Go Back
+ servings
Green Bean Casserole Updated Pic
Print Recipe
5 from 1 vote

Green Bean Casserole

Green Bean Casserole is loaded with green beans and onions in a creamy mushroom sauce. It's topped with crispy homemade onion rings.   Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Keyword: #greenbeancasserole, sidedish
Servings: 6 servings
Calories: 447kcal
Cost: $15


Green Bean Casserole

  • 2 cans (14.5 ounces each) green beans, drained and rinsed
  • 1 can (10.5 ounces) cream of mushroom condensed soup Or use my Homemade Cream of Chicken Soup. See link to recipe above.
  • 1/2 cup milk Whole or 2% milk. I used whole milk.
  • 1/4 cup chicken broth Use canned or homemade (see recipe notes).
  • salt to taste
  • black pepper to taste
  • 1 cup shredded Parmesan cheese
  • 2 cups French fried onions
  • Homemade Onion Rings (optional) Recipe below.

Homemade Onion Rings

  • 1 large onion, peeled and sliced into rings use a white onion (savory) or yellow onion (sweet)
  • 1/2 teaspoon salt
  • 2 cups self-rising flour, sifted
  • 1/2 teaspoon black pepper
  • 1-1/2 cups whole buttermilk
  • 1-1/2 cups vegetable oil
  • 2 tablespoons shortening


Green Bean Casserole

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine cream of mushroom soup, milk, chicken stock, salt, and ground black pepper. Stir together until well combined.
  • Pour mixture over green beans. Gently stir. Heavy stirring breaks the green beans into small pieces.
  • Sprinkle grated Parmesan cheese evenly over top.
  • Bake 30 minutes or until hot.
  • Remove from oven. Sprinkle 1 cup of French fried onions all over top. Return to oven. Bake 5 minutes OR until onions are brown.
  • Remove green bean casserole from oven.
  • OPTIONAL: Before serving hot green bean casserole, cover top with homemade onion rings ( recipe posted in Recipe Notes).

Homemade Onion Rings

  • Pour vegetable oil into a 10" cast iron skillet (or other cookware). Add two tablespoons shortening. Warm over low heat until sizzling hot 5-7 minutes). While oil is warming, prepare onions and flour mixture.
  • Peel onion and slice into rings (desired thickness). Set aside.
  • Pour buttermilk into a medium bowl. Set aside.
  • Combine flour, salt and black pepper in a medium bowl. Set aside.
  • Dip onion ring in buttermilk. Dredge in flour. Place on a large plate.
  • Repeat until all onion rings are coated.
  • Drop several onion rings into skillet with hot oil. Arrange in a single layer. Fry 2-3 minutes on one side. Flip and repeat until golden brown. Drain on paper towels.
  • Before adding second layer of onion rings, drain hot oil (leave crumbs in skillet) into a heatproof container or another skillet. Discard crumbs. This step is necessary to prevent burnt crumbs which will alter taste of onion rings.
  • Return oil to 10" skillet. Heat for 2-3 minutes over medium heat BEFORE frying remaining onion rings. Repeat previous steps.


FEED CROWD:  Double or triple recipe.  Prepare casserole in a 13x9-inch baking dish.
Use TWO 6-ounce containers or packages of French fried onions for the topping. 
Bake casserole for 30 minutes or until thoroughly heated. 
Double recipe for Homemade Onion Rings (if using).
Homemade Chicken Broth
Makes about 2 cups.
Place 3 chicken legs in a large saucepan.
Add 3-1/2 cups of water, 1/2 cup chopped onions, 1/4 teaspoon salt and 1/4 teaspoon of black pepper.
Simmer over medium heat for about 30-40 minutes or until chicken is solid white.
Remove drumsticks from stock.  Remove and discard skin.  Remove meat from bones.  Discard bones.
Strain.  Discard residue.  
Pour stock into a bowl.  Cover with an airtight lid until ready to use.
Chop chicken and add to Green Bean Casserole, Homemade Chicken Salad or Chicken Potato Salad.


Serving: 1serving | Calories: 447kcal | Carbohydrates: 16g | Protein: 8g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 3026mg | Potassium: 158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 214IU | Vitamin C: 2mg | Calcium: 221mg | Iron: 1mg