This quick and easy Green Bean Casserole has only 4 ingredients! It’s a classic recipe that your guests will love.
“Quick and easy recipe! Turned out great!” -Tara
It isn’t the holidays without Green Bean Casserole! This simple casserole is pure comfort food, and thanks to the mushroom soup, it’s really easy to make.
Along with Sweet Potato Casserole and Baked Mashed Potatoes, it’s a dish that has been on my family’s Thanksgiving table for decades. The recipe comes from my grandma’s recipe book (you can see her handwritten recipe below).
It’s a classic that will be the star of your holiday table!
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My #1 tip for Green Bean Casserole
This casserole requires 25 minutes in the oven: 20 minutes without the fried onions, and 5 minutes with the fried onions on top. DO NOT put the fried onions on top and bake for 25 minutes all at once. They will burn. (Trust me, I tried it.)
Ingredients
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
- Preheat 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 into a casserole dish. My baking dish is 10.5×7 inches. You can also use an 8×8 inch baking dish.
- Bake for 20 minutes, then sprinkle the remaining fried onions on top (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. Serve warm.
FAQs
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.
Yes! I’ve tested it with my homemade cream of mushroom soup and it works great. I used 1¼ cups of leftover soup and omitted the milk from this green bean casserole recipe.
Can I use 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.
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:
- Old Fashioned Sweet Potato Casserole with Pecans
- Mashed Potato Casserole
- Old Fashioned Creamed Corn Casserole (with Jiffy mix)
- Cheesy Corn Casserole (with cream cheese and Swiss)
- Cranberry Jell-O Salad
📖 Recipe
Easy Green Bean Casserole
Ingredients
- 2 (14½ oz) cans green beans
- 1 (10½ oz) can cream of mushroom soup
- ½ cup milk
- 1 (6 oz) can fried onions
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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.
If I double the recipe, should I change the time for baking or make any other changes? Thank you!
Hi Annie! You can just double the recipe and bake as the instructions say. Happy Thanksgiving!
I live in Portugal and I only have access to fresh green beans. How should I cook them before putting them in the casserole? Thank you!
Hi Katie! You can steam them (in the microwave or stovetop) until just tender. Then use them in the casserole.
Looking to make this for Thanksgiving tomorrow. If I double the recipe, will I need to cook it longer in the oven?
Hi Abby, 20–25 minutes should do the trick! Happy Thanksgiving!
Thank you! 25 minutes did the trick. Happy Thanksgiving!
I made a double batch of this for Easter dinner today and I substituted 1 can of cream of chicken and 1 can of cream of celery for the mushroom version. I used two bags of frozen green beans and it turned out great. Thank you for sharing this.
I’m so glad this worked well for you! Thanks for taking the time to leave a review.
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!
That sounds delicious! Thanks for taking the time to leave a review!
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.
So glad you enjoyed it! Thanks for taking the time to comment and best wishes on your recovery.
SO tasty!! Was worried because of how few ingredients and how simple the recipe is. Am truly blown away!
I’m so glad that you enjoyed it! Thanks for leaving a review!
Quick and easy recipe! Turned out great!
I’m so glad that you enjoyed it!
Was very easy to follow and understand. I have reading problems and I was able to follow the recipe with ease.