Green Bean Casserole Is Back on the Thanksgiving Table: 14 Versions From Grandma’s Classic to From-Scratch

Green bean casserole is the one side dish that shows up on almost every Thanksgiving table, and this year people are searching for it like never before. Some families want the creamy version they grew up with, spooned out of a white dish with a crunchy onion lid. Others want to make every part from scratch, skip the mushrooms for a picky eater, or bake a tiny pan for two. Below you will find 14 versions, starting with the classic and moving through slow cooker, air fryer, cheesy, bacon, French onion and Southern pot styles. Each one comes with a short list of what you need and simple steps, so you can pick the one that fits your table, your oven space and your crowd. Save this page now, because the crispy onions always sell out the week before the holiday..

The Classic Green Bean Casserole Grandma Made Since 1955

This is the one that started it all. A test kitchen cook came up with it in 1955 as a quick dish using pantry staples, and it has been on holiday tables ever since. You stir canned green beans into creamy mushroom soup with a splash of milk, add a little soy sauce and pepper, then bake it under a thick layer of crunchy fried onions. It takes five minutes to put together and it tastes exactly like childhood. You can still find the original recipe today, and very little has changed..

You will need: 2 cans cut green beans (drained), 1 can condensed cream of mushroom soup, 1/2 cup milk, 1 teaspoon soy sauce, a pinch of black pepper, 1 1/3 cups crispy fried onions.

How to make it: 1. Heat the oven to 350F. 2. Stir the soup, milk, soy sauce and pepper in a 1 1/2 quart baking dish. 3. Stir in the green beans and 2/3 cup of the onions. 4. Bake 25 minutes until hot and bubbling. 5. Stir, top with the rest of the onions and bake 5 more minutes until golden.

From-Scratch Green Bean Casserole With Homemade Mushroom Cream Sauce

If you love the classic but want to skip the cans, this green bean casserole is your version. Fresh green beans get a quick boil, then go into a silky sauce made from butter, chopped mushrooms, garlic, a little flour, broth and cream. The sauce takes about ten minutes on the stove and tastes deeper and earthier than anything from a can. Bake it under a pile of crispy onions and nobody will guess it took only a few extra minutes. Many cooks say this is the version that converted the casserole haters in their family.

You will need: 1 1/2 pounds fresh green beans (trimmed, cut in 2 inch pieces), 3 tablespoons butter, 8 ounces mushrooms (chopped), 2 cloves garlic, 3 tablespoons flour, 1 cup chicken broth, 1 cup heavy cream, salt, pepper, 1 1/2 cups crispy fried onions.

How to make it: 1. Boil the green beans 5 minutes, then plunge into ice water and drain. 2. Melt the butter and cook the mushrooms and garlic until browned. 3. Stir in the flour for 1 minute, then whisk in the broth and cream and simmer until thick. 4. Fold in the beans, season and spread in a baking dish. 5. Bake at 375F for 15 minutes, add the onions and bake 10 minutes more.

No-Mushroom Version for Picky Eaters

Every family has someone who picks out the mushrooms, and this green bean casserole is for them. Swap the mushroom soup for cream of chicken, or make a quick white sauce with butter, flour, milk and a handful of shredded cheddar. The beans stay creamy and comforting, the flavor is milder, and kids tend to go back for seconds. It is also a smart pick when you are feeding a crowd and do not know everyone’s tastes. Add a pinch of garlic powder and onion powder so the sauce does not taste flat.

You will need: 2 cans cut green beans or 1 1/2 pounds fresh (blanched), 1 can condensed cream of chicken soup, 1/2 cup milk, 1/2 cup shredded mild cheddar, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, pepper, 1 1/3 cups crispy fried onions.

How to make it: 1. Heat the oven to 350F. 2. Whisk the soup, milk, cheese and seasonings in a baking dish. 3. Stir in the green beans and half the onions. 4. Bake 25 minutes until bubbling. 5. Top with the remaining onions and bake 5 minutes more.

Small-Batch Casserole for Two in a Loaf Pan

Hosting a small Thanksgiving this year? You do not need a full 9×13 dish of green bean casserole. A standard loaf pan holds just the right amount for two or three people, with a little left over for a turkey sandwich the next day. Use half a can of soup and one can of beans, and you will not be stuck with a giant pan of leftovers. This tiny version also bakes faster, so it can slide into the oven while the turkey rests. Breakout searches for small-batch sides this week show many people are planning smaller tables.

You will need: 1 can cut green beans (drained), 1/2 can condensed cream of mushroom soup, 1/4 cup milk, 1/2 teaspoon soy sauce, pepper, 2/3 cup crispy fried onions.

How to make it: 1. Heat the oven to 350F and grease a loaf pan. 2. Stir the soup, milk, soy sauce and pepper in the pan. 3. Stir in the beans and a third of the onions. 4. Bake 20 minutes. 5. Top with the rest of the onions and bake 5 minutes more.

Slow Cooker Green Bean Casserole That Frees Up the Oven

On Thanksgiving the oven is prime real estate, and this green bean casserole gets out of the way completely. Everything goes into the slow cooker in the morning and stays warm until dinner. The only trick is the topping: crispy onions turn soft if they cook for hours, so you stir some into the beans for flavor and save the rest to sprinkle on just before serving. Toast those onions in a dry skillet for two minutes first and they will taste fresh out of the oven.

You will need: 3 cans cut green beans (drained) or 2 pounds frozen cut beans, 2 cans condensed cream of mushroom soup, 3/4 cup milk, 1 teaspoon soy sauce, pepper, 2 cups crispy fried onions.

How to make it: 1. Grease the slow cooker. 2. Stir the soup, milk, soy sauce and pepper in the crock. 3. Stir in the beans and 1/2 cup of the onions. 4. Cook on low 4 to 5 hours or high 2 to 3 hours. 5. Toast the remaining onions and scatter over the top right before serving.

Air Fryer Version With an Extra Crispy Top

If your oven is packed, the air fryer can make green bean casserole in about 15 minutes. Use a small round cake pan or any oven-safe dish that fits in the basket. The hot moving air makes the onion topping even crunchier than the oven does, and a spoonful of buttered breadcrumbs on top adds extra crackle. Watch it closely in the last few minutes, because the onions can go from golden to too dark fast. This is the version people make on a busy weeknight, too.

You will need: 1 can cut green beans (drained), 1/2 can condensed cream of mushroom soup, 1/4 cup milk, pepper, 2/3 cup crispy fried onions, 2 tablespoons breadcrumbs mixed with 1 teaspoon melted butter.

How to make it: 1. Stir the soup, milk, pepper and beans in a pan that fits your air fryer. 2. Cover with foil and air fry at 330F for 10 minutes. 3. Remove the foil, top with the onions and buttered crumbs. 4. Air fry 3 to 5 minutes more until deep golden. 5. Let it stand 5 minutes before serving.

Bacon and Brown Sugar Green Beans With Crispy Onions

This sweet and smoky take on green bean casserole is a Southern potluck favorite. Instead of a cream sauce, whole green beans are tossed in melted butter, brown sugar, a little garlic and a splash of soy sauce, then baked with chopped bacon on top until the edges turn sticky and glossy. A light handful of crispy onions at the end gives it that holiday look. It sits happily next to ham or turkey, and it is the dish that usually comes home with an empty pan.

You will need: 2 pounds fresh green beans (trimmed and blanched), 6 slices bacon (cooked and chopped), 1/3 cup brown sugar, 4 tablespoons butter (melted), 1 clove garlic (minced), 1 teaspoon soy sauce, 1/2 cup crispy fried onions.

How to make it: 1. Heat the oven to 375F. 2. Spread the blanched beans in a baking dish. 3. Whisk the butter, brown sugar, garlic and soy sauce and pour over the beans. 4. Scatter the bacon on top and bake 25 minutes, stirring once. 5. Add the onions and bake 5 minutes more.

Cheesy Cheddar Bake With a Gooey Cheese Pull

Add cheese to anything and the kids show up, and this green bean casserole proves it. Sharp cheddar goes into the sauce and on top, so every scoop pulls into long, gooey strings. A sprinkle of crispy onions over the melted cheese keeps the classic crunch. Shred your own cheese from a block if you can, because it melts smoother than the bagged kind. This one also reheats beautifully, which makes it a great choice if you are cooking a day ahead.

You will need: 1 1/2 pounds green beans (blanched) or 2 cans (drained), 1 can condensed cream of mushroom or cheddar soup, 1/2 cup milk, 1 1/2 cups shredded sharp cheddar, 1/2 teaspoon garlic powder, pepper, 3/4 cup crispy fried onions.

How to make it: 1. Heat the oven to 350F. 2. Stir the soup, milk, 1 cup of the cheddar, garlic powder and pepper in a baking dish. 3. Fold in the green beans. 4. Bake 20 minutes, then top with the rest of the cheese and the onions. 5. Bake 10 minutes more until bubbly.

Fresh Green Beans With Mushrooms, Shallots and Toasted Almonds

For anyone who wants something lighter, this is the green bean casserole taken back to its roots. Fresh beans are blanched until bright green, then tossed in a skillet with butter, sliced mushrooms, thin shallots and toasted almonds. There is no heavy sauce, but you still get the same mushroom and onion flavors that make the casserole so loved. It looks pretty on the table, and it balances out the richer dishes. Finish it with a squeeze of lemon right before serving.

You will need: 1 1/2 pounds fresh green beans (trimmed), 3 tablespoons butter, 8 ounces mushrooms (sliced), 2 shallots (thinly sliced), 1/3 cup sliced almonds, 1/2 lemon, salt, pepper.

How to make it: 1. Boil the beans 3 to 4 minutes, then cool in ice water and drain. 2. Toast the almonds in a dry skillet and set aside. 3. Melt the butter and cook the mushrooms and shallots until golden. 4. Add the beans and toss until hot. 5. Season, squeeze over the lemon and top with the almonds.

Gluten-Free Green Bean Casserole With Homemade Crispy Onions

Store-bought fried onions and canned soup both contain wheat, so guests who avoid gluten often skip the green bean casserole. You can fix that easily. Make the sauce with cornstarch instead of flour, and fry your own onions in rice flour or a gluten-free flour blend. Homemade onions are crunchier and taste fresher than anything from a can, and you can make them two days ahead. Searches for gluten-free crispy onions jumped to Breakout this week, so you are not the only one looking.

You will need: 1 1/2 pounds fresh green beans (blanched), 2 tablespoons butter, 8 ounces mushrooms (chopped), 2 tablespoons cornstarch, 1 cup broth, 1 cup milk, 2 large onions (thinly sliced), 1/2 cup rice flour or gluten-free flour, oil for frying, salt.

How to make it: 1. Toss the onion slices in the flour with a pinch of salt and fry in hot oil in small batches until golden, then drain. 2. Cook the mushrooms in butter. 3. Whisk the cornstarch into the broth and milk, add to the pan and simmer until thick. 4. Fold in the beans and bake at 375F for 20 minutes. 5. Pile the onions on top and bake 5 minutes more.

French Onion Style With Caramelized Onions and Gruyere

This is the grown-up green bean casserole that disappears first at dinner parties. Slowly caramelized onions are folded into creamy green beans with a splash of beef broth and fresh thyme, just like a bowl of French onion soup. Then the whole dish is buried under shredded Gruyere and baked until the cheese bubbles and browns. The onions take about 30 minutes, so cook them the day before. A few crispy fried shallots on top add the crunch.

You will need: 1 1/2 pounds green beans (blanched), 3 large onions (thinly sliced), 3 tablespoons butter, 1/2 cup beef broth, 1 cup heavy cream, 1 teaspoon fresh thyme, 1 1/2 cups shredded Gruyere, salt, pepper, 1/2 cup crispy fried shallots.

How to make it: 1. Cook the onions in butter over medium-low heat for about 30 minutes until deep brown. 2. Add the broth and cream and simmer 5 minutes. 3. Fold in the beans and thyme and spread in a baking dish. 4. Top with the Gruyere and bake at 375F for 20 minutes. 5. Scatter the shallots on top and serve.

Southern-Style Green Beans With Ham Hocks and Potatoes

In many Southern homes the holiday green beans never see a casserole dish. They simmer for hours in a pot with a smoky ham hock, onion and a few small potatoes until they are soft, savory and full of flavor. It is the pot-simmered cousin of green bean casserole, and plenty of grandmas would not have it any other way. Serve it with a slice of cornbread to soak up the broth. A YouTube video of a similar green bean and potato dinner passed 694,000 views this season.

You will need: 2 pounds fresh green beans (trimmed and snapped), 1 smoked ham hock, 1 onion (chopped), 1 pound small potatoes (halved), 4 cups chicken broth or water, 1 tablespoon butter, salt, pepper.

How to make it: 1. Simmer the ham hock and onion in the broth for 1 hour. 2. Add the green beans and potatoes. 3. Simmer 45 minutes to 1 hour until very tender. 4. Pull the meat off the hock, chop it and stir it back in. 5. Stir in the butter, season and serve with the pot liquor.

Garlic Parmesan Green Bean Casserole With Panko Topping

If you want crunch without fried onions, try this bright and garlicky green bean casserole. The beans are baked in a light garlic cream sauce, then covered with panko breadcrumbs tossed in butter and lots of grated parmesan. The topping bakes into a golden, crackly crust that stays crisp even after the dish sits on the buffet. Use real parmesan grated fresh from a wedge for the best flavor. Chopped parsley on top keeps it looking fresh on a table full of brown and orange dishes.

You will need: 1 1/2 pounds fresh green beans (blanched), 2 tablespoons butter, 4 cloves garlic (minced), 2 tablespoons flour, 1 cup milk, 1/2 cup cream, 3/4 cup grated parmesan, 3/4 cup panko, 2 tablespoons melted butter, parsley.

How to make it: 1. Cook the garlic in butter for 1 minute, stir in the flour, then whisk in the milk and cream until thick. 2. Stir in half the parmesan and fold in the beans. 3. Spread in a baking dish. 4. Toss the panko with the melted butter and the rest of the parmesan and sprinkle on top. 5. Bake at 375F for 20 to 25 minutes until golden and top with parsley.

Make-Ahead Tips: Assemble the Day Before, Add the Onions Last

Almost every green bean casserole on this list can be built a day early. Mix the beans and sauce in the baking dish, cover it tightly and keep it in the fridge. On the big day, let it sit out for 30 minutes, then bake it about 10 minutes longer than the recipe says. The one rule is to keep the crunchy topping in its bag until the last 5 minutes, or it turns soggy. For more dishes you can prep early, see our make-ahead Thanksgiving sides.

You will need: Any casserole from this list, a baking dish with a tight lid or foil, plastic wrap, a fridge shelf cleared the night before, and your topping kept sealed until baking day.

How to make it: 1. Assemble the beans and sauce in the dish up to 24 hours ahead. 2. Cover tightly and refrigerate. 3. Take it out 30 minutes before baking. 4. Bake covered at 350F for 30 to 35 minutes until hot in the center. 5. Uncover, add the onions or crumbs and bake 5 to 10 minutes more.