Few side dishes capture the comfort of home cooking like green bean casserole. Originally introduced in the 1950s, this dish has since become a staple at Thanksgiving tables, holiday dinners, and potlucks across America. Its creamy base, tender green beans, and golden topping of crispy fried onions combine to create a dish that is both simple and satisfying. The beauty of green bean casserole lies in its balance of flavors and textures: creamy, crunchy, savory, and fresh. With easy steps, a handful of ingredients, and endless room for customization, this recipe continues to endure as a family favorite.

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Ingredients (with detailed measurements)

For one 9×13-inch casserole dish (serves 8–10):

2 pounds (900 g) fresh green beans, trimmed and cut into 2-inch pieces (or 4 cups frozen, thawed)
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
8 ounces (225 g) mushrooms, sliced (optional but traditional)
2 tablespoons all-purpose flour
1 ½ cups (360 ml) chicken broth (or vegetable broth for vegetarian)
1 ½ cups (360 ml) whole milk
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon soy sauce (adds depth of flavor)
1 cup (115 g) shredded cheddar or gruyere cheese (optional for extra richness)
1 can (6 ounces / 170 g) crispy fried onions, divided

This list creates the classic creamy casserole with a golden onion topping.

Instructions (Step-by-Step Guide)

Step 1: Preheat the oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly with butter or nonstick spray.

Step 2: Cook the green beans

Bring a large pot of salted water to a boil. Add the green beans and cook for 4–5 minutes until just tender but still bright green. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain again and set aside.

Step 3: Prepare the sauce base

In a large skillet over medium heat, melt butter. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in garlic and mushrooms, cooking another 4–5 minutes until the mushrooms release their liquid and start to brown.

Step 4: Thicken the sauce

Sprinkle flour over the vegetables and stir for 1–2 minutes to eliminate the raw flour taste. Slowly whisk in chicken broth, followed by milk. Bring to a gentle simmer, stirring constantly, until the sauce thickens—about 5 minutes.

Step 5: Season

Add salt, pepper, and soy sauce. If using, stir in shredded cheese for a richer, creamier sauce. Taste and adjust seasoning as needed.

Step 6: Assemble the casserole

In a large mixing bowl, combine cooked green beans with the sauce. Stir until the beans are evenly coated. Pour the mixture into the prepared baking dish. Sprinkle half of the crispy fried onions on top.

Step 7: Bake

Bake uncovered for 20–25 minutes, until bubbly and lightly browned. Remove from the oven, sprinkle with remaining fried onions, and return to the oven for 5 minutes to crisp the topping.

Step 8: Serve

Allow the casserole to cool for 10 minutes before serving. This rest time helps the sauce set slightly, making it easier to serve neat portions.

Conservation and Storage

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through for best texture.
Freezing: Freeze unbaked casserole (without the onion topping) for up to 2 months. Thaw overnight in the refrigerator, bake as directed, and top with fresh fried onions before finishing.
Make Ahead: Prepare the casserole through Step 6 (without adding fried onions). Cover tightly and refrigerate for up to 24 hours. Add onions and bake when ready to serve.

Variations

Classic Campbell’s Style: Skip the homemade sauce and use 2 cans (10.5 ounces each) condensed cream of mushroom soup mixed with 1 cup milk.
Cheesy Version: Add 1–2 cups shredded cheese to the sauce for extra richness. Cheddar, gruyere, or Monterey Jack work well.
Bacon Green Bean Casserole: Add ½ cup cooked, crumbled bacon into the sauce mixture for a smoky twist.
Vegan Option: Use vegetable broth, plant-based milk, and vegan butter. Swap crispy fried onions with a dairy-free version.
Crunch Alternatives: Replace fried onions with buttery panko breadcrumbs or crushed Ritz crackers for a different topping.
Fresh Herb Twist: Add 1 teaspoon fresh thyme or rosemary to the sauce for aromatic depth.

Serving Suggestions

Green bean casserole is often the star of holiday spreads, but it pairs beautifully with many meals:

Serve alongside roast turkey, chicken, or ham during festive dinners.
Pair with mashed potatoes, stuffing, and cranberry sauce at Thanksgiving.
Use as a side dish with grilled or roasted meats for Sunday dinners.
Enjoy as a vegetarian main dish by pairing it with a hearty salad and crusty bread.
Add it to potluck gatherings—it’s always a crowd-pleaser.

Tips for Perfecting the Dish

Blanch beans properly: Keep them bright and crisp by cooking briefly, then shocking in ice water.
Control thickness: If the sauce feels too thick, add a splash of broth; if too thin, let it simmer longer.
Use fresh onions: While canned fried onions are traditional, making your own caramelized onions or crispy shallots can elevate the dish.
Don’t overbake: Overcooking can make the beans mushy; bake just until bubbling.
Serve warm: This dish is best when served straight from the oven while the onions are still crisp.

Conclusion

Green bean casserole is more than just a holiday tradition—it’s a timeless comfort dish that brings creamy, crunchy, and savory elements together in one bite. With easy steps, accessible ingredients, and countless variations, it adapts to every taste and occasion. Whether you stick to the classic Campbell’s version or elevate it with homemade sauce and fresh green beans, this casserole will always deliver nostalgia and flavor. Once you add it to your table, you’ll see why it has remained a cherished favorite for generations.