Sandra Joanna Gaines Green Bean Casserole is made with tender green beans, a rich cream of mushroom sauce, and the iconic crunch of golden French fried onions. The result is a bubbling, savory classic that balances the creamy, earthy filling with a salty, crispy topping. It is the ultimate nostalgic side dish for Thanksgiving dinner and makes a comforting addition to any Sunday roast.
Joanna Gaines Green Bean Casserole Ingredients
- 2 (15-ounce) cans Cut Green Beans: Drained well. Using canned beans ensures that classic soft texture associated with the traditional holiday casserole.
- 1 (10.5-ounce) can Condensed Cream of Mushroom Soup: The heart of the savory sauce. Do not add water.
- 3/4 cup Milk: To loosen the condensed soup into a creamy gravy. Whole milk works best for richness.
- 1 (2.8-ounce) can French Fried Onions: Divided. Half go inside for flavor, half go on top for crunch.
- Salt and Ground Black Pepper: To taste.
How To Make Joanna Gaines Green Bean Casserole
- Preheat the oven: Preheat the oven to 350°F (175°C). Ensure your oven rack is in the center position for even browning.
- Combine the base: In a 1.5-quart casserole dish, combine the drained green beans, condensed cream of mushroom soup, and milk. Stir in 1/2 of the can of French fried onions. Season generously with black pepper (and a pinch of salt if needed, though the soup is salty). Mix until everything is well coated in the sauce.
- Bake the casserole: Place the dish in the preheated oven. Bake for about 25 minutes until the mixture is hot, the sauce is bubbling around the edges, and the beans are tender.
- Add the crunch: Remove the casserole from the oven. Sprinkle the remaining French fried onions evenly over the top. Return the dish to the oven for another 5 minutes, or until the onions are golden brown and crispy.
- Serve the dish: Remove from the oven and let the casserole rest for a few minutes to allow the sauce to thicken slightly. Serve hot.
Recipe Tips
- Drain the Beans: It is crucial to drain the canned green beans thoroughly. Any excess water left in the can will dilute the mushroom soup, resulting in a watery casserole rather than a creamy one.
- Customize the Soup: While Cream of Mushroom is traditional, you can substitute Cream of Celery or Cream of Chicken soup if you prefer a different flavor profile without the earthy mushroom notes.
- Avoid Burning: The French fried onions on top can burn quickly. Keep an eye on them during the final 5 minutes. If they darken too fast, tent the dish loosely with foil.
- Fresh Twist: For a fresher take (closer to Joanna’s Magnolia Table scratch version), you can blanch fresh green beans and use them instead of canned, though you may need to bake the casserole for 10-15 minutes longer.
What To Serve With Green Bean Casserole?
This rich, creamy side dish is the traditional partner for Roast Turkey with cranberry sauce. It also pairs beautifully with honey-glazed ham or roast beef, as the creamy mushroom sauce complements savory meats. A side of fluffy mashed potatoes is essential to soak up any extra gravy on the plate.
How To Store Leftovers Green Bean Casserole?
- Refrigerate: Allow the casserole to cool completely. Cover the dish tightly with foil or transfer to an airtight container. It will keep in the refrigerator for up to 3 days.
- Reheat: Reheat portions in the microwave or place the entire dish back in a 350°F oven for 15 minutes. Note that the fried onions on top will lose their crispiness once refrigerated; you can add fresh ones when reheating to restore the crunch.
- Freeze: It is not recommended to freeze this dish once baked, as the sauce may separate and the topping will become soggy.
Green Bean Casserole Nutrition Facts
- Calories: ~180 kcal
- Fat: 7g
- Carbohydrates: 24g
- Protein: 7g
- Nutrition information is estimated per serving based on 6 servings.
FAQs
Yes. Thaw and drain them first. Frozen beans retain a brighter green color and a slightly firmer bite than canned beans.
It is vegetarian if you ensure the French fried onions are fried in vegetable oil (most are) and use a vegetarian Cream of Mushroom soup (some brands use beef broth/extract, so check the label).
Yes, you can assemble the mixture (step 2), cover it, and refrigerate it up to 24 hours before baking. Add the topping only when you are ready to do the final 5-minute bake.
Try More Recipes:
- Joanna Gaines King Ranch Chicken Casserole Recipe
- Joanna Gaines Breakfast Casserole Recipe
- Joanna Gaines Chicken Spaghetti Recipe
Joanna Gaines Green Bean Casserole Recipe
Description
The classic holiday side dish featuring green beans in a creamy mushroom sauce, topped with crispy French fried onions.
Ingredients
Instructions
- Preheat the oven: Set oven to 350°F (175°C).
- Combine the base: Mix beans, soup, milk, and half the onions in a dish.
- Bake the casserole: Bake for 25 minutes until bubbling.
- Add the crunch: Top with remaining onions; bake 5 more minutes.
- Serve the dish: Let rest briefly and serve hot.
Notes
- Drain canned beans thoroughly to prevent a watery sauce.
- Add a splash of soy sauce for extra savory depth (optional).
- Top onions only at the end to ensure they stay crispy.
