Green Bean Casserole {recipe}


One of my favorite Thanksgiving side dishes, besides bowlful of mashed potatoes and a tub of gravy (DUH!), is this green bean casserole. My kids are crazy about it, too. For us, it’s all about the side dishes. We love turkey, but the sides are the center of attention on our table. Aleks, my oldest son, makes the best cranberry sauce, Anna, of course, makes her chocolate cupcakes, which are better and better each time she makes them, and I am preparing several easy side dishes. Speaking of side dishes, I have never posted on my blog garlic mashed potatoes. It is out of this world.

I might post it before Thanksgiving, although there is Christmas, and many other holidays, and Sunday dinners when you can try it. I am getting really excited about Thanksgiving dinner every year. I said it a million times before, but for some reason food that we prepare for Thanksgiving or on holidays in general, always tastes so much better. Perhaps we are all in the holiday mood – music, the aroma of delicious food and laughter of those that are the most important in our life wrapping the whole house, so of course, a meal tastes phenomenal.

So, my dear readers, I want to share the easiest side dish and I dare to say, it’s the most delicious green bean casserole, and it’s done in less than 30 minutes. If you for some reason don’t have an oven, and own microwave, yes, you could do it in the microwave or conventional oven. Please use microwave/mini conventional oven safe dish.

OK! Let’s get to work…

Green Bean Casserole

Course Side Dish
Cuisine American
Keyword Thanksgiving, side dish,
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Author Sandra | Sandra's Easy Cooking


  • 2 cans Green Beans 432g in one can (any type -french, regular, string etc.)
  • 1 can Cream of Chicken Soup
  • 3 tbsp. Milk
  • 4-5 Mushrooms sliced (cremini, baby Bella or baby Portabella)
  • 2 Scallions chopped
  • 2 cups 8oz/1 bag Cheese, shredded (cheddar, mozzarella, Italian mix cheeses, white cheddar, etc.) -I used mozzarella
  • Freshly grounded black Pepper a pinch or two
  • 2-3 tbsp. Breadcrumbs
  • French fried onions


  1. Preheat oven to 400F (200C).
  2. In a deeper baking dish, add drained green beans. Start layering. Cream of Chicken soup over the green beans, drizzle milk and spread a bit to coat the green beans.
  3. Add sliced mushrooms, and chopped scallions.
  4. Top it with cheese completely, from one end to the other, and ground a bit of ground black pepper on top of the cheese.
  5. Add Breadcrumbs, and then top it with french fried onions.
  6. Press a bit, and bake for 15-20 minutes or until the cheese is completely melted.

Recipe Notes

If you don't want to use canned green beans, you can cook frozen or fresh. For fresh you will definitely need a longer time to cook them. For frozen around 20 minutes of cooking at high temperature. Green beans need to be tender. So,  pour water above the green beans, cover and crank the heat. Every 5-7 minutes, check to see if you need to add more water, and of course stir. Taste and see if they are tender or not. Green onions/scallions are optional, but they add a nice flavor to this green bean casserole. If you are using a microwave, I would add french fried onions after cheese is melted. You would need to cook it in the microwave for 6-7 minutes or until cheese is completely melted and cream of chicken soup starts to bubble up, then take the casserole carefully out and add onions. French fried onions are already crunchy, so to avoid getting them soggy, add them after. This could be also done the last minute before serving. NO SALT necessary. Cheese and Cream of Chicken soup have enough of sodium. If you do NOT eat chicken, you can use CREAM OF MUSHROOMS SOUP as a substitute. It's very good either way. Leftovers: Place chilled green bean casserole in an airtight container and keep it for up to 3 days. On that note... I don't like to keep my food longer than 3 days.

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