If there’s one dish that always shows up at our holiday table—no matter who’s hosting—it’s green bean casserole. It’s that comforting mix of creamy mushroom sauce, tender green beans, sharp cheddar, and crispy fried onions that brings everyone back for seconds. Honestly, it wouldn’t feel like a proper family gathering without it.
I remember the first time I made it myself—not for a big occasion, just a cozy Sunday meal with friends. I was surprised how such a simple mix of pantry staples could turn into something that felt so… nostalgic. The smell alone while it’s baking? Instant comfort.
Why This Casserole’s a Must-Make
This isn’t just a side dish—it’s the one that gets scraped clean before the main course is even done. It’s creamy, crispy, salty in all the right ways, and ridiculously easy to make. You only need about 10 minutes to mix it all up and toss it in the oven.
I always say it’s the texture that wins people over. That golden, crunchy top paired with soft green beans and velvety mushroom sauce hits every note. If you bring this to a potluck or serve it at Thanksgiving, don’t expect leftovers.
What You’ll Need (And Some Handy Swaps)
Green Beans
Use what you’ve got—fresh, frozen, or canned. Canned is the quickest, but I personally like using fresh green beans when I have the time. I trim them, blanch in salted water for 4-5 minutes, then drain and dry them well. Frozen works too—just thaw and pat dry.
Cheddar Cheese
Grate it fresh if you can! Pre-shredded cheese has a coating that messes with the melt. I go for sharp cheddar because it gives the casserole a nice punch of flavor.
Cream of Mushroom Soup
Store-bought works fine here, but if I’m in the mood to go the extra mile, I’ll whip up a homemade version with sautéed mushrooms, garlic, and milk or cream. It makes a noticeable difference.
Crispy Fried Onions
French’s is the classic, but honestly, any brand will do. I’ve even tried making my own once when I ran out. If you’re feeling bold, fry up some thinly sliced onions in oil until golden and crunchy—it takes extra effort but tastes amazing.
Other Add-Ins (Optional)
Sometimes I’ll throw in a handful of sautéed mushrooms or a sprinkle of smoked paprika for a little twist. But even as-is, it’s already perfect.
From Mixing Bowl to Dinner Table
Here’s how I make mine:
- Preheat Your Oven
Set it to 350°F and lightly grease a 9×9-inch baking dish. I like using ceramic for even baking and a pretty presentation on the table. - Make the Sauce
In a big bowl, whisk together cream of mushroom soup, Worcestershire sauce, Italian seasoning, garlic powder, salt, and black pepper. Then stir in the milk and grated cheese until everything’s nice and smooth. - Add the Beans
Gently fold in the green beans—no aggressive stirring or they’ll fall apart, especially if using canned ones. - Assemble
Pour the whole thing into your baking dish. I like to smooth out the top and crack a bit more pepper over it. - Bake
Pop it into the oven for about 30 minutes. Then pull it out, sprinkle a generous layer of fried onions on top, and bake for another 5 minutes until the top is golden and crisp. - Let It Rest
Give it 5–10 minutes to settle before serving. It thickens up a bit, which makes scooping and serving way easier.
My Personal Tips for Best Results
- Don’t Skip the Drain: If you’re using canned beans, drain them really well. Excess moisture makes the casserole watery.
- Fresh Beans Need Prep: Boil fresh green beans until just tender. Don’t skip this step, or they’ll be too firm in the final dish.
- Cheese Makes a Difference: Use block cheese. Pre-shredded just doesn’t melt as nicely.
- Avoid Soggy Leftovers: Reheat in the oven with a fresh sprinkle of crispy onions—good as new.
Can You Make It Ahead?
Absolutely. In fact, I usually assemble it the night before big events like Thanksgiving or Christmas dinner. Just skip the fried onions on top until you’re ready to bake. Cover and refrigerate the dish overnight, then bake as directed the next day, topping with onions in the final minutes.
It saves time, dishes, and a bit of sanity.
Storing & Reheating Leftovers
Once cooled, cover any leftovers and store them in the fridge for 3–4 days. To reheat, I prefer using the oven so everything crisps up again—350°F for about 20–25 minutes. If you’re in a rush, the microwave works too, but toss on some fresh onions afterward to bring back the crunch.
What to Serve It With
This casserole fits right in on a holiday table, but I’ve made it plenty of times for casual dinners too. Here’s how we usually enjoy it at home:
- With roasted turkey, baked chicken, or even meatloaf
- Alongside mashed potatoes or buttery rolls
- Paired with a crisp salad to balance the richness
- As part of a “Thanksgiving in July” kind of dinner—turkey breast, stuffing, cranberry sauce, the works
Common Questions Answered
Why did my casserole turn out watery?
Too much liquid. Make sure green beans are well drained, and don’t overdo the milk. If it’s already in the oven and looks watery, just bake it longer to reduce some of the moisture. A quick cornstarch slurry stirred in before adding onions can help, too.
Can I add other veggies?
Totally. Just make sure to pre-cook things like mushrooms, carrots, or onions so they don’t release extra moisture into the casserole.
Can I freeze it?
I don’t usually freeze this one, only because the texture changes a bit, especially the fried onions. But you can freeze the filling before baking and add the onions fresh before serving.
French's Green Bean Casserole
This classic green bean casserole is creamy, cheesy, and topped with that irresistible layer of crispy fried onions. Whether it’s for a holiday feast or a cozy weeknight dinner, it brings comfort to the table in every bite.
Ingredients
- 3 1/2 cups green beans (see notes below)
- 6 oz crispy fried onions (like French’s)
- 1 cup sharp cheddar cheese, freshly shredded
- 1 1/4 cups condensed cream of mushroom soup
- 3/4 cup milk
- 1 tbsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Start by preheating your oven to 350°F (175°C). Lightly grease a 9×9-inch casserole dish and set it aside.
- In a large bowl, whisk together the cream of mushroom soup, Worcestershire sauce, Italian seasoning, garlic powder, salt, and black pepper until smooth. Stir in the milk and fold in the shredded cheese until combined.
- Add the green beans to the bowl and gently toss until everything is well coated with the creamy mixture.
- Transfer the mixture to the prepared baking dish, spreading it out evenly. If you’d like, add an extra pinch of black pepper on top.
- Place the casserole in the oven and bake uncovered for about 30 minutes. Carefully remove it, sprinkle the crispy fried onions generously over the top, and return to the oven for another 5 minutes until golden and bubbling.
- Let the casserole rest for 5 minutes before digging in. Serve warm and enjoy!
Notes
- Fresh green beans: Blanch in salted boiling water for 8 minutes, then transfer to an ice bath to cool quickly and lock in their bright green color. Drain and pat dry.
- Frozen green beans: Thaw completely before mixing into the casserole.
- Canned green beans: Use two 14.5 oz cans, well drained.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 346Total Fat 21gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 9gCholesterol 44mgSodium 1003mgCarbohydrates 25gFiber 4gSugar 7gProtein 15g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
French’s green bean casserole is one of those recipes you don’t mess with too much—it’s nostalgic, comforting, and works exactly as it is. Whether it’s on a festive table or next to a weeknight roast chicken, it always delivers that warm, cozy feeling we all crave from time to time.
It’s one of those dishes that reminds me why I love home cooking: simple ingredients, familiar flavors, and the kind of comfort that sticks with you.
Try Other Green Bean Recipes:
