Green Bean Casserole is one of those holiday classics that always sneaks up on you and suddenly… it’s on every table, every time (seriously, it feels like Thanksgiving would be incomplete without it). You know that feeling when you’re prepping for your big meal and realize you need something everyone will eat, even the pickiest of eaters? That’s where classic green bean casserole comes in. It’s simple, it’s cozy, and—I’m just being honest—it saves me from at least one meltdown with relatives. Want to round your meal out with something light? A garden-fresh green salad is a nice pairing.
History / Fun Fact
Here’s a nugget I had to share (fair warning, this story is a little quirky). Way back in 1955, a Campbell Soup employee named Dorcas Reilly whipped up what would become the legendary green bean casserole. She worked in their test kitchen and just wanted an easy side dish that used stuff most folks already had around. I mean, she kind of changed Thanksgiving forever, right? Didn’t see that coming, did you? Now, decades later, this casserole is a bit of a superstar. And honestly, where else can a can of fried onions become the hero of the table? Not many places if you ask me.
| Nutritional Value | Per Serving |
|---|---|
| Calories | 175-200 kcal |
| Total Fat | 8-12 g |
| Sodium | 300-400 mg |
| Carbohydrates | 25-30 g |
| Fiber | 3-4 g |
| Protein | 4-5 g |
Ingredients
Let me break down what you’ll need for this classic green bean casserole. Nothing wild—just straight to the point:
- 2 cans (14.5 ounces each) of green beans, drained (you can go fresh if feeling fancy)
- 1 can (10.5 ounces) cream of mushroom soup
- 3/4 cup milk (whole or 2 percent for richer flavor)
- 1 1/2 cups crispy fried onions, divided
- Salt and pepper to taste (honestly, a must)
- 1/2 cup shredded cheddar cheese (optional, but why not?)
Cooking Time & Tips
This dish is such a time-saver. If I can throw it together at noon and toss it in the oven when family shows up, you can too. Prep usually takes about 10 minutes tops. Baking—let’s call it 25 to 30 minutes at 350°F. Here’s one weird tip: If you love your onions extra toasty, toss ’em on for the last five minutes.
Don’t overthink it. If using fresh beans, boil them just until tender but not mushy (so like, watch Netflix but only half an episode). Canned soup is tradition, but you can swap in homemade if you’re feeling ambitious…or just want bragging rights.
Step-by-Step
Ready? Let’s make this classic green bean casserole together:
- Preheat your oven to 350°F.
- In a big mixing bowl, mix together cream of mushroom soup, milk, salt and pepper, and about 2/3 of the crispy onions.
- Fold in the green beans and cheese (if using) until it’s all coated. Don’t be shy.
- Spread the goodness in a 9×13 casserole dish.
- Bake uncovered for about 25 minutes.
- Sprinkle the rest of the fried onions on top. Bake 5 more minutes or until bubbly and golden.
That’s it. No rocket science here—just comfort food magic.
Nutritional Information
I get it, we all want to eat better, but it’s also Thanksgiving so let’s not stress. This classic green bean casserole isn’t a health food exactly, but it’s not a total calorie bomb either. Each serving—say, about one-sixth of the pan—runs roughly 175-200 calories (give or take, depending on cheese and extra onions). There’s a fair kick of sodium from the soup and toppings, so if you’re watching that, grab a low-sodium soup. At least you’re getting some fiber from the green beans, so you know, small victories.
Healthier Alternatives
You want to lighten things up? I’m not judging (sometimes I do, sometimes I go off the rails). Try swapping out the standard cream of mushroom for a lighter, low-fat or homemade version. Skip the cheddar cheese entirely or use a lighter sprinkle. Instead of canned beans, try fresh or steamed frozen beans for a crisper bite with more nutrients. Go for oven-baked crispy onions instead of fried—you can find them at some grocery stores if you hunt a bit. The flavor’s still dreamy, just a tad less heavy.
Serving Suggestions & Occasions
Here’s a few ways I like to serve classic green bean casserole and make it fit any holiday table or even a random Tuesday:
- Pairs perfectly with turkey, ham, or roast chicken (seriously, try it with any main).
- Add it to your potluck lineup—you’ll never bring home leftovers.
- Someone going vegetarian? This is a real crowd-pleaser (unless they hate mushrooms).
- Want another crowd favorite? Check out zucchini corn casserole for a bit of variety.
Don’t let it just be for Thanksgiving. Sometimes the best foods shouldn’t hide for 11 months out of the year.
Common Mistakes
Oh man, I’ve messed up this dish more times than I care to confess. The top slip-ups? Undercooking the green beans (nobody likes rubbery veggies, trust me). Then there’s drowning it in too much soup—turns it into a soup, honestly, not a casserole. Burning the onions is a classic rookie move (I get distracted… often), and not seasoning enough makes the whole thing kind of bland. Do yourself a favor—taste before you bake. There, you’ve been warned.
Storing Tips
I always wind up with leftovers (unless everyone’s starving, then forget it). The trick is to store classic green bean casserole in an airtight container. Pop it in the fridge and it’ll keep for three, maybe four days. Reheat in the oven or microwave, but cover it with foil if you’re using the oven—keeps it from drying out. Oh, and add a sprinkle of fresh onions before serving again, for that fresh crunch.
Common Questions
Q: Can I make classic green bean casserole ahead of time?
A: Yep! Just assemble it (minus the final onion topping), cover, and stick it in the fridge. Add the onions and bake when you’re ready.
Q: Is it better with fresh or canned green beans?
A: Totally up to your taste and timeline. Fresh has a bit more snap, canned is all about convenience.
Q: Can I freeze leftovers?
A: I mean, you can, but the onions go a little weird. Still edible, just not as crispy.
Q: What if I hate mushrooms?
A: Try a cream of chicken soup instead or a homemade white sauce (plain but tasty).
Q: Is there a way to make it gluten-free?
A: Use gluten-free fried onions and soup—some brands have great options now.
The Comfort Food You Can Count On
Classic green bean casserole really is the dish that keeps on giving—warm, cheesy, nostalgic, and honestly, never out of place on a holiday table. Whether you’re trying it for the first time or the hundredth, it’s always a comfort food winner. If you’re after more ideas, I like using this Green Bean Casserole Recipe as a guide, or the Green Bean Casserole | Campbell’s® Recipes for original vibes. Go ahead, grab some beans and start a new tradition—you’ll thank yourself for years.
Green Bean Casserole
Ingredients
Main Ingredients
- 2 cans green beans, drained (14.5 ounces each) Fresh green beans can be used instead.
- 1 can cream of mushroom soup (10.5 ounces)
- 3/4 cup milk (whole or 2 percent) Use whole for richer flavor.
- 1.5 cups crispy fried onions, divided
- 1/2 cup shredded cheddar cheese Optional.
- to taste Salt and pepper A must for seasoning.
Instructions
Preparation
- Preheat your oven to 350°F.
- In a big mixing bowl, mix together cream of mushroom soup, milk, salt and pepper, and about 2/3 of the crispy onions.
- Fold in the green beans and cheese (if using) until it’s all coated.
- Spread the mixture in a 9x13 casserole dish.
Baking
- Bake uncovered for about 25 minutes.
- Sprinkle the rest of the fried onions on top and bake for 5 more minutes or until bubbly and golden.
