Green bean casserole is a familiar baked side built around tender green beans, a creamy base, and a crisp topping. This version stays close to the classic, with a straightforward method and flexible options depending on how much depth you want to add. It’s the kind of recipe that fits easily into a holiday spread, reliable in both flavor and structure, and simple enough to make without overthinking.

One of those dishes that’s always expected

Some dishes don’t need an introduction. They arrive warm, lightly bubbling at the edges, with a familiar creamy aroma that drifts across the table. Green bean casserole is one of those — quietly dependable, never flashy, but always the first thing people reach for. Tender green beans, a savory sauce, and a crisp topping come together in a way that feels deeply familiar, comforting without asking for attention.

Ingredients

• 1½ lb fresh green beans, trimmed
• 1 can (10½ oz) cream of mushroom soup
• ½ cup milk
• 1 tsp soy sauce
• ¼ tsp black pepper
• 1–2 cloves garlic, minced
• 1¼ cups crispy fried onions, divided

Optional additions

• 3–4 slices bacon
• 1 small shallot, finely sliced
• 6–8 oz fresh mushrooms, thinly sliced

Cream of Mushroom Soup Substitute

If you prefer not to use canned cream of mushroom soup, you can make a simple homemade mushroom sauce instead.

• 2 tbsp butter or reserved bacon fat
• 2 tbsp all-purpose flour
• 6–8 oz fresh mushrooms, finely chopped
• 1 clove garlic, minced
• 1 cup milk
• Salt and black pepper, to taste

Important note:
Do not add the extra ½ cup milk from the original ingredient list when using this version.

Cream of Mushroom Soup Substitute

1. Sauté the mushrooms and garlic for the sauce base.
   In a skillet, melt the butter or heat the reserved bacon fat over medium heat. Add the finely chopped mushrooms and cook until softened and most of the moisture has cooked off. Stir in the garlic and cook briefly until fragrant.
2. Build a quick roux.
   Sprinkle the flour over the mushroom mixture and stir well. Cook for about 1 minute to remove the raw flour taste.
3. Add the milk and thicken.
   Slowly pour in the milk while stirring. Continue cooking, stirring often, until the sauce thickens to a creamy, spoonable consistency.
4. Season and use as directed.
   Season with salt and black pepper to taste. Use this sauce in place of the canned soup and milk in the main recipe, then continue with the casserole as written.

Instructions

1. (Optional) Cook the bacon and shallot for a deeper flavor.
   In a large skillet, cook the bacon over medium heat until crisp. Remove and set aside, leaving the rendered fat in the pan. Add the sliced shallot and cook until soft and lightly golden.
2. (Optional) Sauté the mushrooms and garlic.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown. Stir in the minced garlic and cook just until fragrant.
3. Blanch the green beans.
   Bring a large pot (or Dutch oven) of salted water to a boil. Cook the green beans for 3–4 minutes until bright green and just tender, then drain well.
4. Mix the casserole base.
   In a large bowl, combine the cream of mushroom soup or prepared homemade mushroom sauce, milk (only if using canned soup), soy sauce, black pepper, and half of the crispy fried onions. Stir in the green beans, optional mushroom mixture, and cooked bacon (if using).
5. Assemble the casserole.
   Spread the mixture evenly into a greased baking dish.
6. Bake until bubbly.
   Bake at 350°F until hot and bubbling around the edges.
7. Finish with a crisp topping.
   Sprinkle the remaining fried onions over the top and return to the oven until golden and crisp.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 325°F until warmed through, or microwave in short intervals.

Note

• This casserole can be assembled a few hours ahead, covered, and refrigerated. Add the remaining fried onions just before baking so they stay crisp.
• Fresh green beans give the best texture, but frozen green beans can be used if thawed and well drained.
• For a richer flavor, the optional bacon, shallot, and fresh mushrooms add depth without changing the classic feel.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs