Homemade Green Bean Casserole — Easy Classic Side Dish

I still remember the first time I made this Homemade Green Bean Casserole for a holiday dinner. My grandmother had always used canned vegetables and store-bought soup, but I wanted something fresher and more vibrant. The result — tender green beans, a creamy mushroom base, gooey cheddar, and a crunchy onion topping — instantly became a new family favorite. There’s a comforting, nostalgic quality to this dish that makes it perfect for holiday tables and weeknight dinners alike. Fun fact: the classic green bean casserole was popularized in the 1950s by a Campbell’s recipe, but making it with fresh ingredients brings the flavors to life in a whole new way.

Who is this recipe for?

• This recipe is for busy parents, weeknight cooks, and anyone who loves a comforting, easy-to-prepare side dish for family meals or holiday gatherings.

Core ingredients overview:

• This dish combines fresh green beans, cream of mushroom soup, milk, cheddar cheese, and French fried onions to create a creamy, savory, and crunchy casserole that’s simple to assemble and crowd-pleasing.

Tools & Ingredients

Tools

• Large pot (for blanching green beans) — durable heat transfer and roomy enough for even cooking
• Colander — quick and safe draining of the beans
• Large mixing bowl — space to mix sauce and beans without spills
• Measuring cups and spoons — accurate proportions for consistent results
• Cheese grater (if shredding your own) — fresher, better-melting cheese
• 9×13-inch (or similar) greased casserole dish — even baking and a nice presentation
• Spatula or wooden spoon — gentle stirring and spreading
• Oven mitts — safety when handling hot dishes

Ingredients (with benefits)

• 1 pound fresh green beans, trimmed — bright, crisp texture and fresh flavor
• 1 can cream of mushroom soup — creamy umami base that simplifies the sauce
• 1 cup milk — loosens the soup into a smooth, spoonable sauce
• 1 cup shredded cheddar cheese — adds melty richness and savory depth
• 1 cup French fried onions — provides a salty, crunchy topping contrast
• Salt and pepper to taste — enhances and balances all the flavors

Instructions

1. Preheat the oven to 350°F (175°C).
2. Boil the green beans in salted water for about 5 minutes, then drain. Please aim for bright-green, slightly tender beans (they will finish cooking in the oven).
3. In a large bowl, combine the cream of mushroom soup, milk, and half of the cheddar cheese. Season with salt and pepper. Stir until smooth and well blended.
4. Stir in the green beans and half of the French fried onions. Please mix gently to coat the beans without crushing them.
5. Pour the mixture into a greased casserole dish and top with the remaining cheddar cheese and French fried onions.
6. Bake for 25–30 minutes or until bubbly and golden on top. Please check at 25 minutes — ovens vary.
7. Serve warm. Please allow a few minutes to rest so the casserole sets slightly for easier serving.

FAQ
Q: Can I freeze this recipe?
A: Yes. For best results, assemble the casserole (without the fried onion topping), cover tightly with foil, and freeze for up to 2 months. Thaw in the refrigerator overnight, add the onion topping, then bake as directed (you may need an extra 10–15 minutes if the casserole is still cold). You can also freeze leftovers after baking, but texture of the fried onions will change.

Q: What can I use instead of cream of mushroom soup?
A: You can make a quick homemade substitute by whisking together 2 tablespoons butter, 2 tablespoons flour, 1 cup milk, and 1/2 cup sautéed mushrooms (or mushroom powder) until thickened. Season to taste. A light béchamel with mushroom seasoning works well too.

Q: Can I use canned or frozen green beans instead of fresh?
A: Yes. Canned beans tend to be softer — reduce blanching time or skip it. If using frozen, thaw and drain thoroughly; they may need only a brief blanch or none at all. Fresh beans give the best texture.

Q: How can I make this vegetarian or gluten-free?
A: The base is vegetarian if your cream of mushroom soup is vegetarian; check labels. For gluten-free, use a gluten-free cream of mushroom soup or make a gluten-free roux-based sauce, and choose gluten-free fried onions or a toasted gluten-free breadcrumb topping.

Tips & Tricks

• Don’t overcook the green beans in the pot. Aim for bright green and slightly tender so they won’t become mushy after baking.
• Drain very well. Excess water from blanched beans or thawed frozen beans can make the casserole runny.
• Mix cheeses or add a sharp cheddar for more flavor. A blend of sharp cheddar and mild cheddar or Monterey Jack melts nicely and adds depth.
• For extra crunch, sprinkle panko or crushed Ritz crackers mixed with a little melted butter over the onions before baking.

Conclusion

If you’re looking for inspiration and variations, check out these helpful external recipes: Homemade Green Bean Casserole – Modern Honey, Fresh Green Bean Casserole – House of Nash Eats, and Creamy Green Bean Casserole from Scratch – Sally’s Baking.

Enjoy this comforting casserole with friends and family — feel free to share the recipe and your photos! Always add

tag after Directions.