This easy green bean casserole recipe is the perfect side dish, especially during the holidays. Tender green beans and sauteed mushrooms tossed in a creamy sauce and then topped with cheese and crispy onions and baked to perfection.
Check out some other classic Thanksgiving sides for your Thanksgiving dinner menu!
EASY GREEN BEAN CASSEROLE RECIPE
Nothing beats this homemade green bean casserole recipe. Tender green beans and mushrooms in a cheesy and creamy sauce and topped with crispy onions. This casserole recipe is easy and is a Thanksgiving classic! Make this green bean recipe, a delicious and hearty side dish.
WHAT YOU NEED-
- Green Beans– For the best results, I recommend that you use fresh green beans! You can also use frozen green beans.
- Mushrooms– Adding mushrooms to this dish brings so much additional flavor. You can use either white button mushrooms or portobello mushrooms. Mushrooms are totally optional in this green bean casserole dish.
- Cream of Chicken– For the cream, you can use either cream of chicken soup or cream of mushroom soup. Classic or low sodium will work.
- Milk– Mixing in milk to the canned cream of chicken soup gives you a creamier sauce. You can use either whole milk, creamer, or even sour cream.
- Cheese– Use any of your favorite shredded cheese: shredded Mexican blend, Colby jack, mild cheddar or even mozzarella cheese can be used.
- Fried Onions– Adding crispy fried onions totally elevates this dish, but you can leave the fried onions out if you prefer. I like using fried onion strings for this casserole.
- Flavor– To season this casserole I use salt, pepper, garlic powder, and paprika! You can use any of your favorite seasons to season this dish.
HOW TO MAKE GREEN BEAN CASSEROLE
Not only is this cheesy casserole dish delicious but it is so easy to make!
- Preheat the oven.
- Trim the edges of the green beans and cut the green beans in half.
- Add the green beans to a pot with water and boil until tender. Drain the green beans and transfer to a casserole dish.
- Meanwhile, sauté the mushrooms until golden in a skillet.
- In a bowl, whisk together the canned cream soup, milk and seasonings.
- Add the mushrooms and cream into the casserole dish and mix everything together until combined.
- Top with shredded cheese and crispy onions.
- Bake until bubbly and cheese has melted.
- Serve warm with desired sides.
MAKING CASSEROLE AHEAD OF TIME
This casserole is a great recipe to make ahead of time, perfect during the busy holiday prepping.
- Assemble the casserole, but do NOT add the crispy fried onions.
- Cover and store it in the fridge. You can make this up to 1-2 days ahead of time.
- Allow the casserole dish to sit at room temperature for at least 30 minutes before baking.
- When ready to bake, top with crispy onions, cover and bake until bubbly and warmed through.
QUESTIONS YOU MIGHT HAVE:
If you are using fresh green beans, then yes you must blanch before to avoid crunchy and undercooked green beans.
Once the casserole is completely cooled, store in the fridge for 2-3 days. Reheat in the oven or microwave until warmed through.
For the best results I recommend that you use fresh or frozen green beans. I do not like to make this casserole dish with canned green beans, but you can totally try it!
Yes, this casserole freezes great! Assemble the casserole and freeze. Thaw overnight and then top with crispy fried onions and bake accordingly.
You can add sauteed onions, bacon bits, or even chopped ham for a heartier side dish.
Yes, if you do not like mushrooms you can totally leave them out!
OTHER RECOMMENDED SIDE DISHES
Check out all these other delicious side dishes that you are going to love!
Easy Green Bean Casserole Recipe
Ingredients
- 2 lbs fresh green beans
- 8 oz sliced mushrooms white or portobello
- 21 oz cream of chicken soup 2 cans
- 3/4 cup milk
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 cup shredded cheese
- 1/2 cup fried onions
Instructions
- Preheat the oven to 350°F.
- Trim the ends of the green beans and cut them in half. Clean and slice the mushrooms into thin slices.
- In a pot, add the green beans and cover with water, bring to a boil. (Salt the water for added flavors in the green beans.)
- Simmer the green beans for about 10-12 minutes, or until the green beans are tender.
- Meanwhile, sauté the mushrooms in 1 Tbsp oil in a large skillet on medium high heat. Cook the mushrooms for about 3-4 minutes, until the mushrooms are browned.
- Add the sauteed mushrooms to the casserole dish. (I use a 7.5×6-inch casserole dish, but a 9×13 casserole dish can also be used.)
- Once the green beans are tender, drain and transfer them to the casserole dish.
- In a bowl, whisk together the cream of chicken, milk, salt, pepper, garlic powder, and paprika until combined.
- Pour the sauce into the casserole dish and toss everything until well combined.
- Top with green bean mixture with shredded cheese and crispy fried onions.
- Bake at 350℉ uncovered for 30-35 minute or until the sauce is bubbly and cheese has melted.
- Remove from the oven and top with freshly chopped greens.
- Serve immediately with desired side dishes.
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