This green bean casserole with French's crispy onions is proof that the best holiday sides don't need a total overhaul...just a little modern touch. I ditched the canned beans (sorry, Mom) for frozen whole green beans that actually taste like, well, green beans.
This dish is still creamy, still nostalgic like the original French's green bean casserole recipe, but with way more color, texture, and flavor. And since it only takes 5 ingredients, this casserole is basically the easiest holiday win ever.
During the holidays, I'm all for simple, reliable sides that I know everyone will love. That's why this green bean casserole is a no brainer.
Think of it as the 5-ingredient remix of the holiday classic we all grew up on: still comforting and craveable but made with fresh-tasting (and much prettier) frozen green beans instead of canned. (Sorry, not sorry. I can't kick my food stylist ways and we eat with our eyes first, right?)
This recipe has become a cherished holiday favorite in our household, and I bet it'll become one for you too. It's just one of those dishes we can't live without for Thanksgiving dinner, Christmas, or Easter lunch.
Another side dish you'll always find on our holiday table? My mom's broccoli cheese casserole. It's one of those musts that someone (okay, me) will pout about if it's not on the menu. And then there's my sister's go-to dish that she brings to every family gathering: Jiffy corn casserole.
And we can't forget about sweet potato casserole and Southern air fryer stuffing. I also recently added this Brussels sprout salad to the Thanksgiving side dishes musts list and it always gets gobbled up.
But guess what? While this is the perfect side dish to serve with my Thanksgiving spatchcock turkey recipe with turkey injection marinade or baked Easter ham, it's also wonderful on busy weeknights. Try it with ultimate comfort food favorites like my Halloween meatloaf (great anytime of year) or beef stroganoff noodles and I promise you won't have any complaints.
So what do you say? Should we get started on that green bean casserole? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this creamy green bean casserole:
- frozen green beans
- chicken broth
- cream of mushroom soup
- sour cream
- French-fried onions
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, whisk together the cream of mushroom soup, chicken broth, and sour cream in a large bowl until smooth.
- Then, add the green beans and half of the onions, gently stirring until combined.
- Next, spoon the mixture in a lightly greased 2-quart baking dish.
- Finally, sprinkle the rest of the onions on top of the casserole. Bake at 350°F for 30 to 35 minutes or until the casserole is bubbly.
Hint: Be sure the green beans are fully thawed and pat them dry before adding to the creamy mixture. That'll prevent having a watery, runny casserole.
Substitutions
Check out these substitution ideas in case you need to make some adjustments:
- Cream of mushroom soup - Cream of mushroom soup is the classic ingredient for this recipe but cream of chicken or cream of celery will also work. (Just know that it'll have a different flavor.) Or, instead of a can of cream of mushroom soup, you can also make a traditional béchamel (cream sauce): Melt 2 tablespoons butter in a saucepan and whisk in ¼ cup all-purpose flour. Cook until the mixture is foamy and smells nutty. Gradually whisk in 1¼ cups whole milk and simmer until the mixture is thickened, about 5 minutes. Season with a little salt and black pepper.
- Sour cream - Substitute plain whole Greek yogurt for sour cream if you prefer.
- Chicken broth - Vegetable broth, vegetable stock, or chicken stock are all great alternatives to chicken broth.
- Frozen green beans - I love using frozen green beans because they're so convenient but you can also use fresh green beans if you'd like. You'll need to cook the fresh beans in boiling water for about 3 to 4 minutes and then plunge them in an ice water bath to keep them bright green and stop the cooking. Drain and pat dry.
- French-fried onions - As a Southerner, we love using Ritz crackers for casseroles so that's a great substitute too. Use 2 cups of coarsely crushed crackers and mix with 2 to 4 tablespoons melted butter.
Variations
Want to change things up? Here are some ideas:
- Cheesy Green Bean Casserole - Make this cheesy, by stirring in 1 cup shredded sharp Cheddar cheese or Parmesan cheese before baking.
- Bacon-Topped - Everything's better with bacon, right? Sprinkle crumbled cooked bacon on top for a deluxe version.
- Spicy - Add a little cayenne pepper or crushed red pepper flakes for a hint of heat.
- Fresh Mushrooms - You've already got cream of mushroom soup, so why not kick it up a notch and sauté 1 cup of sliced mushrooms in butter and stir them into the casserole. Yum!
Equipment
Here's the equipment you'll need to make this recipe:
- liquid measuring cup
- dry measuring cup
- large bowl
- whisk
- 2-quart baking dish
Storage
To refrigerate: Cover any leftover green bean casserole tightly with plastic wrap and/or aluminum foil (or transfer to an airtight container) and refrigerate for up to 4 days.
To freeze: To make ahead and freeze, assemble the casserole (without the fried onions on top.) Wrap tightly in plastic wrap and foil and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge, top with the onions, and bake as directed.
Reheating: Bake at 350°F for 15 to 20 minutes or until warmed through and crispy on top, covering the top if needed to prevent excess browning of the onions.
Tasty Tip
To re-crisp the onions on any leftovers, reheat on the middle rack under the broiler for about 1 to 2 minutes.
Frequently asked questions
You can! (Isn't that the best?) Assemble it up to 24 hours in advance (without the onion topping). Cover and refrigerate, then top with the remaining onions, and bake when ready.
You can, but I promise this version is so much better. Canned green beans have a tendency to become mushy.
Whole or cut frozen green beans both work--I like to use the whole green beans because they're pretty. I recommend avoiding French-cut beans since they're skinnier and tend to get mushy.
For sure. Double all the ingredients and bake in a 13- x9-inch dish. You also may need to increase the baking time by 5-10 minutes.
Easy peasy. Use vegetable broth instead of chicken broth and check the label of the cream of mushroom soup to make sure it's vegetarian-friendly.
Not at all. If you notice they're becoming too browned, just cover with aluminum foil until the casserole is warmed all the way through.
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Pairing
These are my favorite dishes to serve with this best green bean casserole recipe:
🍽Get the recipe
5-Ingredient Green Bean Casserole with Crispy Onions
Equipment
- liquid measuring cup
- dry measuring cup
- large bowl
- whisk
- 2-quart baking dish
Ingredients
- 1 (10.5-ounce) can cream of mushroom soup
- 1 cup chicken broth
- ½ cup sour cream
- 1 (16-ounce) package frozen whole green beans, thawed and patted dry
- 2 cups French-fried onions, divided
Instructions
- Preheat the oven to 350°F. Lightly grease a 2-quart baking dish with nonstick cooking spray.
- Whisk together the cream of mushroom soup, chicken broth, and sour cream in a large bowl.
- Add the green beans and 1 cup of the French fried onions, stirring gently to combine.
- Spoon the green bean mixture into the prepared casserole dish.
- Sprinkle evenly with the remaining onions. Bake, uncovered, for 30 to 35 minutes or until the casserole is bubbly.
Video
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these things in mind for this recipe regarding food safety.
- Don't leave the casserole sitting out at room temperature for extended periods of time.
- Never leave cooking food unattended. Ovens vary, so keep an eye on the casserole as it cooks.
- Always have good ventilation when using a gas stove.
Mike Janech says
excellent recipe. I used the vegetable broth option and included sautéed shitake mushrooms. everyone loved it.
AshleyFreeman says
Yay! Thanks Mike! Glad it was a hit 🙂
Elena says
This casserole was absolutely fantastic! The short ingredient list makes it so easy, and those crispy onions really make it. Did you use canned or fresh green beans for the version in your photos?
AshleyFreeman says
I used frozen green beans--all the convenience but the beauty of fresh green beans!
Jeraijah says
Five ingredients and full of flavor—this is exactly the kind of cozy shortcut I need. Thank you for making it so approachable!
AshleyFreeman says
You're welcome! Thanks so much for giving it a try!
Meghan says
It was so simple to put together, but it tasted like something that took way more effort.
AshleyFreeman says
Right?! I love those types of recipes!
Eric says
Possibly my new favourite way to cook frozen freen beans! And I would have never thought to cook them in mushroom soup! Crispy onion, though, makes the dish superb!
AshleyFreeman says
Amazing! I'm so glad it was a hit!
Daniel says
That can of mushroom soup was genius. Really good recipe thanks!
AshleyFreeman says
Thank you Daniel! It's a classic for a reason 🙂