Green Bean Casserole Recipe
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Green Bean Casserole Recipe

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4.5 37 38
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This green bean casserole has always been one of my favorite convenience dishes. It can be prepared ahead and refrigerated until ready to bake. —Anna Baker, Blaine, Washington
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 10 servings


  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1 cup milk
  • 2 teaspoons soy sauce
  • 1/8 teaspoon pepper
  • 2 packages (16 ounces each) frozen green beans, cooked and drained
  • 1 can (6 ounces) french-fried onions, divided

Nutritional Facts

1 cup: 163 calories, 11g fat (3g saturated fat), 5mg cholesterol, 485mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 2g protein.


  1. In a bowl, combine soup, milk, soy sauce and pepper. Gently stir in beans. Spoon half of the mixture into a 13x9-in. baking dish. Sprinkle with half of the onions. Spoon remaining bean mixture over the top.
  2. Bake at 350° for 30 minutes or until heated through. Sprinkle with remaining onions. Bake 5 minutes longer or until the onions are brown and crispy. Yield: 10 servings.
Originally published as Easy Green Bean Casserole in Reminisce Extra February 1993, p47

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abreendre User ID: 1799143 257425
Reviewed Nov. 29, 2016

"Fine recipe and very quick and easy. Just wasn't special."

betsypress User ID: 8870594 256572
Reviewed Nov. 9, 2016

"This standard recipe is good, however I have made it substituting brussel sprouts for the beans and cream of chicken soup, with crumbled bacon and the crispy onions on top and in it..very good!!"

gramcayo User ID: 5095727 256290
Reviewed Nov. 2, 2016

"I tried making my green bean casserole "fancier" one year, my own onion rings, my own cream of mushroom soup, etc. Boy did I get some grief! You just don't mess with the classics on Thanksgiving and this recipe is the one."

rocks1913 User ID: 3291331 256204
Reviewed Oct. 31, 2016

"I add everything except the milk. The milk made it soupy. It is not needed and everyone loves it because it is nice and thick. Which is my preference."

LindaCincinnati User ID: 8431987 256192
Reviewed Oct. 31, 2016 Edited Nov. 18, 2016

"I make this every year and everyone loves it. The only difference to the recipe is to use one can of cream of mushroom and one can of cream of celery. This adds a depth of flavor."

ronnyjr1 User ID: 8085617 238249
Reviewed Nov. 27, 2015

"This casserole is delicious! I realized when I got started that I didn't have any milk. Initially that was disappointing but then realized I had some heavy cream. So I used a cup of that. I also used less than a half a cup of mixed vegetables I had left from a previous dish. I was trying to get rid of them so I threw them in the mix. I sprinkled some garlic powder on top to give it that final kick. Again, this casserole is delicious!"

debpenns User ID: 5553562 238240
Reviewed Nov. 27, 2015

"made this for Thanksgiving family loved it!!"

s_pants User ID: 174050 227542
Reviewed Jun. 6, 2015

"This was good, but seemed to be missing something. I made my own cream of mushroom soup and followed the recipe . It was not at all too soupy. I might have cooked it a liitle longer than stated; I wanted the onions on top really crispy."

MY REVIEW User ID: 8039944 214093
Reviewed Dec. 5, 2014

"Very basic recipe but this has always been a favorite. Love the idea of the onion layer between the beans...hadn't done that before and for some reason it made a huge difference!"

swishyfish User ID: 8129942 17688
Reviewed Nov. 28, 2014

"Turned out perfect! this recipe was exactly what I was looking for an essential classic! A dish that called people back for seconds :D"

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