Green bean casserole is the holiday side almost everyone expects to see: tender green beans in a creamy mushroom sauce, topped with crunchy fried onions.
It’s also one of the cheapest dishes on the table. Canned green beans, a can of cream of mushroom soup, a splash of milk and a can of fried onions are the whole list, and every one of them is a pantry item you can buy weeks ahead.
Prep takes about 10 minutes, and it bakes at the same temperature as most other sides.
Ingredients and Swaps
- Green beans: Two cans of cut green beans, drained well. You can also use 4 cups of frozen green beans, thawed, or 1½ pounds of fresh beans boiled for 5 minutes.
- Cream of mushroom soup: One can of condensed soup, undiluted. Cream of chicken or cream of celery work if you don’t like mushrooms.
- Milk: Thins the soup into a sauce. Any milk works.
- French fried onions: Half go into the casserole and half go on top.
Tips for the Best Green Bean Casserole
- Drain the beans well. Extra liquid makes the sauce watery.
- Season the sauce. A little pepper and garlic powder, or a teaspoon of soy sauce, deepens the flavor.
- Add the topping at the end. Fried onions burn if they bake the whole time. Five minutes is enough to turn them golden.
- Let it rest. The sauce thickens as it stands for a few minutes.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $3.33 from Walmart, $3.95 from ALDI · Per Serving – $0.55 to $0.66
Green Bean Casserole
Ingredients
Method
- Preheat the oven to 350°F.
- In a 1½-quart baking dish, stir together the soup, milk, pepper and garlic powder until smooth.
- Stir in the green beans and half of the fried onions.
- Bake for 25 minutes, until hot and bubbly at the edges.
- Stir, sprinkle the remaining onions over the top and bake for 5 minutes more, until golden.
Notes
- Add ½ cup of shredded cheddar for a cheesy version.
- A teaspoon of soy sauce stirred into the sauce adds savory depth.
- Double the recipe and use a 9×13-inch dish to serve 10–12.
Feeding a Bigger Crowd
This amount fills a 1½-quart dish and serves about 6. For 10–12 people, double everything and bake in a 9×13-inch dish, adding 5–10 minutes to the baking time.
Make-Ahead, Storage and Reheating
- Make ahead: Mix the beans and sauce in the dish, cover and refrigerate for up to a day. Add 5–10 minutes to the baking time and top with onions at the end.
- Refrigerate: Leftovers keep for up to 4 days.
- Reheat: Warm at 350°F for 12–15 minutes and add a handful of fresh fried onions to bring back the crunch.
- Freeze: Freeze without the topping for up to 2 months.
See the full holiday menu in Budget Thanksgiving with Aldi and Thanksgiving Dinner for 4 or Fewer.
Green Bean Casserole Questions
Can I use fresh green beans?
Yes. Trim 1½ pounds of fresh beans, cut them in half and boil for 5 minutes, then drain well. They stay a little crisper than canned.
Can I add cheese?
Yes. Stir ½ cup of shredded cheddar into the sauce, or sprinkle it on with the final layer of onions.
Can I make it without canned soup?
Yes. Make a quick white sauce with 2 tablespoons each of butter and flour and 1 cup of milk, and add sautéed mushrooms if you like.
