If there’s one side dish that’s made its way into nearly every holiday table across America, it’s green bean casserole. And while there are hundreds of versions out there, this is hands-down the BEST green bean casserole recipe I’ve ever made—rich, creamy, and topped with the perfect golden crunch.
It’s not overly complicated, it’s not expensive, and it doesn’t require a mile-long ingredient list. But what it does deliver is that timeless, crowd-pleasing flavor you crave every Thanksgiving, potluck, or Sunday supper.
I’ve been perfecting this recipe for years, tweaking ingredients, adjusting ratios, and making small changes that seriously elevate the final result. It’s now my go-to casserole, and it’s the one dish guests always come back for seconds (and thirds!).
So if you’re tired of watery or bland casseroles, get ready—this version is loaded with savory creaminess, tender green beans, and a crispy onion topping that seals the deal.
Let’s make your new favorite green bean casserole!
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INGREDIENTS:
- 2 cans Kitchen Sliced Giant green beans, drained
- Garlic powder
- 1 6 oz. container French’s French Fried Onions
- 2/3 cup whole milk (you can use skim but whole is definitely tastier)
- Salt and Pepper
- 1 can Campbell’s Cream of Mushroom soup
- Onion powder
INSTRUCTIONS:
1 ) Preheat oven to 350 degrees. In a 2 qt. casserole dish combine green beans, soup, and milk.
2 ) Sprinkle in the salt and pepper, garlic powder and onion powder (typically 6 shakes of each) and stir together.
3 ) Once ingredients are completely incorporated, pour half the container of french fried onions in the mix and mix together completely.
4 ) Put into the oven and cook for 30 minutes. Take the casserole out of the oven and sprinkle the remaining french fried onions on top.
5 ) Place back in the oven and cook for 4-5 minutes or until french fried onions look really golden brown. Remove from the oven and let sit for 5 minutes before serving.
- CHECK OUT THESE AS WELL:
- Marinated Thanksgiving Turkey
- EASY SLOW COOKER MEATBALL STEW
- CREOLE WHITE BEANS SHRIMP AND SMOKED SAUSAGE
- THE BEST MEATBALL STEW EVER!
Pro Tips for the Best Green Bean Casserole
- Use French-style or cut green beans
Fresh, canned, or frozen all work—just make sure they’re well-drained and/or lightly steamed. - Go heavy on the crispy onions
They add crunch, flavor, and visual appeal—don’t be shy with them! - Add garlic or onion powder for depth
A pinch of seasoning boosts the creamy base without overpowering the flavor. - Sneak in some cheese (optional)
Try shredded cheddar or Gruyère in the sauce for an extra-creamy casserole. - Make it ahead
Assemble the casserole (without the crispy onions), refrigerate, then bake with onions added just before serving. - Bake uncovered
This ensures the top gets golden and crispy, not soggy.
FAQ – Green Bean Casserole
Q1: Can I use fresh green beans?
A: Absolutely! Just blanch or steam them until tender-crisp before mixing them in.
Q2: What’s the best type of cream soup to use?
A: Cream of mushroom is the classic, but cream of chicken or celery also work great.
Q3: Can I add cheese to the casserole?
A: Yes! A little shredded cheddar, mozzarella, or Gruyère adds an extra layer of richness.
Q4: Can I make it ahead of time?
A: Definitely—assemble it ahead, refrigerate, and add the crispy onions right before baking.
Q5: What if I don’t like fried onions?
A: Swap in buttered breadcrumbs, crushed crackers, or even panko for a crunchy topping alternative.
Q6: How long does it bake for?
A: Bake at 350°F for 25–30 minutes, or until bubbling hot and golden on top.
Q7: Can I freeze leftovers?
A: Yes, but the crispy onions may soften. Reheat in the oven to restore texture.
