Thanksgiving Classic Green Bean Casserole
This post may contain affiliate links. Thank you for supporting the brands that keep me creative in my tiny kitchen!
This classic green bean casserole recipe is a staple from my childhood Thanksgiving dinners in the Midwest. Using fresh green beans makes it even better!
I grew up eating a lot of casseroles with “cream of” soup bases. I always especially loved green bean casserole, but I didn’t love the texture of the canned green beans.
Several years ago, I swapped out the canned for fresh and the results were SO much tastier! It’s a small change that makes a big difference.
I prefer this version of green bean casserole without any canned soup in it, but this recipe is definitely quicker and easier, which is just what is often needed when preparing Thanksgiving dinner!
This is great alongside your Thanksgiving turkey, mashed potatoes, cranberry sauce, and a decadent holiday pie.
Thanksgiving prep doesn’t have to be stressful! Grab our favorite Turkey Day recipes, tips, and more all in one spot.
Thanksgiving Central has recipes categorized by course, ideas for using leftovers, and more. Check it out here! 🦃
Doing some online shopping? Check out my Amazon Shop page for recommendations!
Print
Thanksgiving Classic Green Bean Casserole
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Total Time: 43 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
This classic green bean casserole recipe is a staple from my childhood Thanksgiving dinners in the Midwest. Using fresh green beans makes it even better!
Ingredients
- 1 1/2 pounds fresh green beans, ends trimmed
- 1 (10.75-ounce) can Campbell’s® Condensed Cream of Mushroom Soup
- 1/2 cup whole milk
- 1 teaspoon low sodium soy sauce
- 1/8 teaspoon freshly cracked black pepper
- 1 1/2 cups French’s® French Fried Onions, divided
Instructions
- Preheat oven to 350°F. Bring a large pot of salted water to a boil.
- Cook green beans in boiling water until crisp-tender, about 3-5 minutes. Drain well.
- Place the beans into a 1 1/2-quart casserole dish along with the soup, milk, soy sauce, black pepper, and 2/3 cup onions. Stir together and spread into an even layer.
- Bake in preheated oven for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions and bake for another 5 minutes or until the onions are golden brown.
Notes
Recipe slightly adapted from Campbell’s
Nutrition
- Serving Size:
- Calories: 99
- Sugar: 6.6 g
- Sodium: 340.9 mg
- Fat: 3.3 g
- Saturated Fat: 0.9 g
- Carbohydrates: 15.6 g
- Fiber: 4 g
- Protein: 3.8 g
- Cholesterol: 2 mg
Keywords: Thanksgiving side dish, green bean casserole, cream of mushroom soup
Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
17 Comments
Medifast Coupons
Just wanted to let you know I made your classic green bean casserole for with our turkey, yay! to you, it was a hit, thanks so much.
Elaina @ Flavour
Ah….good ol’ classic green bean casserole!! Happy Thanksgiving America! x
Gloria
can this be made ahead and frozen?
Ashley
I have never tried doing that, but if you do try it, save some of the onions for the topping and put those on fresh, that way they’ll still be crispy. Let me know how it turns out!
Lindsey
I’ve never heard of putting soy sauce in this casserole so I think I’ll leave it out 🙂
Ashley
I’ve never made it without – it may just need a little extra salt if you leave it out. Hope it works for ya! 🙂
Donald Cari
Soy sauce is good in cooking trying different ways of cooking is a good thing
isabel
we do the paleo thing at my house mainly and don’t have soy sauce, just coconut aminos. do you think that would be a good substitute for the soy sauce?
Ashley
I haven’t used aminos before, but from what I know about them it may be a good substitute. I did a little digging online and came across this – http://allrecipes.com/recipe/soy-sauce-substitute/ – would that work with your dietary restrictions? Good luck!
Heather
How many does this feed?
Ashley
Campbell’s site says it serves 6. I’d say if you’re serving it with a lot of other sides (like a lot of people do on Thanksgiving), it can easily serve more. Hope that helps!
Terri
I use broccoli instead of beans. Really good that way.
Ashley
Ooh! That sounds like a fun variation. I don’t use broccoli nearly enough but I really like it a lot!
kara
Best recipe for green bean casserole! I just tweaked mine n added some cream of chicken too! Also add some onion salt and garlic salt . It will add a little more flavor. I doubled the recipe for a 13×9 pan n also added a half can cream of chicken. Otherwise I thought it was too dry. I like the dish creamier!
BigFlavorsFromATinyKitchen
Creamier is definitely better in these types of comfort food dishes. I’ve been making one the last few years that doesn’t use the canned soup and it’s been a BIG hit with my family!
Debra
I was curious to know if you could use canned green beans?
Ashley
You can – you may want to use more than you’d use with fresh since the canned ones are softer.