Green Bean Casserole

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  • Green Bean Casserole – Tender green beans covered in a creamy mushroom sauce, then topped with cheese and crispy fried onions. A classic Thanksgiving side dish that everyone loves!

    If you’re looking for some other classic Thanksgiving side dishes, don’t miss my favorite sweet potato casserole, cheesy scalloped potatoes, roasted brussels sprouts, glazed carrots and homemade dinner rolls.

    green bean casserole with cheese on top

    Green bean casserole is a classic side dish for Thanksgiving, family gatherings and potlucks. It’s super creamy, flavorful and just down right comforting. Everyone always loves it!

    I’ll admit that I didn’t start like this dish 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 one of my favorite dishes to enjoy at Thanksgiving, along with other classics like turkey, cranberry sauce and pumpkin pie.

    This green bean casserole 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. Feel free to omit the cheese on top if you prefer it plain. I also steamed fresh green beans in chicken broth to add a little more depth of flavor.

    fresh green beans in a white bowl

    How to make green bean casserole

    Step 1: Cook the green beans 

    Heat the chicken broth in a skillet over medium-heat. Add the green beans and let simmer for 7 minutes. Then drain.

    Step 2: Make the sauce 

    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.

    Step 3: Bake in oven 

    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.

    NOTE: Here’s a recipe for homemade cream of mushroom soup if you’d prefer to make it from scratch.

    cooking green beans and onions in a skillet with butter

    Can I make my green bean casserole ahead of time?

    If you want to prepare this easy green bean casserole the night before, simply pour the prepared mixture into the casserole dish (leave out the fried onions and cheese and add just before baking) and cover with foil. Then when ready to bake, add the fried onions and cheese on top.

    Storage + reheating

    To store: If you have leftovers, simply cover the green bean casserole 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 green bean 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.

    green bean casserole served with wooden spoon

    More Thanksgiving sides:

    green bean casserole served with wooden spoon

    Green Bean Casserole Recipe

    Course: Side Dish
    Cuisine: American
    Keyword: easy green bean casserole, green bean casserole, green bean casserole recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 8
    Calories: 152.55
    Author: Jamielyn Nye
    Green Bean Casserole - Tender green beans covered in a creamy mushroom sauce, then topped with cheese and crispy fried onions. A classic Thanksgiving side dish that everyone loves! 

    Ingredients

    • 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

      Instructions

      • 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 green bean casserole 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.

      Notes

      If using a 9x13" pan, double the recipe. 
      You can add 1/2 cup sliced mushrooms (while cooking the onions), if desired. 
      To prepare in advance: If you want to prepare this dish the night before, simply pour the prepared mixture into the casserole dish (leave out the fried onions and cheese and add just before baking) and cover with foil. Then when ready to bake, add the fried onions and cheese on top. 
       

      Nutrition

      Serving: 0.5cup | Calories: 152.55kcal | Carbohydrates: 11g | Protein: 3.6g | Fat: 10.84g | Saturated Fat: 5.88g | Cholesterol: 19.77mg | Sodium: 473.69mg | Potassium: 312.63mg | Fiber: 1.87g | Sugar: 3.01g | Vitamin A: 581.46IU | Vitamin C: 11.29mg | Calcium: 82.63mg | Iron: 0.89mg
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