Classic Green Bean Casserole

Serving spoon getting a scoop of green bean casserole with cream of mushroom soup and fried onion topping out of pan.

There is something special about a classic green bean casserole, and this is exactly the tried-and-true version we love for Thanksgiving, Christmas, or any special meal. Creamy, comforting, and topped with crispy fried onions, it belongs on every holiday table.

Prep Time5

Cook Time25

Total Time30

Servings: Servings

Author: Carlee

Ingredients

29 ounces canned green beans drained
10.5 ounces cream of mushroom soup
½ cup milk
¼ teaspoon ground black pepper
6 ounces french fried onions

Makes: 8 x 8inch rectangle

Instructions

Preheat oven to 350℉ and grease an 8-inch square pan or similar sized casserole dish.
Pour 29 ounces canned green beans (drained) into the pan.
Add the 10.5 ounces cream of mushroom soup, ½ cup milk, ¼ teaspoon ground black pepper and about ⅓ of the fried onions. Stir to combine.
Bake uncovered for about 25 minutes.
Sprinkle the remaining fried onions over the top of the casserole and return to the oven to bake for 5 more minutes.
Serve hot.

Notes

You can use two small cans of green beans or one family size can. Both standard cut green beans and french cut green beans work. Use whichever you prefer.
To double the recipe, just use a 9x13-inch pan and add a couple of minutes to the bake time.
If you want to make the green bean casserole in a crockpot, cook everything but the final sprinkling of fried onions on high for 2-3 hours. Add the final topping of fried onions just before serving.
To jazz it up a bit, you can stir some cheddar cheese into the green bean layer. Alternatively, add some cooked and crumbled bacon along with the fried onions. (Or do both!)

Nutrition

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