This classic green bean casserole — made with frozen green beans, crispy fried onions, and condensed cream of mushroom soup — is doubled to fill a 9×13-inch casserole dish. It’s a dependable holiday side that’s straightforward to prepare and perfect for Thanksgiving or any family gathering.
Made with simple pantry ingredients and an irresistible crunchy topping, this casserole delivers familiar comfort with minimal effort. The recipe can be assembled ahead of time, and the technique works with frozen, fresh, or canned green beans depending on your preference.
Recipe Highlights
- Easy: Mix the ingredients right in the baking dish — no extra bowls required.
- Double recipe: Makes enough for a 9×13-inch pan or two smaller pans, ideal for larger gatherings or multiple meals.
- Traditional flavor: Based on the classic cream-of-mushroom green bean casserole, with extra crispy fried onions for topping.
Ingredients
- Frozen cut green beans: Thawed. (See notes for fresh or canned substitutions.)
- Crispy fried onions, divided: Use part in the filling and reserve some for the topping.
- Condensed cream of mushroom soup: Provides the creamy base.
- Milk: Adds creaminess to the filling.
- Soy sauce: Adds depth and savory balance.
- Garlic powder, black pepper, and kosher salt: Season to taste.
See the recipe card below for exact quantities and measurements.
Instructions
Preheat the oven to 350ºF (175ºC).
In a 9×13 baking dish, combine the thawed green beans, half of the crispy fried onions, both cans of condensed cream of mushroom soup, the milk, soy sauce, garlic powder, black pepper, and kosher salt. Stir until everything is evenly mixed.
Bake the mixture for 30 minutes, until heated through and bubbling.
Remove from the oven, stir gently, then spread the remaining crispy fried onions evenly over the top.
Return to the oven and bake for 10 more minutes, or until the onions are golden and the filling is bubbly. Let rest a few minutes before serving.
Substitutions
- Fresh green beans: Use 3 pounds, trimmed and halved; blanch in boiling water for about 5 minutes, then drain.
- Canned green beans: Use four 14.5-ounce cans, drained; canned beans will be much softer than frozen.
- Soup base: Substitute cream of chicken or cream of potato if preferred.
- Dairy: Replace milk with half-and-half or heavy cream for a richer filling.
- Soy sauce: Swap with Worcestershire sauce or liquid aminos for a different savory note.
Variations
- Cheesy: Stir in 1 cup shredded cheddar or use a Velveeta-based version for an extra creamy casserole.
- Bacon: Add cooked, crumbled bacon for a smoky, savory twist.
- Slow cooker: This recipe can be adapted for a Crock-Pot — assemble in the slow cooker and finish with crispy onions before serving.
Equipment
- 9×13 baking dish (or two 8×8 / 9×9 pans).
- Spatula or spoon for mixing.
Storage
Cool leftovers to room temperature, cover tightly, and refrigerate for 3–4 days. For longer storage, freeze the casserole for up to 3–4 months; thaw before reheating. Reheat the whole dish in the oven or individual portions in the microwave. Note that the crispy onions will lose some crunch after refrigeration or freezing.
Make Ahead
You can assemble the casserole up to a few days in advance. Cover and refrigerate the assembled dish but wait to add the crispy fried onions until the day you bake it. If freezing before baking, wrap tightly and thaw before finishing the bake, then add the onion topping for the final 10 minutes.
FAQ
No. When made with condensed soup, the filling should be thick and creamy. If it seems too thin, you likely added too much milk.
It depends on texture preference. Canned green beans are very soft, while frozen beans retain more bite and shape. Blanch frozen beans briefly if you prefer a softer texture.
Related
If you want to try variations for your Thanksgiving table, consider a tater-tot topped casserole, a bacon-studded version, or a cheesy Velveeta-style casserole to switch things up.
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Green Bean Tater Tot Casserole
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Green Bean Casserole with Bacon
-
Velveeta Green Bean Casserole
📖 Recipe
Green Bean Casserole Double Recipe
Equipment
- 9×13 baking dish
- Spatula or spoon
Ingredients
- 8 cups frozen cut green beans, thawed
- 3 cups crispy fried onions, divided (about one 6-ounce container)
- 2 cans condensed cream of mushroom soup (10.5 ounces each)
- 1 cup milk
- 2 teaspoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350ºF (175ºC).
- In a 9×13 baking dish, combine the thawed green beans, half of the crispy fried onions, both cans of soup, milk, soy sauce, garlic powder, black pepper, and salt. Stir to combine.
- Bake for 30 minutes, until heated through and bubbling.
- Stir, top with the remaining crispy fried onions, and bake an additional 10 minutes or until the onions are golden and the filling bubbles. Let rest a few minutes before serving.
Notes
Nutrition
Carbohydrates: 15 g
Protein: 5 g
Fat: 9 g