5-Ingredient Green Bean Casserole
Thanksgiving doesn’t have to mean a long grocery list or an expensive meal. This 5-ingredient green bean casserole is simple, affordable, and full of classic flavor. It proves that comfort food can be easy and still taste amazing.
Old School Comfort Made Even Easier
Quick and Easy: Ready in minutes and perfect for busy holiday cooking.
5 Simple Ingredients: Nothing fancy, just a few pantry staples that taste great together.
Throwback Recipe: A cozy classic that tastes just like Grandma used to make.
Green Bean Casserole Ingredients
Canned Green Beans: Drain them well!
Salt and Pepper: Season to taste or use seasoned salt if you prefer.
Crispy Fried Onions: You can find these at any grocery store, but if you can’t find them, make my homemade Crispy Onion Strings.
Make it Cheesy: Add a handful of shredded cheddar cheese before baking.
Add Mushrooms: Add mushrooms for added flavor & texture.
Topping Variations: You could use breadcrumbs or panko breadcrumbs instead of crispy onions.
5 Ingredient Green Bean Casserole Recipe
Getting ready for Thanksgiving dinner can feel stressful, especially when food prices are high. This recipe keeps it simple with just a few ingredients and the same cozy taste you love.
Combine: Preheat the oven to 350°F, then spray a 2-quart baking dish with nonstick cooking spray. Add green beans, cream of mushroom soup, milk, salt, and ground black pepper to a mixing bowl.
Stir: Stir to combine.
Add to Casserole Dish: Pour the mixture into the prepared casserole dish.
Bake: Top with French fried onions and bake for about 25 minutes, until bubbly and golden brown.
Alyssa’s Pro Tip
Feeding a bigger crowd? Double the recipe and bake it in a 9×13 inch dish.
Easy Green Bean Casserole
Ingredients
Instructions
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3–5 days.
Reheating: Warm leftovers in the microwave until heated through.
Make Ahead: Assemble the casserole without the crispy fried onions. Cover tightly with plastic wrap and refrigerate for up to 2 days. When ready to bake, remove the plastic wrap, add the onions, and bake as directed.