When it comes to Thanksgiving recipes side dishes, there are a few classics you just can’t skip—and green bean casserole is right at the top of the list. This creamy, savory, and crispy-topped dish has been around for decades, often remembered as the Green Bean Casserole Campbell’s creation.
The classic green bean casserole is always tasty, but this version makes it even better with fresher ingredients and extra flavor—plus it’s still super easy and totally stress-free to make.
Whether you’re planning a big holiday feast or just looking for a cozy family dinner idea, this classic green bean casserole deserves a spot on your table. It’s made with tender green beans, a creamy mushroom sauce, melty cheese, and the irresistible crunch of fried onions on top. Trust me, this is the kind of Thanksgiving green beans side dish everyone will be talking about long after dinner is over.
So if you’re browsing for Thanksgiving dishes that feel both comforting and crowd-pleasing, this greenbean casserole recipe checks every box. It’s warm, cheesy, crunchy, and made to share—exactly what Thanksgiving cooking is all about.
Why You’ll Love This Green Bean Casserole
This dish has everything people want in a side—crisp-tender beans, a creamy sauce that feels indulgent but not heavy, and that golden crunchy topping that makes every bite irresistible. It’s nostalgic for those who grew up with the classic, but fresher and richer thanks to real ingredients like sautéed mushrooms, garlic, and a touch of buttermilk for tang.
Plus, it’s flexible—swap the beans, change the cheese, or use homemade onions if you’re feeling fancy. Everyone at the table, from kids to grandparents, will come back for seconds.
Ingredients
- 2 pounds fresh green beans, trimmed and cut in half
- ½ tablespoon olive oil
- 1 medium onion, chopped
- 8 ounces mushrooms, chopped
- 3–5 garlic cloves, minced
- 2 (10.5 oz) cans condensed cream of mushroom soup
- 1 cup buttermilk (or whole milk substitute)
- 1 cup chicken broth
- 1 cup shredded Monterey Jack or mozzarella cheese (freshly shredded melts best)
- 3 cups French’s crispy fried onions, divided
Equipment
- Large pot
- 9×13 inch baking dish (or similar casserole dish)
How To Make Green Bean Casserole
Preheat the oven. Set your oven to 350°F (175°C). Lightly grease your casserole dish with butter or cooking spray and set aside.
Blanch the beans. Fill a large pot with water and bring it to a boil. Add the green beans and cook for just 2–3 minutes until they turn bright green and slightly tender. Drain immediately in a colander to stop the cooking.
Make the sauce. In the same pot, heat the avocado oil over medium heat. Add the chopped onions and mushrooms. Cook for 3–5 minutes until softened and the onions look translucent. Stir in the garlic and cook 1–2 minutes more until fragrant.
Add the creamy base. Pour in the cream of mushroom soup, buttermilk, and chicken broth. Stir everything together and let it simmer gently for 5–8 minutes, stirring occasionally, until heated through.
Mix in the beans and extras. Remove from heat. Stir in the blanched green beans, shredded cheese, and ¾ cup of the crispy fried onions. Mix well to coat everything in the sauce.
Bake the casserole. Transfer the mixture into your prepared baking dish. Bake uncovered for 30–35 minutes, until the sauce is bubbly.
Top with crispy onions. Remove from the oven, sprinkle the remaining fried onions evenly on top, and bake for another 10 minutes until golden and crunchy.
Storage & Make-Ahead Tips
- Refrigerator: Let the casserole cool completely, then cover tightly or transfer to an airtight container. Store in the fridge for 3–4 days.
- Freezer: Not recommended because the fried onion topping gets soggy.
- Reheating: Warm in a 350°F oven until heated through (about 20 minutes). If needed, add a fresh sprinkle of fried onions to bring back that crunch.
👉 Pro tip: You can assemble the casserole (without the topping) a day ahead, refrigerate it, and bake it fresh on Thanksgiving Day. Just add 5–10 extra minutes to the first bake.
Variations
- Cheese Swap: Try sharp cheddar or mozzarella instead of Monterey Jack for a different flavor twist.
- Beans: Fresh beans are best for texture, but canned or frozen green beans will work if you’re in a hurry.
- Onions: Use homemade fried onions or even toasted breadcrumbs if you want a lighter topping.
- Mushroom-Free: If mushrooms aren’t your thing, substitute with extra onions or even bell peppers.
FAQ
Can I use canned green beans instead of fresh?
Yes! Drain them well before mixing in. Keep in mind canned beans are softer, so the casserole won’t have the same crisp-tender bite as fresh.
Do I have to use buttermilk?
Not at all. Whole milk works just fine, though buttermilk gives a richer flavor and slight tang. If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 teaspoon of lemon juice or vinegar—let it sit for 5 minutes before using.
Can I make this vegetarian?
Absolutely! Just use vegetable broth instead of chicken broth, and make sure your cream of mushroom soup is vegetarian-friendly.
How do I keep the fried onions crispy?
Bake the casserole first without the topping, then add the onions for the last 10 minutes of baking. This keeps them perfectly golden and crunchy.
When should I serve green bean casserole?
It’s best served hot right out of the oven as a side dish to turkey, ham, or any main course. It’s a staple for Thanksgiving but also works for Christmas, Easter, or any big family dinner.
Best Green Bean Casserole Recipe
This classic green bean casserole is the ultimate holiday side dish! Made with tender green beans, creamy mushroom sauce, melty cheese, and crispy fried onions, it’s a comforting crowd-pleaser that belongs on every Thanksgiving and Christmas table.
8
servings15
minutes1
hourKeep the screen of your device on
Ingredients
2 pounds 2 fresh green beans, trimmed and cut in half
1/2 tablespoon 1/2 olive oil
1 medium 1 onion, chopped
8 ounce 8 mushrooms, chopped
4 4 garlic cloves, minced
2 cans 2 condensed cream of mushroom soup (10.5 ounce)
1 cup 1 buttermilk
1 cup 1 chicken broth
1 cup 1 shredded Monterey Jack or mozzarella cheese (freshly shredded is best!)
3 cups 3 French’s crispy fried onions, divided
Directions
- Preheat the oven to 350F/ 180C. Grease the inside of a 9×13 baking pan with butter or cooking spray and set aside.
- In a large pot, add water (enough to submerge the green beans) and bring to boil. Once boiling, add in the green beans and boil for just 2-3 minutes. Transfer to a colander and drain out the water.
- In the same pot over medium heat, add oil and sauté the chopped onions and mushrooms for 3-5 minutes until tender and the onions start to get translucent. Add the minced garlic and sauté for 1-2 more minutes until fragrant.
- Add the cream of mushroom soup, buttermilk, and chicken broth to the pot and mix to combine. Stir occasionally and cook for 5-8 minutes until heated through.
- Remove the pot from the heat and stir in the green beans, shredded cheese, ¾ cup of the crispy fried onions and mix until well combined.
- Pour the mixture into the prepared baking pan and bake uncovered for 30-35 minutes, until the sauce is bubbly. Remove the pan from the oven and top the casserole with the remaining 2 ¼ cups of crispy fried onions. Return to the oven and bake for an additional 10 minutes, just to get the onions hot and give it an extra crisp.
- Garnish with fresh chopped parsley if desired and serve as a side. Enjoy!
Notes
- I like using fresh green beans for this recipe because they have the best texture and a little bit of crunch, but honestly, canned or frozen beans work just fine if that’s what you have on hand.
- I used French’s crispy fried onions for the ease and simplicity but you can use homemade fried onions as well. I mix just a little bit into the sauce for more flavor but you can put all of it on top to have more crispy bits if desired.
- Buttermilk is thicker, creamier, richer, more flavorful than milk and gives it a little bit of a tangy taste. If you don’t have buttermilk on hand, you can substitute for regular whole milk. Use the same amounts.
- Monterey Jack is a great melty cheese but you can also use Mozzarella or Cheddar cheese. The flavor may change a bit but it will still be delicious!