Side Dishes
Ree Drummond's green bean casserole recipe delivers that perfect balance of crispy fried onion topping and creamy mushroom layers that make it a holiday staple.
The secret lies in layering canned green beans with a rich cream of mushroom soup base, then crowning it with golden, crunchy onions that stay crisp even after baking. I've made this dish for Thanksgiving gatherings for years, and it never fails to disappear from the table.
What sets this recipe apart is the texture contrast—tender green beans in a velvety mushroom sauce, topped with onions that crackle with every bite. The preparation is straightforward: mix the green beans with soup, spread in a baking dish, then sprinkle with fried onions before baking until bubbly and golden.
It's the kind of side dish that transforms a simple meal into something special.
This version stays true to Ree Drummond's original while offering flexibility—use canned green beans for convenience or fresh for a lighter texture. The creamy mushroom layer comes from a simple mix of soup, milk, and seasonings, while the crispy topping requires just a few minutes of attention before baking.
The result is a dish that's both nostalgic and foolproof.
Perfect for holiday dinners, potlucks, or even weeknight meals when you want something comforting. The flavors develop beautifully during baking, filling your kitchen with that familiar, inviting aroma. Let's get started on creating this classic side dish that brings warmth to any table.
Ingredients for ree drummond green bean casserole
Six staple ingredients create Ree Drummond's iconic holiday side dish with perfect crispy texture contrast.
| Ingredient | Amount | Notes |
|---|---|---|
| Canned Green Beans 🥦 | 2 cups | Drained, cut into bite-sized pieces |
| Cream of Mushroom Soup 🍄 | 2 cups | Canned, undiluted preferred |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Yellow Onion 🧅 | 1 whole | Medium size, sliced thin |
| Butter 🧈 | 4 tbsp | Unsalted, for frying onions |
| All-Purpose Flour 🌾 | ¼ cup | For coating onions |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | ½ tsp | For seasoning |
| Dried Parsley 🌿 | 1 tbsp | For garnish, optional |
| Shredded Cheese 🧀 | ½ cup | Optional, cheddar or mozzarella |
| Fresh Green Beans 🥦 | 1 lb | Alternative to canned, trimmed |
The onions are the star here—yellow onions work best for that sweet, caramelized flavor. Look for firm, dry onions at the grocery store; Walmart or Kroger typically carry good quality. If you're prepping ahead, slice them and store in an airtight container in the fridge for up to 2 days. For the green beans, canned is traditional but fresh works too—just trim the ends and blanch for 2 minutes to soften. The canned version saves time, especially during holiday prep when every minute counts.
No cream of mushroom soup? Homemade mushroom sauce works—sauté mushrooms, garlic, and flour, then deglaze with milk and broth. Fresh green beans instead of canned? Blanch them first to soften before mixing with the sauce. The fried onions need attention: cook them in batches to avoid sogginess, and spread them on parchment-lined trays to crisp. For extra richness, add a pinch of Worcestershire sauce to the soup mixture—trust me, it elevates the flavor. And if you're avoiding dairy, swap milk for unsweetened almond milk.
This casserole reheats beautifully—just cover with foil and bake at 350°F for 15-20 minutes. Leftovers keep for 4-5 days in the fridge, but honestly, it disappears faster than that. For make-ahead holiday prep, assemble the dish (without topping) the night before, refrigerate, then bake straight from cold. The onions will crisp perfectly during baking. Garnish with parsley right before serving—it adds that final pop of color. Double the recipe for large gatherings; it scales perfectly.
Why You'll Love This Recipe
- Pantry to Plate: I swear by this recipe when I’m staring into an empty fridge at 6:30 PM. Just drain those canned green beans, dump in the soup and milk, and let the oven do the work—no chopping, no fuss.
- Creamy Crunch Magic: That crispy fried onion top? It’s the star. The creamy mushroom soup base balances the snap perfectly, and honestly, I’ll take this over any fancy green bean dish any day.
- Potluck Hero: Between us, this is my go-to for holiday gatherings. It reheats beautifully, serves a crowd, and even my picky in-laws ask for seconds. (Yes, even on a Tuesday night.)
- Budget Win: Canned beans, a can of soup, and a few other basics? This feeds six for under $5. I’ll be real: it’s my secret weapon for stretching meals without sacrificing flavor.
Step-by-step instructions for Ree Drummond's green bean casserole
Here's how to create a classic green bean casserole with a perfectly crispy topping and rich, creamy mushroom layers.
Prepare the Green Beans and Onion Mixture
If using the 1 lb fresh green beans, trim the ends and cut them into 2-inch pieces. Spread them on a baking sheet and roast at 375°F for 10-12 minutes until tender but still bright green. This step ensures they're perfectly cooked before assembly. If using the 2 cups canned green beans, drain them thoroughly and cut into bite-sized pieces.
In a large skillet, melt 4 tbsp butter over medium heat. Add the sliced 1 whole yellow onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent. Sprinkle with 0.25 cup all-purpose flour and stir for 1 minute to create a light coating. This mixture will form the flavorful base of your casserole.
Create the Creamy Mushroom Sauce
Reduce the heat to medium-low and gradually whisk in the 2 cups cream of mushroom soup and 0.5 cup whole milk. Stir constantly for 3-4 minutes until the mixture thickens slightly and becomes smooth. Season with 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder, stirring well to combine. The sauce should coat the back of a spoon and have a velvety consistency.
Remove the skillet from heat and fold in the prepared green beans. Let the mixture cool for 5 minutes while you prepare the crispy topping. This cooling step prevents the topping from becoming soggy when combined with the warm bean mixture.
Assemble the Casserole
Preheat your oven to 375°F. Transfer the green bean mixture to a 9x13-inch baking dish, spreading it evenly. Sprinkle the top with 0.5 cup shredded cheese (if using) and set aside. This layer will melt into the creamy mixture, adding extra richness.
For the crispy topping, combine 0.5 cup all-purpose flour, 0.5 tsp salt, and 0.5 tsp black pepper in a bowl. Gradually stir in 0.5 cup cold butter until the mixture resembles coarse crumbs. Sprinkle this evenly over the green bean mixture, pressing down lightly with a fork to ensure even coverage.
Bake to Golden Perfection
Bake uncovered for 25-30 minutes until the top is deep golden brown and the edges are bubbling. The crispy topping should be firm to the touch, with no soft spots remaining. If the topping browns too quickly, loosely cover it with foil for the last 5-10 minutes to prevent over-browning.
Remove from the oven and let rest for 10 minutes before serving. This resting time allows the layers to set slightly, making it easier to slice and serve. Garnish with 1 tbsp dried parsley just before serving to add a fresh touch. The contrast between the crispy topping and creamy bean layers is what makes this casserole a classic comfort dish.
Pro Tips For Making Ree Drummond Green Bean Casserole
- Drain Beans Twice: That first drain leaves behind starchy water that’ll make your casserole gluey. Run them under cold water after the initial drain—yes, it’s extra work, but it guarantees a lighter, creamier texture. I learned this the hard way when my first batch turned into a sad, thick mush.
- Sauté Onion Until Soft: Don’t just chop and dump—cook that onion until it’s translucent and just starting to caramelize. This adds depth to the soup mixture and prevents a raw onion taste. Five minutes in the butter, stirring often, makes a real difference.
- Mix Soup Last: Stir the cream of mushroom soup and milk into the beans after they’ve been tossed with the sautéed onion. Adding it early dilutes the flavor and weakens the creamy base. Save that step for the final mix—your taste buds will notice.
- Bake Until Bubbly: This isn’t a dish you can eyeball. Bake it until the top is golden and the edges are bubbling vigorously—about 25-30 minutes at 350°F. Underbaking leaves it watery; overbaking turns it dry. A toothpick test works: it should come out clean but with a few creamy strings clinging.
Wine and beer pairings for ree drummond green bean casserole
White Wine Pairings
For this creamy, mushroom-rich casserole, I always reach for a Chardonnay with noticeable acidity to cut through the richness. A California Chardonnay from Kendall-Jackson—like their Vintner's Reserve—works perfectly, offering stone fruit notes that complement the green beans.
If you prefer something lighter, a Sauvignon Blanc from New Zealand (like Oyster Bay) brings bright citrus and herbal notes that refresh the palate. 🍷
Crisp Beer Options
A pilsner-style beer like Heineken or Carlsberg balances the dish beautifully with its subtle malt sweetness and crisp finish. For a local craft option, try a German Helles—like Weihenstephaner—which has a clean, slightly nutty profile that pairs wonderfully with the fried onions.
Avoid heavy stouts or IPAs, as their bold flavors can overpower the delicate green bean and mushroom notes. 🍺
Red Wine for Adventurous Palates
If you're serving this alongside heartier mains like roasted turkey or beef, a light Pinot Noir can work surprisingly well. I love La Crema Sonoma Coast Pinot Noir—its red fruit notes and silky texture won't clash with the casserole.
For a budget-friendly option, Bogle Vineyards Pinot Noir delivers consistent quality. Just avoid heavy Cabernets or Syrahs, which can dominate the dish. 🍇
Non-Alcoholic Pairings
For a refreshing non-alcoholic option, I recommend sparkling apple cider like Martinelli's—its effervescence cleanses the palate between bites. A ginger beer (like Feather Ginger Beer) adds a spicy kick that complements the fried onions.
For something more traditional, iced hibiscus tea with a splash of lime offers a tart contrast that enhances the creamy texture. 🥤
Seasonal Adaptations
In summer, swap the usual wine for a rosé—like Whispering Angel—to match the lighter vibe. For winter gatherings, a Champagne or Prosecco** adds festive bubbles that pair well with the dish's creamy richness. The key is balancing the casserole's creaminess with something bright and refreshing. 🎄
Nutrition facts
Frequently asked questions
Can I make this green bean casserole ahead of time?
Assemble the casserole (without the crispy topping) up to 24 hours ahead and refrigerate. When ready to bake, add the fried onions and bake straight from cold for 35-40 minutes at 375°F. The onions will crisp perfectly during baking. For best results, don't add the topping until you're ready to bake.
What's the secret to crispy fried onions?
Use cold butter and cook the onions on medium-low heat for 10-12 minutes until golden brown. Spread them on parchment-lined trays to crisp further, then sprinkle over the casserole right before baking. The key is patience—rushing makes them soggy!
Can I substitute fresh green beans for canned?
Yes! Use 1 lb fresh green beans, trimmed and blanched for 2 minutes to soften. Drain well and pat dry before mixing with the sauce. Fresh beans add a lighter texture but require extra prep time. For convenience, stick with canned beans—just drain thoroughly to avoid excess moisture.
Why did my topping get soggy?
Soggy topping usually means the beans were too warm when topped or the oven wasn't hot enough. Always cool the bean mixture for 5 minutes before adding onions, and preheat the oven to 375°F. For extra insurance, broil for 1-2 minutes at the end to crisp the top again.
How do I reheat leftovers without losing crispiness?
Cover with foil and bake at 350°F for 15-20 minutes until heated through. For extra crunch, sprinkle with a little extra flour-butter mix and broil for 2 minutes at the end. Microwaving works but will make the topping limp—always use the oven for best texture.