Green Bean Casserole – The Best Cheesy Holiday Side Dish

Green Bean Casserole is the dish that quietly steals the show every Thanksgiving. You think you’re in it for the turkey, but suddenly you’re back for seconds of that creamy, cheesy, crispy-topped side you didn’t realize you’d missed all year. In this recipe, green bean casserole brings together fresh French-style beans, melty cheddar, and golden fried onions in a bubbly, comforting dish that’s simple enough for weeknights and essential for holidays. It’s the kind of nostalgic favorite that picky eaters actually look forward to—and yes, it still counts as eating your veggies.

Even better, this version has a little extra oomph. We’re not doing the bare-bones version with a can of beans and mystery sauce. Nope. This one’s fresher, creamier, cheesier, and has just the right crunch on top. Let’s dive in and make your family’s new favorite holiday tradition.

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What is Green Bean Casserole?

Green bean casserole is an all-American classic side dish first created in the 1950s by a Campbell’s test kitchen home economist (yep, there’s a fun fact for the dinner table). Traditionally made with green beans, cream of mushroom soup, and crispy fried onions, it was designed to be pantry-friendly and easy to whip up.

Over the years, it’s gotten upgrades from cooks who want more flavor and fewer shortcuts. Our version uses fresh green beans, rich cheddar cheese, and just enough seasoning to bring it to life without overwhelming the dish. The result is a creamy, savory, golden-topped casserole that feels homemade because it is. Whether you’re serving it up with roasted turkey or grilled chicken, it’s the kind of dish that brings everyone back to the table.

Reasons to Try Green Bean Casserole

First of all, green bean casserole is that rare unicorn of a dish—it pleases both the “I only eat veggies if they’re fried” crowd and the “please give me something green” folks. It’s easy to prepare, reheats beautifully, and works just as well as a weeknight comfort food as it does on a holiday spread.

If you’re juggling picky eaters, this is a great way to sneak in a serving of greens without the dinner table drama. It’s also super flexible: swap in frozen beans, make it vegetarian, or even spice it up if that’s your vibe. It also pairs like a dream with other cozy comfort foods, like this Thanksgiving stuffing casserole or homemade green bean casserole if you’re building a big spread.

Busy moms and working folks—this one’s got your back. You can prep it ahead and pop it in the oven while finishing other dishes. Minimal stress, maximum reward.

Ingredients Needed to Make Green Bean Casserole

• 2 lbs fresh French style green beans
• 4 tbsp salted butter
• ½ medium yellow onion, diced
• Pinch of salt
• Pinch of pepper
• ¼ tsp season-all seasoned salt
• 10.5 oz can cream of mushroom soup
• ¼ cup half and half (or milk if that’s what you’ve got)
• 1 cup medium cheddar cheese, grated and divided
• 6 oz French fried crispy onion rings

Optional swaps:
– Use frozen green beans (reduce weight by 25%)
– Sub fresh grated cheese for pre-shredded for a better melt
– Add garlic or mushrooms for an earthy twist

Instructions to Make Green Bean Casserole

Making green bean casserole from scratch doesn’t have to feel intimidating. Whether you’re prepping for Thanksgiving or just craving something cozy, this step by step guide will walk you through every stage so you feel confident and maybe even a little proud when that golden casserole hits the table.

Step 1: Preheat the Oven and Prep Your Green Beans
Start by preheating your oven to 350°F. This ensures your casserole bakes evenly and the topping crisps up just right. Meanwhile, bring a large pot of salted water to a boil. Add your 2 pounds of fresh French-style green beans and cook them until they’re just tender. Think somewhere between crisp and soft—basically, whatever “just right” means in your house. For most people, 6 to 8 minutes does the trick.

If you’re using frozen green beans, reduce the amount by about 25% and skip the boiling—they’ll soften up in the oven. For more tips on using fresh versus frozen produce, you might enjoy this homemade green bean casserole variation, which uses a fully scratch-made sauce too.

Once the green beans are cooked, drain them well and set them aside.

Step 2: Sauté the Onions in Butter
In a large sauté pan or skillet, melt 4 tablespoons of salted butter over medium-low heat. Toss in ½ of a diced yellow onion and let it soften, stirring occasionally. You’re looking for translucent, slightly golden bits—about 5 minutes should do it.

Sprinkle in a pinch of salt and pepper, plus ¼ teaspoon of season-all seasoning salt to give everything a flavorful base. This step adds a layer of savory depth that canned soup alone just can’t provide.

Step 3: Make the Creamy Sauce
Once your onions are fragrant and soft, stir in 1 (10.5 oz) can of cream of mushroom soup and ¼ cup of half and half. This is where the magic starts—the sauce gets rich, creamy, and a little indulgent. Stir everything until smooth, then bring it to a low bubble.

Reduce the heat to low and stir in a small handful of grated medium cheddar cheese—about ¼ cup. Stir gently until the cheese melts. If the sauce seems too thick, splash in a little more half and half until it’s just creamy enough to coat the back of a spoon.

Want to switch up the soup? You could easily substitute with a cream of chicken or roasted garlic mushroom soup. If you’re curious about other ideas, this roasted garlic green bean casserole offers a bold, garlicky twist.

Step 4: Combine the Green Beans, Sauce, and Onions
Add the cooked green beans back into the skillet, along with ⅔ of a 6 oz container of French fried crispy onion rings. Stir gently so everything gets coated without crushing the onions. This blend of creamy, crunchy, and savory flavors is exactly what makes green bean casserole so comforting.

If you want to get extra fancy, toss in some sautéed mushrooms or chopped cooked bacon at this point—it’s your casserole adventure.

Step 5: Transfer to Casserole Dish and Top
Spray a 9×13 inch casserole dish with nonstick spray and pour in the entire mixture. Smooth the top with a spatula so it’s evenly spread out. Now, grab the remaining cheddar cheese (about ¾ cup) and sprinkle it over the top like it’s snowing joy. Finish with the rest of the crispy onions.

Pro tip: For the best cheesy melt, shred your own cheese rather than using the pre-grated kind. Packaged shredded cheese contains anti-caking agents that can mess with the texture and flavor. You can read more about this in our kitchen tips section (we talk about it in other casseroles too).

Step 6: Bake Until Golden and Bubbly
Place the dish on the center rack of your oven and bake uncovered for 30 minutes. By the time it’s done, the cheese will be melty and gooey, and the onions on top will have that irresistible golden crunch. If you want extra browning, you can broil it for the last 2–3 minutes—just keep a close eye to avoid burning.

Once it’s done, let it sit for 5 minutes before serving. That gives everything a chance to settle and makes scooping way easier.

What to Serve with Green Bean Casserole

This green bean casserole is like that one friend who gets along with everyone. It goes with classic Thanksgiving fare like roasted turkey, mashed potatoes, and gravy—but it also plays nicely with more casual meals. Serve it next to crockpot loaded steak and potato bake for a hearty weekend dinner or alongside pumpkin chicken chili when you want something warm and homey. Add some cranberry sauce and warm rolls, and suddenly it’s a feast. Honestly, even a rotisserie chicken and this dish can feel like a Sunday dinner win.

Key Tips for Making Green Bean Casserole

• Use fresh cheese. Pre-shredded cheese has a coating that can mess with the melt. Grab a block and shred it yourself—it’s worth it.
• Don’t overcook the beans. Unless you’re feeding someone who likes them “grandma-soft,” aim for tender-crisp.
• Get creative. Add garlic, bacon bits, or a sprinkle of Parmesan on top for more flavor.
• Season to taste. The cream of mushroom soup is salty, so taste before adding more salt.
• Make ahead friendly. Prep it up to a day in advance and store it in the fridge. Just wait to add the crispy onions until just before baking.

Storage and Reheating Tips for Green Bean Casserole

Leftovers? Lucky you. Store any remaining green bean casserole in an airtight container in the fridge for up to 4 days. When you reheat, the oven is your friend. Pop it back in at 350°F for about 15 minutes to keep that crispy topping crispy. Microwaving works in a pinch, but the onions may lose their crunch (still tasty, though!).

You can also freeze it before baking. Assemble everything except the onion topping, freeze for up to 3 months, and bake from frozen (covered for 20 mins, then uncovered for 20 more with onions added on top). Total time-saver for holiday prep.

FAQs

Can I use canned green beans?
Sure, but go for no-salt-added and drain them well. Fresh or frozen have better texture.

Is this vegetarian?
It can be! Use a vegetarian-friendly cream of mushroom soup, and you’re good to go.

Can I make it ahead of time?
Yes! Prep the base, cover, and refrigerate up to 24 hours ahead. Add onions and bake right before serving.

Can I use milk instead of half and half?
Yes. It’ll be a bit lighter, but still delicious.

How do I keep the onions crispy?
Add them last—don’t mix them in too early or they’ll get soggy.

Final Thoughts

Whether you’re new to holiday cooking or a seasoned kitchen vet, green bean casserole belongs on your table. It’s easy, comforting, and surprisingly crowd-pleasing—even the kids might ask for seconds. It’s also a great gateway dish if you’re trying to ease into more homemade meals (and out of the canned food rut). Looking to branch out from tradition? You might love this French onion green bean casserole too. Give this one a shot—your future self will thank you next Thanksgiving.

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