Easy Green Bean Casserole — a simple, make-ahead holiday favorite for cooking, recipes, bon apetit

Key takeaways

• This classic green bean casserole uses just a few pantry staples and comes together in about 10 minutes of active prep.
• Blanching and an ice bath keep green beans bright and crisp for the best texture.
• It’s fully make-ahead friendly: assemble, refrigerate or freeze (without the topping), then bake when ready.

This green bean casserole is the kind of side dish that feels both nostalgic and effortless. With one pound of green beans, a can of cream soup, a splash of milk, and some crispy fried onions, home cooks get a crunchy, creamy dish that complements nearly any main. It’s perfect for Thanksgiving or a weeknight when a comforting, classic recipe is welcome. The recipe proves that simple, well-executed cooking, recipes, bon apetit can coexist with small moments of kitchen joy.

Why this version works

Three quick techniques make a better green bean casserole: quick blanching, a light sauce, and a final crisp topping. Blanching the beans for two to three minutes until they turn a brilliant green then shocking them in ice water locks in color and texture. A light sauce made from a 10.5 ounce can of cream of mushroom soup and a quarter cup of milk keeps the dish creamy without being heavy. Topping with three quarters of a cup of crispy fried onions at the end gives the required crunch and nostalgia.

Ingredients at a glance

• 1 pound green beans (trim fresh or use frozen)
• 1 10.5 ounce can cream of mushroom soup (or cream of chicken/celery)
• 1/4 cup milk
• 1/4 teaspoon salt and 3/4 teaspoon black pepper
• 3/4 cup crispy fried onions for topping
• Optional: 1/2 cup sliced toasted almonds or 1 cup shredded cheese for richness

Step-by-step method

1. Bring a large pot of well-salted water to a boil. Prepare a large bowl of ice water for shocking the beans.
2. Trim one pound of green beans, or use frozen beans as-is.
3. Blanch beans 2–3 minutes until bright green and just tender, then plunge into the ice bath to stop cooking.
4. In a large bowl, mix the cream soup with 1/4 cup milk, 1/4 teaspoon salt, and 3/4 teaspoon black pepper until smooth.
5. Drain the beans and toss with the sauce to coat evenly. Add optional toasted almonds or cheese now if desired.
6. Transfer to a 1.5 quart casserole dish, tamp down so the surface is even, and bake at 350°F for about 30 minutes, until edges bubble.
7. Stir briefly, top with the crispy fried onions, and bake 4–6 more minutes until the onions are golden brown.

Tips, variations and troubleshooting

• Anti-mushroom option: Swap cream of mushroom for cream of chicken or celery.
• Mushroom lovers: Sauté 8 ounces of sliced mushrooms with butter, salt and pepper and stir them into the sauce for extra depth.
• Make it richer: Fold in a cup of shredded cheddar, fontina, or pepper jack before baking or sprinkle cheese on top.
• Nutty crunch: Toasted sliced almonds or walnuts mixed into the casserole add a pleasant contrast to the fried onions.
• Scaling: The recipe is forgiving. Double or triple for larger gatherings, or assemble small batches to freeze for later.

Make ahead, storage and serving

Assemble the casserole up to a day in advance and refrigerate. For longer storage, freeze the casserole without the topping, thaw before baking, then add the fried onions and finish in the oven. The finished casserole keeps well in the refrigerator for up to five days, though it rarely lasts that long on a busy holiday table. These small planning moves make holiday hosting calmer and ensure everything is served hot and fresh.

"Crunchy, creamy, delicious, and just as you'd expect it."

Whether the goal is a stress-free holiday or a weeknight upgrade, this green bean casserole shows how approachable cooking, recipes, bon apetit can be when the basics are done well. It’s quick to prep, flexible to customize, and always a crowd pleaser.

This article was created from the video Easy Green Bean Casserole Recipe with the help of AI.

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