Tender green beans are folded into a rich, savory sauce, then topped with crispy fried onions that turn perfectly golden in the oven. The result is a simple, satisfying casserole that pairs beautifully with turkey, ham, or roasted chicken.

You don’t need any special ingredients or complicated steps — just a few pantry staples and about half an hour. It’s comfort food at its best: nostalgic, reliable, and always one of the first dishes to disappear from the table.

Ingredients

• 1 can (10.5 oz) cream of mushroom soup (cream of celery works too)

• ½ cup 2% milk

• 1 teaspoon soy sauce

• 4 cups cooked green beans, cut into bite-size pieces

• 1⅓ cups crispy fried onions, divided

Fresh or frozen beans are both fine. Just make sure they’re tender before mixing.

Instructions

Step 1
Preheat your oven to 350°F (175°C). In a 1½-quart baking dish, stir together the soup, milk, soy sauce, green beans, and ⅔ cup of the fried onions. Add a little salt and pepper if you like.

Step 2
Bake uncovered for about 25 minutes, or until the casserole is hot and starting to bubble. Give it a quick stir to bring everything together.

Step 3
Sprinkle the remaining onions over the top and return to the oven for another 5 minutes, just until the onions turn crisp and golden.

Step 4
Let the casserole rest for a few minutes before serving so it thickens slightly and the flavors settle.

Make Ahead

Planning ahead? This casserole fits perfectly into a busy holiday schedule. You can prep it early without losing flavor or texture.

• Assemble in advance:
  Mix the soup, milk, soy sauce, green beans, and ⅔ cup fried onions. Spread into your baking dish, cover tightly with foil or plastic wrap, and refrigerate for up to 24 hours.

• When ready to bake:
  Remove from the fridge while preheating the oven. Bake as directed, then add the remaining onions in the last few minutes so they stay crisp and golden.

• Alternate method:
  Prepare just the filling ahead of time, refrigerate it, and bake with the topping added fresh before serving. This keeps the flavor bright and the texture perfect.

Storage

Leftovers reheat beautifully, making this casserole just as good the next day.

• Refrigerate:
  Let the casserole cool completely. Cover tightly or transfer to an airtight container and refrigerate for up to 3 days.

• Reheat:
  Warm in the oven at 325°F (160°C) for 15–20 minutes until heated through. Uncover for the last few minutes to crisp the onions again.
  Tip: You can microwave individual portions if you’re short on time, though the topping won’t stay as crunchy.

• Freeze (optional):
  For longer storage, freeze without the onion topping. Wrap well and store for up to 2 months.
  Thaw overnight in the fridge, bake at 350°F (175°C) until hot, and finish with a fresh layer of onions before serving.

Frequently Asked Questions

Can I make green bean casserole ahead of time?

Yes. Assemble the casserole (without the final onion topping) up to 24 hours in advance. Cover tightly and refrigerate. When ready to bake, let it sit at room temperature while the oven preheats, then bake as directed. Add the remaining onions in the last few minutes so they stay crisp.

Can I use fresh or frozen green beans?

Both work well. If using fresh beans, blanch them in boiling water for 5–6 minutes until just tender before adding them to the casserole. Frozen beans should be thawed and drained to avoid excess moisture.

Can I use cream of celery instead of cream of mushroom soup?

Absolutely. Cream of celery adds a lighter, slightly herbaceous flavor. You can also try cream of chicken or even a homemade mushroom sauce if you prefer less processed options.

How do I keep the fried onions crispy?

Add the final layer of onions during the last 5 minutes of baking. This keeps them crunchy and golden. If reheating leftovers, uncover the dish for the last few minutes to re-crisp the topping.

Can I make this without canned soup?

Yes. You can prepare a simple homemade sauce with butter, flour, milk, and sautéed mushrooms. Use about 1½ cups of thickened sauce as a replacement.

What size baking dish should I use?

A 1½-quart baking dish works best for this amount. It allows the casserole to bake evenly and develop a slightly golden edge.

Can I freeze green bean casserole?

Yes, but it’s best to freeze it before baking and without the onion topping. Wrap tightly and store for up to 2 months. Thaw overnight in the fridge, bake until hot, and top with fresh fried onions just before serving.

How long does green bean casserole last in the fridge?

Up to 3 days when stored in an airtight container. Reheat in the oven at 325°F (160°C) until warm, uncovering for the last few minutes to restore crispiness.

Can I double this recipe?

Definitely. Use a 9×13-inch dish and double all ingredients. Baking time may increase by 5–10 minutes, so check for bubbling edges before adding the final onion layer.

What can I serve with green bean casserole?

It’s a classic pairing for holiday mains like roast turkey, baked ham, or prime rib, and complements other sides such as mashed potatoes, stuffing, or sweet potato casserole.

It fits right in at Thanksgiving or Christmas, but honestly, I’ll pull it together anytime I want something cozy to go with roast chicken or glazed ham. Everything comes together in one dish, and you can even prep it a day ahead so the oven’s free when company shows up.

If you like casseroles that lean a bit sweet but still taste homemade—not like dessert—this one’s worth keeping in your holiday lineup.

Ingredients

Sweet Potato Filling:

• 4 lbs sweet potatoes, peeled and cubed (about 6 cups mashed)

• 3 large eggs

• ½ cup granulated sugar

• 6 Tbsp unsalted butter, melted and slightly cooled

• ½ Tbsp vanilla extract

• 1 cup dried cranberries (Craisins)

Pecan Crumble Topping:

• ⅔ cup brown sugar, packed

• ⅓ cup all-purpose flour (or gluten-free substitute)

• 3 Tbsp unsalted butter, cold and cubed

• 1 cup pecans, coarsely chopped

Instructions

Step 1: Cook and Mash the Sweet Potatoes

• Peel and cut the sweet potatoes into 1-inch cubes.

• Place them in a large pot and add enough water to cover.

• Bring to a gentle boil and cook uncovered for 10–15 minutes, or until fork-tender.

• Drain well, then mash until smooth. For a creamier texture, use an electric mixer.

Step 2: Prepare the Sweet Potato Mixture

• Preheat the oven to 350°F (175°C).

• In a large bowl, whisk together the eggs, granulated sugar, melted butter, and vanilla extract.

• Stir the mixture into the mashed sweet potatoes until fully combined.

• Fold in the dried cranberries.

• Spread evenly into a 9×13-inch casserole dish.

Step 3: Make the Pecan Crumble

• In a medium bowl, combine brown sugar and flour.

• Add the cold butter and use your fingertips or a pastry cutter to work it in until coarse crumbs form.

• Stir in the chopped pecans until evenly distributed.

Step 4: Assemble and Bake

• Sprinkle the pecan crumble evenly over the sweet potato layer.

• Bake uncovered for 35–40 minutes, or until hot and slightly puffed around the edges.

• The topping should be golden brown and crisp.

• Let the casserole rest for about 10 minutes before serving.

Make-Ahead and Storage Tips

• Make Ahead: Prepare the sweet potato base up to 2 days in advance. Store covered in the refrigerator. Add the crumble topping just before baking.

• Freeze: Assemble (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

• Store Leftovers: Cover and refrigerate for up to 4 days. Reheat in a 325°F oven until warmed through.

Variations & Substitutions

• Nut-Free Option: Replace pecans with crushed graham crackers or a mix of rolled oats and brown sugar for a crisp topping without nuts.

• Dairy-Free: Substitute the butter with coconut oil or a plant-based alternative for both the filling and crumble.

• Lower Sugar: Reduce granulated sugar to ⅓ cup and brown sugar to ½ cup, or swap some sugar with maple syrup or honey for natural sweetness.

• Add Warm Spices: Stir ½ teaspoon cinnamon and a pinch of nutmeg or ginger into the sweet potato mixture for a cozy fall flavor.

• Orange Twist: Add 1 tablespoon fresh orange zest to the filling for a subtle citrus note that pairs beautifully with cranberries.

• Gluten-Free: Use a gluten-free flour blend in the crumble topping for a celiac-friendly version.

Frequently Asked Questions

Can I make sweet potato casserole ahead of time?

Yes. You can make the filling 1–2 days ahead and refrigerate it covered. Add the pecan crumble right before baking to keep the topping crisp.

Can I use canned sweet potatoes instead of fresh?

You can, but make sure to drain them well. Mash thoroughly before mixing with the other ingredients for a smooth texture.

Do I need to cover the casserole while baking?

No. Bake it uncovered so the crumble topping turns golden brown and crisp.

How do I know when sweet potato casserole is done?

It’s ready when the edges puff slightly and the topping is lightly browned, usually after 35–40 minutes at 350°F.

Can I freeze sweet potato casserole?

Yes. Assemble it (without baking), wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.

How can I reheat leftovers?

Warm leftovers in a 325°F oven for 15–20 minutes. For individual portions, microwave in 30-second intervals until heated through.

Can I make this without nuts?

Absolutely. Replace pecans with rolled oats, crushed cookies, or streusel crumbs for a nut-free version that still adds crunch.