Classic Green Bean Casserole With Crispy Onions Recipe
I’ve been making this classic green bean casserole for holiday gatherings since my grandmother first showed me how, and it never fails to bring smiles around the table. You’ll love how the crispy fried onions create the perfect crunchy contrast to those tender green beans swimming in creamy mushroom sauce. While the traditional recipe is foolproof, I’ve discovered some clever twists and essential tips that’ll help you master this beloved casserole and make it your own signature dish.
The Story Behind This Beloved Holiday Classic
While many cherished holiday recipes have centuries-old origins, the green bean casserole’s story began in 1955 in the Campbell’s Soup test kitchen.
That’s when home economist Dorcas Reilly created this now-iconic dish, combining green beans with cream of mushroom soup and crispy fried onions.
You’ll be fascinated to know that her original recipe card is now displayed in the National Inventors Hall of Fame.
Essential Ingredients You’ll Need
Just six simple ingredients form the foundation of this beloved casserole, and I promise you’ll find most of them already tucked away in your pantry.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh green beans | 2 pounds | Trimmed and cut |
| Cream of mushroom soup | 2 (10.5 oz) cans | Low-sodium works too |
| Crispy fried onions | 1 (6 oz) container | Reserve half for topping |
You’ll also need milk (¾ cup), black pepper (½ teaspoon), and soy sauce (1 teaspoon) to complete this comforting dish.
Kitchen Tools and Equipment
Now that we’ve gathered our ingredients, let’s make sure you have the right tools ready in your kitchen. You’ll need some basic equipment to create this comforting casserole perfectly.
- A 9×13-inch casserole dish (glass or ceramic works best – I love my grandmother’s vintage Pyrex)
- Large mixing bowl for combining ingredients
- Strainer or colander for draining those green beans thoroughly
Step-by-Step Cooking Instructions
Since this beloved recipe has been in my family for generations, I’m excited to walk you through each step of creating the perfect green bean casserole.
Start by preheating your oven to 350°F, then mix your cream of mushroom soup with milk and pepper in a large bowl.
Add the green beans and half the crispy onions, stir well, then transfer to a 2-quart casserole dish.
Bake for 25 minutes, top with remaining onions, and bake 5 minutes more.
Tips for Perfect Results Every Time
Making this classic casserole absolutely foolproof comes down to a few simple tricks I’ve learned over the years.
I’ve discovered these game-changing tips through plenty of trial and error in my own kitchen.
- Blanch your green beans for exactly 5 minutes, then shock them in ice water to maintain that perfect crisp-tender texture.
- Pat your beans completely dry before mixing – excess moisture leads to soupy results.
- Let the casserole rest for 10 minutes after baking to help the sauce set properly.
Make-Ahead and Storage Guidelines
While preparing holiday meals can feel overwhelming, I’ve found that green bean casserole is one of the best make-ahead dishes in my recipe collection.
You can assemble it up to 24 hours in advance – just keep the crispy onions separate until baking.
Once baked, leftovers will stay fresh in an airtight container for up to 3 days, though the onion topping won’t be quite as crunchy.
Variations and Substitutions
Although this classic recipe is beloved by many, I’ve experimented with countless variations over the years that can breathe new life into your green bean casserole.
- Swap cream of mushroom for cream of celery or cream of chicken, adding 1/2 cup of sautéed mushrooms.
- Replace French-fried onions with crushed potato chips or panko mixed with Parmesan.
- Try fresh haricots verts instead of canned green beans, blanching them for 3 minutes first.
Serving Suggestions and Pairings
This comforting green bean casserole pairs beautifully with three classic main dishes: roasted turkey, glazed ham, or beef tenderloin. You’ll find it’s especially perfect for holiday meals, where its creamy texture and crispy topping complement traditional sides like mashed potatoes and dinner rolls. I love serving it straight from the oven when those French-fried onions are at their crunchiest peak.
Recipe Notes and Troubleshooting
Since I’ve made this casserole hundreds of times, I’ve learned that success comes down to a few key details.
Here’s what you’ll want to watch for:
- If your casserole’s too watery, drain your beans thoroughly and let them sit in a colander for 5 minutes before mixing.
- To prevent soggy onions, add them during the last 10 minutes of baking.
- When reheating leftovers, sprinkle fresh onions on top and bake at 350°F for 15 minutes.