Go Back

Classic Green Bean Casserole

Classic green bean casserole with creamy mushroom sauce and a crisp, deep-golden fried onion topping. Green beans are baked until bubbling, then finished with extra onions for crunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 2 can (10.5 oz each) condensed cream of mushroom soup Use canned for the classic thick, creamy texture.
  • 0.75 cup whole milk
  • 2 tsp soy sauce
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp black pepper
  • 8 cup cooked green beans Use about four 14.5 oz cans, drained, or 2 lb fresh, trimmed and blanched.
For the topping
  • 2.67 cup crispy fried onions Divided, 1⅓ cups mixed in and 1⅓ cups added later.
  • 0.5 cup sharp cheddar Optional, shredded.
  • 1 tbsp fresh parsley Finely chopped.

Equipment

  • 1 sheet pan

Method
 

Prep and make the creamy base
  1. Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. Whisk the condensed soup, whole milk, soy sauce, garlic powder, onion powder, and black pepper together in a large bowl until smooth.
  3. Stir in the cooked green beans and 1⅓ cups of the crispy fried onions until everything is evenly coated, with no dry bean spots visible.
Optional fresh-bean step
  1. If you're using fresh green beans, blanch them in boiling salted water for 4 minutes, then drain them well and pat them dry so the sauce doesn't turn watery.
Assemble and bake
  1. Spread the mixture evenly in the prepared dish and sprinkle the sharp cheddar over the top if using.
  2. Bake for 25–30 minutes at 350°F (175°C), until the edges are bubbling and the center is hot all the way through.
  3. Scatter the remaining 1⅓ cups of crispy fried onions over the top, creating an even crunchy layer.
  4. Bake for another 5–7 minutes at 350°F (175°C), until the onions are deep golden and crisp, watching closely so they don't burn.
  5. Let the casserole rest for 5 minutes, then sprinkle with fresh parsley and serve warm.

Notes

To keep the topping crisp, wait until after the first bake to add the second half of the fried onions. Assemble up to 1 day ahead: cover and refrigerate, then bake as directed (you may add 5 minutes if cold in the center). Refrigerate leftovers up to 3–4 days; freezing is not recommended because the fried onions lose crunch when thawed. For a dairy-light swap, use evaporated milk in place of whole milk and omit the cheddar.