The Daily Plate

Classic Green Bean Casserole

No holiday table is complete without it: tender green beans in a creamy, savory mushroom sauce, baked until bubbly and crowned with that iconic crispy fried-onion topping. It is simple, nostalgic, and always the first side to disappear. Pair it with more make-ahead classics — start with our make-ahead Thanksgiving sides.

Classic green bean casserole in a baking dish with golden crispy fried onion topping, serving spoon lifting a portion
Prep time10 min
Cook time30 min
Total40 min
Yield8 servings
CuisineAmerican
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🧺Ingredients

  • 2 lb fresh green beans, trimmed and halved
  • 2 cans (10.5 oz each) cream of mushroom soup
  • 3/4 cup milk
  • 1 tsp soy sauce
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 can (6 oz) crispy fried onions, divided

👩‍🍳Instructions

  1. Blanch the beans. Bring a large pot of salted water to a boil. Blanch the green beans 4-5 minutes until bright green and crisp-tender. Drain and rinse with cold water.
  2. Heat the oven. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  3. Mix the sauce. In a large bowl, stir the cream of mushroom soup, milk, soy sauce, pepper, and garlic powder until smooth.
  4. Assemble. Fold the blanched green beans and half of the crispy fried onions into the sauce. Spread into the prepared dish.
  5. Bake. Bake 25 minutes until hot and bubbling around the edges.
  6. Top and finish. Sprinkle the remaining fried onions over the top and bake 5 more minutes until golden and crisp. Rest 5 minutes before serving.

💡 Casserole smarts

Blanching keeps the beans bright and snappy instead of army-green and limp. Add the second round of fried onions only at the very end so they stay crisp. You can assemble the whole thing a day ahead (minus the final onion topping) and refrigerate, then bake straight from the fridge with 5 extra minutes.

❓Common questions

Can I use canned green beans?

Yes — use 4 cans (14.5 oz each), drained. Skip the blanching step and reduce the bake time by 5 minutes. Fresh beans give the best texture.

Can I make it ahead?

Assemble it up to 24 hours ahead, cover, and refrigerate without the final onion layer. Add the topping and bake, adding 5-10 minutes.

How do I keep the topping from burning?

The onions only need 5 minutes at the end. If your oven runs hot, tent loosely with foil.

Can I make it from scratch without canned soup?

Yes — sauté 8 oz of sliced mushrooms with onion in butter, stir in flour, then whisk in milk to make a homemade cream sauce.

Classic green bean casserole in a baking dish with golden crispy fried onion topping, serving spoon lifting a portion
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Pin this classic green bean casserole to your "Thanksgiving Recipes" board — the iconic crispy-onion side is holiday-ready.

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