A Thanksgiving Tradition: The Ultimate Green Bean Casserole

Jump to Recipe. Green bean casserole is a staple on many Thanksgiving tables, and for good reason! Our family is OBSESSED with this creamy and flavorful dish... it is a classic that's sure to please everyone.

While there are many variations of green bean casserole, this recipe is a family favorite. It features all the classic flavors you know and love, with a few extra twists to make it elevated and even more delicious.

The combination of creamy mushroom soup, crispy fried onions, and tender green beans is simply irresistible. This dish is the perfect complement to Thanksgiving turkey, pork roast, or tri-tip.

Can you get a head start on the Green Bean Casserole?

Oh, for sure! I get it, Thanksgiving can be a bit of a madhouse. So, go ahead and whip up that green bean casserole the night before. Stick to the usual recipe, but save those crispy onions for the last minute to keep them nice and crunchy. Toss them in before baking, and you're good to go!

Advice for Making the Perfect Green Bean Casserole:

Opt for whole fresh or frozen beans! I cannot emphasize this enough! Whole beans will bring out an elevated and rich flavor in the casserole. Moreover, they maintain their texture much better than canned beans and never turn mushy!

The Ultimate Green Bean Casserole Recipe:

INGREDIENTS:

• 2 10.8 oz bags of frozen whole petite Green Beans (OR 2 Lbs. of fresh green beans, trimmed)

• 3 T of unsalted butter

• 8 oz of cremini mushrooms, diced

• 4-5 garlic cloves, minced or pressed

• 1 C of Whole Milk

• 2 cans of Campbell’s cream of mushroom soup

• 1/2 T Worcestershire Sauce

• 1/2 T of soy sauce

• 1 can of French’s Crispy Fried Onions

INSTRUCTIONS

1. Preheat oven to 350 F.

2. Steam the green beans: Cook frozen green beans according to package directions

3. Heat the butter or oil in a large skillet over medium-high heat. Once heated, add the diced mushrooms and cook for 5-10 minutes, or until the mushrooms are golden brown. Add the minced garlic and cook for 1-2 minutes, or until fragrant.

4. In the casserole dish, combine the soup, whole milk, black pepper, soy sauce, Worcestershire sauce, and ½ of the crispy fried onions.

5. Toss in the green beans and mix well. Cover with foil and bake for 40 minutes. Remove foil, check if it's close to being done. Top with remaining onions and bake for an additional 5-10 minutes or until bubbly and golden brown.

Notes:

*If using fresh green beans: Bring a large stock pot of water to a rolling boil. Cook green beans for 3-4 minutes and transfer into a large bowl filled with ice water. This will stop the cooking process of the beans. Once cooled, drain and transfer beans to a separate large bowl.

*If making the recipe the night before, make up until step 4, cover with plastic wrap and wait to add the crunch onions until just before baking.