Classic Green Bean Casserole

This easy Green Bean Casserole recipe is a classic side dish everyone loves. Made with cream of mushroom soup, green beans, cheese, and crispy fried onions, it comes together in only 10 minutes! This old-fashioned recipe makes an appearance on our table at Thanksgiving and Christmas every year!

Green bean casserole in a white dish

The Best Green Bean Casserole

Everyone has classics that they make for holiday meals and this is definitely one of mine. For me, the best green bean casserole is what I’ve been eating every year since I was a kid – the classic with cream of mushroom soup, green beans and crispy fried onions.

Our secret ingredient to making it even better is a little trick my mom has always used – a little bit of soy sauce, Worcestershire sauce, and a dash of hot sauce. That extra bit of flavor really does make the best green bean casserole!

overhead view of green bean casserole

What You’ll Need

This green bean casserole doesn’t need many ingredients, which is a big plus if you ask me! Here’s a quick rundown. Be sure to scroll down to the recipe card for specific amounts.

  • Green beans
  • Condensed Cream of Mushroom Soup
  • Milk
  • Black pepper
  • Soy sauce
  • Worcestershire sauce
  • Hot sauce – I like to use Cholula hot sauce but your favorite brand works.
  • Shredded cheese – I used white cheddar cheese
  • Crispy fried onions

Canned, Fresh or Frozen Green Beans?

One of the great things about Green Bean Casserole is that you can really use whichever green bean is your preference. A holiday meal is a busy one with lots of prep, so you do whatever is best.

Growing up, we mostly used canned green beans, although lately, we’ve been using fresh green beans more and more. I played around with all three options in this casserole to really compare side-by-side and see what my favorite was. The winner was fresh! Canned green beans are the softest and tend to have the least flavor, whereas frozen green beans are the crunchiest and the strongest flavor. I loved the middle ground of the fresh green beans. Pre-cook them in the microwave for a few minutes to soften them up a bit and they are the perfect texture in the casserole. Plus, they have great flavor without taking over the other flavors in the casserole. Winner!

scoop of Classic Green Bean Casserole

How To Make Green Bean Casserole

The greatest thing about this casserole is that you truly just throw everything together and toss it into your baking dish. You’ll keep some of the crispy fried onions aside to add to the top, but otherwise, it really is that simple.

One element of the green bean casserole that I find important is the amount of milk. I don’t love a green bean casserole that is too soupy or soppy, so I like to have just enough milk without it being too much. I find that a fourth of a cup of milk is just right.

Another great thing about this casserole is that you could totally prepare it ahead of time. Just add the crispy fried onions before you put it in the oven so that they keep their texture. You have so much to prepare for the holidays, why not make life simpler and do some prep work ahead of time?

The final casserole is that classic green bean casserole we all know and love. And you really can’t argue with a classic. 🙂

Classic Green Bean Casserole in dish

More Holiday Recipes to Try

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A wooden spoon scooping up a serving of casserole from the baking dish

Green Bean Casserole

  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


Made with creamy cheddar cheese, crispy fried onions, cozy cream of mushroom soup and more, this classic Green Bean Casserole hits all the right notes. It’s a quick and easy side dish that nobody can get enough of!


  • 4 cups green beans*
  • 10.5 oz can Condensed Cream of Mushroom Soup
  • 1/4 cup milk
  • 1/8 tsp black pepper
  • 1 tsp soy sauce
  • 1 tsp Worcestershire sauce
  • dash of hot sauce
  • 1 cup shredded cheddar cheese (I used white cheddar cheese)
  • 1 1/2 cups crispy fried onions, divided


  1. Preheat oven to 350°F
  2. If using fresh green beans, trim the ends and put in a microwave safe bowl with about two tablespoons of water. Cover loosely with clear wrap and microwave for 5-7 minutes, or until they begin to get tender. Keep in mind that they’ll continue to cook in the oven. When done, cover the green beans in cold water to keep them from cooking more.
  3. If using frozen green beans, microwave until thawed, then drain them.
  4. If using canned green beans, drain them.
  5. In a large bowl, combine the green beans, soup, milk, pepper, soy sauce, Worcestershire sauce, hot sauce, cheddar cheese and 1 cup of crispy fried onions.
  6. Pour the mixture into a 1 1/2 quart dish and bake for 25-30 minutes.
  7. Top the casserole with the remaining crispy fried onions and bake for another 5 minutes, then serve.


  • Can use fresh, canned or frozen green beans. If using canned, you’ll need two 14.5 oz cans. If using frozen, a 16-oz bag of green beans is about 5 cups.
  • Makes 6-8 servings.
  • To Store & Reheat: Transfer cooled casserole to an airtight container and refrigerate for up to 3 days. Note that onions will lose their crispiness – add new ones just before reheating if desired. Reheat casserole in an oven-safe dish at 350°F for 20 minutes, or until heated through.
  • To Freeze: Fried onions will soften just like they would in the fridge. If you don’t mind this, freeze casserole in a freezer-safe container for up to 4 months. Thaw in the fridge overnight before reheating.


  • Serving Size: 1 Serving
  • Calories: 116
  • Sugar: 2.3 g
  • Sodium: 439.4 mg
  • Fat: 7.6 g
  • Carbohydrates: 7.2 g
  • Protein: 5.6 g
  • Cholesterol: 15.1 mg

Keywords: fresh green bean casserole, green bean bake, veggie casserole



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Recipe rating

  1. ML

    This is a great dish to take to as a guest fir dinner. I used one can of regular mushroom soup and one can of golden mushroom and it gave the casserole a rich flavor. 

      1. Lindsay

        It shouldn’t be runny. I would check and make sure you had added the right amount of milk.

  2. Sheila

    That is what I thought! Thank you! It looks amazing will be making it soon! will let you know how it works out!

    Have a blessed day!

  3. Edwina

    I made this and it was delicious. I really liked the crunch, not too soup-y at all. It is quite different to how I’ve made green bean casserole in the past but I really like it this way. My family loved it too. I’ll be making this a regular dish in our home from now on. Thanks for a great recipe.

  4. trisha

    Sorry to be a major PITA but I don’t want to mess things up now!!! Green bean casserole looks gorgeous – and tastes great. (I sampled it when it came out of the oven.) It’s in a 9.5 by 13 Corning glass casserole dish. QUESTION (S): How do I reheat it tomorrow? I will put it out to come to room temp. What oven temperature for reheating, and how long?

    I promise this is my last question – for Thanksgiving anyway!

    HAPPY THANKSGIVING LINDSAY! Thank you for adding love to ours!

    1. Lindsay

      I’m glad you’re happy with it! I would cover it with foil and then reheat it at 350 for probably 20 minutes – or until it’s warm/hot. Enjoy!

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12