0 from 24 votes
Classic Green Bean Casserole
This green bean casserole is the classic holiday side dish everyone wants to see on the table!
Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6 servings
Calories: 244 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 10.5 oz can condensed cream of mushroom soup
- 1/2 cup whole milk
- 1 tsp soy sauce
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 4 cups thawed frozen green beans (patted dry)
- 6-9 oz fried onions (I use French's brand) divided
Instructions
- Preheat oven to 350 F degrees. Grease a 2 quart baking dish and set aside.
- In a large mixing bowl, combine mushroom soup, milk, soy sauce, pepper, and garlic powder. Mix well.
- Add green beans and approximately 1 cup of the fried onions. Stir, and transfer to prepared baking dish.
- Bake for 25 minutes, or until hot and bubbly. Remove from oven, top with remaining fried onions and add back to the hot oven.
- Bake another 5 minutes or so, or until the onions are golden brown.
Cup of Yum
Notes
- This method results in a softer texture to the dish, as it's basically baked twice.
- Of the make ahead options, this is my least favorite, since dairy can be tricky to freeze successfully, but if you need to make your green bean casserole more than a few days before, it's an option.
- Assemble casserole, making sure to leave off the onion topping. Cover dish tightly with foil and refrigerate up to 3 days.
- Remove casserole from refrigerator for about 30 minutes. I usually let mine rest on the counter.
- Bake casserole as directed. If your dish is really cold, add another 5-10 minutes of bake time.
- Assemble and bake casserole, omitting the onion topping part of the baking process.
- Let dish cool to room temperature, then cover tightly with foil. Refrigerate for up to 3 days.
- Remove casserole from refrigerator for about 30 minutes. I usually let mine rest on the counter.
- Bake at 350 until hot and bubbly, about 20 minutes. Add onion topping and bake another 5 minutes.
- Use either the assembled or the baked make ahead option from above, but instead of refrigerating, freeze for up to 2 months.
- Thaw overnight in the refrigerator. Remove casserole from refrigerator for about 30 minutes. I usually let mine rest on the counter.
- Bake casserole as directed. If your dish is really cold, add another 5-10 minutes of bake time.
Nutrition Information
Calories
244kcal
(12%)
Carbohydrates
21g
(7%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
7g
(35%)
Cholesterol
5mg
(2%)
Sodium
657mg
(27%)
Potassium
244mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
539IU
(11%)
Vitamin C
9mg
(10%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 244
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 5mg | 2% |
| Sodium | 657mg | 27% |
| Potassium | 244mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 539IU | 11% |
| Vitamin C | 9mg | 10% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.