This easy green bean casserole with mushroom soup is a crowd-pleasing side dish for Thanksgiving. It's quick and easy to prepare in 10 minutes, is made with few simple ingredients, and is incredibly creamy.
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The first time I had a green bean casserole was a few years ago when I visited my boyfriend's house while he was away at university. His American roommates' mom came to visit at the same time we were celebrating Thanksgiving and insisted on preparing Thanksgiving dinner for all of us.
She made all the classic American Thanksgiving dishes, like potatoes, gravy, green bean casserole, cranberry sauce, sweet potato casserole with pecans and marshmallows (that was a first too!), but I couldn't get enough of the green bean casserole! Now I make it all the time.
Ingredients
- Canned Green Beans (you can also use frozen or fresh)
- Canned Cream of Mushroom Soup (such as Campbell's, but other brands will work just fine too!)
- Milk (2% is used in this recipe for a creamier base, but any will work)
- Soy Sauce
- French Fried Onions
- Salt & Pepper
See the recipe card below for the ingredient measurements.
Step-by-Step Instructions
Step 1 - Prepare: Preheat the oven to 350°F.
Step 2 - Mix: In a 9x13 baking dish, add the green beans, mushroom soup, milk, soy sauce, half of the onions, and a pinch of salt and pepper and mix together until fully incorporated.
Step 3 - Bake: Bake uncovered for 25 minutes on the middle rack, then top with the remaining onions and bake for an additional 5 minutes until crispy.
Storage and Leftovers
Store any leftovers covered tightly with tin foil or plastic wrap (once cooled) in the fridge for up to 1 week.
Serving Suggestions
This casserole is a delicious side dish on Thanksgiving next to some tender turkey, mashed potatoes and gravy, brussels sprouts with bacon, and more!
Related Recipes
If you love green bean casseroles, you should also try my green bean casserole with cream cheese - it's so good and incredibly creamy too!
Print📖 Recipe
Easy Green Bean Casserole with Mushroom Soup
- Total Time: 40 minutes
- Yield: 6
- Diet: Vegetarian
Description
This easy green bean casserole with mushroom soup is creamy, delicious, and the perfect side dish for Thanksgiving dinner!
Ingredients
- Green Beans: 3 (14 oz) cans, drained
- Cream of Mushroom Soup: 1 (11 oz) can
- Milk: ½ cup
- Soy Sauce: 1 teaspoon
- French Fried Onions: 1 and ½ cups
Instructions
- Prepare: Preheat the oven to 350°F.
- Mix: In a 9x13 baking dish, add the green beans, mushroom soup, milk, soy sauce, half of the onions, and a pinch of salt and pepper and mix together until fully incorporated.
-
Bake: Bake uncovered for 25 minutes on the middle rack, then top with the remaining onions and bake for an additional 5 minutes until crispy.
Notes
Draining the beans will ensure the casserole isn't overly wet and runny.
Bake the casserole on the middle rack to ensure the onions don't burn in the last 5 minutes of baking.
Let the casserole rest for 10 minutes or so after baking to give it time to stop bubbling, thicken, and meld the flavours together.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
Andrea says
One of my favourite green bean casserole recipes! It’s so creamy! How did you find it?:)