Classic Green Bean Casserole
Old-fashioned classic green bean casserole with canned green beans is a classic holiday side dish that brings loads of creamy flavor and crunch to the table. I love this original French’s green bean casserole recipe. It’s a true classic recipe in my book, along with this Jiffy Corn Casserole.
Green Bean Casserole with Canned Green Beans, Frozen, or Fresh
You can make green bean casserole with canned green beans, fresh green beans, or frozen green beans.
For me, it’s all about canned green beans when it comes to creamy green bean casserole.
With almost any other vegetable, I prefer fresh, but there is just something delicious about green beans from a can.
I prefer the soft texture and the flavor, thanks no doubt to the added salt, in canned green beans.
If you choose to prepare your green bean casserole with frozen green beans or even fresh, you’ll want to boil them until they are tender-crisp and drain well before moving on to the next steps.
How to Make Creamy Green Beans
This is a classic holiday side dish because it’s so easy to make. This is a traditional Thanksgiving side that has truly stood the test of time.
What Goes In French’s Green Bean Casserole
- 1 can cream of mushroom soup
- 3/4 cup whole milk
- 1/8 teaspoon ground black pepper
- 4 cups of cooked green beans (2 cans)
- 1 1/3 cups French’s Crispy Fried Onions, Original divided
First, preheat your oven to 350°F.
Mix the cream of mushroom soup, milk, and pepper in a 1 1/2-quart baking dish. Stir in beans and 2/3 cup Crispy Fried Onions.
Bake 30 minutes or until hot. Stir.
Top with remaining 2/3 cup crispy onions. Bake for an additional 5 minutes until onions are golden brown.
DOUBLE-UP: To feed a larger crowd, you can double the recipe and prepare in a 13×9-inch baking dish.
Use a whole 6-ounce container of French’s Crispy Fried Onions, reserving 1 1/3 cup for the topping. Increase your cook time to 40 minutes or until heated through.
How Long to Cook Green Bean Casserole
Total time including prep to make classic green bean casserole is about 40 minutes.
You may need to increase the cooking time if you doubled the recipe. Just make sure that the dish is hot prior to serving.
Can you Make Green Bean Casserole Ahead of Time?
Yes! Make it ahead of time to save precious moments on Thanksgiving or Christmas.
Just mix all the ingredients and pour into your baking dish. Cover with plastic wrap or foil until you’re ready to bake it.
Do note that with the ingredients being cold, you may need to cook longer to heat thoroughly.
So, do you love or hate this popular recipe? I know that you probably have some strong opinions about this old-fashioned side dish recipe. I know most people do! I’d love to hear your story in the comments below!
More Easy Casseroles
- Stuffed Cabbage Casserole
- Macaroni Corn Casserole
- Cheesy Cauliflower Casserole
- John Wayne Casserole
- Dorito Casserole
Green Bean Casserole
Cream green bean casserole is a classic holiday side dish that will take you back!
Ingredients
- 1 can cream of mushroom soup
- 3/4 cup whole milk
- 1/8 teaspoon ground black pepper
- 2 cans (14.5-oz each) Del Monte cut green beans
- 1 1/3 cups French’s Crispy Fried Onions, Original divided
Instructions
- Preheat your oven to 350°F.
- Mix the cream of mushroom soup, milk, and pepper in a 1 1/2-quart baking dish. Stir in beans and 2/3 cup Crispy Fried Onions.
- Bake 30 minutes or until hot. Stir.
- Top with remaining 2/3 cup crispy onions. Bake for an additional 5 minutes until onions are golden brown.
Notes
To feed a larger crowd, you can double the recipe and prepare in a 13×9-inch baking dish. Use a whole 6-ounce container of Crispy Fried Onions, reserving 1 1/3 cup for the topping. Increase your cook time to 40 minutes or until heated through.
Recipe from French's.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 139Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 519mgCarbohydrates: 14gFiber: 1gSugar: 3gProtein: 3g
My mom loved it, I hate it. I would be happy to make it for her if she were still here.
I do not like it personally. But a lot of people in my family love it!
Loved as a child and decades later, still love it. I don’t like the cream of mushroom soup so I use any other cream soup (chicken, celery, asparagus, etc.).
Not a fan of canned vegies except can corn but even then I prefer frozen but definately not a big fan of any kind of beans (or peas) but my hubby doesn’t mind them so cook them for him. Might make this dish for a family dinner or potluck but would likely make a different vegie unless asked to specifically make this.
We LOVE this Thanksgiving Holiday dish no matter how old it is!
This is one of my favorite Thanksgiving dishes. My mother used to make it and now I make it for my husband and myself. The “classics” are classic for a reason! Happy Thanksgiving to all, especially in these trying times.
Do you drain the green beans? I know some recipes call for the draining.
One of my favorite recipes!
I’m not a very fussy person with most things but I have never liked green bean casserole. I like green beans ok if there the french style or fresh out of the garden. I love them in a garden salad
I make mine in the crock pot on high for 1/2 hour to start then turn down on low and replace the whole milk with canned evaporated milk. it seems to make it creamier. I don’t put the onions on until I feel like it’s almost time to serve.
I add velveeta and bacon and use fresh or frozen. I cook beans with bacon then mix in velveeta and soup.
You go Crissy.
I am not fond of frozen green (or yellow) beans but love the canned. Nice to meet a fellow traveler.
(Contrarily, I do not like canned peas but love the frozen.)
My mom always made this with frozen french style green beans and bacon. Probably 8 strips chopped up and fried to a medium crisp. Then she used a good tablespoon of the grease in the soup as well. This gives it a whole other flavor. I’ve added cheese – cheddar works, but so do Swiss or parmesan cheese as well. Topped with the french onion OR crushed Ritz with a little melted butter.
Everything you said sounds SOOO good. I think I’m going to try them all
The first time I had this dish I was11 years old, my mom and.I went to a church salad luncheon. I’ve loved it ever since – they used French style green beans and a jar or two of pimentos – it looks so festive at Christmas time! I also add in 1 tsp Soy Sauce with the mushroom soup! And mix in some of the crispy onions and put more crispy onions on top – following the recipe directions.
It’s a yay.