Green Bean Casserole With Canned Green Beans: The Easy Original Recipe (Plus a Crowd Chart)
Creamy, savory and crowned with crispy fried onions. Six pantry ingredients, 30 minutes in the oven, and it scales from a family dinner to a church supper.
- 6 ingredients
- 30-minute bake
- 6 to 48 servings
- Make ahead
This green bean casserole with canned green beans is the classic holiday side: tender beans in a creamy mushroom sauce under a golden, crispy onion topping.
Quick answer
To make green bean casserole with canned green beans, drain two 14.5 oz cans of cut green beans, mix with one can of cream of mushroom soup, ½ cup milk, soy sauce, pepper and half the fried onions. Bake at 350°F for 25 minutes, top with the rest of the onions and bake 5 minutes more.
Green bean casserole with canned green beans: creamy, savory and topped with crispy onions.
Why Green Bean Casserole With Canned Beans Works
Already tender
Canned beans need no blanching; they just heat through.
Pantry staples
Everything keeps in the cupboard until the holiday.
Two-step topping
Half the onions season the sauce, half crisp on top.
Easy to scale
Every can-based ratio doubles cleanly for a crowd.
Easy Green Bean Casserole Recipe Using Canned Green Beans
The card makes 6 servings in a 1½-quart dish. Tap 12, 24 or 48 and every amount, the dish and the bake time update.
Dry beans, a smooth sauce and half the onions go in together.
Green Bean Casserole With Canned Green Beans
The original six-ingredient green bean casserole made with canned cut green beans, cream of mushroom soup and crispy fried onions. Tap a batch size and every amount updates.
Servings
Ingredients
Casserole- 2 cans4 cans8 cans16 cans cut green beans (14.5 oz cans), drained well
- 1 can2 cans4 cans8 cans condensed cream of mushroom soup (10.5 oz cans)
- ½ cup1 cup2 cups4 cups whole milk
- 1 tsp2 tsp4 tsp2 tbsp + 2 tsp soy sauce
- ¼ tsp½ tsp1 tsp2 tsp garlic powder
- ⅛ tsp¼ tsp½ tsp1 tsp black pepper
- 1⅓ cups2⅔ cups5⅓ cups10⅔ cups crispy fried onions, divided
The one step not to skip: drain the canned beans and pat them dry. Extra liquid thins the sauce and makes the casserole watery.
Instructions
Heat the oven
Heat the oven to 350°F. Grease the baking dish shown in the card for your batch size.
Drain the beans
Drain the canned green beans in a colander, shake well and pat dry with a towel so the sauce stays thick.
Mix the sauce
In a large bowl, stir the soup, milk, soy sauce, garlic powder and pepper until smooth.
Combine
Fold in the green beans and half of the fried onions. Spread in the dish.
Bake
Bake uncovered 25 minutes, until bubbling at the edges. Large batches need 35 to 45 minutes; stir once halfway.
Top and finish
Stir, scatter the remaining fried onions over the top and bake 5 minutes more, until golden and crisp. Rest 5 minutes.
Tools for Green Bean Casserole
One dish and a spatula are enough. These help with big batches and travel.
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Pyrex Deep 9×13 Baking Dish With Lid
Holds the 12-serving batch and the lid makes it make-ahead friendly.
Check Price on Amazon →
Disposable 9×13 Pans With Lids
For crowd batches and potlucks, no dishes to collect.
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Crock-Pot 7-Quart Slow Cooker
For the slow cooker version that frees the oven.
Check Price on Amazon →Canned, Frozen or Fresh Green Beans?
| Beans | Prep | Result |
|---|---|---|
| BeansCanned cut green beans | PrepDrain and pat dry | ResultSoft, classic texture; the original |
| BeansCanned French-style | PrepDrain and pat dry | ResultExtra tender and creamy |
| BeansFrozen cut green beans | PrepThaw and pat dry | ResultA little more bite |
| BeansFresh green beans | PrepTrim, boil 5 minutes, chill in ice water | ResultFirm and bright green |
Canned string beans are the same thing as canned green beans, so a string bean casserole uses this exact recipe.
Green Bean Casserole for a Crowd: Servings Chart
Each standard batch (2 cans of beans, 1 can of soup) makes about 6 half-cup servings. Scale by batches:
| Servings (½ cup) | Green beans | Soup | Milk | Fried onions | Pans |
|---|---|---|---|---|---|
| Servings (½ cup)8 | Green beans3 cans (14.5 oz) | Soup1½ cans | Milk¾ cup | Fried onions2 cups | Pans2-quart dish |
| Servings (½ cup)12 | Green beans4 cans | Soup2 cans | Milk1 cup | Fried onions2⅔ cups | Pans9×13 |
| Servings (½ cup)24 | Green beans8 cans | Soup4 cans | Milk2 cups | Fried onions5⅓ cups | PansTwo 9x13s |
| Servings (½ cup)50 | Green beans17 cans or about 2½ #10 cans | Soup9 cans | Milk4½ cups | Fried onions11 cups | PansTwo half hotel pans |
| Servings (½ cup)120 | Green beans40 cans or about 6 #10 cans | Soup20 cans | Milk10 cups | Fried onions27 cups | PansThree full hotel pans |
A #10 can holds about as much as seven 14.5 oz cans. Bake large pans 45 to 50 minutes, stirring once, and add the onion topping in the last 5 minutes.
For big gatherings, bake in large pans and top just before serving.
Make Ahead, Transport and Reheat
| When | What to do |
|---|---|
| When1 day ahead | What to doAssemble without the topping, cover and refrigerate |
| WhenBaking from cold | What to doAdd 10 minutes to the bake, then top with onions |
| WhenTo travel | What to doBake, cover with foil and carry in an insulated casserole carrier; pack the onions separately |
| WhenOn the buffet | What to doKeep warm on a warming tray; refresh the top with a handful of onions |
| WhenLeftovers | What to doFridge 3 to 4 days; reheat at 350°F, 15 to 20 minutes |
Classic Canned Green Bean Casserole Variations
The original, with easy twists. Tap a version:
Classic With Pimentos
Stir a 4 oz jar of diced pimentos, drained, into the sauce for color and a mild sweetness.
Cheesy Green Bean Casserole
Add ½ cup shredded cheddar to the sauce and ¼ cup over the top with the onions.
From-Scratch Mushroom Sauce
Cook 8 oz sliced mushrooms in 2 tbsp butter, stir in 2 tbsp flour, then 1¼ cups milk until thick. Use instead of the soup.
Slow Cooker Version
Combine everything except the topping in a slow cooker; cook on low 3 to 4 hours, top with onions to serve.
Extra-Crunchy Topping
Toss the topping onions with ¼ cup panko and 1 tbsp melted butter before the last 5 minutes.
Toasted Almond Version
Add ⅓ cup sliced almonds with the onion topping for extra crunch.
Green Bean Casserole Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemWatery | Likely causeBeans not drained well | FixDrain, shake and pat dry |
| ProblemToo thick or pasty | Likely causeNot enough milk | FixAdd milk 2 tbsp at a time |
| ProblemSoggy topping | Likely causeOnions added too early | FixAdd the second half in the last 5 minutes |
| ProblemBurnt topping | Likely causeTopping baked too long | FixBake only 5 minutes after topping |
| ProblemBland | Likely causeUnder-seasoned | FixAdd more soy sauce, garlic powder and pepper |
Creamy inside, crisp on top.
Green Bean Casserole With Canned Green Beans: FAQs
Can canned green beans be used in green bean casserole?
Yes. Canned green beans are the original choice. They are already tender, so they only need draining and a 30-minute bake.
Do I need to cook canned green beans first?
No. Drain and dry them well; they heat through in the oven.
How many cans of green beans for 8 servings?
Use 3 cans (14.5 oz) with 1½ cans of soup and ¾ cup milk in a 2-quart dish, or make the 12-serving batch and enjoy leftovers.
How many servings does a #10 can of green beans make?
A #10 can holds about as much as seven 14.5 oz cans, enough for roughly 20 half-cup servings of casserole. Check the drained weight on the label.
How do I make green bean casserole for 120 people?
Make 20 standard batches: about 40 cans (14.5 oz) or 6 #10 cans of beans, 20 cans of soup, 10 cups milk and about 27 cups fried onions, baked in hotel pans.
Cut, French-style or whole beans?
Cut green beans hold their shape best. French-style beans are softer and make a creamier casserole.
Are string beans the same as green beans?
Yes. A string bean casserole made with canned string beans uses the same recipe.
Why is my casserole watery?
The beans were not drained and dried well. Pat them dry and bake uncovered.
How do I keep the onions crispy?
Stir in half at the start for flavor and add the rest only in the last 5 minutes.
Can I make it ahead?
Assemble without the topping up to 1 day ahead and refrigerate. Bake 10 minutes longer from cold, then top.
Can I make it in a slow cooker?
Yes. Cook the mixture on low 3 to 4 hours, then top with fried onions just before serving.
How do I reheat leftovers?
Reheat at 350°F for 15 to 20 minutes so the topping crisps again. Keeps 3 to 4 days in the fridge.
Can I add cheese?
Yes. Stir ½ cup shredded cheddar into the sauce and sprinkle more on top with the onions.
More Thanksgiving Sides and Plans
Menus, sides and the turkey.
Small Thanksgiving Dinner
A menu for 4 to 6. See the plan → SideBaked Beans From Canned Beans
Another pantry side. See the recipe → TurkeyButterball Turkey Breast Roast
Times by weight. See the recipe → SidesPrime Rib Side Dishes
Holiday sides to pair. See the list → IdeasThanksgiving Lunch Ideas
Lighter holiday menus. See the ideas → For oneThanksgiving Dinner for One
The feast, scaled down. See the plan →Drain the beans well, add half the onions early and the rest at the end.
Pin this green bean casserole with canned green beans so the recipe and the crowd chart are ready for the holidays.