Fresh Green Bean Casserole

creamy green bean casserole with crispy French onion topping in white baking dish with serving spoon

4.91 from 11 votes

Delicious green bean casserole with fresh green beans, creamy mushroom soup, and the beloved French fried onions. It's the irresistible version of a Thanksgiving classic!

Prep Time15

Cook Time30

Total Time45

Course: Side Dish

Cuisine: American

Diet: Vegetarian

Servings: cups

Calories: 146kcal

Author: Traci

Equipment

4-quart soup pot to boil green beans
colander to drain beans
large mixing bowl
9 x 13 casserole dish or 9 x 9 dish

Ingredients

8 cups Water
1 teaspoon Salt
2 pounds Fresh Green Beans rinsed, trimmed, and cut
3-5 cups Cream of Mushroom Soup amount depends on how saucy you want it
2 cups French's Crispy Onions

Instructions

Combine the WATER and SALT in a 4-quart soup pot and bring it to a rolling boil.
Fill a large mixing bowl with ice water and set it aside.
Cook the GREEN BEANS in the boiling water for about 5 minutes, or until they’re tender-crisp.
Drain the beans in a colander, then transfer them to the ice water to cool completely. Drain well.
Preheat the oven to 350°F. Spray a 9×13 or 9×9 baking dish with cooking spray.
In a large mixing bowl, stir the cooled GREEN BEANS with 5 cups of the chilled MUSHROOM SOUP until everything is coated.
Note: If using my homemade mushroom soup, do not warm it or add any liquid to thin it because it will naturally thin when heated in the oven.
Pour the mixture into the baking dish and spread the remaining 1 cup of MUSHROOM SOUP over the top.
Scatter the FRENCH’S CRISPY ONIONS evenly over the surface.
Bake uncovered for 30–40 minutes, until the topping is golden and the sauce is bubbling.
Let the casserole rest for 5 minutes before serving.

Video

Notes

Make-ahead instructions. Blanch the beans and make the mushroom soup 2–3 days ahead. Cool completely, refrigerate separately, and start at step 5 when ready to bake. To assemble a day ahead, leave off the fried onions, cover, and refrigerate. Rest at room temperature for 30 minutes and resume at step 8.

Blanching tip. If the beans soften too quickly, reduce the boiling time by a minute or two. Different varieties cook at different speeds, and you want them slightly firm so they don’t go mushy in the oven.

Dry the beans well. Excess water can thin the sauce. After draining the ice water, spread the beans on a clean towel for a few minutes to help remove extra moisture.

Casserole dish size. A 9×13 dish makes a thinner casserole with more crispy onion coverage. A 9×9 dish makes it thicker and creamier. Both work; it’s just personal preference.

Nutrition