This Classic Green Bean Casserole features tender green beans in a creamy mushroom sauce. It’s a staple holiday side dish for a reason!
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There’s a reason why green bean casserole (or GBC as we call it here) is a staple on Thanksgiving menus everywhere. It’s creamy, crunchy, delicious and easy. It’s basically the ultimate comfort food. But here’s the thing. Green bean casserole is like a chocolate chip cookie. Everyone has their own opinion on how it should be made.
Uncle Joe says it must be made with fresh green beans. Aunt Sue doesn’t like mushrooms. I get it. It wouldn’t be a family gathering without some sort of disagreement, right? (And honestly if the most serious disagreement is over how to make GBC? Well, consider that a win!)
This version was the one my grandma made for years…and years…and years. It was probably made by my grandma’s grandma, too. Every Thanksgiving, Christmas and Easter, you could always count on this classic green bean casserole making an appearance. And honestly, this is the one I crave during the holidays. Well, to be fair, I decided to add the cheese somewhere along the line…mainly because cheese makes everything better!
Classic Green Bean Casserole
Laura likes to call this GBC a “pro-level green bean casserole.” More specifically, she really likes how it uses real onions (in addition to the crispy ones on top), real mushrooms (in addition to the cream of mushroom soup) and bacon. I know everyone has their favorite version of green bean casserole, and this is ours. The taste is amazing, and it wouldn’t be the holidays without a casserole dish of GBC!
Can you use frozen green beans?
Absolutely! This version uses canned green beans for simplicity. However, frozen green beans can be used instead – just go with 18-20 oz. of frozen green beans, but make sure to thaw and drain them first.
Can you use fresh green beans?
Absolutely! Just blanch 1½ pounds of fresh green beans in hot water and use them in place of the canned green beans.
Like it spicy?
If you like spicy foods, then try using crispy fried jalapenos instead of crispy fried onions. (The crispy fried jalapenos are a bit harder to find, but they typically show up in stores during the holiday season.) Another idea would be to use Pepper Jack cheese instead of Monterey Jack. I’m partial to Cabot’s Pepper Jack cheese as it melts well and has just the perfect amount of heat.
Want to make this vegetarian?
Easy – just leave out the bacon. I’m a huge fan of the bacon in this recipe as it adds flavor and texture. However, feeding groups of people around the holidays often means adapting recipes to meet different dietary restrictions. To make this green bean casserole vegetarian, just omit the bacon and use olive oil for sautéing the onions and mushrooms.
If you’re looking for a fantastic green bean casserole recipe, then look no further. This one is worth printing, bookmarking and writing on index cards – yes, it’s that good! I hope you enjoy this recipe as much as we do in our house. Cheers!
Did you make this Classic Green Bean Casserole at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Classic Green Bean Casserole
- 8 oz. thick-cut bacon chopped
- 1 medium yellow onion thinly sliced
- 8 oz. sliced mushrooms
- 2 tsp minced garlic
- 2 10.5-oz. cans cream of mushroom condensed soup
- 1 Tbsp soy sauce
- ½ cup milk
- 1 cup shredded Monterey Jack cheese I used Cabot
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 14.5-oz. cans cut green beans, drained
- 1½ cups french-fried onions
- Preheat oven to 350°F.
- Spray a 9”x13” baking dish with nonstick cooking spray; set dish aside.
- Using a deep, large skillet, add the chopped bacon and cook, stirring occasionally, over medium heat until crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave 1 Tbsp of bacon grease in skillet.
- Place skillet over medium heat and add sliced onions. Sauté, stirring occasionally, for 4-5 minutes, or until onions begin to soften.
- Add the mushrooms and continue sauteing, stirring occasionally, for 5-6 more minutes, or until mushrooms begin to turn golden brown.
- Add garlic, stir and sauté for 1-2 more minutes.
- Add the condensed soup, soy sauce, milk, cheese and cooked bacon (from above); stir until well combined. Cook, stirring often, until cheese has fully melted.
- Add salt, pepper and green beans; stir until well combined.
- Transfer green bean mixture into prepared baking dish.
- Bake uncovered for 25 minutes.
- Remove from oven and top with fried onions. Continue baking for 5-7 more minutes, or until onions are golden brown. Remove from oven and serve hot.
Looking for more tasty side dishes? Check out these other favorites, too: