This classic green bean casserole, made with canned green beans and crispy French-fried onions, is a beloved holiday staple in my family — and it couldn’t be easier to prepare. This iconic dish has been part of Thanksgiving tables since 1955, when Dorcas Reilly, a chef at the Campbell’s Test Kitchen, first created it. Campbell’s eventually printed the recipe on their soup can labels, and from there, it became a cherished tradition in kitchens across the country.
Green bean casserole is a must-have on my family’s Thanksgiving table—right there with the mashed potatoes, stuffing, and cranberry sauce. Like many families, we made the classic version for years using Campbell’s cream of mushroom soup, canned green beans, and French-fried onions.
But one year, I decided to try making it from scratch—and I’m so glad I did. The result? This fresh green bean casserole recipe. It features crisp-tender green beans, a luscious homemade mushroom sauce, and perfectly golden, crispy baked onions.
Once I tasted this homemade version, I couldn’t go back to the canned one—and I bet you won’t either. It’s vibrant, flavorful, and guaranteed to steal the show on your holiday table.
Easy Classic Green Bean Casserole
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 6
Ingredients
(This version makes 6 servings. Use the 1x/2x/4x options to scale.)
- 2 (15 oz) cans cut green beans, drained
- 1 (10.5 oz) can condensed cream of mushroom soup
- ¾ cup milk
- 1 (2.8 oz) can French fried onions
- Salt and pepper, to taste
Steps (Direction)
- Preheat the oven to 350°F (175°C).
- Combine ingredients: In a medium casserole dish, mix the drained green beans, cream of mushroom soup, milk, and half of the French fried onions.
- Bake: Place the dish in the oven and bake for about 25 minutes, until everything is heated through and bubbly.
- Top and finish baking: Sprinkle the remaining onions on top and return to the oven for another 5 minutes.
- Season and serve: Add salt and pepper to taste and serve hot.