at the end for the best crunch.
  • For a different style, try a tested cook’s version like Ina Garten’s green bean casserole for ideas on extra flavor and presentation.

variation (if any)

  • Use fresh or frozen green beans instead of canned. Blanch them first.
  • Swap cream of mushroom soup for cream of chicken or a homemade white sauce.
  • Add cooked mushrooms, bacon bits, or shredded cheddar for more flavor.
  • Mix in a splash of soy sauce or Worcestershire for depth.

FAQs

Q: Can I use fresh green beans?
A: Yes. Blanch them in boiling water for 3–4 minutes, then cool before adding.

Q: Can I make this ahead?
A: Yes. Assemble and refrigerate up to one day before baking. Add the fried onions right before the final bake.

Q: How do I make it less salty?
A: Use low-sodium soup and taste before adding extra salt. Drain the beans well.

Q: Can I freeze the casserole?
A: You can freeze before baking. Wrap well and freeze up to 2 months. Thaw in the fridge before baking.

Q: What oven dish size should I use?
A: A 9×13 inch dish works well for this amount, but any similar sized baking dish is fine.