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Fresh green bean casserole is bright and flavorful. It is easy to make, and takes this beloved classic to a new level of yum!!
If you can’t get enough green beans, try Crock Pot Green Beans with Bacon or Roasted Green Beans.
We Love This Casserole!
Green Bean Casserole is a HUGE hit at our house. And if you’ve had green bean casserole with fresh green beans, then you know it’s even more addicting!
We love to make this side dish all year long, and especially for Sunday dinners and holidays.
Why we love it:
- Easy. You may be worried that it requires a lot of extra time, but that is not the case – it’s a classic easy side dish.
- Flavor. The fresh green beans add brightness and added flavor to the dish, witha bit of texture.
- Enjoy year-round. We even stock up on the fried onions so we can enjoy this side dish throughout the year because we love it that much!
- Holiday must. But it’s a definite favorite for our Thanksgiving or Christmas spread!
Ingredients
- Condensed Cream of Mushroom Soup
- milk
- soy sauce
- black pepper (and salt, if needed)
- cooked green beans – Parboil and drain the green beans. See below for directions.
- French Fried Onions
How to make Fresh Green Bean Casserole
- PREP. Preheat the oven to 350°F.
- BOIL. To cook the green beans, bring a large pot of water to a boil on high heat. Once boiling, add the cut green beans and cook for 6-7 minutes, or until tender. Drain.
- MIX. Add the mushroom soup, milk, soy sauce, pepper, cooked beans, and ⅔ cup of the onions to a 1½-quart casserole (8×8 pan) and stir.
- BAKE. Bake uncovered for 25 minutes, or until hot and bubbling. Stir the mixture, then sprinkle the rest of the crispy fried onions evenly over the top. Bake for another 5 minutes until the onions are golden brown.
Make in a Crockpot
This green bean casserole from scratch can easily be made in a slow cooker.
- Spray the crock pot with cooking spray. Boil the beans.
- Place the ingredients, except for the French Fried Onions, in the pot.
- Cook on low for 2-3 hours, or 1 hour on high.
- At the end of the cooking time, preheat the oven to 350°F.
- Spread the fried onions on a baking pan and bake for 5 min. This will crisp them up and you can sprinkle them on top of the green bean casserole.
Recipe Tips
- Salt the water. To add some flavor to the beans, add 1 tablespoon of salt for every 8 cups of water you boil.
- Amp up the flavor. Sprinkle on cheddar cheese, Parmesan cheese, crumbled bacon, add a bit of butter, or season with garlic salt.
- Watery casserole. To be extra cautious, toss the green beans in a light coating of all-purpose flour after boiling them.
- The casserole will thicken as it cools. If the casserole is notably soupy at the end of the 25 minutes, add in a cornstarch slurry before you top it with the remaining French onions.
- Serving a crowd. One dish will serve 10-12 people. Double the recipe for 20-25 people. Triple the recipe for 30-35 people.
Make Ahead + Store
- Make it ahead of time. Prep this simple green bean casserole in a baking dish the day before, but don’t add the French-fried onions on top. Cover the casserole and keep it in the fridge. When you’re ready, add the onions and bake.
- STORE. Leftover casserole can be spooned into an airtight container and stored in the refrigerator for up to 3 days.
- Reheat in the microwave, or the oven. To crisp up the French fried onions, place the leftovers under the broiler for a couple of minutes.
For More Side Dishes:
Fresh Green Bean Casserole Recipe
Fresh green bean casserole is bright and flavorful. It is easy to make, and takes this beloved classic to a new level of yum!!
Ingredients
- 1 (10.5-ounce) can Campbell’s® Condensed Cream of Mushroom Soup
- ½ cup milk
- 1 teaspoon soy sauce
- 1 dash black pepper
- 4 cups cooked green beans cut into 1 – 1.5 inch pieces
- 1⅓ cups French's® French Fried Onions divided
Instructions
- Preheat the oven to 350° F.
- To cook the green beans, bring a pot of water to a boil. Once boiling add the cut green beans and cook for 6-7 minutes. Drain.
- Add the soup, milk, soy sauce, pepper, cooked beans, and ⅔ cup of the onions to a 1½-quart casserole (8×8 pan) and stir.
- Bake, uncovered, for 25 minutes or until hot and bubbling. Give the mixture a stir and sprinkle the rest of the onions evenly over the top.
- Bake for another 5 minutes until the onions are golden brown.
Video
Nutrition
Calories: 110kcal, Carbohydrates: 11g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 4mg, Sodium: 418mg, Potassium: 188mg, Fiber: 2g, Sugar: 3g, Vitamin A: 404IU, Vitamin C: 7mg, Calcium: 39mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a nostalgic dish, and so perfect with the fresh green beans. It’s a family favorite, and not just for the holidays!
Love this recipe – it is a big hit – am always asked to bring this to Christmas Dinner – disappears all the time. Will also be making it for Easter this year.
I make this a lot but use cream of chicken instead because my family don’t like mushrooms
This green bean casserole recipe is a staple at our holiday dinners! Creamy mushroom sauce, crunchy onions on top—always a hit. Easy to make, and everyone loves it!
I make this all year long, not just for the holidays because we love it! I am making it for Easrer though lol.
This is indeed bright and absolutely delicious! Guests loved it!