French's Green Bean Casserole

There’s something comforting and nostalgic about French’s Green Bean Casserole. It’s that creamy, onion‑crispy side dish that screams holiday dinners, but trust me, it’s easy enough for weeknights too. Whether you’re making it for Thanksgiving or just craving something cozy, this hits the spot every time.

A white casserole dish filled with green bean casserole topped with crispy fried onions, placed next to a metal serving spoon on a white surface.

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Why You’ll Love This Recipe

Super fast prep — only 10 minutes to mix everything.
Crowd‑pleaser — creamy, savory, with that crispy topping.
Flexible — works with fresh green beans, frozen, or canned.

If you like cozy side dishes, you might also enjoy my Creamy Garlic Mashed Potatoes or Roasted Sweet Potatoes and Green Beans.

Ingredients

Four labeled bowls on a white surface containing green beans, fried onions, cream of mushroom soup, milk in a measuring cup, and a small dish of peppers.

A white casserole dish filled with green bean casserole topped with crispy fried onions.

French’s Green Bean Casserole

This French’s Green Bean Casserole comes together in a snap. Made with creamy mushroom soup, tender green beans, and the iconic crispy fried onions on top for that guaranteed crunch. It’s a classic for a reason.

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Course: Side Dish

Cuisine: American

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: Servings

Calories: 163kcal

Author: Wendy

Equipment

Casserole Dish

Ingredients

10.5 ounces cream of mushroom soup
½ cup milk
Dash of black pepper
29 ounces cut green beans or 2 cans, 14.5 oz each, drained
1 ⅓ cups French’s® Original Crispy Fried Onions divided

Instructions

Preheat oven to 350°F.
In a 1 1/2-quart casserole dish, mix soup, milk, soy sauce, pepper, green beans, and 2/3 cup fried onions.
Bake uncovered for 25 minutes or until hot and bubbling.
Stir, then sprinkle remaining 2/3 cup fried onions on top.
Bake 5 more minutes or until onions are golden.

Notes

Use a shallow casserole dish for faster, more even baking.
Add a splash more milk if you prefer a creamier consistency.
If using fresh green beans, blanch them first to keep them tender-crisp.
Let the casserole rest for a few minutes before serving to help it set.

Storage

Storing: Cover tightly and refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Warm in the oven at 325°F for 10–15 minutes or until heated through. Avoid microwaving for too long; crispy onions will soften.
Make‑ahead tip: You can assemble up to Step 2 a few hours ahead (without topping). When ready, sprinkle the onions and bake as directed.

Disclaimer:

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

What to Serve Green Bean Casserole

Green bean casserole is the classic holiday side dish. Serve it alongside your other holiday favorites such as Crock Pot Broccoli Casserole, Sweet Potato and Apple Casserole, and this Cajun Turkey Breast.

A close-up of a spoonful of green bean casserole topped with crispy fried onions in a white bowl.

Wendy’s Tips

Don’t skip draining the canned green beans; extra liquid can make the casserole soupy.
Let it sit 5 minutes after coming out of the oven, it firms up and is easier to serve.
For extra crunch, add a handful of panko mixed with melted butter to the top, along with fried onions.

A white baking dish filled with green bean casserole topped with crispy fried onions, next to a spoon on a marble surface.

FAQ

Do you have questions about this recipe? Here are the answers to the most commonly asked questions.

Can I use cream of chicken soup instead?

Absolutely. It will give a slightly different flavor but still works deliciously.

Can I use frozen green beans instead of canned?

Absolutely. Just steam or boil them until tender-crisp before using. They give the casserole a fresher texture and more vibrant color than canned.

Can I make this in a slow cooker?

Technically, yes, but the topping won’t get crispy. You’d still need to finish it off in the oven or under a broiler to get that classic golden crunch on top.