Grandma’s Easy Green Bean Casserole Recipe

If you’ve been looking for that perfect comfort food side dish that screams nostalgia but is also super simple to whip up, I’ve got you covered. This Grandma’s Easy Green Bean Casserole Recipe is the ultimate crowd-pleaser—rich, creamy, topped with crispy fried onions, and ready in under an hour. I absolutely love how this turns out every time, and trust me, once you make it, it’ll easily become a staple in your holiday or weeknight dinners. Keep reading because I’m sharing all the tips and tricks I’ve learned over the years to make your casserole flawless!

this …

Ingredients You’ll Need

The magic of this Grandma’s Easy Green Bean Casserole Recipe lies in its simple, classic ingredients that combine beautifully—a little creamy, a little crunchy. When I shop for this, I always look for good-quality mushroom soup and those crispy fried onions because they really elevate the dish.

• Cream of Mushroom Soup: Campbell’s is traditional and delivers that classic flavor; you can substitute with homemade or another brand if you prefer.
• Cut Green Beans: Canned works perfectly here for convenience and consistency, just make sure to drain well to avoid excess liquid.
• Milk: Just half a cup to keep the casserole creamy and help the soup blend nicely.
• French’s Crispy Fried Onions: These onions add the all-important crunch on top—don’t skip them! I usually use the whole 12 oz since we love the crispy texture.

Variations

I love how flexible Grandma’s Easy Green Bean Casserole Recipe is. Over the years, I’ve tried a few tweaks to suit different tastes and occasions, and you might find these ideas helpful to make it your own.

• Fresh or Frozen Green Beans: If you prefer fresh or frozen, blanch them before mixing in for a fresher green bean flavor and crunch.
• Mushroom Soup Substitute: I once used cream of celery soup for a slightly different twist—it was surprisingly good!
• Dairy-Free Version: Swap regular milk for unsweetened almond or oat milk and use a dairy-free mushroom soup—for a delicious allergen-friendly casserole.
• Extra Cheese: Adding a cup of shredded cheddar or Parmesan to the mix can really up the indulgence factor, if you’re feeling adventurous.

How to Make Grandma’s Easy Green Bean Casserole Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray. Trust me, this little step makes cleanup so much easier and ensures your casserole comes out smoothly.

Step 2: Mix Up the Green Bean Base

In a large bowl, combine the three cans of cream of mushroom soup, the drained green beans, half a cup of milk, and one container (about 6 ounces) of French’s crispy fried onions. Stir until everything is evenly mixed. The soup and milk create that creamy texture you’ll love, and the onions incorporated inside add a subtle crunch that’s a real game changer.

Step 3: Assemble and Top

Pour your green bean mixture into the prepared baking dish, spreading it out evenly. Then generously sprinkle the remaining fried onions right on top. This is what gives it that iconic crispy topping everyone looks forward to, so don’t be shy!

Step 4: Bake to Perfection

Bake uncovered at 350°F for about 30 to 35 minutes, or until the edges start to brown and the casserole is bubbling happily. You’ll know it’s done when the onions on top are golden and crisp. I suggest letting it rest for about 10 minutes before serving—that way, the casserole sets nicely, and you won’t burn your tongue digging in!

How to Serve Grandma’s Easy Green Bean Casserole Recipe

Garnishes

I usually keep garnishes simple—sometimes a sprinkle of fresh chopped parsley brightens it up with a dash of green and freshness. For holiday meals, a few thinly sliced almonds sprinkled on top before baking can add a lovely nutty crunch!

Side Dishes

This casserole pairs wonderfully with roasted turkey or baked ham, rice pilaf, or buttery mashed potatoes. If you want a veggie upgrade, a simple roasted carrot or cranberry sauce always complements the flavors beautifully in my book.

Creative Ways to Present

For special occasions, I like to make individual servings in ramekins topped with fried onions, so everyone has their own perfectly crispy portion. It feels a bit fancy but keeps that homey vibe. You can even experiment with layering in sliced mushrooms or fresh green beans for added texture.

Make Ahead and Storage

Storing Leftovers

Once your casserole cools, cover it tightly with foil or move leftovers to an airtight container. I store mine in the fridge for up to four days. It’s great for next-day lunches or dinner reboots, and honestly, sometimes it tastes even better the next day when the flavors have settled.

Freezing

I’ve frozen this casserole a few times, but here’s the trick: freeze it without the crispy onion topping. Assemble everything else, cover tightly with plastic wrap and foil, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge, add fresh fried onions on top, and bake—adding 5 to 10 minutes to the bake time. This keeps the onions crispy and the casserole fresh.

Reheating

For single servings, I pop leftover casserole in the microwave for about 45 seconds to 1 minute—perfect for a quick meal. If I’m reheating a whole dish, I cover it with foil and warm it in a 350°F oven for about 15 minutes until bubbly. To refresh some crunch, I sometimes stir in a handful of extra fried onions just before serving.

FAQs

Final Thoughts

This Grandma’s Easy Green Bean Casserole Recipe has been a surprise favorite in my family—simple enough for any weeknight, but special enough for holiday feasts. When I first tried making it, I wasn’t sure if such a basic recipe could bring that much joy, but it truly does. I hope you’ll enjoy it as much as we do and have fun making it your own. Trust me, once you give this a go, it’ll quickly become a dish you’ll turn to again and again, just like Grandma intended!

Print