Short description

I remember growing up in the Midwest, and green bean casserole was as reliable a side dish as you could find. Made with green beans, mushroom-cream soup, milk, soy sauce, and that iconic crunchy fried onion topping, it’s easy to make and always satisfying.

Green Bean Casserole: A Midwest Classic

Why You’ll Love This Recipe

I love this recipe because it combines creamy richness with crispy flavor in every bite. It’s simple, nostalgic, and deeply comforting. I can prepare it quickly for holiday dinners or midweek meals, and it always disappears fast at the table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

canned or frozen green beans
condensed cream of mushroom soup
milk
soy sauce
French’s Fried Onions
salt and pepper

directions

Preheat oven to 350 °F.
Stir together cream of mushroom soup, milk, soy sauce, and a pinch of salt and pepper in a mixing bowl.
Mix in green beans until well coated.
Transfer to a casserole dish and bake about 20 minutes.
Sprinkle remaining fried onions over the top and bake for an additional 5 minutes until golden.
Let rest about 5 minutes before serving.

Servings and timing

Servings: about 6
Prep time: 10 minutes
Bake time: total ~25 minutes
Total time: ~35 minutes

Variations

I sometimes mix it up by using homemade mushroom sauce instead of canned soup—or adding shredded cheddar on top. For a fresher take, I swap in fresh or blanched green beans and sauté mushrooms. It still tastes classic but feels a little lighter.

storage/reheating

I refrigerate leftovers covered tightly for up to 3 days. To reheat, I pop it in a 350 °F oven until warmed through and crisp on top. Frozen leftovers also work well: I thaw completely in the fridge, then reheat in the oven for best texture.

FAQs

What can I substitute for cream of mushroom soup?

I sometimes make a simple béchamel sauce with sautéed mushrooms and onions, then stir in milk and a touch of flour. It gives that same creamy flavor without using a can.

Can I use fresh green beans instead of canned or frozen?

Yes—I blanch fresh beans until tender-crisp, drain well, and then toss them into the sauce before baking. They offer a fresher texture and color.

How do I keep the fried onions from getting soggy?

I bake the dish uncovered and only add the fried onions in the final 5 minutes of baking. That way they stay crisp and golden.

Can this casserole be made ahead of time?

Absolutely. I assemble everything up to layering the onions, then cover and refrigerate for up to a day. When I’m ready, I bake as directed and add the onions toward the end.

Can I make this gluten-free?

Sure—I use a gluten-free cream of mushroom soup and check that the fried onions are labeled gluten-free. The rest of the ingredients—soy sauce aside—are naturally gluten-free.

Conclusion

I love how green bean casserole brings those classic Midwestern flavors together with minimal effort. It’s perfect for holidays, potlucks, or even weeknight dinners when I want something comforting with little fuss. I hope you enjoy making it as much as I do!