Creamy, Crispy Green Bean Casserole (Easy Recipe)

Why You’ll Love These

This isn’t just another casserole recipe; it’s a guaranteed win at any potluck, Thanksgiving feast, or weeknight dinner. Here’s why it’ll become your new go-to:

• Classic Comfort – It’s like a warm hug in a dish, bringing back all the cozy holiday memories.
• Quick & Easy – Perfect for busy moms because it takes only minutes to throw together.
• Budget-Friendly – No fancy ingredients here, just simple staples that won’t break the bank.
• Crowd-Pleasing – Even picky eaters can’t resist the creamy, crunchy goodness.
• Versatile – Easily customizable to suit your taste and dietary needs.

Ingredients

• 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces (or two 14.5-ounce cans, drained well, or 16 ounces frozen green beans, thawed)
• 1 can (10.5 ounces) Campbell’s Cream of Mushroom Soup (it *has* to be Campbell’s, right?!)
• ½ cup milk (any kind works, even non-dairy!)
• 1 ⅓ cups French’s French Fried Onions, divided (we’ll use some for mixing, some for topping!)
• 1 teaspoon soy sauce (don’t skip this—it adds a depth of flavor!)
• ¼ teaspoon black pepper (freshly ground is best, but the pre-ground stuff is just fine too!)
• Optional: ½ cup sliced fresh mushrooms, sautéed, or ½ cup shredded cheddar cheese (because cheese makes everything better!)

How to Make

1. Preheat your oven to 350°F (175°C). This is super important, so don’t forget!
2. Cook the Green Beans: If using fresh green beans, bring a pot of salted water to a boil. Blanch the green beans for 5 minutes, until they’re bright green and slightly tender. Then, drain them immediately and plunge them into a bowl of ice water to stop the cooking process. This keeps them perfectly crisp-tender. If you’re using canned or frozen green beans, skip this step—just drain canned beans really well or thaw frozen ones.
   

   Pro Tip: Don’t overcook the fresh green beans! Mushy green beans are sad green beans.

   
   
3. Mix the Base: In a large bowl, whisk together the cream of mushroom soup, milk, soy sauce, and black pepper until smooth. Add ⅔ cup of the French-fried onions and the cooked (or drained) green beans. If you’re adding mushrooms, toss them in now, too! Stir everything gently until the green beans are evenly coated.
   

   Warning: Don’t be tempted to eat all the French-fried onions at this point. Save some for the top!

   
   
4. Assemble the Casserole: Transfer the green bean mixture to a 1 ½-quart casserole dish. Spread it out evenly so it bakes uniformly.
   

   Mom Hack: If you don’t have a casserole dish, a baking pan will work in a pinch!

   
   
5. Bake: Pop the casserole dish into the preheated oven and bake for 25 minutes, or until the mixture is hot and bubbly around the edges. The casserole should be starting to turn a light golden brown.
6. Add the Topping: Remove the casserole from the oven. Now for the grand finale! Sprinkle the remaining ⅔ cup of French-fried onions evenly over the top of the casserole. If you’re using cheese, sprinkle that on now too!
7. Bake Again: Return the casserole to the oven and bake for another 5 minutes, or until the French-fried onions are golden brown and crispy. Keep a close eye on it so they don’t burn!
8. Let it cool for a few minutes before serving. Enjoy that creamy, crunchy, comforting goodness!

Tips & Tricks

Want to take your green bean casserole to the next level? Here are a few tips and tricks to make it extra special:

• Flavor Booster: Add a pinch of garlic powder or onion powder to the soup mixture for an extra layer of flavor.
• Time-Saver: Use pre-cut and pre-washed green beans to save even more time on prep.
• Storage Tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The onions might lose a little crispness, but it’ll still taste amazing.
• Prep Hack: Assemble the casserole ahead of time (without the final onion topping) and store it in the fridge until you’re ready to bake. Just add the onions right before baking!

Dietary Variations

Got dietary restrictions? No problem! This casserole is super adaptable: