Green Bean Casserole With Fresh Green Beans

It’s the kind of classic dish that earns a spot on every holiday table. This casserole fits right in alongside cranberry sauce, sweet potato casserole or a fresh oven roasted turkey. But it’s not just for the holiday season, this is also a great side dish to serve at a weeknight dinner, potlucks or Sunday suppers when you’re craving something warm and familiar.

Pair this casserole with some of our go-to sides to serve any time: Maple Bacon Brussel Sprouts, Roasted Carrots, Idahoan Mashed Potatoes or Creamy Coleslaw.

• Fresh Flavor: Using fresh instead of canned adds a brighter, fresher bite.
• Simple Steps: The cooking process is straightforward and delivers the best results.
• Classic Comfort: Creamy, savory and topped with those irresistible French fried onions.
• Customizable: Add cheddar or parmesan cheese or swap in a homemade cream soup, you can really make it your own.

This is one casserole that just requires a couple ingredients you may not stock regularly but are found at just about any store.

See the recipe card below for the exact quantities of each ingredient.

• Cream of Mushroom Soup: Provides a creamy base for this dish. Swap for a homemade or cream of broccoli for a twist.
• Whole Milk: Helps thin the sauce. You can substitute chicken broth or heavy cream.
• Crispy Onions: Store-bought French fried onions offer a classic crunch to the topping.

A 2-quart casserole dish, mixing bowls, spatula, measuring cups and spoons, a large pot and strainer will be some items you will need to get this recipe done.

This classic green bean casserole is easy to adapt. Here are a few ideas to make it your own.

• Homemade Sauce: Swap the canned soup for a creamy mushroom sauce made with white sauce (butter, flour, milk) and sautéed fresh mushrooms.
• Cheese Lovers: Mix in cheddar cheese, white cheddar, or Monterey jack to the green bean mixture before baking.
• Slow Cooker: Short on oven space? Prepare this green bean recipe in the slow cooker for a hands-off holiday option.
• Fresh Onion: If you want extra onion flavor, mince a medium yellow onion to your soup mixture.

You don't need a long time to prep this classic casserole.

Preheat oven to 350F and prepare a 2-quart oval baking dish with non-stick cooking spray.

Boil water in a large pot and blanche beans for about 2 ½ minutes (up to 4 if you prefer a softer bean but they will cook slightly more in the oven).

Prepare a large bowl with cold water and ice when the beans are almost done. Then strain beans and add to cold water to stop the cooking process. You may want to add more ice or cold water as needed to keep the water cold. Then strain well.

In a large bowl add soup, milk, salt, garlic powder, ground pepper and onion powder and mix until combined.

To the baking dish add a light layer of soup mixture; enough to coat the bottom.

Add half the beans followed by half of the soup mixture.

Repeat and make sure all the beans are evenly covered.

Top with crispy onions (note: if you are using a different size baking dish you may need more).

Bake uncovered for 35 minutes, until onions become golden brown and sauce is bubbling.

Hint: Blanching the beans for just a couple of minutes ensures tender green beans without overcooking. They might feel too hard but will cook up a bit more in the oven.

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Here’s how to store, reheat and even prep this green bean casserole in advance.

• Refrigerator: Store in an airtight container for up to 4 days. I like to leave it in the same dish so I can warm it back up in the oven with less fuss.
• Freezer: The topping doesn’t freeze well, but you can store in freezer-safe containers for up to 2 months.
• Reheat: Allow it to come to room temperature and warm in a 350F preheated oven until heated through.
• Prep Ahead: Follow the same steps but do not add the onion topping. Wrap tightly with both plastic wrap and tinfoil and freeze for up to 2 months. When ready to bake, thaw in the fridge overnight, then add fresh onions on top before baking.

This classic side pairs well with a variety of mains and other holiday favorites. Here are some of our top picks.

• Mains: Herb butter turkey, roasted chicken, chicken thighs, ham roast, baked salmon, brisket.
• More Classic Sides: Old fashioned turkey dressing, sautéed green beans, maple bacon Brussel sprouts, pumpkin soup, glazed carrots.
• Holiday Desserts: Pumpkin pie, pecan pie, apple dumplings with crescent rolls, eggnog cheesecake and Crock Pot cinnamon bun casserole.

Here are a few helpful tips we always keep in mind when making this dish.

• Bright Color: Keep beans bright green by transferring them immediately to an ice bath.
• Richer Flavor: Use extra-virgin olive oil or sautéed fresh mushrooms in a large skillet to create a richer base.
• Dry Thoroughly: After blanching, use a paper towel to pat beans completely dry so excess water doesn’t water down the sauce.

Do you have questions about green bean casserole with fresh green beans?

Yes. Canned beans are a quick swap, just reduce the cook time since they’re already softened.

French fried onions are traditional, but panko breadcrumbs, potato chips, or homemade crispy onions are also great options.

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