One of my favorite Thanksgiving side dishes—right up there with a bowl of mashed potatoes and plenty of gravy—is this simple, flavorful green bean casserole.
My kids love it as much as I do. For our family, the side dishes often steal the show. We enjoy oven-roasted turkey, but the variety of sides is what everyone looks forward to the most.
Aleks, my oldest, makes the best cranberry sauce, and my youngest, Anna, bakes incredible chocolate cupcakes.
CLICK HERE FOR AMAZING DUTCH OVEN TURKEY.
Their dishes keep improving every year. While Daniel and I focus on prepping side dishes, my husband often helps here and there or entertains family members.
I’ve also shared my garlic mashed potatoes recipe on the blog—seriously, it’s outstanding and a must-try for your holiday table.
I always get excited about Thanksgiving. There’s something about holiday meals—music, fragrant cooking, laughter, and the people you love gathered under one roof—that makes everything taste better.
With that spirit in mind, I’m sharing what I think is the easiest and most delicious green bean casserole. It’s ready in under 30 minutes and works as a year-round side with chicken, fish, or any favorite protein.
If you don’t have an oven, this casserole can also be prepared in a microwave or any oven-safe dish—just ensure your dish is microwave- or oven-safe. The method is flexible and forgiving.
Wishing everyone a joyful holiday season, from Thanksgiving through January 7th when we celebrate Orthodox Christmas. The kids get excited for both holidays, and we always prepare special dinners and sweets.
If you try this Easy Green Bean Casserole or any other recipe from my blog, please tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking. Thank you!
Easy Green Bean Casserole
5 minutes
25 minutes
30 minutes
This green bean casserole is an easy, flavorful classic that belongs on any holiday table.
Ingredients
- 2 cans green beans (432 g per can), any type—French, regular, string, etc.
- 1 jar mushroom Alfredo sauce (or use cream of mushroom or condensed cream of chicken soup)
- 4–5 mushrooms, sliced (cremini, baby Bella, or baby Portabella)
- 2 cups shredded cheddar cheese (8 oz / 1 bag)
- Freshly ground black pepper, a pinch or two
GARNISH:
- 1 container French fried onions
- 5 slices crispy bacon, chopped
- 1/4 tsp ground black pepper
- 1 tsp dried parsley
Instructions
- Preheat the oven to 375°F (190°C).
- Drain the canned green beans and place them in a deep baking dish.
- Pour the mushroom Alfredo sauce over the green beans. You can substitute cream of mushroom or condensed cream of chicken soup—each works well, and the Alfredo sauce adds a nice twist.
- Add the sliced mushrooms (optional but recommended) and mix to combine.
- Spread the shredded cheddar cheese evenly over the top and sprinkle a little ground black pepper.
- Press down lightly, then bake for 15 minutes. Add 1 cup of French fried onions, then bake an additional 5 minutes.
Garnish
- Cook the bacon until crispy (air-fryer or oven), then chop into small pieces.
- Top the casserole with additional French fried onions and the chopped bacon.
- Finish with a sprinkle of dried parsley before serving.
Notes
If you prefer fresh or frozen green beans instead of canned, you can cook them ahead. Fresh beans require longer cooking until tender. For frozen beans, cook about 20 minutes at high heat until tender—add a little water, cover, and check every 5–7 minutes, stirring as needed.
For microwave preparation: assemble and cook on high for about 6–7 minutes or until the cheese melts and the sauce bubbles. Add the French fried onions after cooking to keep them crisp.
French fried onions are already crunchy, so add them at the end or just before serving to avoid sogginess.
No additional salt is usually necessary—the cheese and sauce provide enough seasoning.
Leftovers: store chilled casserole in an airtight container for up to 3 days.
Bacon is optional but adds a great flavor and texture if you enjoy it.
The first image shows the casserole with mushroom Alfredo sauce, bacon, and French onion topping. The second image was made with cream of mushroom soup and topped with breadcrumbs and French onions.
Did you make this recipe?
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