Tender green beans covered in a creamy mushroom sauce, then topped with cheese and crispy fried onions. This green bean casserole is a classic Thanksgiving side dish that everyone loves!
I’ve always loved sautéed green beans, but I’ll admit that I didn’t start to like this casserole up until a few years ago. That is, until I tried my friend’s version with cheese on top. Now I’m hooked! It’s always on our Thanksgiving menu, along with other classics like creamy mashed potatoes, sausage stuffing and cranberry sauce.
Green bean casserole is a classic Thanksgiving side dish and tastes amazing served alongside an oven roasted turkey or baked ham. It’s super creamy, flavorful and just down right comforting. Everyone always loves it!
This recipe is easy to make and pretty close to the classic version. However I just added a little bit of butter and cheese, because why not? They both seem to make everything better!
How to make green bean casserole
- SIMMER. Heat the chicken broth in a skillet over medium-heat. Add the green beans and let simmer for 7 minutes. Then drain.
- MIX. Push green beans to one side of skillet. Add butter and chopped onions and cook for 3 minutes. Then stir in garlic and cook an additional 1-2 minutes. Add the cream of mushroom soup and let simmer a minute or two. Salt and pepper, to taste. Top with 1/2 of the fried onions. Then pour into a buttered 1 1/2 quart casserole dish.
- BAKE. Bake uncovered at 350°F for 15 minutes. Stir and then add the remaining cheese and fried onions to the top. Bake an additional 10 minutes, or until bubbly.
If you want to prepare the casserole the night before, simply pour the prepared mixture into the casserole dish (leave out the fried onions and cheese) and cover with foil. Then when ready to bake, add the fried onions and cheese on top and bake according to instructions.
Cooking tips + variations
- Double the recipe if using a 9×13″ pan.
- I like to steam my fresh green beans in chicken broth (instead of water) to add a little more depth of flavor.
- Feel free to add in 1/2 cup sliced mushrooms while cooking the onions.
- You can use a homemade cream of mushroom soup if you’d prefer to make it from scratch.
- Feel free to omit the cheese on top if you prefer it plain.
- If the onions start to get too crispy when baking, you can cover the dish with foil.
Storage + reheating
To store: If you have leftovers, simply cover and store in the fridge for up to 3 days.
To reheat: I recommend reheating any leftovers in the oven so that the fried onions stay crispy. Just place the casserole in the oven at 350°F for 15 to 20 minutes, or until it’s warm throughout. You can cover with foil if the fried onions start to brown too fast.
More Thanksgiving side dishes:
- Cheesy scalloped potatoes
- Slow cooker creamed corn
- The best dinner rolls
- Sweet potato casserole
- Slow cooker mac and cheese
Green Bean Casserole
- 15 ounce can chicken broth
- 4 cups green beans (trimmed to 2-inch pieces)
- 3 Tablespoons butter (I used salted)
- 1/2 cup finely chopped onions
- 1-2 teaspoons minced garlic
- 10 ounce can cream of mushroom
- 1-2 cups french fried onions
- 1/2 cup grated cheddar cheese (more if desired)
S&P, to taste
- Preheat oven to 350°F. Butter a 1 1/2 quart casserole dish.
- Heat the chicken broth in a skillet over medium-heat. Add the green beans and simmer for 7 minutes. You can also use water if preferred (the chicken broth just adds another depth of flavor). Drain.
- Push the green beans to one side of the skillet. Add butter and chopped onions. Cook for 3 minutes. Then stir in garlic and cook an additional 1-2 minutes.
- Add the cream of mushroom soup and let simmer a minute or two. Salt and pepper, to taste. Top with 1/2 of the fried onions. Pour mixture into the casserole dish.
- Bake uncovered for 15 minutes. Stir and then add the remaining cheese and fried onions to the top. Bake an additional 10 minutes, or until bubbly.