Easy Green Bean Casserole is the kind of classic side dish we love because it takes just a few pantry ingredients and comes together fast. French-style green beans, cream soups, milk, and crispy fried onions bake into a creamy, casserole that always feels right at a holiday dinner.
We love this for Thanksgiving, Christmas, Sunday dinners, and potlucks because it’s simple, nostalgic, and easy to double for a crowd. Add the onions at the end so they stay golden and crisp on top.
If you love this side, be sure to check out our Crock Pot Green Bean Casserole and Fresh Green Bean Casserole.
Why you’ll love it + Why it works:
- Quick. This recipe is prepped in 5 minutes. Oh yes!
- Make Ahead. This is a great make ahead dish, which is something we look for busy days like holidays.
- Canned green beans keep it quick. They are already tender, so the casserole bakes fast.
- Onions go on at the end. Adding them for the last few minutes keeps them crispy and golden.
Easy Green Bean Casserole Ingredients
- French-style green beans, drained (3 cans, 14.5 ounces each): Creates the tender green bean base and keep prep quick.
- Condensed cream of chicken soup (1 can, 10.5 ounces): Adds creamy texture and savory flavor.
- Condensed cream of mushroom soup (1 can, 10.5 ounces): Adds classic green bean casserole flavor and richness.
- Milk (¼ cup): Thins the soups slightly so they coat the green beans. Use at least 2% milk or half and half for a creamier texture.
- Salt and pepper (to taste): Seasons the casserole and balance the creamy sauce.
- Crispy fried onions (1 can, 2.8 ounces): Adds the crunchy, golden topping everyone loves. If your family does not like fried onions, use crushed Ritz crackers or even Panko breadcrumbs toasted in butter.
How to Make Green Bean Casserole
PREHEAT. Preheat the oven to 350°F.
COMBINE. Mix green beans (be sure to drain them thoroughly), cream of mushroom soup, cream of chicken soup, milk, salt, and black pepper in a large bowl (you can use garlic salt for added flavor).
- Pour the green bean and mushroom cream sauce mixture into a 9×13 casserole dish.
BAKE. Bake for 18-20 minutes. Top with crispy fried onions and bake for an additional 5 minutes. Serve warm.
To make it in the slow cooker, check out our Crockpot Green Bean Casserole.
Kristyn’s Recipe Tips
- Drain the green beans well so the casserole does not get watery.
- Stir the soups and milk together before baking so the sauce is evenly creamy.
- Taste before adding much salt since canned soups can already be salty.
- Add crispy fried onions only for the last 5 minutes so they do not burn.
- Make ahead of time. Assemble your green bean casserole through Step 2 up to 48 hours in advance and keep it covered in the refrigerator. Be sure to wait to add the fried onions until the last 5 minutes of baking, otherwise, they will get soggy.
- To use fresh green beans. Use 3–4 cups trimmed, halved green beans instead of the canned beans. Fresh green beans are more crispy, but if you like the softer texture found in canned green beans, you can pre-boil them first for 7–8 minutes. For more info, check out our Fresh Green Bean Casserole.
Easy Green Bean Casserole Recipe
Equipment
Video
Ingredients
- 3 (14.5-ounce) cans French-style green beans, drained
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (10.5-ounce) can condensed cream of mushroom soup
- ¼ cup milk
- salt and pepper, to taste
- 1 (2.8-ounce) can crispy fried onions
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking dish and set aside.
- In a large bowl, mix green beans, soups, milk, salt, and pepper and pour into a lightly greased 9×13-inch baking dish.
- Bake for 18–20 minutes. Top with onions and bake for 5 minutes more.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Most of the ingredients are already gluten-free. Be sure to choose gluten-free soups and a gluten-free fried onions. Always double-check the ingredients list for hidden gluten.
A casserole can become runny by not draining the green beans well enough or by adding vegetables that shed excess liquid into the casserole. It helps to saute any vegetables in a skillet before adding them to the casserole.
– Bacon. Add cooked, chopped bacon to the recipe to make it a green bean casserole with bacon.
– Cheese. Stir in 1-1½ cups shredded cheddar cheese, parmesan cheese, or other favorite cheese to add more flavor.
– More flavor. Add in sliced mushrooms, chopped onions, or any other spices for added flavor.
To save more time, assemble your casserole 24-48 hours in advance, and keep it covered in the fridge. Don’t add the French onions until the end of the baking time, otherwise, they will get soggy.
Transfer the leftovers to an airtight container and store in the refrigerator for 3-4 days.
– For longer storage, cool completely before transferring it to an airtight freezer-safe baking dish or container. Label and freeze for up to 2 months.
– Reheat. Thaw if needed, reheat gently on the stovetop or in the oven until heated through. Avoid using the microwave as it can lead to uneven heating and a rubbery texture.
Complete the Meal
Main Dishes
Roast Turkey
3 hrs 20 mins
Crock Pot Pot Roast
7 hrs 5 mins
Roast Chicken Recipe
1 hr 30 mins
Honey Glazed Ham
4 hrs 10 mins
Desserts
Homemade Pumpkin Pie
1 hr 5 mins
Libby’s Pumpkin Roll
2 hrs 35 mins
Apple Pie Recipe
3 hrs 45 mins
Easy Pecan Pie Recipe
1 hr 15 mins
More Green Bean Sides
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This recipe was originally published October 2016.
why don’t the instructions change for baking with doubling the recipe?
Great question! The 2x feature on the site only has the capability to adjust the ingredient amounts and does not automatically update the instructions yet.
You will still follow the same steps, just keeping an eye on things like bake time or pan size since those can change a bit when doubling.
KN…obviously you didn’t follow directions as per listed. This recipe & all of Kristen’s recipe which is honestly my go to site only for recipes. Its your choice to use Frenchs or whatever you chose but please don’t be a negative nellie,dont like it dont use it is my suggestion. Negative comments & mostly duplicates of Negative 1s are uncalled for.
This is perfect…such an easy side that everyone loves!
I made this for my family Thanksgiving, and no one like it.!!
It tastes like soup and green beans. I would use maybe two cans green beans and one can Chicken soup if i ever made it again. and half of the Frenchs onions. Better yet, will probably sick to Frenches recipe.
Thanks for the feedback and for giving the recipe a try!
I made this for my family Thanksgiving, and no one like it.!!
It tastes like soup and green beans. I would use maybe two cans green beans and one can Chicken soup if i ever made it again. and half of the Frenchs onions. Better yet, will probably sick to Frenches recipe.
KN…obviously you didn’t follow directions as per listed. This recipe & all of Kristen’s recipe which is honestly my go to site only for recipes. Its your choice to use Frenchs or whatever you chose but please don’t be a negative nellie,dont like it dont use it is my suggestion. Negative comments & mostly duplicates of Negative 1s are uncalled for.