Go Back
–+ servings
A close-up of green bean casserole with creamy sauce and crispy fried onions served on a white plate.

My Mom's Green Bean Casserole

Author: Jessica Haggard
Green bean casserole with cream of mushroom soup is the holiday side that disappears first, tender beans and crispy fried onions in a savory sauce you can assemble ahead and pull out whenever the table needs filling.
No ratings yet
Print Recipe Add as a Trusted Source Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine American
Servings 6
Calories 154 kcal

Ingredients
 
 

  • 1 pound green beans trimmed
  • 10.5 ounces cream of mushroom soup 1 can
  • ½ cup whole milk
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon Black pepper
  • 1½ cups crispy fried onions

Instructions
 

  • Preheat oven to 350 °F. Lightly grease a 9x13-inch or 2-quart glass or ceramic baking dish.
  • Bring a large pot of salted water to a boil. Add green beans and blanch for 5 minutes until bright green and slightly tender. They will still snap when bent, but be softer than raw. The beans finish cooking in the oven. Drain them well.
    A bowl filled with fresh green beans submerged in water.
  • In a large bowl, whisk together the cream of mushroom soup and milk until smooth, then stir in the Worcestershire sauce and black pepper.
    Batter with visible black pepper and spices mixed in, shown inside a metal mixing bowl.
  • Add the drained green beans and half the crispy fried onions. Stir to coat everything evenly.
    Green beans, creamy sauce, and crispy fried onions in a metal mixing bowl.
  • Transfer to the prepared baking dish and spread into an even layer.
    Fresh green beans in a creamy mustard sauce with visible whole grain mustard seeds and spices in a white dish.
  • Bake for 25 minutes, until the sauce is hot and just starting to bubble around the edges.
    A metal cup filled with crispy fried onions is held over a rectangular flatbread topped with sliced green vegetables and sauce.
  • Scatter the remaining crispy fried onions over the top and bake another 5–10 minutes until the onions are golden and the sauce is bubbling through the center.
    Close-up of a green bean casserole topped with mushroom, creamy sauce, and crispy fried onions.

Notes

Whisk the milk fully into the soup before adding beans, so the sauce coats rather than clumps.
Reserve half the fried onions for the last 5 to 10 minutes of baking so the topping stays crisp.
Frozen green beans work: thaw and pat dry, and skip the blanching step.
Serve: Serve hot for a Sunday dinner, bring to a potluck or place alongside roast chicken, turkey, ham, or beef, or with mashed potatoes and stuffing for a holiday plate.
Store: Refrigerate covered up to 4 days; reheat at 325°F until warmed through. Freeze without the onion topping up to 2 months.

Nutrition

Calories: 154kcalCarbohydrates: 15gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 494mgPotassium: 262mgFiber: 2gSugar: 4gVitamin A: 556IUVitamin C: 9mgCalcium: 56mgIron: 1mg
Did you make this recipe?Please leave a review and share your experience with us! Your feedback means a lot to the entire community.