Who doesn't love a classic? This traditional recipe is everything you could want in a holiday side—and more! Frozen veggies make this classic green bean casserole simple and speedy, which leaves you ample time to focus on the rest of your Thanksgiving feast. Hungry for more inspiration? Find more than 200 recipes for appetizers, side dishes, dinners, and desserts at our Ultimate Thanksgiving Guide

Karen Rankin
This Story Originally Appeared On southernliving.com

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Credit: Victor Protasio

Recipe Summary test

active:
20 mins
total:
50 mins
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bake in preheated oven until bubbly around edges, 15 minutes. Remove from oven; top with fried onions or shallots. Return to oven; bake until topping is golden brown, 15 minutes.

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  • Make it ahead: Prepare recipe through Step 2 up to 3 days in advance; cover and refrigerate. On the day of, add toppings and bake; add 10 minutes to the initial bake time if using a refrigerated casserole.

  • Bacon-Brussels Sprout-Green Bean Casserole: Substitute 1 lb. trimmed and quartered fresh Brussels sprouts for 1 pkg. green beans. Cook 6 bacon slices in a Dutch oven over medium until crisp, 6 to 8 minutes. Drain bacon on paper towels, reserving drippings in Dutch oven. Crumble bacon; set aside. Cook Brussels sprouts and green beans in reserved drippings just until tender and lightly browned, 8 to 10 minutes. Remove vegetables from Dutch oven. Prepare recipe as directed without wiping out Dutch oven, stirring Brussels sprouts and green beans into cream sauce with mushroom mixture and water chestnuts at the end of Step 2. Top with bacon and fried onions or shallots after 15 minutes of baking in Step 3.

  • Lemon-Almond Green Bean Casserole: Omit mushrooms and fried onions or shallots. Stir together 1 cup panko (Japanese-style breadcrumbs), 1 cup untoasted sliced almonds, 1/2 tsp. kosher salt, and 2 Tbsp. melted salted butter. Prepare as directed, whisking 1 Tbsp. fresh lemon juice into cream sauce and stirring 1/2 cup toasted sliced almonds into green bean mixture in Step 2. Top casserole with panko mixture; bake 30 minutes at 350°F.

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