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.
❤️ 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!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Easy Green Bean Casserole
Equipment Needed
Ingredients
- 4 cups green beans, 2 15-ounce cans
- 10.5 ounces cream of mushrooms soup, undiluted
- 1/2 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
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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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