Classic Green Bean Casserole

Ingredients

• 1 can (305 g; 10.75 oz)cream of mushroom soup
• 1 teaspoonlemon juice
• 120 ml (½ cup)whole milk
• 1 teaspoonsoy sauce
• 150 g (1⅓ cups)sharp cheddar cheese
• 90 g (1½ cups)crispy fried onions
• 2 cans (411 g each; 14.5 oz each), drainedgreen beans, French-style or any style

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Mix the sauce

   In a bowl, combine the mushroom soup, lemon juice, milk, soy sauce, ⅓ cup of the cheese and ½ cup of the onions.

3. 3

   Fold in beans

   Use a rubber spatula to gently fold the green beans into the sauce, taking care not to break them up.

4. 4

   Fill the dish

   Transfer the mixture to an 20 × 20 cm or 23 × 23 cm (8 × 8 in or 9 × 9 in) baking dish. Scatter the remaining cheese and onions over the top.

5. 5

   Bake and serve

   Bake for 35–40 minutes, then serve.

What is green bean casserole?

Green bean casserole is a classic American baked side dish, often served with a roast or at holiday meals. This version layers canned green beans with a creamy mushroom sauce, cheddar and a crisp onion topping.

The canned soup makes the sauce quick to put together, while lemon juice and soy sauce add a little brightness and savoury depth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 257 calories, 9g protein, 17g carbs, 17g fat.

The green beans and mushroom soup contribute most of the carbohydrates, while the cheddar, milk and crispy onions contribute much of the fat; the cheese, milk and beans also provide protein. Balance a serving with a lean main and a fresh vegetable or salad.

The ingredients that matter

Green beans: Drain them well so excess liquid does not thin the sauce. The recipe allows French-style or other canned green beans.

Cheddar and onions: Sharp cheddar gives the casserole a pronounced cheesy flavour, and the fried onions bring crunch and savouriness to the top.

Fold gently

The method uses a rubber spatula to fold the beans into the sauce rather than stirring vigorously. This helps keep the beans intact as they are coated.

Spread the mixture evenly in the baking dish so the topping covers the casserole consistently.

Look for bubbling edges

Bake at 175°C for 35–40 minutes. The recipe gives a time range rather than a separate visual test, so check towards the end of the bake.

The cheese and onions form the top layer; serve once the casserole has finished baking.

Make it part of a meal

Serve this casserole alongside roast chicken, turkey or another main course. Its creamy sauce and crisp topping also pair well with simple vegetables or a fresh salad.

For a fuller plate, add a protein-rich main and a vegetable that is not covered in sauce.

Choosing the baking dish

The recipe specifies either an 20 × 20 cm or 23 × 23 cm dish. Use one of these sizes so the mixture sits at a suitable depth for baking.

If using a different dish, keep the casserole in an even layer and allow for the baking time to vary.

Recipe notes & tips

• Drain the canned beans thoroughly before folding them into the sauce.
• Measure out ⅓ cup of cheese and ½ cup of onions for the sauce before topping the casserole.
• Fold with a rubber spatula to help keep the beans whole.
• Use an 20 × 20 cm or 23 × 23 cm baking dish as specified.
• Check the casserole as it approaches 35 minutes of baking.

Variations

• Fresh beans: Use prepared fresh green beans instead of canned, adjusting their cooking as needed.
• Different cheese: Replace the sharp cheddar with another cheese that melts well.
• More lemon: Add a little extra lemon juice for a brighter flavour.
• Extra crunch: Reserve some crispy onions and scatter them over the top just before serving.
• Smaller batch: Halve the ingredients and use a smaller baking dish.

Common mistakes to avoid

• Wet beans: Excess liquid can loosen the sauce; drain the beans well.
• Rough mixing: Vigorous stirring can break up the beans; fold them in gently.
• Uneven topping: Patchy cheese and onions leave some areas bare; spread them across the surface.
• Wrong dish size: A much larger dish spreads the casserole thinly; use an 20 × 20 cm or 23 × 23 cm dish.
• Overbaking: The topping may become too dark; begin checking near the 35-minute mark.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in an oven-safe dish until hot throughout; the onion topping may soften after storage.

Frequently asked questions