This Classic Green Bean Casserole Recipe is made with fresh green beans and a surprise ingredient that sends it over the top!
I’m counting down the days until Thanksgiving! It’s one of my all time favorite holidays because we get to gather around a table full of delicious foods and be thankful for all we have.
This Classic Green Bean Casserole is a recipe that’s always on my holiday dinner table. It’s filled with fresh green beans, fried onions and my surprise ingredient – cheese!
How To Make Classic Green Bean Casserole Recipe:
- Start by trimming your fresh green beans. You’ll want about 4 cups of cut green beans, which is approximately 1 1/2 lbs.
- Boil or steam your green beans just until they’re fork tender. Don’t overcook them or you’ll end up with a mushy casserole in the end.
While your green beans are cooking, mix up the cream of mushroom soup, milk, Worcestershire sauce and pepper DIRECTLY IN YOUR CASSEROLE DISH!
Yay for not getting any extra bowls dirty!
Tips on How To Make Green Bean Casserole:
- Mix your creamy base directly in your casserole dish to avoid getting any extra dishes dirty!
- I like to use Worcestershire sauce for the extra savory flavor it adds, but you can also use soy sauce in it’s place.
- Add a teaspoon of garlic powder or fresh mushrooms to the creamy base for and extra punch of flavor!
Once your green beans are ready to go, simply toss them along with the crispy fried onions and cheddar cheese in the casserole dish and stir to coat.
Now just pop this in the oven, uncovered for about 25 to 30 minutes (or until the center of the dish is bubbly).
Pull the Classic Green Bean Casserole out of the oven and stir it up.
Top with a little more crispy fried onions and pop it back in the oven for just a few more minutes.
Can You Freeze Green Bean Casserole?
- I personally don’t think this would be the best recipe to freeze and reheat.
- This green bean casserole recipe is best when served right away after baking.
- Try this easy Slow Cooker Green Bean Casserole for another method of cooking.
The addition of cheese in this Classic Green Bean Casserole really takes it to the next level. You’re going to be blown away at this delicious holiday side dish!
Don’t forget to check out all of my Thanksgiving Recipes HERE!
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Classic Green Bean Casserole
- 4 cups fresh green beans, trimmed and cut into bite-size pieces
- 10.5 oz. can cream of mushroom soup
- 1/2 cup milk
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1 2/3 cups crispy fried onion strings, divided
- 1 cup sharp cheddar cheese, shredded
- Preheat oven to 350 degrees F. Lightly coat a 3 quart casserole dish with non stick spray and set aside.
- Place the green beans in a pot of lightly salted boiling water and cook until fork tender (about 10 minutes). Drain and set aside.
- Meanwhile, whisk together the cream of mushroom soup, milk, Worcestershire sauce and pepper directly in the casserole dish, until smooth.
- Add the green beans, 2/3 cups of the onion strings and all of the cheddar cheese. Stir to coat the green beans.
- Place in the oven for 25 to 30 minutes, until the center is bubbly. Remove from the oven and sprinkle with the remaining fried onion strings. Place back in the oven for an additional 5 minutes. Enjoy right away.
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This has become a favorite version for my family and me, and I make it every year now. This year I made it without even measuring and I know it will be great! Thanks!
So glad I finally found a good recipe – I think the trick is the onions crushed up inside the sauce – perfect! I’m looking forward to trying more of your recipes.
Thank you Becca! I’m glad you enjoyed the recipe. 🙂
I did fresh green beans and didn’t add the cheddar cheese. It is veryyyyy good. Will cook this throughout the year!!
My husband doesn’t like mushrooms. Any substitutes for the cream of mushroom soup?
You could try cream of chicken soup. It will change the flavor, but should still be nice and creamy!
Instead of Cream of Mushroom Soup, I have used Cream of Celery Soup, not because I dislike mushrooms, the Cream of Celery gives it great taste in whatever I am cooking. I personally do not celery and often cook with celery seed, especially in scrambled egg breakfast tacos. I love being an experimental cook and baker. Creative cooking to you!
I made this and my family loved it – especially with the addition of cheese!
I’m so glad to hear that Deborah! Thanks for the comment!
Should I Blanch raw green beans before mixing this recipe together?
The recipe calls for them to be slightly cooked prior to adding to the casserole dish. Just follow the directions and you’ll be golden!
Would frozen green beans work?
What size dish would you say this recipe fits?
Anywhere between 7×11 and 9×13.
I just assembled this recipe for tomorrow. It will sit in the fridge overnight and get popped in the oven Thanksgiving day. My taste test was great so you know it will be outstanding when baked! I love a dish I can make ahead of time. Thanks!
Enjoy it! Happy Thanksgiving!
I made this traditional green bean casserole recipe for my grown kids and grandkids who had never had a green bean casserole of any kind. What a hit! I won’t wait for Thanksgiving to make this again. Thank you for making the “traditional” all new again!
This has always been a family favorite, but I’ve always just used canned beans. Can’t wait to try it with the fresh ones. Thanks for the recipe!
The fresh beans make all the difference!
They were fabulous! Everyone raved over them! Added to my favorite dishes! Thank you.
Awesome! So glad you enjoyed it!