Green Bean Casserole With Canned Green Beans

My green bean casserole with canned green beans topped with crispy fried onions is a classic family favorite in my house. I created this recipe to be super easy so it can be on any holiday table!

My Easy Green Bean Casserole Recipe

My green bean casserole with canned green beans is the kind of nostalgic comfort food that takes me right back to holiday dinners as a kid. Some version was always on the table every single year.

I wanted to make my own recipe with one goal in mind – to make it as easy of a recipe as possible but not cut down on flavor.

I remember the first time I served this classic green bean casserole on the Thanksgiving table a few years ago. Everyone was so excited to see the crispy fried onions on top. By the end of dinner, 3 of my family members had already asked me for the recipe.

I was hesitant to give it them because they would see how easy it actually was.

But don’t worry, my 5-year-old son Connor cleared that up by yelling, “Mommy said it was the easiest recipe she made tonight.” I blushed, but with that known fact, now others wanted the recipe, too. Any way to make cooking easier, right?

And, if you love Thanksgiving sides, check out my recipes for grape salad, Velveeta mac and cheese, sweet potato casserole, squash casserole, and my cornbread stuffing recipe.

Canned Green Bean Casserole Ingredients

• Canned green beans: I like to make this recipe with canned green beans because it’s so quick and convenient! Thawed frozen green beans also work well. If I’m using fresh green beans, I use this green bean casserole recipe instead.
• Cream of mushroom soup: This is another huge time saver! If I don’t have Campbell’s cream of mushroom soup, I use this recipe, which includes no mushrooms.
• Milk: I add some milk to keep the dish creamy. Cream of mushroom soup by itself is a little too thick, but I find adding some milk gives it just the right consistency.
• French’s Original Crispy Fried Onions: I love the classic taste of crispy fried onions on green bean casserole! If I don’t have any, I also like substituting them with Ritz crackers like I do in this version.
• Salt and pepper: A pinch of seasoning always helps bring out the dish’s flavors!

How to Make Canned Green Bean Casserole

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 350 degrees F.

STEP TWO: In a 13×9 casserole baking dish, mix together the cream of mushroom soup, milk, salt, pepper, green beans, and about half a cup of French fried onions until everything’s well blended.

STEP THREE: Put the casserole into the oven for 30 minutes to bake.

STEP FOUR: Open the oven, and give the casserole a good stir. Then, sprinkle the rest of the fried onions on top and return it to the oven to cook another 5-8 minutes, or until those onions are a lovely golden brown.

STEP FIVE: Remove the casserole from the oven, let it sit for at least 5 minutes, then enjoy!

Tips for the Best Green Bean Casserole Recipe

• Canned green beans like Del Monte or Libby work best for this recipe. I sometimes use thawed frozen green beans if I have them on hand.
• Use a rubber spatula or a good spoon to stir. The green bean mixture is thick, so I like to use something nice and sturdy.
• Stir the casserole after baking for the first 30 minutes. I find this helps it cook evenly and gives it the best texture!
• Spread the fried onions in an even layer over the casserole. I like for all the onions to get crispy, and keeping them in a single layer is the best method.
• I watch the casserole closely during the last few minutes after adding the fried onions on top. I want to make sure they get golden brown without burning!

Green Bean Casserole with Canned Green Beans Variations and Substitutions

• When I want a cheesy twist, I sprinkle some shredded cheddar cheese on top with the fried onions before the final bake.
• If I don’t have fried onions for the topping, I’ll mix breadcrumbs with butter and spread that over the casserole before the final bake for a nice crunchy layer. Ritz cracker crumbs work great, too.
• Add a little soy sauce and garlic to the recipe to add to the savory flavor.
• Chopped almonds or walnuts are so good to mix in with the fried onions on top! I love how this adds a more rustic touch.
• For a slightly different flavor, I’ll swap out the fried onions for fried shallots.
• My kids love it when I add crispy bacon bits into the casserole for a smoky extra layer of flavor.

What to Serve with This Easy Green Bean Casserole

Green bean casserole is a traditional Thanksgiving dish, but I love serving it for any occasion because of how easy it is! I pair it with smothered pork chops, roasted whole chicken, pork tenderloin, or baked split chicken breast for a truly memorable meal.

For a more traditional holiday meal, I usually turn to spiral ham, a nice big turkey, air fryer turkey legs, or air fryer turkey breasts.

Green Bean Casserole with Canned Green Beans FAQs

Can I use fresh or frozen green beans for this easy green bean casserole?

If I don’t have canned green beans, I’ll use frozen green beans that are thawed. They work just as well! If I want to use fresh green beans, I’ll use this recipe instead.

Can I make canned green bean casserole ahead of time?

My green bean casserole is a great dish to make ahead of time! I prep all of the ingredients in the casserole dish except the final fried onions topping. I refrigerate it and cover it until I’m ready to bake.

Once I’m ready to officially make the recipe, I preheat the oven to 350 degrees F and cook as the recipe shows!

How can I store leftover green bean casserole with canned green beans?

I store leftovers either covered in the original baking dish or in an airtight container in the fridge. Any extras will stay fresh for up to 5 days.

Can I freeze this green bean casserole recipe?

Green bean casserole freezes beautifully either before or after baking! 

If I want to get a head start on holiday prep, I’ll mix together all the ingredients minus the fried onions on top, cover the casserole dish with tin foil, and store it in the freezer. The night before I want to bake, I let it thaw in the refrigerator, then cook it like usual the next day.

To freeze leftovers, I store them in a freezer safe container in the freezer for up to 3 months.

Do I drain green beans for canned green bean casserole? 

I always drain canned green beans well before adding them to the casserole mix. The cream of mushroom soup and milk give the casserole its creamy texture, so I don’t want to add extra liquid from the canned green beans that would thin it out.

More Easy Holiday Recipes

• Jello with fruit
• Easy biscuit recipe
• Pineapple casserole
• Mushroom gravy
• Peach pie with canned peaches
• Twice baked potatoes
• Creamed corn
• Fruit salad with cool whip