So simple with just 4 ingredients and done in 30 minutes! I use homemade crispy onions in mine but you can use French's or Durkee if you want to.
You may also like this southern fried cabbage with bacon. So good!
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❤️ Why you'll love this recipe
It's so easy with just 5 minutes prep time -- and you can assemble it up to two days ahead of time, cover, and refrigerate! Just pop in the oven the day you want to serve it.
🧾 Ingredients
You can use canned, frozen, or fresh green beans. If they are frozen be sure to thaw and drain them. If they are fresh they need to be cooked.
🔪 Instructions
- Blend the soup, the milk, and the soy sauce together until smooth.
- Mix with the green beans in a casserole dish.
- Stir in part of the crispy onions.
- Top with more crispy onions halfway through baking.
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
🥫 Storage
Leftovers should be covered with plastic wrap and refrigerated for up to 2 days. After that it starts getting watery.
This classic casserole, made with the canned cream of mushroom soup, can be frozen for up to 3 months as long as you leave the onion topping off. If you make it with homemade white sauce it won't freeze well at all.
💭 Tips
Expert Tip: If you use frozen green beans be sure to thaw them completely, drain for a few minutes in a colander, and pat dry. Too much liquid will make the casserole too watery.
- Cut green beans are best for this because they fit on a fork or spoon better but you can use French style or whole, too.
- Substitute any cream soup for the cream of mushroom.
- You can assemble this ahead of time, wrap, and refrigerate for 2 days. Just wait to add the crispy onions until just before baking.
- See the FAQs section for suggested substitutions for the onions.
- The soy sauce enhanced the mushroom flavor but you can leave it out if you wish - especially if you are watching your salt intake.
👩🍳 FAQs
It's 2 cans, drained.
Crushed Ritz crackers, crushed potato chips, crushed croutons, or crispy bread crumbs are all good ways to top a casserole!
Use fresh, cooked green beans plus sauteed mushrooms and onions, mixed with a homemade white sauce and topped with crispy bread crumbs.
Related recipes
Don't save this for Thanksgiving or Christmas. It is simple, delicious, and inexpensive!
📖 Recipe
Easy Green Bean Casserole
Equipment Needed
Ingredients
- 4 cups green beans, 2 15-ounce cans
- 10.5 ounces cream of mushrooms soup, undiluted
- ½ cup milk
- 1 teaspoon soy sauce, optional
- 2 cups French fried onions
- Salt and pepper to taste
Instructions
- Butter a 13x9 inch casserole dish
- Preheat oven to 350F.
- Drain the green beans and add to the casserole dish.
- Blend the soup, milk, and soy sauce together until smooth.
- Pour the soup mixture over the green beans and stir so all the green beans are covered in the soup.
- Stir in 1 cup of the crispy onions.
- Bake for 15 minutes.
- Top with the remaining 1 cup of crispy onions.
- Bake for 10 more minutes, or until bubbly and heated through.
- Serve hot.
Notes
- Cut green beans are best for green bean casserole because they fit on a fork or spoon better but you can use French style or whole, too.
- Substitute any cream soup for the cream of mushroom.
- You can assemble this ahead of time, wrap, and refrigerate for 2 days. Just wait to add the crispy onions until just before baking.
- You can freeze for up to 3 months.
- See the FAQs section for suggested substitutions for the onions.
- The soy sauce enhanced the mushroom flavor but you can leave it out if you wish - especially if you are watching your salt intake.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published November 2009. Last updated October 29, 2020 with better images, step by step images, and a quicker, easier recipe.
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