This green bean casserole is made with fresh green beans and cream of chicken soup instead of cream of mushroom. It has a creamy sauce, crispy fried onions, and makes a delicious side dish for Thanksgiving or any holiday dinner.
What's great about this recipe
- Green bean casserole is a staple on the holiday table. It's perfect for Thanksgiving, Christmas, or any special dinner.
- It's simple to make and can be prepared ahead of time, which is helpful when you're marathon cooking for a holiday meal.
- Our recipe is made with fresh green beans and cream of chicken soup, a great option if you want to make green bean casserole without cream of mushroom soup.
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Budget Check
- The full recipe is about $7.00-$8.00
- Per serving (6 servings): about $1.17-$1.33
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
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- Condensed cream of chicken soup - Forms the base of the creamy sauce and gives this version a different flavor than the traditional cream of mushroom soup.
- Milk - Loosens the condensed soup to make the creamy sauce. Whole milk works well, but 2% can also be used.
- Low-sodium soy sauce - Adds a little savory flavor to the sauce.
- Black pepper - Adds a little seasoning to the sauce.
- Fresh green beans - We use fresh green beans instead of canned for a firmer texture. Steam-in-the-bag green beans make prep especially easy.
- Crispy fried onions - Some are mixed into the casserole and the rest are added on top for that classic crispy finish.
📖 See the recipe card for quantities and preparation.
How to make green bean casserole
Preheat the oven to 350°F.
Prepare the green beans by steaming or boiling them until they are crisp-tender. Try not to overcook them so they stay bright green and don't get mushy; we want them to have a little snap in the middle.
Two ways to prepare the green beans
Steam-in-the-bag: Steam-in-the-bag green beans can be found in the refrigerated section of the produce aisle. They usually come trimmed and washed already. Follow the package directions, but use the lowest recommended time on the package. Carefully open the bag as soon as they are done to release the steam. Take the green beans out of the bag and set them on a plate or cutting board so they cool quickly and stop cooking.
Boiling: Snap off the stems and rinse the beans well. Bring a large pot of water to a boil. Add the beans to the briskly boiling water and cook for 3-4 minutes. Drain them and rinse with cold water to stop the cooking.
When they are cool enough to handle, cut any extra-long green beans in half.
Combine the condensed soup, milk, soy sauce, and black pepper in a 1½-quart casserole dish. Use a fork or small whisk to stir vigorously until the sauce is smooth.
Add the green beans and ⅔ cup of the crispy fried onions to the cream sauce and stir well to combine.
Bake the casserole, uncovered, for 30 minutes, until hot and bubbly around the edges.
Stir the creamy green beans well, then sprinkle the remaining ⅔ cup of crispy fried onions over the top. Bake for another 5-7 minutes, or until the onions are golden brown.
Recipe tips and notes
- Don't overcook the green beans so they stay snappy. Remember, they'll continue cooking when the casserole goes in the oven.
- Drain the green beans well before adding them to the casserole so excess water doesn't thin the creamy sauce.
- Place the casserole dish on a baking sheet just in case it bubbles over.
Make ahead
You can assemble the green bean casserole a few hours or up to 1 day ahead of time. Prepare it as instructed, including the crispy fried onions that are mixed into the casserole, but leave off the onion topping. Cover and refrigerate until ready to bake.
Take the casserole out of the refrigerator for a short while before baking to take some of the chill off the dish. Bake as instructed, adding the crispy fried onion topping during the last 5-7 minutes.
Storing and reheating
Store leftover green bean casserole in an airtight container and refrigerate for 3-4 days.
You can freeze leftovers for up to 2-3 months, although the green beans and creamy sauce may change in texture after thawing. For the best quality, enjoy the casserole fresh or within a few days of making it.
Reheat individual portions in the microwave until hot. For larger portions, cover and reheat in a 350°F oven until heated through. If you want to bring back some of the crunch, add a few fresh crispy fried onions toward the end of reheating.
Food safety: Reheat leftovers to 165°F. Do not leave cooked food out for more than 2 hours, or 1 hour if the temperature is above 90°F.
If this green bean casserole is going on your holiday table, serve it with classic mashed potatoes, our hearty sausage stuffing, and sweet potato casserole for a holiday spread with everyone's favorites.
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📖 Recipe
Green Bean Casserole
Ingredients
- 1 (10½ ounce) can Condensed Cream of Chicken Soup
- ¾ cup Milk
- 1 teaspoon Low Sodium Soy Sauce
- ¼ teaspoon Black Pepper
- 12 ounces Fresh Green Beans steam-in-the-bag if available
- 1⅓ cups Crispy Fried Onions divided
Instructions
- Preheat the oven to 350°F.
Steam or boil the green beans
- Steam-in-the-bag method: Follow the package directions using the lowest recommended time on the package.
- Carefully open the bag as soon as they are done to release the steam. Take them out of the bag and set them on a plate or cutting board so they cool quickly and stop cooking.
- Boiling method: Snap off the stems and rinse the beans well.
- Bring a large pot of water to a boil. Add the beans to the briskly boiling water and cook for 3-4 minutes. Drain them and rinse with cold water to stop the cooking.
- When they are cool enough to handle, cut any extra-long green beans in half.
Make the casserole
- Combine the condensed soup, milk, soy sauce and black pepper in a 1½-quart casserole dish. Use a fork or small whisk to stir vigorously until the sauce is smooth.
- Add the green beans and ⅔ cup of the crispy fried onions to the cream sauce and stir well to combine.
- Bake the casserole, uncovered, for 30 minutes or until hot and bubbly around the edges.
- Stir the creamy green beans well, then sprinkle the remaining ⅔ cup crispy fried onions over the top.
- Bake for another 5-7 minutes, or until the onions are golden brown.
Notes
- Don't overcook the green beans. Cook them just until crisp-tender since they will continue cooking in the casserole.
- Drain the green beans well before adding them to the casserole so excess water doesn't thin the sauce.
- Make ahead: Assemble the casserole a few hours or up to 1 day ahead, including the crispy fried onions mixed inside, but leave off the onion topping. Cover and refrigerate. Take it out for a short while before baking to take some of the chill off, then bake as directed and add the remaining crispy onions during the last 5-7 minutes.
- Storing: Refrigerate leftovers in an airtight container for 3-4 days or freeze for up to 2-3 months.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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