Green Beans with Mushroom Sauce

Yield: 6 servings

Canned green beans bake in a mushroom soup sauce with a topping of crisp fried onions.

Ingredients

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Ingredients

Servings

Units

Batches and reset

Batches

6 servings · US measures · 1 batch

Batching

Make one casserole per 1 1/2-quart baking dish. For 12 servings, make a second dish; baking times do not change with the amount.

Original recipe: 6 servings.

Drained canned cut green beans in a small white bowl.

2 canscut green beans15 ounces each, drained

Condensed cream of mushroom soup in a small white bowl.

1 cancondensed cream of mushroom soup10 1/2 ounces

about 3/4 cupwhole milk

Crispy fried onions in a small white bowl.

1 canFrench fried onions2.8 ounces (79 g)

to tastesalt

Freshly ground black pepper in a small white bowl.

to tasteblack pepperground

Salt and pepper added to taste are left out of the base nutrition scenario. Whole milk is the selected milk. Nutrition is incomplete because Standard Reference has no French fried onion record.

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Before you start

Read through the recipe before you start. Gather the baking dish, can opener, strainer, spoon and the measured ingredients.

Directions

Drained cut green beans, mushroom soup, milk and fried onions sit beside an empty baking dish.

Read and gather

For the whole recipe

Read through the recipe and gather the equipment. Use the ingredient lines to prepare and measure everything, draining the green beans well in the strainer. Everything is measured and the beans are drained.

The oven display reads 350°F above an open cavity with its middle rack in place.

Heat the oven

For each casserole

Heat the oven to 350°F (175°C) with a rack in the center. The oven is fully heated.

A spoon stirs green beans and fried onion pieces through creamy mushroom sauce in a baking dish.

Stir the casserole together

For each casserole

Stir the green beans, condensed soup, about 3/4 cup whole milk and half the French fried onions together in a 1 1/2-quart baking dish until everything is evenly coated with sauce.

Creamy sauce bubbles between cut green beans in the baking dish before the final onion topping.

Bake until bubbling

For each casserole

Bake at 350°F on the center rack until the center is hot and the sauce bubbles, about 25 minutes.

Deep golden fried onions cover the bubbling green bean casserole in a white baking dish.

Sprinkle on the onions and crisp them

For each casserole

Sprinkle half the French fried onions over the top of the 1 1/2-quart baking dish and bake at 350°F on the center rack until the onions are crisp and deep golden, about 5 minutes.

Six small bowls hold creamy green bean casserole topped with crisp golden onions.

Taste, season and serve

For the whole recipe

Taste the casserole. Aim for savory and creamy with a crisp topping. If it tastes flat, add salt to taste and black pepper to taste. Let it stand for a few minutes, then divide it into 6 servings. Refrigerate leftovers within two hours and reheat them to 165°F (74°C). The casserole is seasoned and portioned.

About this recipe

Why it works

Everything is already cooked, so the bake only heats the beans through in the sauce. Holding back half the fried onions until the end keeps the top crunchy.

Associated with

American

This casserole was created in 1955 in a soup company test kitchen in Camden, New Jersey, printed on soup cans, and became a Thanksgiving staple in the 1960s.

Taste

Sweet
Sour
Salty
Bitter
Savory
Heat

Savory, salty mushroom cream with toasty onions. · soft green beans in a creamy mushroom sauce, crunchy fried-onion topping · hot

Skill level

Easy

Assembly and one bake; nothing needs judgment beyond seeing the sauce bubble.

You'll practice: Stir together a casserole, Bake until bubbly, Top late to keep a topping crisp

Allergens

Contains: milk, wheat.

Check the condensed soup and fried onions for wheat and soy; formulas differ by brand and country.

Diets

Vegetarian: Depends on what you buyVegan: Doesn't fit as writtenPescatarian: Fits as listedDairy: See the allergen linesEgg: See the allergen linesGluten: See the allergen lines

Occasions

Thanksgiving (US) · Traditional side dish
Since the 1960s this casserole has been a standard Thanksgiving side.
Fourth Thursday of November (US federal holiday)
Next: November 26, 2026 (announced)
Next: November 25, 2027 (expected)

Course: side-dish · Technique: bake · Time: 30-to-60-minutes, make-ahead

Serving and keeping

Best served: Straight from the oven, once the topping is crisp Spooned from the baking dish

Make ahead: Add the onions just before baking and finishing so they stay crisp.

Storage: Refrigerate leftovers within 2 hours (1 hour above 90 °F / 32 °C), covered.

Leftovers: The onions soften in the refrigerator; scatter fresh ones on after reheating.

Food safety

Refrigerate leftovers within 2 hours, or 1 hour above 90 °F (32 °C).

We make no statement about cross-contact in your kitchen or in packaged ingredients. Check the soup and fried-onion labels.

Nutrition notes

Most of the sodium comes from the condensed soup, canned beans and fried onions; no-salt-added beans, a reduced-sodium soup and skipping added salt lower it.

Green beans are the main vegetable; a larger share of beans makes a lighter side.

Swap notes

cut green beans
Works with changes
Use: No-salt-added canned green beans
What changes: Use a reduced-sodium condensed soup and skip the added salt.
Not a swap: —
French fried onions · passover
Not recommended
What changes: Wheat in the soup and onions; a Passover version would be a different recipe.
Not a swap: —

These notes don't change the amounts, allergens or nutrition shown for this recipe.

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Recipe url: https://isthebestrecipe.com/sides/green-beans-with-mushroom-sauce
Name: Green Beans with Mushroom Sauce
Servings: 6
Recipe yield: 6 servings
Recipe ingredient: 2 cans cut green beans 15 ounces each, drained, 1 can condensed cream of mushroom soup 10 1/2 ounces, about 3/4 cup whole milk, 1 can French fried onions 2.8 ounces (79 g), to taste salt, to taste black pepper ground
Copy action wording: Copy recipe and estimated nutrition

Sources

Green bean casserole (Wikipedia (English), 2026-10-03)
Green Bean Casserole (Campbell's (Campbell Soup Company), 2001-10-29)
Food Allergies: What You Need to Know (major food allergens under FALCPA and the FASTER Act) (U.S. Food and Drug Administration, 2026-03-11)
Regulation (EU) No 1169/2011, Annex II: Substances or products causing allergies or intolerances (The National Archives (legislation.gov.uk), reproducing the EU Official Journal text, 2014-02-19)
Leftovers and Food Safety (USDA Food Safety and Inspection Service, 2020-07-31)
Four Steps to Food Safety (U.S. Centers for Disease Control and Prevention, 2025-11-24)
FoodData Central: Beans, snap, green, canned, regular pack, drained solids (FDC ID 169143) (USDA Agricultural Research Service)
FoodData Central: Soup, cream of mushroom, canned, condensed (FDC ID 171155) (USDA Agricultural Research Service)
FoodData Central: Milk, whole, 3.25% milkfat, with added vitamin D (FDC ID 171265) (USDA Agricultural Research Service)
FoodData Central: FRENCH FRIED ONIONS (FDC ID 2289030) (USDA Agricultural Research Service)
Daily Value on the Nutrition and Supplement Facts Labels (U.S. Food and Drug Administration)

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Nutrition Values

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