Classic Green Bean Casserole Recipe

Green bean casserole couldn't be more "All-American" — it's a fixture on most Thanksgiving dinner tables, and it even makes regular appearances at Midwestern church potlucks and similar occasions. Recipe developer Miriam Hahn calls this dish "such an American traditional holiday recipe that it seems everyone has made it at some point or another" and says that while there are several different versions, the one in the recipe here is her favorite because it's "definitely the easiest to make." This is thanks in no small part to the fact that this recipe calls for convenient ingredients such as frozen beans and canned soup.

Hahn says the Worcestershire sauce used here is her secret ingredient, telling us, "It kicks things up a notch by adding a mix of savory, sweet, salty and tangy flavors [and] really enhances this recipe." The not-so-secret ingredient that may be everyone's favorite part of this casserole, however, is the crunchy fried onions. It wouldn't be green bean casserole without them, and this recipe is no exception!

This casserole is made with frozen green beans, although Hahn says you can use fresh ones if you want. Ultimately, frozen green beans will give you the best results. The rest of the casserole is made up of canned mushroom soup concentrate plus milk, although again Hahn says you can substitute about 2 cups of homemade mushroom soup if you prefer. You'll need salt, pepper, and Worcestershire sauce for seasoning, and be sure not to forget the can of fried onions.

If you want to tinker with the basic recipe, Hahn says, "Sometimes I like to add in some finely diced red pepper to give the dish some color and extra nutrition." She says you could also add onions, shallots, garlic, or celery, adding that all of these vegetables would need to be cooked separately before being added to the casserole mixture. Other possible additions to the casserole could include cooked, crumbled bacon, sausage meat, or cheese.

Cook the beans according to the package directions, but be careful not to overcook them. You want them still slightly crunchy because they will be cooked in the casserole, so you don't want them too soft before they go into the oven. The same holds true if you start with fresh green beans — you want the beans to have a little snap left in them before you cover them in soup and bake them.

Preheat the oven to 350 F. Combine the soup mix and milk, then add the Worcestershire sauce and ¾ cup of the fried onions. Add as much salt and pepper as you'd like, then stir in the beans along with any optional add-ins you may be using. Pour the mixture into an 8x8-inch pan.

Cook the casserole for 25 minutes, then take it out of the oven and add the remaining crispy onions. (If the casserole looks watery, you can stir in a thickener like cornstarch at this point.) Hahn likes to stir the onions into the casserole, but if you want a crunchy topping, you may wish to scatter them over the top instead. Want an even crunchier topping? Reduce the amount of onions added to the casserole before it cooks and save most of them to make a nice crust on top. Whether you stir in or scatter the onions, return the casserole to the oven for just 5 more minutes.

As Hahn says of this casserole, it is "true comfort food and so easy to make," adding that it "makes a great side dish with any winter meal." If you want to fancy it up a bit, she suggests using parsley or scallions as a garnish.