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Green Bean Casserole

Canned green beans baked in cream of mushroom soup. A classic side dish that takes 5 minutes to put together before it goes in the oven.

VegetarianNut-FreeEgg-Free Side
Prep: 5 min Cook: 25 min Total: 30 min Servings: 4–6 Difficulty: Easy

Allergens: Contains Dairy (cream of mushroom soup), Gluten (cream of mushroom soup, crackers).

Ingredients

  • 3 cans (14.5 oz each) green beans, drained
  • 1 can (10.5 oz) cream of mushroom soup
  • ½ cup crushed crackers

Optional Extras

  • Salt and pepper
  • Garlic powder
  • French fried onions on top (if available)
  • Shredded cheese mixed in

Equipment

  • Baking dish (8x8 or similar)
  • Mixing bowl
  • Oven
  • Can opener

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Drain the green beans and place them in a mixing bowl.
  3. Add the cream of mushroom soup (undiluted — straight from the can). Stir to combine. Season with salt, pepper, or garlic powder if you have them.
  4. Pour into a baking dish. Spread evenly.
  5. Sprinkle crushed crackers on top.
  6. Bake for 20–25 minutes until the edges are bubbling and the topping is golden.
  7. Let it rest for 5 minutes before serving.

Notes

  • No oven? Combine everything in a pot and simmer on the stove for 10 minutes. Add the crushed crackers on top when serving.
  • Cream of chicken soup works as a substitute if you don't have cream of mushroom.
  • Add cheese: Stir ½ cup of shredded cheese into the mixture before baking for a cheesy version.
  • Stovetop shortcut: Heat the green beans and soup together in a pot. Top individual servings with crushed crackers.
  • This is a great holiday side that uses only pantry ingredients.