Easy Green Bean Casserole

This quick and easy Green Bean Casserole has only 4 ingredients! It’s a classic recipe that your guests will love.

green bean casserole topped with fried onions in a casserole dish.

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.

Along with Sweet Potato Casserole and Mashed Potato Casserole, it’s a dish that has been on my family’s Thanksgiving table for decades. Can you tell we’re a casserole kind of family?!

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.

handwritten recipe for green bean casserole on lined notebook paper.

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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Top tips

  1. 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.)
  2. 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.

Ingredients

ingredients for green bean casserole on a white table.

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.

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.

condensed soup and a whisk in a saucepan.

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.

green beans and condensed soup in a casserole dish.

Bake for 20 minutes.

Sprinkle the remaining fried onions over the top. You can use as many as you like.

unbaked green bean casserole topped with french fried onions.

Bake for an additional 5–8 minutes, or until the fried onions and just starting to turn brown in spots.

Serve immediately!

green bean casserole in a green casserole dish on a woven placemat.

FAQs

Can I use cream of celery soup for green bean casserole?

Yes! You can substitute a can of cream of celery soup in place of the cream of mushroom soup.

How do I make dairy-free green bean casserole?

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.

How much green bean casserole do I make per person?

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.

green bean casserole topped with fried onions in a casserole dish.

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:

  1. Follow the instructions through step #4, when you pour the green bean/mushroom soup mixture into the prepared dish.
  2. Tightly wrap the dish with plastic wrap. Refrigerate for up to 24 hours.
  3. When you’re ready to bake it, remove the plastic wrap and follow the baking instructions in the recipe.

Freezing/reheating instructions

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.

green casserole dish filled with green bean casserole with serving utensils in the background.

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:

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!



📖 Recipe

green bean casserole topped with fried onions in a casserole dish.

Easy Green Bean Casserole

Published by Kate
This easy Green Bean Casserole with mushroom soup has only 4 ingredients. It'll be a star on your holiday table!
4.82 from 27 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 247 kcal

Ingredients
  

  • 2 (14½ oz) cans green beans
  • 1 (10½ oz) can cream of mushroom soup
  • ½ cup milk
  • 1 (6 oz) can fried onions

Instructions
 

  • 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.

Notes

You can use cream of celery soup in place of the cream of mushroom soup.
You can substitute 18 ounces of frozen green beans (thawed) in place of the canned green beans. 
I used a 10.5×7 inch dish for this recipe, which is approximately the same size as an 8×8 inch dish. Either works well. 
Make it ahead: follow instructions through step #4. Cover the dish tightly with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake it, follow the instructions as written in the recipe.
Reheating instructions: place the casserole dish with any leftovers in a preheated 350°F oven. Bake for 10–15 minutes or until warm. You may need to cover the top with foil after 5–10 minutes to prevent the fried onions from burning. 
I do not recommend freezing this dish; it will compromise the texture of the fried onions.

Nutrition

Calories: 247kcalCarbohydrates: 21gProtein: 5gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 602mgPotassium: 274mgFiber: 2gSugar: 4gVitamin A: 636IUVitamin C: 11mgCalcium: 57mgIron: 1mg
Keyword green bean casserole
Did You Make This Recipe?Please leave a star rating and comment below!

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9 Comments

  1. 5 stars
    Great classic recipe! My mom made a variation on this when we were young, using a can of cheddar cheese soup instead of the cream of mushroom. That was good, too!

  2. 5 stars
    This recipe was awesome. I skipped the part where you warm the soup and milk in the pan because I’m recovering from surgery and was trying to do as little as possible lol. Didn’t make much of a difference. I just combined all the ingredients leaving out part of the French fried onions for the latter part of baking and adding some spices and it came out splendidly. Will definitely make this recipe again.

    1. So glad you enjoyed it! Thanks for taking the time to comment and best wishes on your recovery.

  3. 5 stars
    SO tasty!! Was worried because of how few ingredients and how simple the recipe is. Am truly blown away!

  4. 5 stars
    Was very easy to follow and understand. I have reading problems and I was able to follow the recipe with ease.

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