Kitchen notes · a little help before you start
Classic Green Bean Casserole
Classic Green Bean Casserole is made with thawed frozen green beans, can condensed cream of mushroom soup, and whole milk.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Original yield
- Serves 6
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Preheat as directed
Have the oven at the specified temperature for its cooking step.
2. Prepare the first additions
Set out the ingredients needed for the first cooking step.
3. Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Get to know the ingredients
can condensed cream of mushroom soup
In the method: In a large mixing bowl, combine mushroom soup, milk, soy sauce, pepper, and garlic powder.
whole milk
In the method: In a large mixing bowl, combine mushroom soup, milk, soy sauce, pepper, and garlic powder.
soy sauce
In the method: In a large mixing bowl, combine mushroom soup, milk, soy sauce, pepper, and garlic powder.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 10.5 oz can condensed cream of mushroom soupIngredient note
Source: 1/2 cup whole milkIngredient note
Source: 1 tsp soy sauceIngredient note
Source: 1/2 tsp black pepperIngredient note
Source: 1/4 tsp garlic powderIngredient note
Source: 4 cups thawed frozen green beans (patted dry)Ingredient note
Source: 6-9 oz fried onions (I use French's brand) (divided); upper source range endpoint used for shopping.
How to make it
0 of 5 steps completeMake room for Classic Green Bean Casserole
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Bake another 5 minutes or so, or until the onions are golden brown.
A few questions you might have
What should I prepare first?
Set out the oven and baking dish. Start with this step: Preheat oven to 350 F degrees.
Which preparation step should I plan for?
Have the oven at the specified temperature for its cooking step.
What check should I look for as it cooks?
Bake another 5 minutes or so, or until the onions are golden brown.
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
ASSEMBLE AHEAD OF TIME (UNCOOKED) Assemble casserole, making sure to leave off the onion topping. Cover dish tightly with foil and refrigerate up to 3 days. Remove casserole from refrigerator for about 30 minutes. I usually let mine rest on the counter. Bake casserole as directed. If your dish is really cold, add another 5-10 minutes of bake time. BAKED AHEAD OF TIME This method results in a softer texture to the dish, as it's basically baked twice. Assemble and bake casserole, omitting the onion topping part of the baking process. Let dish cool to room temperature, then cover tightly with foil. Refrigerate for up to 3 days. Remove casserole from refrigerator for about 30 minutes. I usually let mine rest on the counter. Bake at 350 until hot and bubbly, about 20 minutes. Add onion topping and bake another 5 minutes. FROZEN Of the make ahead options, this is my least favorite, since dairy can be tricky to freeze successfully, but if you need to make your green bean casserole more than a few days before, it's an option. Use either the assembled or the baked make ahead option from above, but instead of refrigerating, freeze for up to 2 months. Thaw overnight in the refrigerator. Remove casserole from refrigerator for about 30 minutes. I usually let mine rest on the counter. Bake casserole as directed. If your dish is really cold, add another 5-10 minutes of bake time.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thechunkychef.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.