Green Bean Casserole
This classic Green Bean Casserole is creamy, savory, and topped with golden crispy onions. Made with fresh green beans and a rich mushroom sauce, this easy holiday side dish is perfectly tender—not watery—and ideal for Thanksgiving, Christmas, or Sunday dinner.
Ingredients
- Main Ingredients
- 1½ pounds fresh green beans trimmed
- 1 10.5-ounce can cream of mushroom soup
- ½ cup milk
- 1 cup shredded cheddar cheese optional
- 1½ cups crispy fried onions
- Flavor Base
- 1 tablespoon butter
- ½ cup diced onion
- ½ cup sliced mushrooms optional
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Preheat & Blanch
- Preheat oven to 375°F.
- Bring a large pot of salted water to a boil.
- Blanch green beans for 4–5 minutes until bright green.
- Transfer immediately to ice water to stop cooking.
- Drain well.
- Make the Sauce
- In a skillet over medium heat, melt butter.
- Add diced onion and mushrooms; cook 5–6 minutes until softened.
- Stir in cream of mushroom soup, milk, salt, pepper, and garlic powder.
- Simmer gently 2–3 minutes until smooth.
- Assemble
- Grease a 9x13-inch baking dish.
- Combine green beans and sauce evenly.
- Sprinkle cheese (if using).
- Stir in half of the crispy fried onions.
- Bake
- Bake uncovered 20–25 minutes until hot and bubbly.
- Remove from oven and top with remaining crispy onions.
- Bake 5 more minutes until golden.
- Serve
- Let rest 5 minutes before serving for best texture.
Notes
- Blanching prevents undercooked or mushy beans.
- Add final onion topping during the last 5 minutes to keep it crispy.
- Assemble ahead without final topping and refrigerate up to 24 hours.
- Store leftovers up to 4 days in the fridge.
- Add fresh crispy onions when reheating for best texture.