Introduction
If there is one side dish that defines the American holiday table, it’s the Green Bean Casserole. While some recipes try to get fancy with fresh béchamel and blanched beans, I truly believe the 1955 classic is the best for a reason. It’s creamy, savory, and has that iconic crunch that perfectly complements a holiday turkey or a Sunday roast.
This 5-ingredient version is the one I grew up eating, and it remains the most requested side dish at my family gatherings. It’s the ultimate “comfort in a dish” that takes less than 10 minutes to prep, leaving you more time to focus on your guests (or your wine!).
A Little Food History Did you know this dish was originally called the “Green Bean Bake”? It was invented in the Campbell’s Soup test kitchen by Dorcas Reilly. Her goal was to create a quick and easy recipe using two things most 1950s housewives always had on hand: green beans and cream of mushroom soup. Today, it is estimated that over 20 million households serve this exact dish every Thanksgiving!
Why You’ll Love This Recipe
- The Perfect 5-Ingredient Meal: Uses pantry staples you likely already have.
- Ultimate Time-Saver: Prep takes under 10 minutes, making it perfect for busy holiday hosting.
- That Signature Crunch: The French fried onions provide a textural contrast that is absolutely addictive.
- Kid-Friendly: Even the pickiest eaters tend to love the creamy, mild flavor of this casserole.
- Fail-Proof: It is almost impossible to mess this recipe up, making it great for beginner cooks.
Ingredients
- 2 (14.5 oz) cans green beans: Make sure to drain them well! I prefer “cut” green beans, but “French style” works if you like a thinner texture.
- 1 (10.5 oz) can Cream of Mushroom Soup: This acts as your savory gravy base.
- 1/2 cup whole milk: This thins the soup into a silky sauce that coats every bean.
- 1 teaspoon soy sauce: My “secret” ingredient! It adds a boost of umami (savory flavor) that makes the casserole taste gourmet.
- 1 1/3 cups French Fried Onions: Divided use—some go inside for flavor, the rest go on top for that golden crust.
Instructions
- Preheat & Prep: Heat your oven to 350°F (175°C). Grease a 1.5-quart casserole dish with a little butter or cooking spray.
- The Mix: In the casserole dish (or a separate bowl if you prefer), stir together the cream of mushroom soup, milk, and soy sauce until smooth.
- The Beans: Fold in the drained green beans and half of the French fried onions. Stir gently so you don’t break the beans.
- The First Bake: Bake uncovered for 25 minutes, or until the bean mixture is hot and bubbling around the edges.
- The Topping: Stir the beans once more. Sprinkle the remaining French fried onions over the top in an even layer.
- The Final Crisp: Bake for another 5 minutes, or until the onions are golden brown and fragrant. Be careful not to let them burn!
Variations & Substitutions
- The Fresh Version: You can use 1 lb of fresh green beans! Just blanch them in boiling water for 5 minutes before following the rest of the recipe.
- Add Protein: Stir in 1/2 cup of crumbled cooked bacon or sliced sautéed mushrooms for an even heartier side dish.
- Make it Cheesy: Add 1/2 cup of shredded cheddar cheese into the bean mixture before baking.
- Gluten-Free: Use a gluten-free cream of mushroom soup and gluten-free crispy onions (many brands now offer these!).
- Pairs well with: Try our Honey Glazed Ham that is sure to get compliments!
Pro-Tips for Success
- Drain Thoroughly: If you leave too much liquid in the canned beans, your casserole will be watery. Give them a good shake in the colander!
- Don’t Over-Bake: Keep an eye on the onions during those last 5 minutes. They go from “golden” to “burnt” very quickly.
- The Soy Sauce Secret: Don’t skip the soy sauce! It provides a salty depth that balances the richness of the cream soup perfectly.
Frequently Asked Questions (FAQ)
- Can I make this in a Slow Cooker? Yes! Mix everything (using only half the onions) and cook on LOW for 3 hours. Top with remaining onions just before serving.
- Can I use Cream of Chicken instead? Absolutely. If you aren’t a fan of mushrooms, Cream of Chicken or Cream of Celery are great swaps.
- Can I make this ahead of time? You can assemble the bean mixture up to 24 hours in advance. Just store it in the fridge and wait to add the top layer of onions until the final 5 minutes of baking.
Storage & Reheating
Leftovers stay fresh in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend popping a portion in the oven at 350°F for 10 minutes to help the onions crisp back up—though it’s still delicious (if a bit softer) in the microwave!