1. What are the ingredients in a green bean casserole?

The classic green bean casserole includes green beans, cream of mushroom soup, milk, soy sauce, salt, pepper, and crispy fried onions for the topping. Some variations also incorporate cheese, bacon bits, or additional seasonings for a personalized touch.

2. Is green bean casserole better with canned or fresh?

This depends on your preference and the time you have. Fresh green beans offer a brighter color, crisp texture, and fresher flavor, making them ideal for a standout dish. However, canned green beans are more convenient and give a softer, melt-in-your-mouth texture that some people prefer for the classic taste.

3. How do you keep green bean casserole from being runny?

To prevent a runny casserole, make sure to drain the green beans thoroughly, especially if you’re using canned or frozen ones. When preparing the creamy mixture, avoid adding too much liquid. If needed, mix in a tablespoon of flour or cornstarch to thicken the sauce before combining it with the beans.

4. How does Gordon Ramsay cook green beans?

Gordon Ramsay typically cooks green beans simply to highlight their natural flavor. He blanches them in salted boiling water for 2–3 minutes, then transfers them to an ice bath to preserve their crispness and color. For serving, he often sautés them in olive oil or butter with garlic, shallots, and a pinch of seasoning for a fresh, vibrant dish.

Best Green Bean Casserole Recipe: Classic & Easy Side Dish

Description

This version of green bean casserole hits that perfect sweet spot: creamy, crispy, comforting, and just a little extra — without being fussy. It’s a holiday staple, but honestly, we make it year-round.

Ingredients

Scale

1 ½ pounds fresh green beans, trimmed and halved
1 (10.5 oz) can cream of mushroom soup
¾ cup milk (2% or whole)
1 teaspoon soy sauce
½ teaspoon garlic powder (optional)
Black pepper to taste
1 ⅓ cups crispy fried onions, divided

Instructions

Preheat oven to 350°F (175°C).
Bring a large pot of water to a boil and blanch green beans for 4–5 minutes until bright green and just tender. Drain and rinse with cold water to stop the cooking.
In a large mixing bowl, whisk together mushroom soup, milk, soy sauce, garlic powder (if using), and pepper.
Stir in the green beans and about half of the crispy fried onions.
Transfer mixture to a greased 9×13-inch baking dish and spread evenly.
Bake uncovered for 25 minutes.
Sprinkle the remaining fried onions on top and bake for another 5 minutes, until the top is golden and crispy.

Let sit for 5–10 minutes before serving.

Notes

Dry the beans well after blanching to avoid watery casserole
Add onions at the end for the best crispy topping
Double the recipe for a crowd — it always goes fast
Make ahead up to 24 hours in advance, just leave the onions off until baking
Worcestershire sauce can sub for soy in a pinch
Frozen green beans work fine — just thaw and pat dry

Prep Time: 15
Cook Time: 30
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 210
Sugar: 4g
Sodium: 570mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Carbohydrates: 16g
Fiber: 3g
Protein: 4g
Cholesterol: 10mg