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.
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.
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.
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.
More Thanksgiving sides:
- Cheesy Potatoes
- Slow Cooker Mac and Cheese
- Instant Pot Mashed Potatoes
- Slow Cooker Creamed Corn
- Easy Green Beans
- Sweet Cornbread
- Easy Corn Casserole
Green Bean Casserole Recipe
- 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 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.