Which is better, frozen or canned green beans for green bean casserole?

This recipe uses canned green beans, but frozen green beans could also be used. When using frozen beans, be sure to thaw them before cooking and drain as much water as possible. Otherwise the casserole will get watery.

Can I use fresh green beans instead of canned beans for green bean casserole?

Yes, trim the beans, blanch green beans in boiling water for 2-3 minutes and then drain. I like to cut them into bite-sized pieces for easier eating!

Do I have to use cream of mushroom soup for green bean casserole?

Cream of mushroom soup is what is traditionally used in this side dish recipe, but many people have swapped it out for cream of celery soup or cream of chicken soup.

Can I make green bean casserole from scratch instead of using canned foods?

Yes, I have a Fresh Green Bean Casserole from Scratch that uses a flour and cream mixture to create a creamy texture without using store-bought soup! Plus, fresh green beans!

Can I prep green bean casserole the night before?

Yes, mix the beans, soup, milk, pepper, and half a cup of french fried onions in the baking dish. Spread out, cover, and place in the fridge until ready to bake. It may need to bake a bit longer, since the whole pan will be cold going into the oven.

Can green bean casserole be made in the crock pot?

Yes, save on oven space and make my tried-and-true Crock Pot Green Bean Casserole . It uses the same ingredients listed in the recipe card below, just cooked in the slow cooker.

Quick + Easy Green Bean Casserole (with canned green beans)

Description

This is the most quick and Easy Green Bean Casserole side dish that will be the highlight of your holiday season!

Ingredients

Scale

2 (14.5oz) cans of green beans (French-cut style), drained
10oz can of cream of mushroom soup*
3/4 cup regular milk (sub unsweetened almond milk)
1/8 teaspoon ground black pepper
1/8 teaspoon red pepper flakes (optional)
1 1/2 cups french fried onions (regular or gluten-free), divided

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Instructions

Prep: Preheat oven to 350 degrees F.
Combine: Spread the green beans in a 9×13 casserole dish. Add the can of soup, 3/4 cup milk, 1/8 teaspoon pepper, 1/8 teaspoon red pepper flakes (if using) and 1/2 cup of the fried onions. Stir to combine and then spread evenly in the baking dish.
Bake: Place in oven, middle rack, uncovered, for 30 minutes. Remove and top with the remaining fried onions. Bake for another 5-10 minutes or until bubbly.
Serve: Let cool slightly and then enjoy!

Notes

Prep ahead: this is a great Holiday side dish to prep ahead! I recommend mixing it together in the morning (reserve the remaining fried onions for the topping), cover, & refrigerate until you need to pop it in the oven! Add the reserved fried onions during the last 5 minutes (as stated in the instructions).
*Cream of Mushroom Soup: this recipe is “easy” for a reason, we are calling for canned cream of mushroom soup – we love the Pacific Foods Organic Cream of Mushroom Soup!
Dairy-Free: make dairy-free cream of mushroom soup to use in place of the canned soup or see my dairy-free green bean casserole!
Gluten-Free: simply use a gluten-free brand of fried onions!
Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 6oz
Calories: 74
Sugar: 4.8 g
Sodium: 249.6 mg
Fat: 2.3 g
Carbohydrates: 12.3 g
Protein: 2.8 g
Cholesterol: 0 mg