Green bean casserole with frozen green beans and cream of mushroom soup

Q: How do you keep green bean casserole from being runny?

If your topping is soggy, its probably because the casserole itself is too wet. Before you add your topping try to thicken the casserole up with flour or cornstarch so the topping sits on top and doesnt sink to the bottom.

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Ingredients
Tips from the Betty Crocker Kitchens
More About This Recipe
Try These Next
Can you substitute frozen green beans for fresh?
Do you cover green bean casserole when baking?
How do you keep green bean casserole from being runny?
Is green bean casserole better with canned or fresh?

If you’re looking for the best green bean casserole recipe, look no further. This version requires only four ingredients and takes just five minutes of prep time. This green bean casserole is made with cream of mushroom soup, for a reliably creamy taste and crispy fried onions for plenty of crunchy topping every time. Make our easy Green Bean Casserole even easier by pulling it together the day before, then pop it into the oven before the big meal.

Ingredients

2 cans (14.5 oz each) French-style green beans, drained
1 can (10.5 oz) condensed cream of mushroom soup
1/4 cup milk
1 container (2.8 oz) crispy fried onions

Steps

1
Heat oven to 350°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk.
2

Bake 20 to 25 minutes, topping with onions during last 5 minutes of baking, until bubbly.
3
ALTERNATE METHOD: Heat oven to 325°F. In 1 1/2-quart casserole or glass baking dish, mix green beans, soup and milk. Bake 25 to 30 minutes, topping with onions during last 5 minutes of baking, until bubbly.

Tips from the Betty Crocker Kitchens

tip 1
Get this veggie dish ready the day before. Store covered in your fridge until ready to bake. Add a few extra minutes of bake time because it will be cold when it goes in the oven.
tip 2
No crispy fried onions? Sprinkle on crumbled cooked bacon, toasted sliced almonds or lots of sliced green onions right before serving.
tip 3
To be sure your baking dish holds 1-1/2 quarts (6 cups), use a liquid measuring cup to pour water into the dish till it’s full. You’ll want enough room so that the beans don’t completely fill the dish.
tip 4
Frozen French-style green beans are an easy swap for the canned beans—give them a quick rinse under cool water in a colander and shake off the excess water before mixing the beans with the soup and milk. Cover tightly and hold overnight in the fridge if you’d like before baking.
tip 5

Any cream-style condensed canned soup makes just the right sauce for the beans—celery or chicken are equally good. An additional dash of garlic or celery salt is a nice flavor booster.
tip 6
This is the classic version of the dish, but it’s just one of many ways to make it. Creative cooks looking for a different spin could try cheesy versions (there are lots of fans of our Cheesy Green Bean Casserole or, to save some oven space, a slow cooker iteration, like our Slow-Cooker Green Bean Casserole.
tip 7
The classic versions of this dish typically use canned or frozen green beans, and they result in a very tender and velvety textured casserole. We do not recommend substituting raw green beans in this particular recipe, as they’ll cook up to a different texture that might not be desirable. The bake time and temperature have not been developed to account for the needs of fresh green beans. However, casserole recipes made with fresh green bean versions do exist, and if that’s what you’re in search of, we suggest using a recipe that’s made exactly for those ingredients.
tip 8
Picky eaters at the table? Any cream-style condensed canned soup makes just the right sauce for the beans—celery or cream of chicken are equally good. An additional dash of garlic or celery salt is a nice flavor booster.

Nutrition

110 Calories, 7g Total Fat, 1g Protein, 10g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories110 Calories from Fat60

Total Fat7g11%

Saturated Fat2 1/2g14%Trans Fat0g

Cholesterol0mg0%Sodium520mg21%Potassium115mg3%Total Carbohydrate10g3%

Dietary Fiber1g6% Sugars2g

Protein1g

Vitamin A4%4%Vitamin C0%0%Calcium4%4%Iron4%4%

Exchanges:

0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Here’s how iconic classic green bean casserole is: the original recipe card is displayed in the National Inventors Hall of Fame in Akron, Ohio. It’s the side dish that transforms an everyday meal into a memory-making Thanksgiving dinner. Some estimates say that 40 percent of the Cream of Mushroom soup sold in the United States goes into making green bean casserole. The popularity of green bean casserole just keeps growing, as a new generation discovers how easy it is to make and how delicious it can be. If making our best green bean casserole recipe inspires you to try more warm, comforting recipes, try another from our collection of top casserole and pot pies. You’ll love how easy these dishes will be to pull together, and you're sure to appreciate the timing-saving, make-ahead options. Even better, casseroles are always a good choice when you’re serving a large crowd.

Try These Next

Supreme Green Bean Casserole
Cheesy Green Bean Casserole
Green Bean Gratin
Southwest Green Bean Casserole
Slow Cooker Green Bean Casserole
Mini Green Bean Casseroles

Can you substitute frozen green beans for fresh?

You can substitute frozen green beans in place of fresh in most recipes; however the frozen beans tend to get soggy compared to fresh green beans. If the recipe is being baked you can use the beans still frozen. If you're going to toss them in a salad then let them thaw naturally.

Do you cover green bean casserole when baking?

Stir in green beans and sprinkle French-fried onions on top. Bake in the preheated oven, uncovered, until hot and bubbly in the center, about 30 to 40 minutes.

How do you keep green bean casserole from being runny?

If your topping is soggy, it's probably because the casserole itself is too wet. Before you add your topping try to thicken the casserole up with flour or cornstarch so the topping sits on top and doesn't sink to the bottom.

Is green bean casserole better with canned or fresh?

To kick things up a notch, I also use fresh green beans rather than canned ones because it gives the casserole the most refreshing flavor that's just to die for. That isn't to say that you can't use canned or frozen, if that's easier for you then go right on ahead!