Green Bean Casserole Ingredients
Published 2026-10-28
Green bean casserole is a holiday table classic, and the traditional version is built almost entirely from pantry staples. It is easy enough for a beginner and can be put together a day ahead. Here is the ingredient list, the basic method, and tips for scaling it up for a big family dinner.
The classic ingredient list
For a standard casserole dish you need about two cans of cut green beans, drained, one can of condensed cream of mushroom soup, about half a cup of milk, a dash of soy sauce or Worcestershire sauce, black pepper and a container of crispy fried onions. That is it. Some cooks add shredded cheese or sauteed fresh mushrooms for extra flavor.
Basic method
Heat the oven to about 350 degrees Fahrenheit. Stir together the soup, milk, soy sauce and pepper in a baking dish, then fold in the drained green beans and about half of the fried onions. Bake for around 25 minutes until hot and bubbling, then top with the remaining onions and bake about five more minutes until they are golden. Watch the onions closely so they do not burn.
Make-ahead and scaling tips
Assemble the casserole without the onion topping, cover and refrigerate it the day before. Bake a little longer when it goes in cold, and add the onions at the end. To feed a crowd, double everything and use a 9 by 13 inch pan. An eight-pack of canned green beans covers several batches through the holiday season.
Variations
Use French style green beans for a more delicate texture. Add crumbled cooked bacon or a handful of shredded cheddar before baking. For a lighter dish, use a reduced fat soup or half the onions plus crushed crackers. Leftovers reheat well in the oven, though the onion topping will soften.
How many servings
A standard two-can casserole serves about six people as a side dish. For a holiday dinner with several other sides, plan on the lower end of a serving per guest; when green bean casserole is the main vegetable, double the recipe so everyone gets a helping and you have some leftovers.
