Classic Green Bean Casserole

This old-fashioned Classic Green Bean Casserole is a holiday dish not to be left off your menu.

It’s a true family classic recipe that brings loads of creamy flavor and crunch to the table and is so simple to make that you’ll want to keep making it year after year – in fact, I make this dish throughout the year but also have strict instructions from the family not to skip over it for Thanksgiving or Christmas!!

Make this addictive side dish in just 45 minutes using cream of chicken soup, canned green beans and crispy fried onions…yummy!

TIPS FOR MAKING THIS CLASSIC GREEN BEAN CASSEROLE

• To make a thicker casserole, try using an 8×8 or 8×10 inch pan.
• If you plan to feed a crowd then simply double the recipe and use a 13×9 inch baking dish. You will need to increase your baking time when doubling the quantities to ensure that the casserole is hot when serving.
• I used cream of chicken soup for this recipe, but I have also used cream of mushroom and love that variation too!

CAN I USE FRESH GREEN BEANS INSTEAD OF CANNED GREEN BEANS?

• You can make green bean casserole with canned green beans, fresh green beans, or frozen green beans. The choice is yours although I do prefer canned beans as there’s just something delicious about canned beans in this dish – perhaps it’s the soft texture and flavor from the added salt in canned beans that has me hooked!
• If you do end up using frozen or fresh beans, you should boil them until they are tender-crisp and then ensure that you drain them well before proceeding with the steps above.

CAN I MAKE THIS GREEN BEAN CASSEROLE AHEAD OF TIME?

• You definitely can! I love making meals ahead of time especially when it comes to busy seasons like the holidays.
  Simply mix all the ingredients and pour them into your baking dish. Cover it with plastic wrap or foil until you’re ready to bake it. Just remember that with the ingredients being cold, you may need to bake your casserole a little longer to heat thoroughly.

CAN I STORE GREEN BEAN CASSEROLE LEFTOVERS?

• I’d love to say you can freeze this dish but unfortunately, my experience is that cooked beans don’t hold up to freezing. The topping loses its crispy crunch which is why it’s best to eat the casserole leftovers within a few days of making it.
• The casserole can be stored in your refrigerator in an airtight container for up to 4 days.
• Or you can make this fun Green Bean Casserole Grilled Cheese!

Classic Green Bean Casserole

1. Preheat oven to 350 degrees F. Heat the oil in a medium saucepan over medium heat. Add the onion. Sauté for 3 minutes or until softened and fragrant. Add the garlic and continue to sauté for 1 minute.
2. Pour in the soup and milk and stir.
3. Heat the mixture for 3-4 minutes or until warmed through. Do not boil.
4. Add a pinch of salt and black pepper. Stir in the cheese.
5. Mix in the green beans, add ½ cup of the crispy onions, and toss until well combined.
6. Pour green bean mixture into an 9×13 inch pan.
7. Spread in an even layer and top with the remaining 1 ¼ cup fried onions.
8. Bake for 20 minutes or until bubbly and the top is golden brown.
9. Remove from the oven and let cool for 5 minutes before serving.

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