This Green Bean Casserole Recipe is the Best Retro Comfort Food
This iconic Campbell’s green bean casserole recipe is a family tradition for so many, and is easy to prep as a Thanksgiving side dish!
Green bean casserole isn’t only a Thanksgiving recipe!
I actually enjoy yummy holiday-inspired side dishes all year long. Every family has their own traditions and recipe favorites, and creamy green bean casserole with those yummy crunchy onions is definitely one of ours. It’s EASY to make, has nostalgic retro vibes, and it’s usually the first dish to disappear.
I love that it takes just a few inexpensive pantry ingredients to make, and it comes out delicious every single time!
Do you know the history of green bean casserole?
According to Smithsonian.com, 20 million Americans will be making this iconic 6 ingredient recipe during the holidays. It was first developed in 1955 by Dorcas Reilly, who worked as a recipe developer in the Campbell’s Soup test kitchen.
Eating keto or low carb? Be sure to check out our keto green bean casserole on Hip2Keto.com.
Classic Green Bean Casserole
yield: 6 SERVINGS
prep time: 5 MINUTES
cook time: 30 MINUTES
total time: 35 MINUTES
Make this classic green bean casserole for your next dinner side dish, your crowd will love this tried and true retro recipe!
Ingredients
- 1 can (10 3/4 ounces) Cream of Mushroom Soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- 1/8 teaspoon black pepper
- 2- 14.5 oz. cans of green beans, drained
- 1 1/3 cups French fried onions, divided
Directions
1
Preheat the oven to 350 degrees.
2
Combine the soup, milk, soy sauce, and pepper in a 1 1/2 quart baking dish and stir until blended.
3
Stir in the drained green beans and 2/3 cup of the French fried onions.
4
Bake at 350°F for 25 minutes or until hot and bubbling, and stir. Sprinkle the casserole with remaining 2/3 cup onions.
5
Bake for another 5 minutes or until the onions are golden.
Additional Notes
Recipe credit: Campbell's Kitchen
Tips for making this recipe for green bean casserole:
- You can change up the green beans and use canned, frozen, or fresh. To use fresh green beans, you’ll need to boil them for about 5 minutes first, and then incorporate them into the casserole to bake.
- Have a larger crowd? Double the recipe. This idea is super easy to double, and the leftovers are just as delicious on a turkey sandwich the next day!
- This is an easy dish to prep ahead! For instance, you can put everything in the casserole dish beforehand, store it in the fridge or freezer, and then pop it in the oven before mealtime.
- Need an alternative to the crispy onion topping? Readers have said they substitute them with plain cornflakes or panko breadcrumbs instead!
Green bean casserole is a family tradition of ours, how about you?
Growing up, my family always made bacon and green beans for Thanksgiving, so I didn’t experience green bean casserole until I was married and my husband’s family made it. Today we usually incorporate both yummy green bean side dishes into our Thanksgiving dinner, and I LOVE it!
I appreciate simple ideas like this that take just a few minutes to compile since so many holiday dishes can get overly complicated. This one is a breeze to make, and is super comforting!
Looking for more delicious Thanksgiving side dish recipes?
- Cranberry Pecan Brussels Sprouts
- Sage Sausage Stuffing
- Instant Pot Mashed Potatoes
- Easy Bacon Green Beans
Get organized with our FREE printable Thanksgiving menu guide!
I hate onions with a passion lol…anyone have any other ideas to top it with other than the traditional French fried onions?
Yes, I feel ya girl! I am allergic to onions and cannot eat them so over the years I have used other things and find that bok choy or lightely seasoned with pepper is a winner. I also use toasted almonds as well.
lightly* I am still not use to my new iPhones keys!
You could crush up some sort of buttery cracker, like Ritz with some melted butter and top it with that.
This might sound weird but use sweet onion flavored kettle chips (not really oniony)
We used those in place of the fried onions last year so it was gluten free and it was amazing
I just found out I have an onion allergy – I am going to try corn flakes on top this year.
You ladies are amazing! THANK YOU!
Here’s a recipe I wanted to try this year… If you think its a bit to much work them maybe you can use the topping from here…
Green Bean casserole…. One bite and you will never go back to the “old way” of making green bean casserole ever again. No “cream of something” soup in this baby. This recipe is much better than the standard mushroom soup and French fried onion version
Ingredients= 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 1 teaspoon white sugar 1/4 cup onion, diced 1 cup sour cream 3 (14.5 ounce) cans French style green beans, drained 2 cups shredded Cheddar cheese 1/2 cup crumbled buttery round crackers 1 tablespoon butter, melted
Directions= Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly
Yummm!! I am going to try this 🙂 Thanks!!!
This is the only way I make green bean casserole now!!! IT’S DELICIOUS!! Found the recipe on Pinterest about 2 years ago.
That sounds amazing! I would do it with real green beans (cook first) rather than from a can. The can green beans are so mushy and gross imo.
We have made this for years, always using frenchs French fried onions!
panko crumbs 🙂
Try French’s Potato Sticks.
Maybe crispy tortilla strips? Why it this dish a thing? I’ve never understood it. I’ll stick to my New Orleans classics😋🍴
I had a friend top her with crumbled bacon….if you like bacon thats the way to go!
Oh yum, yes I would enjoy that!
My family has always used thin potato chips, crushed finely, instead of the French fried onions. It’s the best!
Thanks for sharing your family’s favorite topping, Julia! 🥰
I loooove green bean casserole!
We add slivered almonds-yummy
One small suggestion from taking this recipe from good to impressive – use real green beans. A lot of times you can find them cheaper than the canned ones right in the produce section. Boil them to cook them and mix everything together the same as above…so much better!!
Thanks for the TJ’s soup suggestion – definitely picking that up to try!
SOOOOOOOOOOOOO much better with fresh green beans! The canned ones don’t even taste like green beans to me!
Amen to that! 🙂
Totally agree! Fresh green beans and even fresh sliced baby bella mushrooms and onion to add some extra vegetation and texture. I figure it’s already got mushroom soup so why not fresh mushrooms? The flavors work well together and since I have kids I try to squeeze in all the veggies I can manage!
Yessss can green beans are grossest thing ever!
I really hope no one actually needed this recipe, but it sure it yummy 🙂
I add corns and bacon strips to it, very fattening but good.
We have it every year and love it. My husband hates green beans but he will eat this casserole. I know it’s weird, but hey…he eats it.
Mine too!
I make Paula Deen’s recipe every year. It’s always a huge hit – sometimes I have to make a second pan just to be sure there’s still some around the next day! Plus, I feel like using all the fresh produce balances out the cheese health-wise and it’s just sooo savory and ooey-gooey.
My father in law used to add bacon and onions to his. I have a very old recipe and it says to add soy sauce (not very much, maybe like 1/4 tsp).
Thank you! My husband always made this and I swore the first few times he had put soy sauce in it. Then when I went to make it, he said follow the directions on the container, that’s all he did and it never said soy sauce. I wonder when they changed that. Lol. Either way you have solved a mystery for me. Haha. 🙂
I put soy sauce in mine too! And I use French cut green beans
I’m only allowed to make this during Thanksgiving Holiday, otherwise, we get sick of eating it. I also have to buy 2 boxes of the Fried onions for I can eat a whole box as is. They are SO good!
If you all are tired of the traditional green bean casserole might I offer up my family recipe:
Add a at least 2 cans of Cheddar soup, shredded cheese and lots of chopped bacon.
Throw some shredded cheddar on top of the beans during the last 10 minutes of baking. Yum!
Am I the only one whose family doesn’t eat this? Had it once at a friends house when I was younger and blech..
I don’t like it either….
I think it’s gross too. I don’t like “cream of anything” soup.
we don’t it. we are not fans of mushroom soup. we are not fans of onions. too much fat if i tried the sour cream or cheddar suggestions.
LOL the above people have no clue what the heck they are talking about!!!! Cheese has acids in it that help promote in the burning of fat so anyone saying cheese is fattening sorry but you are a idiot that has no clue what you are talking about. Onions like Garlic help lower blood pressure. Sour Cream helps your digestive system.
It’s super gross. But it’s due to the can green beans. Fresh green beans taste good. I think it’s a matter if you grew up with it or not. Then it’s like a comfort food thing.
If anyone is looking for a green bean caserole that from more natural ingredients (I tend to eat what is called clean eating and love the site I am pasting below) check this one out. I made somthing similiar last year and couldn’t find the recipe so searched again this year and found this one that is pretty close. It was a huge hit last yeard – but a bit more work if you are up for it. https://www.100daysofrealfood.com/2013/11/12/recipe-green-bean-casserole-french-fried-onions/#more-12244
Enjoy!
Here is a recipe I plan to try instead of the regular green bean casserole. It uses a buttery cracker topping in place of the onions. Was recommended by a friend. C:\Users\Laura\Desktop\Green Bean Casserole.docx
Sorry, here it is:
Green Bean Casserole
One bite and you will never go back to the “old way” of making green bean casserole ever again. No “cream of something” soup in this baby. This recipe is much better than the standard mushroom soup and French fried onion version
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted
Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese. Bake for 30 minutes in the preheated oven or until the top is golden and cheese is bubbly.
Ha I hadn’t read through all the comments and just posted this as a reply for someone else… LOL I am planning on trying this as well!
Anyone know how much this translates to in fresh green beans? Totally making this, thanks Laura!!
My mom made this every holiday growing up. She always used half the amount of beans( french cut) and used broccoli for the rest. Coming from a family of broccoli lovers, it tasted amazing!
Love me some bean green casserole. My favorite food at Thanksgiving…no lie. Yes, I know, pathetic 🙂
This is probably the most popular side item on my Thanksgiving table! I usually triple the recipe so that my brother and husband can eat it for days lol!
Anyone know of a dairy/egg free version? My son has allergies and this is his first thanksgiving where he will be eating real food and not breast milk. I’m trying to make all the standard thanksgiving food but find it difficult and frustrating. Every frozen turkey I have found is already basted in butter.
Everyone insists I bring a “normal” dish (we are all near raw vegans except for breast milk & formula) to holidays…goodness forbid they experiment! So- I bring this. I use almond milk instead of soy. I also French fry my own onions and leave off all of the rest of the toppings…soy is gross and vegan margarine is trash.
https://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-casserole.html
Thank you soooo much! That looks like something I can make.
Any vegan recipe will be safe for your kiddo 🙂 Also- for the turkey they sell just breasts. You could buy some and cook them just for him 🙂
To be completely not able to eat eggs or dairy? Are you sure it is not lactose and egg yoke issues? Because if it is full on dairy and eggs as a whole your child would not be able to stand breast milk. What you need to do in all these recipes is sub out milk for lactose free and with all eggs get the egg whites. When it calls for 1 egg sub 2 egg whites in its place and you have the same amount of egg minus the yoke which your child has problems with same for milk lactose free will solve that issue. Cheese there are many options available that are lactose free.
Wish I could find a Gluten free recipe for this! Cream of mushroom soup is not GF 🙁 have yet to find one that is! Maybe will just have to make my own – but who has time for that?? Lol
Use my recipe above! We’re gluten free too. They suggest a variety of brands in their recipe but I always just use my safe stuff
My DH hates this, but I love it, so I usually make a small batch for holidays. It isn’t the holiday unless green bean casserole is served. Love it.
The Pioneer Woman has a wonderful recipe. YUM! https://thepioneerwoman.com/cooking/2010/11/green-bean-casserole/
I add a dash of soy sauce to the recipe.
This was an awesome dish! Even my kid that doesn’t usually like regular chicken Alfredo love it!
My 14 year old daughter loves this so I taught her how to make it. She makes it every week and eats it for breakfast!!
We switched from this to just steaming fresh green beans. Much tastier and no cream of mushroom soup in sight.
Use Funyuns. They’re Gluten Free
Thanks for the tip!
This classic is always on my holiday dinner table too. The only variation I do is to use french style or Italian cut green beans. Thanks for reminding us Lina!
I used to make this as a main dish by adding smoked sausage to it! I also added rice and some water to really give it dinner sticking power. It was quite tasty if I do say so. I haven’t made it in a long time… One of my kids is a green bean hater.
Okay that sounds so great with sausage! I will try it, thanks Beth 🥰
I have made this for over 20 years. I find the ingredients in cream of mushroom soup scary so I use a plop is sour cream instead. No one ever noticed.
Oh smart! Thanks for sharing your swap for that.