This quick and easy Green Bean Casserole has only 4 ingredients! It’s a classic recipe that your guests will love.
It isn’t the holidays without Green Bean Casserole! This simple casserole is pure comfort food, and thanks to the mushroom soup, it’s SO easy to make.
The Green Bean Casserole recipe comes from my Grandma’s recipe book. It’s similar to the recipe on the can of fried onions, but it differs just slightly in proportions.
If you look closely at the handwritten recipe, it calls for one can of green beans and one can of yellow beans.
I kept it simple and just used green beans, but I think the mixture of green and yellow beans would be really pretty.
Either way, this easy Green Bean Casserole with mushroom soup will be a star on your holiday table!
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- This casserole requires 25 minutes in the oven—20 minutes without the fried onions, and 5 minutes with the fried onions on top. DON’T put the fried onions on top and bake it for 25 minutes at once. They will burn! (Trust me, I tried it.)
- I suggest mixing the green beans with the mushroom soup in a large bowl, and THEN pouring the mixture into a casserole dish. If you mix them in the casserole dish itself, the dish will get messy and the presentation won’t look as nice.
You just need four ingredients for this easy casserole:
- You can use either canned green beans or frozen green beans. I used canned, but read the recipe notes for how to use frozen green beans.
- The green beans are coated with a mixture of cream of mushroom soup and milk—you can use skim, 2%, whole—whatever you have on hand.
- French’s crispy fried onions are both inside the casserole and on top.
How to make easy green bean casserole
Start by preheating the oven to 350°F.
Then, drain the green beans in a colander.
Pour the milk and the condensed soup into a small saucepan. Heat on medium heat for 2 minutes, whisking occasionally.
Place the drained green beans and ¾ cup of french fried onions in a large bowl. Pour the condensed soup over the mixture and toss gently to combine.
Pour the mixture into a greased baking dish. My baking dish is 10.5×7 inches. You can also use an 8×8 inch baking dish.
Bake for 20 minutes.
Sprinkle the remaining fried onions over the top. You can use as many as you like.
Bake for an additional 5–8 minutes, or until the fried onions and just starting to turn brown in spots.
Yes! You can substitute a can of cream of celery soup in place of the cream of mushroom soup.
To make this recipe dairy-free, you’ll need to make a dairy-free homemade cream of mushroom soup. Substitute it for the can of cream of mushroom soup in this recipe. In addition, substitute one-half cup of dairy-free unsweetened milk in place of the cow’s milk in this recipe.
Estimate that each person will eat approximately one-half to three-quarters cup of green bean casserole. For this recipe, that’s about 6–8 servings in the casserole dish.
Using frozen green beans
To make green bean casserole with frozen green beans, substitute two (9 ounce) packages of frozen green beans for the canned green beans.
You will need to thaw the green beans first.
Make it ahead
True to its name, this recipe for easy Green Bean Casserole will only take you about 5 minutes to assemble. However, if you do want to make it ahead, here’s how to do it:
- Follow the instructions through step #4, when you pour the green bean/mushroom soup mixture into the prepared dish.
- Tightly wrap the dish with plastic wrap. Refrigerate for up to 24 hours.
- When you’re ready to bake it, remove the plastic wrap and follow the baking instructions in the recipe.
I don’t recommend freezing this casserole. The fried onions won’t be crispy and the texture of the casserole itself will be compromised.
To reheat leftover casserole, preheat the oven to 350°F. Place the casserole dish in the oven and heat for 10–15 minutes, or until warm. You may need to cover the top with foil after 10 minutes to ensure that the fried onions don’t burn.
More holiday side dishes
At my family’s holiday table, we have LOTS of side dishes. Here are a few of my favorite recipes that have been on our table for decades:
- Grandma’s Sweet Potato Casserole
- Mashed Potato Casserole
- Creamed Corn Casserole with Jiffy mix
- Cheesy Corn Casserole with cream cheese and Swiss
- Cranberry Jell-O Salad
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
Easy Green Bean Casserole
- 2 (14½ oz) cans green beans
- 1 (10½ oz) can cream of mushroom soup
- ½ cup milk
- 1 (6 oz) can fried onions
- Preheat oven to 350°F. Spray an 8×8 inch oven-safe dish with cooking spray.
- Drain the green beans and place in a large bowl. Add ¾ cup of french fried onions, and toss gently to combine.
- In a small saucepan, heat the mushroom soup and milk over medium heat for 2 minutes. Whisk to combine. Pour the mixture over the green bean mixture and toss gently to combine.
- Place the mixture into the prepared dish.
- Bake for 20 minutes.
- Sprinkle the remaining fried onions over the top (as many as you’d like—you may not need them all). Bake for 5 additional minutes. Serve while warm.