Classic Green Bean Casserole

This green bean casserole is the classic holiday side dish everyone wants to see on the Thanksgiving table! Comforting, and SO easy to make... plus it's great to make ahead of time, making your holiday less stressful! #greenbean #casserole #Thanksgiving #sidedish #holiday #makeahead #easyrecipe

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5 from 8 votes

Classic Green Bean Casserole

This green bean casserole is the classic holiday side dish everyone wants to see on the table!

Prep Time5

Cook Time30

Total Time35

Course: Side Dish

Cuisine: American

Keyword: green bean casserole, thanksgiving side dish

Servings: servings

Calories: 244kcal

Author: The Chunky Chef

Ingredients

10.5 oz can condensed cream of mushroom soup
1/2 cup whole milk
1 tsp soy sauce
1/2 tsp black pepper
1/4 tsp garlic powder
4 cups thawed frozen green beans (patted dry)
6-9 oz fried onions (I use French's brand) divided

Instructions

Preheat oven to 350 F degrees. Grease a 2 quart baking dish and set aside.
In a large mixing bowl, combine mushroom soup, milk, soy sauce, pepper, and garlic powder. Mix well.
Add green beans and approximately 1 cup of the fried onions. Stir, and transfer to prepared baking dish.
Bake for 25 minutes, or until hot and bubbly. Remove from oven, top with remaining fried onions and add back to the hot oven.
Bake another 5 minutes or so, or until the onions are golden brown.

Notes

ASSEMBLE AHEAD OF TIME (UNCOOKED)

Assemble casserole, making sure to leave off the onion topping. Cover dish tightly with foil and refrigerate up to 3 days.
Remove casserole from refrigerator for about 30 minutes. I usually let mine rest on the counter.
Bake casserole as directed. If your dish is really cold, add another 5-10 minutes of bake time.

BAKED AHEAD OF TIME

This method results in a softer texture to the dish, as it's basically baked twice.

Assemble and bake casserole, omitting the onion topping part of the baking process.
Let dish cool to room temperature, then cover tightly with foil. Refrigerate for up to 3 days.
Remove casserole from refrigerator for about 30 minutes. I usually let mine rest on the counter.
Bake at 350 until hot and bubbly, about 20 minutes. Add onion topping and bake another 5 minutes.

FROZEN

Of the make ahead options, this is my least favorite, since dairy can be tricky to freeze successfully, but if you need to make your green bean casserole more than a few days before, it's an option.

Use either the assembled or the baked make ahead option from above, but instead of refrigerating, freeze for up to 2 months.
Thaw overnight in the refrigerator. Remove casserole from refrigerator for about 30 minutes. I usually let mine rest on the counter.
Bake casserole as directed. If your dish is really cold, add another 5-10 minutes of bake time.

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