This green bean casserole is a beloved Thanksgiving side dish that brings comfort to any holiday table. With its creamy mushroom sauce and crispy fried onion topping, it’s no wonder this recipe has been a family favorite for generations.
I’ll never forget the first time I made this for our Thanksgiving dinner. My kids were skeptical about green beans, but once they tasted that creamy, crunchy combination, they were hooked. What makes this recipe truly special is how simple it is to prepare. You only need five basic ingredients, and you can have it ready in 40 minutes (or just 12 minutes if you use an air fryer). Whether you’re hosting a big family gathering or just want a comforting side dish for a regular weeknight, this casserole delivers every single time. The best part? You can make it in your air fryer for much faster cooking, or stick with the traditional oven method if you’re already baking other dishes. Let’s get started!
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Ingredients for Green Bean Casserole
I always keep these ingredients on hand during the holiday season because this casserole is requested at every family gathering. The beauty of this recipe lies in its simplicity, and I’ve learned a few tricks over the years to make it even better.
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup whole milk (I recommend whole milk for extra creaminess)
- 1 tsp soy sauce (adds depth of flavor)
- 4 cups cut green beans (I prefer using two 14.5 oz cans for convenience, but fresh blanched beans work beautifully too)
- 1 1/3 cups French fried onions, divided (My go-to brand is French’s, but any crispy fried onions work well)
- 1/4 tsp black pepper (adjust to taste)
- Cooking spray for the dish
Step-by-Step Instructions
In my experience, the key to a perfect green bean casserole is ensuring everything is evenly mixed and the onions get nice and crispy on top.
Step 1: Preheat your oven to 350°F or your air fryer to the same temperature. Spray a 9×9 inch casserole dish with cooking spray to prevent sticking. If using fresh green beans, blanch them in boiling water for 2 minutes until bright green and tender-crisp, then drain. For canned beans, simply drain them thoroughly in a colander.
Step 2: In a large mixing bowl, whisk together the cream of mushroom soup and milk until completely smooth with no lumps remaining. Stir in the soy sauce, which adds a savory umami flavor that makes this casserole irresistible.
Step 3: Add the drained green beans and 2/3 cup of the fried onions to the soup mixture. Season with black pepper and stir everything together until the beans are evenly coated. The mixture should look creamy and well combined.
Step 4: Transfer the green bean mixture to your prepared casserole dish and spread it out evenly. For oven baking, bake for 25 minutes, then stir, top with the remaining 2/3 cup onions, and bake for 5 more minutes until the onions are golden brown and the casserole is bubbling around the edges. For air fryer cooking, bake for 10 minutes, stir, add remaining onions, and cook for 2 additional minutes until crispy.
Perfect Pairings for Green Bean Casserole
This casserole pairs beautifully with hearty main courses and complements both rich and light dishes perfectly.
Roasted Turkey: The classic Thanksgiving pairing that never disappoints, as the creamy casserole balances the lean protein beautifully.
Honey Glazed Ham: The sweet and salty flavors of ham work wonderfully with the savory mushroom sauce and crispy onions.
Garlic Herb Chicken with Mashed Potatoes: Together these create the ultimate comfort food combination, offering different textures that satisfy every bite.
Cornbread Stuffing: The slightly sweet cornbread complements the savory casserole while adding a satisfying contrast in texture.
Cranberry Sauce: The tart sweetness cuts through the richness of the casserole, creating a well-rounded holiday plate.
Butternut Squash Casserole: This sweet and savory pairing brings beautiful fall colors and complementary flavors to your table.
Maple Glazed Chicken with Sweet Potatoes: The maple sweetness balances the savory green bean casserole for a complete holiday meal.
Make-Ahead and Storage Solutions
I recommend preparing this casserole up to one day ahead and storing it covered in the refrigerator until ready to bake. This makes holiday meal prep so much easier when you’re juggling multiple dishes.
For reheating leftovers, cover the casserole with foil and warm at 350°F for about 15 minutes until heated through and bubbling. The center should reach 165°F for food safety. You can freeze this casserole for up to three months without the onion topping. When ready to serve, thaw overnight in the refrigerator, bake covered for 20 minutes, then add fresh onions and bake uncovered for 5 more minutes.
This casserole also works beautifully as a make-ahead side for potlucks and family gatherings. Just transport it unbaked and pop it in the oven when you arrive. Pair it with other holiday favorites like cranberry turkey stuffing balls for a complete festive spread.
FAQs
Can I use fresh green beans instead of canned?
Absolutely! Use 1 1/2 pounds of fresh green beans, trim them, cut into bite-sized pieces, and blanch for 2 minutes before using. They’ll add a fresher taste and better texture.
Why is my casserole watery?
Make sure to drain canned beans thoroughly and avoid adding extra liquid. If using frozen beans, thaw and drain them completely before mixing.
Can I make this dairy-free?
Yes, substitute the milk with unsweetened almond or oat milk, and use a dairy-free cream of mushroom soup. The texture will be slightly different but still delicious.
Campbell’s Green Bean Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F or air fryer to 350°F. Spray a 9×9 inch casserole dish with cooking spray. If using fresh green beans, blanch in boiling water for 2 minutes, then drain. If using canned beans, drain thoroughly.
- In a large mixing bowl, whisk together cream of mushroom soup and milk until smooth with no lumps. Stir in soy sauce.
- Add drained green beans and 2/3 cup of the fried onions to the soup mixture. Season with black pepper and stir until beans are evenly coated.
- Transfer mixture to prepared casserole dish and spread evenly. For oven: bake 25 minutes, stir, top with remaining 2/3 cup onions, and bake 5 more minutes until golden and bubbling. For air fryer: bake 10 minutes, stir, add remaining onions, and cook 2 more minutes until crispy.
Notes
