Fresh Green Bean Casserole

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

4.93 from 13 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: 129kcal

Author: Traci

Equipment

4-quart soup pot to boil or steam 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
3-6 cups Cream of Mushroom Soup amount depends on how saucy you want it
2 cups French's Crispy Onions

Instructions

Bring the WATER and SALT to a rolling boil in a 4-quart pot.
Note: You can steam the green beans instead, if you like, but they won’t absorb the same salty flavor.
Fill a large mixing bowl with ice water and set it aside.
Cook the GREEN BEANS for about 5 minutes, or until tender-crisp. Don’t overcook because they’ll continue baking in the oven.
Drain the beans in a colander, then transfer them to the ice water to cool completely. Drain well and remove excess moisture with a towel.
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 most of the 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 MUSHROOM SOUP over the top (this helps the fried onions stick better).
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.

When sharing oven space. You can bake your casserole on the top or bottom rack if your oven is full. Just rotate it as needed, or loosely cover with foil if it’s sitting too close to a heating element and browning too fast.

Nutrition