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Easy Green Bean Casserole Recipe
Make the classic green bean casserole for your next holiday dinner! It’s a crowd pleaser and it’s so so easy using canned green beans!
- INGREDIENTS SUBSTITUTION
- For a saltier taste, you can substitute the garlic powder with onion or garlic salt.
- Green bean casserole is great to serve with turkey, chicken, or cornbread.
- Storage: Leftovers will keep in an airtight container in the fridge for 5 days.
- Have fun with the recipe:
- Make it spicy: Add chili powder or red pepper flakes
- Make it kid-friendly: Add cheese or bacon bits
- Make it Deluxe: Add sauteed onions and mushrooms
Green Bean Casserole
Servings 6
Ingredients
- 1 can 10.75 ounces cream of mushroom soup
- ½ cup milk
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon garlic powder
- 2 cans 14.5 ounces cut green beans, drained
- 6 ounces crispy fried onions divided
Instructions
- Preheat the oven to 350 degrees F.
- Oil a 9×13 baking dish. Set aside.
- In a mixing bowl, mix the cream of mushroom soup, milk, Worcestershire sauce, and garlic powder. Mix well.
- Add the drained green beans. Mix so all the green beans are coated.
- Add ½ cup crushed crispy onions. Mix well.
- Pour into the prepared 9×13 baking dish. Spread evenly.
- Bake in the preheated oven, uncovered for 25 minutes. The mixture will be hot and bubly.
- Spread the remaining crispy onions on top in a single layer.
- Bake for an additional 5 minutes until the onions are golden to your liking.
- Serve and enjoy!
