Ah, the classic Green Bean Casserole—a staple at holiday dinners and a comforting side dish that graces many tables, not just at Thanksgiving! I love this recipe because it combines that creamy texture with a crunchy, crispy topping of golden-fried onions. It’s the best kind of comfort food—simple, delicious, and packed with tradition.
If you’re looking for a way to upgrade your next family meal or holiday spread, this Green Bean Casserole with Crispy Onions is the answer. Let’s get cooking!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these ingredients in your pantry!
- Kid-Friendly: Even the picky eaters will ask for seconds.
- Creamy + Crunchy Combo: What’s not to love about smooth, savory sauce paired with crisp-fried onions?
- Make-Ahead Friendly: You can prep it in advance—perfect for those hectic holiday times.
Ingredients Breakdown
Here’s everything you’ll need to make a mouthwatering casserole that even your grandma would approve of:
- Fresh Green Beans: About 1 lb, trimmed and halved. If you’re in a pinch, frozen works too!
- Cream of Mushroom Soup: The staple for creamy casseroles. If you’re not a fan of canned soups, feel free to make your own quick roux.
- Milk: Any milk will do, but full-fat or whole milk will give you the creamiest result.
- Soy Sauce: Just a splash to bring out the umami flavor.
- Garlic Powder: Adds a bit of depth without overpowering the dish.
- Crispy Fried Onions: The star of the show! I use store-bought for simplicity, but homemade is a tasty option if you feel like it.
- Salt & Pepper: Just a pinch to taste.
Pro Tip:
Want to give it an extra kick? Add 1/4 teaspoon of paprika or a pinch of cayenne pepper into the mix for a subtle spice!
Step-by-Step Instructions
Let’s break down each step so you can get this delicious casserole in the oven and onto your table fast.
- Preheat your oven: Set it to 350°F (175°C).
- Blanch the green beans: Bring a pot of salted water to a boil and cook your green beans for just about 3-4 minutes, until they’re bright green but still crisp. Drain and set aside.
- Mix the sauce: In a large bowl, whisk together the cream of mushroom soup, milk, soy sauce, garlic powder, salt, and pepper until smooth.
- Combine: Add the blanched green beans to the sauce and give it a good stir until everything is evenly coated.
- Bake: Transfer the mixture to a greased 9×13 baking dish and bake for 25 minutes, uncovered.
- Add the crispy onions: Remove the casserole from the oven, sprinkle the crispy fried onions generously on top, and pop it back in the oven for another 5-10 minutes or until the onions are golden brown.
- Serve: Let the casserole rest for a few minutes before serving. Dig in and enjoy!
Chef’s Tips and Tricks
- Blanch don’t boil: Keep your green beans bright green and a little crunchy by only blanching them for a few minutes. Overcooking them at this stage makes them mushy later on!
- Prep ahead: Assemble the casserole the day before. Just cover and refrigerate, and add the crispy onions right before baking.
- Make it vegetarian: Swap the soy sauce for tamari or coconut aminos for a gluten-free option, and use a vegan mushroom soup if needed.
Recipe Variations and Serving Suggestions
- Cheesy Twist: Stir in 1 cup of shredded cheddar cheese before baking for a creamy, gooey hit of comfort.
- Bacon Lovers: Sprinkle crispy bacon bits over the casserole just before serving to add a meaty crunch.
- Side Suggestions: This casserole pairs beautifully with roasted chicken, mashed potatoes, or even a nice steak on special occasions.
FAQs
Can I make this ahead of time?
Absolutely! You can assemble the casserole, minus the crispy onions, a day in advance. Just cover and refrigerate. When you’re ready to bake, pop it in the oven as directed, add the onions, and crisp them up in the final step.
Can I use canned green beans?
You can! Although I prefer fresh or frozen for texture, canned green beans work in a pinch. Just be sure to drain them well before adding to the casserole.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the onions crispy or microwave for a quick fix (but the onions will be softer).
Green Bean Casserole with Crispy Onions Recipe Card
Ingredients:
- 1 lb fresh green beans, trimmed and halved
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1 1/2 cups crispy fried onions
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 350°F (175°C).
- Blanch the green beans in boiling salted water for 3-4 minutes. Drain and set aside.
- In a large bowl, mix the soup, milk, soy sauce, garlic powder, salt, and pepper.
- Stir in the green beans until evenly coated.
- Transfer to a greased 9×13 baking dish and bake uncovered for 25 minutes.
- Remove from the oven, top with crispy fried onions, and bake for an additional 5-10 minutes until the onions are golden brown.
- Serve warm and enjoy!
This Green Bean Casserole with Crispy Onions is the ultimate comfort side dish. Whether you’re serving it at your next holiday meal or for a cozy weeknight dinner, it’s a crowd-pleaser every time. Give it a try and let me know how it turned out in the comments below!
