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Easy Green Bean Casserole Recipe

Robyn Stone

Published Oct 29, 2025

This Easy Green Bean Casserole Recipe is a fresh take on the classic side dish! Made with green beans, homemade cream of chicken soup, and crispy onions, this flavor-packed recipe makes the perfect dish for Thanksgiving or weeknight dinners.

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The creamy sauce and crunchy topping of this green bean casserole make it a holiday favorite! My recipe is a fresh take on a family classic, using fresh ingredients for incredible flavor. It’s a loved dish that’s so easy to make and always a crowd-pleaser, whether you’re serving it at Thanksgiving or a satisfying family dinner.

We love this fresh Green Bean Casserole!

Easy Green Bean Casserole Recipe - 2

There’s nothing quite like serving classic and beloved side dishes for family meals and holidays! (Don’t we all have our favorites?!) This Green Bean Casserole is certainly one of ours!

This easy, fresh green bean casserole is perfect for family suppers and holiday meals. With its simple prep, make-ahead convenience, and crowd-pleasing taste, it’s a must on our Thanksgiving table!

I know you’ll love this fresh spin on an old family green bean casserole recipe—it’s even more flavorful and delicious!

Why You’ll Love This Easy Green Bean Casserole

  • Fresh and Flavor-Packed: Uses fresh or frozen green beans and homemade soup for the best taste.
  • Quick and Easy Prep: Ready in under an hour with simple steps.
  • Make-Ahead Easy: Prep ahead for a stress-free holiday.
  • Kid and Family Approved: Kid-approved and perfect for potlucks or weeknight sides.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Photo of fresh green beans, mushrooms, butter, cream, crispy onions, cream of chicken soup and seasonings to make Green Bean Casserole. - 3
  • Green beans : Use fresh or frozen for the freshest flavor. Canned will work (see recipe notes).
  • Butter : Salted butter (unsalted if you prefer)
  • Mushrooms : Sliced or chopped for a fresh, extra flavorful version.
  • Milk : Whole milk, half-and-half, or cream for extra creamy results.
  • Stone House Seasoning : Gives delicious flavor.
  • Worcestershire sauce: Use coconut aminos if sensitive to soy.
  • Cream of chicken soup : Homemade for best flavor. Store-bought works too.
  • Crispy onions : Use your favorite, such as French’s, or make your own (See How to Make Crispy Onions in notes).

Ingredient Swaps

  • Green Beans: Used canned (drained) for a quick-prep option.
  • Soup: Substitute with cream of mushroom if desired.
  • Worcestershire: Use coconut aminos if sensitive to soy.
  • Onions: Make homemade crispy onions for a fresh, flavorful option. (see notes)

How to Make the BEST Green Bean Casserole

This easy recipe uses fresh ingredients for a flavor-packed side dish.

Step by Step Instructions

Photo of green beans in a glass bowl of ice water after they've been quick-boiled. - 4
  1. Preheat oven, spray baking dish, and set aside. Quick-boil green beans (if fresh or frozen), remove from boiling water and place in ice-cold water, or drain and rinse immediately with cold water. Set aside. If using canned beans, skip this step.
Sliced mushrooms are sauted in a skillet and stirred with a wooden spoon. - 5
  1. Sauté mushrooms in a skillet with butter for about 7-8 minutes.
Photo of ingredients cooking in skillet for green bean casserole. - 6
  1. Add the green beans, milk, soup, Worcestershire sauce, Stone House Seasoning, and half of the crispy onions to the skillet. Stir to combine.
Green bean casserole in a white baking dish ready to be baked. - 7
  1. Pour into baking dish and bake uncovered for 30-35 minutes.
Green bean casserole with crispy onion topping ready for final baking. - 8
  1. Remove from the oven and sprinkle the remaining crispy onions on top. Bake another 10 minutes until golden.

Recipe Variation

  • Gluten-Free: Use gluten-free crispy onions and a Worcestershire swap.

Recipe Success Tips

  • Fresh Beans: Use fresh beans for the best flavor and quick-boil to keep them crisp and tender.
  • Homemade Soup: Enhances taste; make ahead for ease and convenience.
  • Sauté Mushrooms Evenly: Cook mushrooms until golden for a savory taste.
  • Avoid Soggy Topping: Add the second half of crispy onions in the last 10 minutes.

Storage Tips

  • Store: Cool completely, cover, and refrigerate for up to 3 days.
  • Freeze: Assemble casserole unbaked, wrap well or place in freezer-safe containe r, and freeze for up to 2 months. Thaw overnight in the fridge.
  • Reheat: Bake at 350°F until warmed through, about 15-20 minutes
  • Make-Ahead: Assemble casserole up to 3 days ahead; bake per instructions when ready.

Yes, drain well and skip boiling.

Use homemade or cream of mushroom.

Yes. Use gluten-free soup, Worcestershire alternative, and gluten-free crispy onions.

More Favorite Side Dish Recipes

  • Scalloped Potatoes
  • Sweet Potato Casserole
  • Mashed Potatoes
  • Squash Casserole
  • Hashbrown Casserole

Why This Green Bean Casserole is a Must-Make

With its fresh green beans, savory mushrooms, and crunchy topping, this green bean casserole is the perfect comfort casserole. It’s easy to prep and full of fresh flavor, making it a must for holidays or everyday dinners!

Equipment

  • Mixing Bowl
  • Skillet
  • Baking Dish (9×13)

Ingredients

  • ▢ 1 pound green beans , fresh, frozen, or canned, all trimmed and cut to 1-inch pieces and drained
  • ▢ 2 tablespoons butter
  • ▢ 12 ounces mushrooms , sliced
  • ▢ 1/2 cup milk
  • ▢ 1 1/2 cups cream of chicken soup , homemade or store-bought
  • ▢ 1 teaspoon Worcestershire sauce , or coconut aminos
  • ▢ 1 teaspoon Stone House Seasoning
  • ▢ 2 cups crispy fried onions , homemade or store-bought, divided

Instructions

  • Prep . Preheat your oven to 350ºF. Spray a 9×13 baking dish with nonstick baking spray and set aside.
  • Quick boil green beans. Bring about 2 quarts of water to a rolling boil. Add green beans to the boiling water and cook for 5-7 minutes. Remove from the boiling water and place in a bowl of ice water or immediately rinse with ice-cold water. (If using canned green beans, skip this step.)
  • Saute and Cook . Meanwhile, melt the butter and saute the mushrooms until tender, about 7 to 8 minutes. Add the drained green beans, milk, soup, Worcestershire sauce, Stone House Seasoning, and half of the crispy onions. Stir to combine and pour into the casserole dish.
  • Bake . Bake for 30 to 35 minutes uncovered.
  • Add Topping and Bake . Remove from the oven and top with remaining crispy onions. Return to the oven until golden brown, about 10 minutes.

Notes

  1. Green Beans. If using canned green beans, you’ll use 2 cans (15-ounce each), drained, for each pound of green beans called for in the recipe.
  2. Cream of Chicken Soup. If using canned cream of chicken soup, use 1 (10.5-ounce) can for each pound of green beans called for in the recipe.
  3. Fried Onions. If using canned fried onions, use 1 container (6 ounces), divided, for each pound of green beans called for in the recipe.
  • Store: Cool completely, cover, and refrigerate for up to 3 days.
  • Freeze: Assemble casserole unbaked, wrap well or place in freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge.
  • Reheat: Bake at 350°F until warmed through, about 15-20 minutes
  • Make-Ahead: Assemble casserole up to 3 days ahead; bake per instructions when ready.

Video

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy! Robyn xo

Green Bean Casserole Photo with text - addapinch.com - 9 Green Bean Casserole in casserole dish - with text - addapinch.com - 10 Green bean casserole with creamy sauce and mushroom slices - with text - addapinch.com - 11 Photo of green bean casserole on a white plate. - 12

Green Bean Casserole Recipe

Equipment

  • Mixing Bowl
  • Skillet
  • Baking Dish (9x13)

Ingredients

  • 1 pound green beans fresh, frozen, or canned, all trimmed and cut to 1-inch pieces and drained
  • 2 tablespoons butter
  • 12 ounces mushrooms sliced
  • 1/2 cup milk
  • 1 1/2 cups cream of chicken soup homemade or store-bought
  • 1 teaspoon Worcestershire sauce or coconut aminos
  • 1 teaspoon Stone House Seasoning
  • 2 cups crispy fried onions homemade or store-bought, divided

Instructions

  • Prep . Preheat your oven to 350ºF. Spray a 9x13 baking dish with nonstick baking spray and set aside.
  • Quick boil green beans. Bring about 2 quarts of water to a rolling boil. Add green beans to the boiling water and cook for 5-7 minutes. Remove from the boiling water and place in a bowl of ice water or immediately rinse with ice-cold water. (If using canned green beans, skip this step.)
  • Saute and Cook . Meanwhile, melt the butter and saute the mushrooms until tender, about 7 to 8 minutes. Add the drained green beans, milk, soup, Worcestershire sauce, Stone House Seasoning, and half of the crispy onions. Stir to combine and pour into the casserole dish.
  • Bake . Bake for 30 to 35 minutes uncovered.
  • Add Topping and Bake . Remove from the oven and top with remaining crispy onions. Return to the oven until golden brown, about 10 minutes.

Video

Notes

  1. Green Beans. If using canned green beans, you’ll use 2 cans (15-ounce each), drained, for each pound of green beans called for in the recipe.
  2. Cream of Chicken Soup. If using canned cream of chicken soup, use 1 (10.5-ounce) can for each pound of green beans called for in the recipe.
  3. Fried Onions. If using canned fried onions, use 1 container (6 ounces), divided, for each pound of green beans called for in the recipe.
  • Store: Cool completely, cover, and refrigerate for up to 3 days.
  • Freeze: Assemble casserole unbaked, wrap well or place in freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge.
  • Reheat: Bake at 350°F until warmed through, about 15-20 minutes
  • Make-Ahead: Assemble casserole up to 3 days ahead; bake per instructions when ready.

Nutrition

Green Bean Casserole Recipe https://addapinch.com/green-bean-casserole-recipe/