Fresh green bean casserole is bright and flavorful. It is easy to make and takes this beloved classic to a new level of yum!!
You may be worried that it requires a lot of extra time, but never fear, it is still simple to make! The fresh green beans add a brightness to the dish and a bit of texture. You will love it, I promise. If you can’t get enough green beans try these tasty sides: Crock Pot Green Beans with Bacon, Roasted Green Beans, and Green Bean Bundles.
Fresh Green Beans make It even Better!
Green bean casserole is a HUGE hit at our house. I’m talking I have to double the recipe so everyone can fill half their plate. Okay, maybe not half their plate, but a really big scoop.
We even stock up on the fried onions so we can enjoy this side dish throughout the year. So yeah, we love this. While we do love the traditional green bean casserole using canned beans, when we are feeling fancy, want to up the flavor, or the fresh beans are on sale we like to kick it up a notch.
Using fresh green beans make it taste just that much more delicious. They have a brighter flavor and a tasty texture. It also does not require much extra effort, so win-win!
How to make Fresh Green Bean Casserole
PREP. Preheat the oven to 350°F.
BOIL. To cook the green bean bring a pot of water to a boil. Once boiling add the cut green beans and cook for 6-7 minutes. Drain.
MIX. Add the soup, milk, soy sauce, pepper, cooked beans, and 2/3 c of the onions to a 1 ½-quart casserole (8×8 pan) and stir.
BAKE. Bake uncovered for 25 minutes or until hot and bubbling. Give the mixture a stir and the sprinkle the rest of the onions evenly over the top. Bake for another 5 minutes until the onions are a golden brown.
A few things to keep in mind when making this recipe, along with some tips for making a slow cooker version and changing it up.
Boiling the Beans: The green beans need to be partially cooked before mixing them in with the other ingredients. Be sure that you don’t boil them too long otherwise they’ll get too mushy when baked. If you want to add some flavor to the beans you can add 1 tbsp salt for every 8 cups water you boil.
Crock Pot: Spray the crock pot with cooking spray. Boil the beans and 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 if the cok 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.
Variations:This is a pretty simple and classic recipe and is delicious as is. However, you can easily add crumbled bacon to the top or shredded cheese.
Holiday Prep + Storing
How much to make per person? When serving this for a crowd such as a holiday dinner one dish will serve 10-12 people. Double the recipe for 20-25 people. Triple the recipe for 30-35 people.
Make Ahead: You can prep this casserole the day before, but don’t add the french fried onions on top. Cover the casserole and keep in the fridge. When you’re ready add the onions and bake.
Leftovers: You can store leftover casserole in an airtight container in the fridge 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, try:
Fresh Green Bean Casserole Recipe
- (1 can) 10.5 oz Campbell’s® Condensed Cream of Mushroom Soup
- 1/2 c milk
- 1 tsp soy sauce
- 1 dash black pepper
- 4 c cooked cut green beans cut into 1 - 1.5 inch pieces
- 1 1/3 c French's® French Fried Onions
- Preheat the oven to 350°F.
- To cook the green bean 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 2/3 c of the onions to a 1 1/2-quart casserole (8x8 pan) and stir.
- Bake uncovered for 25 minutes or until hot and bubbling. Give the mixture a stir and the sprinkle the rest of the onions evenly over the top.
- Bake for another 5 minutes until the onions are a golden brown.