Category: green beans

Classic Three Bean Salad

Here’s how to make our favorite three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw…

Here’s how to make our favorite three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks. This is one of our top summer salads because it’s so easy to make, protein-packed, and fits many diets (vegan, vegetarian, and gluten-free).

Bean Salad

Why we love this recipe

Here’s our favorite spin on that classic bean salad—you know, the kind at picnics and potlucks long into the cicada-buzzing summer? It seems like everyone has their own way to make this American classic.

Here’s our spin on the bean salad Alex and I grew up with, with a little more complexity and freshness. But don’t worry: it’s still an easy three bean salad that’s as easy as dump and stir. Is it actually better than Grandma’s? We think so. (Sorry, Grandma: don’t be offended!)

Ingredients in this three bean salad

Our spin on three bean salad is just as easy to make as the 1950’s style classic. The main steps are “dump and stir”: literally open the bean cans and stir everything together! At the same time, we wanted to liven up the classic by cutting back on the sugar and adding some freshness. Here’s what you’ll need for this three bean salad:

  • Kidney beans and pinto beans: We like pinto beans in a bean salad, since the common chickpeas can have a tough texture and don’t soak up the marinade as quickly.
  • Canned green beans and wax beans: Adding yellow wax beans to this bean salad makes a nice color contrast! They can be harder to find at the grocery, so you can also use only canned green beans.
  • White onion and red onion: White onion is standard and has the most classic flavor. Red onion adds brightness with the lovely purple color.
  • Curly parsley: The green confetti adds a fresh flavor and visual flair. Use curly parsley if you have it, but Italian also works.
  • White vinegar and olive oil: Bean salad works well with white vinegar, just like a classic cucumber salad. It adds just the right astringent punch, balanced by the salt and sugar.
  • Dried dill and garlic powder: These seasonings heighten the savory and fresh flavors in this dish.
Bean salad recipe

The back story on bean salad

Bean salad is a classic American salad of canned beans marinated in a vinaigrette. It’s a staple at picnics and potlucks because it doesn’t require refrigeration and can sit out in the heat for hours. This type of bean salad originated in the 1950’s, when recipes using canned beans started appearing in cookbooks (per this source).

Bean salad recipes vary and most cooks have their own regional spin. The most common ingredients are kidney beans, green beans, and garbanzo beans (it’s often called three bean salad). Other ingredients you’ll often see are pinto beans, wax beans, and onions. It’s almost always marinated in a dressing of vinegar, oil, sugar and salt.

Three bean salad

Serve right away or marinate

You can eat your bean salad recipe right away and it tastes great. Or, pop it in the refrigerator to let it marinate for at least 1 hour, and it’s even better. The refrigeration time really lets the flavors soak in.

The end result? This recipe has half the sugar as the standard, but it’s just as delicious! It’s got all the classic elements so you feel like you’re eating Grandma’s. We’ll be eating this for years to come.

Tip for slicing the onions

One area where home cooks can be tripped up: how to cut the onions into slivers! The cut that looks best in this bean salad recipe is different from the standard half-moon shape.

Some people call it French cut: it’s a way of making the onion slivers look attractive instead of long and floppy. Cut slices from the tip to the root—instead of through the middle. It’s easiest to explain by showing you: watch minute 1:40 of this How to Cut an Onion video!

Three bean salad recipe

Storing leftovers and make ahead tips

You can store this homemade bean salad recipe refrigerated for 3 to 5 days. Like a pickle, the flavor gets better over time! It’s great for lunches throughout the week. Beans eventually spoil even when refrigerated, so we recommend not eating after 5 days.

More bean salad recipes

We’re huge fans of this easy salad and it works for picnics, potlucks, summer grilled meals, and as a side any time of the year. It’s a protein-packed vegan side dish, so it helps to make any vegetarian or plant-based meal more filling. Here are a few other bean and legume-based salads you might enjoy:

Dietary notes

This bean salad recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Frequently asked questions

What types of beans are used in a classic bean salad?

A classic bean salad typically uses a combination of canned beans, such as kidney beans, garbanzo beans (chickpeas), and green beans. Some variations may also include wax beans or black beans.

Can I use dried beans instead of canned beans?

You can use dried beans, but they will need to be cooked beforehand according to package directions. This will require additional preparation time compared to using canned beans. You also may need to adjust the salt quantities.

Keep in mind, one 15-ounce can is equal to 1 ½ cups cooked beans.

How can I change up the dressing in a classic bean salad?

The dressing for a classic bean salad is usually a vinaigrette made with oil, vinegar, sugar, and seasonings. Common variations include adding Dijon mustard, herbs like parsley or dill, and spices like garlic powder or onion powder.

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Bean Salad

Classic Bean Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8
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Description

Here’s how to make our favorite three bean salad recipe: a fresh spin on Grandma’s! It’s so easy to throw together for picnics and potlucks. This is one of our top summer salads because it’s so easy to make, protein-packed, and fits many diets (vegan, vegetarian, and gluten-free).

Ingredients

  • 15-ounce can kidney beans
  • 15-ounce can white beans or pinto beans
  • 15-ounce can green beans
  • 15-ounce can wax beans (or another 15-ounce can green beans)
  • 1/2 medium white onion
  • 1/4 medium red onion (optional)
  • 2 tablespoons chopped curly parsley (or Italian parsley)
  • ½ cup white vinegar*
  • ¼ cup olive oil
  • 2 tablespoons granulated sugar
  • ¼ teaspoon each dried dill and garlic powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Drain and rinse the beans. 
  2. Thinly slice the onions into slivers (go to minute 1:40 of this How to Cut an Onion video to see how!). Finely chop the parsley. 
  3. In a large bowl, whisk together the white vinegar, olive oil, sugar, dill, garlic, powder, and kosher salt. Add the beans, onions and parsley and stir until coated. You can eat immediately, but for best results refrigerate for 1 hour to allow the salad to marinate. Store leftovers refrigerated for up to 5 days.

Notes

*Use standard white vinegar, not white wine vinegar! 

  • Category: Side Dish
  • Method: Raw
  • Cuisine: Salad
  • Diet: Vegan

Niçoise Salad

Niçoise salad is protein-packed, crunchy, and oh-so-satisfying– perfect for meal prep to keep you full all week long.

The post Niçoise Salad appeared first on Budget Bytes.

Springtime is salad season, and boy, do I have the perfect hearty salad for you! Niçoise salad is protein-packed, crunchy, and oh-so-satisfying. It’s perfect for meal prep and will keep you full all week long. I love the mixture of textures and flavors in this salad, and while it takes a bit of work to make, it is so worth it! The hard-boiled eggs, protein-packed tuna, crispy green beans and creamy potatoes are the defining ingredients of this salad, in my opinion. The unique-yet-familiar ingredients are what make this salad a classic– and for good reason! This is one of the recipes I always whip out whenever I have a friend who could use a little meal prep TLC when they are super busy. Trust me, it’s a winner!

close-up overhead view of nicoise salad in a white bowl.

What is Niçoise Salad?

Niçoise salad is a filling and flavorful salad that traces its origins to Nice, France. The term “Niçoise” literally means, “in the style of Nice”. This tasty salad is chock full of tomatoes, onions, hard-boiled eggs, tuna, green beans, and roasted potatoes and is tossed in a light dressing. It makes a great meal prep lunch for the long week ahead! It’s a classic!

Ingredients

Here’s what you’ll need to make Niçoise salad:

  • Romaine Lettuce: This classic crunchy lettuce is the perfect base for our salad. Buy whole heads rather than pre-chopped bagged lettuce to save some dough! Whole heads of romaine will keep longer in the fridge, too.
  • Grape Tomatoes: Add a pop of juicy acidity to this salad.
  • Red Onion: Adds a bit of bite to the recipe and a wonderful crunchy texture.
  • Hard-Boiled Eggs: Have a creamy, mild flavor and add a boost of protein! Check out our fool-proof process to make your hard-boiled eggs perfect every time.
  • Chunk Light Tuna: The main protein in this dish. Using canned is a great budget-saving tip! I prefer to use tuna packed in water.
  • Green Beans: Add a vegetal flavor, a pop of color, and delightful crunch.
  • Baby Potatoes: Add creaminess and richness to the salad. Thanks to the potatoes, this salad will keep you feeling full! You can use any variety of mini potatoes. I used fingerling for this recipe. Our air fryer potatoes are done in no time.
  • Olive Oil: Helps the seasonings stick to the potatoes and adds a subtle Mediterranean flavor to the dish.
  • Cucumber: Gives this salad crisp, hydrating, and aromatic characteristics.
  • Radishes: Add a little spicy kick to every bite and add beautiful color. After all, we eat with our eyes!
  • Olives: Any olives you love will do, but the briny and easy-to-find kalamata always does the trick!
  • Seasonings: Garlic powder, onion powder, and dried dill along with salt and pepper make the hearty potatoes so flavorful!

What Kind of Dressing Should I Use?

Niçoise salad is pretty flavorful on its own, so I recommend a light dressing like a lemon vinaigrette that helps cut the richness and elevates the flavors. For something a little creamier, try our favorite lemon dill tahini dressing! Our honey mustard sauce pairs well, too!

What Else Can I Add?

Niçoise salad is a great vehicle to use up those veggies taking up space in the fridge (or pantry!). I like to add:

  • Kalamata olives
  • Halved radishes
  • Chopped cucumbers
  • Capers
  • Artichoke hearts

How to Store Leftovers

I recommend storing the salad separately from the dressing for the best results. The components will keep in separate air-tight containers for up to 3 days in the refrigerator and can be tossed together before serving. If you’re meal prepping, add a bit of everything to your airtight containers and keep the dressing on the side. Then, just grab and go!

servings of nicoise salad in white bowls.
nicoise salad in a white bowl.
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Niçoise Salad

Niçoise salad is protein-packed, crunchy, and oh-so-satisfying– perfect for meal prep to keep you full all week long.
Course Salad
Cuisine French
Total Cost ($10.64 recipe / $1.77 serving)
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 (about 2 cups salad)
Calories 231kcal
Author Jess – Budget Bytes
Cost $2.16 per serving

Ingredients

  • salad dressing* see note
  • 1/2 Tbsp olive oil $0.09
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/2 tsp dried dill $0.07
  • 1/2 lb. baby potatoes, quartered $1.08
  • 1 cup green beans, stems removed $1.50
  • 4 cups water $0.00
  • 4 hard-boiled eggs, halved $0.76
  • 2 heads romaine lettuce, chopped $2.25
  • 1 cup grape tomatoes, halved $2.29
  • 1/2 red onion, julienned $0.40
  • 7 radishes, halved or sliced $0.69
  • 1 cucumber, peeled and chopped $0.64
  • 1/4 cup olives, strained $1.04
  • 2 5oz. cans chunk light tuna $2.00
  • 1 pinch salt and pepper, to taste $0.10

Instructions

  • Choose your favorite salad dressing. (see note)
  • Combine olive oil, garlic powder, onion powder and dried dill in a small bowl. Whisk to combine.
  • Quarter the baby potatoes and toss them in the olive oil spice blend.
  • Air fry quartered potatoes at 400°F for 15 minutes, shaking halfway through (OR roast the potatoes at 400°F until golden and tender, about 30 minutes.)
  • Bring 4 cups of water to a rolling boil in a medium pot or large saucepan.
  • Remove any stems from green beens. Blanch the green beans by tossing them into the boiling water and then turning off the heat. Allow them to sit in the hot water for a very brief period of time, about 3 minutes, until they are bright green. Quickly, transfer them to an ice bath to stop them from cooking any further. Set aside.
  • Hard boil, peel, and halve the eggs. Chop the romaine lettuce, halve the grape tomatoes, julienne the onion, halve or quarter radishes, peel and chop cucumber, and strain olives.
  • Strain the canned tuna and break it apart with a fork.
  • Toss all ingredients together and lightly dress your salad. Finish with a crank of freshly ground pepper and sea salt.

See how we calculate recipe costs here.

Notes

*I recommend something light like a lemon vinaigrette (or try our lemon dill tahini dressing or honey mustard sauce) that won’t compete with all of the bold flavors in this salad.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 20g | Protein: 17g | Fat: 10g | Sodium: 368mg | Fiber: 6g
nicoise salad in a white bowl with wooden salad spoons.

how to make Niçoise Salad – step by step photos

yellow dressing in a white bowl.

Choose your favorite salad dressing.

seasoned halved baby potatoes in a white bowl.

Combine 1/2 Tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp dried dill in a small bowl. Whisk to combine. Quarter the 1/2 lb baby potatoes, toss in the olive oil and herbs.

roasted halved baby potatoes in a white bowl.

Air fry 1/2 lb quartered potatoes at 400°F for 15 minutes, shaking halfway through (OR roast the potatoes at 400°F until golden and tender, about 30 minutes.)

blanched green beans being transferred to ice water.

Bring 4 cups of water to a rolling boil in a medium pot or large saucepan. Remove any stems from green beens. Blanch 1 cup green beans by tossing them into the boiling water and then turning off the heat. Allow them to sit in the hot water for a very brief period of time, about 3 minutes, until they are bright green. Quickly, transfer them to an ice bath to stop them from cooking any further. Set aside.

overhead view of prepped ingredients for nicoise salad on a cutting board.

Hard boil, peel, and halve 4 eggs. Chop 2 heads of romaine lettuce, halve 1 cup of grape tomatoes, julienne 1/2 a red onion, halve or quarter 7 radishes, peel and chop 1 cucumber, and strain 1/4 cup of olives.

drained tuna in a white bowl.

Strain the 2 cans of tuna and break it apart with a fork.

nicoise salad in a white bowl.

Toss all ingredients together and lightly dress your salad. Finish with a crank of freshly ground pepper and sea salt.

The post Niçoise Salad appeared first on Budget Bytes.

How to Steam Vegetables

Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland…

Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland veggies: here they turn out crisp tender and delicious every time.

How to steam vegetables: steamed broccoli in steamer

Want to steam vegetables? We’re here to help! Steaming one of the quickest vegetable cooking methods there is. It also has a bad rap, since if not done properly it can result in overcooked, bland, and soggy veggies.

But guess what? If you cook them until crisp tender and season them correctly, the veggies come out delicious every time! Here’s our master method for how to steam vegetables: the right way.

Vegetable steaming methods

First, you have a specific vegetable in mind, we’ve got several specific recipes for you. Pick from one of the methods below:

Steamed Green BeansSteamed Green BeansSteamed cauliflowerSteamed CauliflowerSteamed broccoliSteamed BroccoliSteamed carrotsSteamed CarrotsSteamed PotatoesSteamed PotatoesSteamed asparagus in bowl with lemon.Steamed AsparagusSteamed sweet potatoesSteamed Sweet PotatoesSteamed Brussels SproutsSteamed Brussels SproutsSteamed Cabbage RecipeSteamed Cabbage

Gear required for steaming

You’ll need a steamer basket or steamer pan to make this recipe. Here’s a steamer basket you can buy online that works for any pan you have. In these photos, you’ll see we used a skillet with a custom steamer basket. It’s an option too, but not required for steaming!

How to steam vegetables: a tutorial

The most important thing to remember when steaming vegetables: don’t be tempted to overcook them. Steam the vegetables until they’re crisp tender. You’ll need to be ready to taste test, fork in hand! Cooking vegetables even a few minutes past the right timing makes them go from bright and crisp to faded and mushy. Here’s how to steam vegetables using a steamer basket:

Step 1: Chopping vegetables.

Step 1: Chop the vegetables into uniform bite-sized pieces, which helps them to cook evenly. The thicker the vegetable, the longer it will take to cook. (This is important for hard vegetables like carrots: the smaller the pieces, the shorter the cook time.)

Step 2: Steaming vegetables in steamer basket.

Step 2: Add 1 inch water to the bottom of the saucepan or pot, then place the steamer basket in the pot. The surface of the water should be just under the basket. Bring it to a boil. Once boiling, add the vegetables to the basket and cover with a lid.

Step 3: Taste testing steamed vegetables.

Step 3: Cook covered, until just tender when pricked with a fork. As a rule of thumb, broccoli takes 3 to 5 minutes, green beans and carrots 4 to 5 minutes, and cauliflower 10 to 12 minutes. (See the Vegetable Timing Chart below.) Taste test to be sure; the exact cook time varies based on the thickness and maturity of the vegetable.

Step 4: Carefully remove the veggies to a bowl, then toss with a bit of olive oil or butter and kosher salt. If you’d like, add flavor by using fresh lemon juice, fresh herbs, feta cheese crumbles, or other spices.

Vegetable timing chart

Each vegetable takes a different amount of time to steam. Here is a chart with the approximate timing for common vegetables:

  • Asparagus: 2 to 5 minutes
  • Broccoli: 3 to 5 minutes
  • Green Beans: 4 to 5 minutes
  • Carrots: 4 to 5 minutes, depending on how thick you cut them
  • Brussels sprouts: 6 to 7 minutes
  • Cabbage: 7 to 10 minutes
  • Cauliflower: 10 to 12 minutes
  • Baby potatoes: 10 to 15 minutes
  • Sweet potatoes: 25 to 35 minutes (halved, shorter for diced)
Steamed broccoli

More side dish ideas

Steaming vegetables is a fantastic way to make them into a quick and easy side dish! Here are a few more of our favorite side dish resources:

Frequently asked questions

What’s the difference between steaming and boiling vegetables?

Steaming uses steam to cook vegetables, preserving more nutrients and their vibrant colors compared to boiling. Boiling vegetables can leach out vitamins and minerals into the water.

Do I need a fancy steamer?

No! You can easily steam vegetables at home with basic kitchen equipment. A pot with a lid and a steamer basket or colander that fits snugly inside will do the trick.

What’s the best way to cut vegetables for steaming?

Cut vegetables into uniform, bite-sized pieces for even cooking. This ensures all pieces cook through at the same time.

How much water do I need for steaming?

You only need a small amount of water – about 1-2 inches – in the bottom of the pot. The vegetables steam from the rising steam, not by being submerged in water.

How long does it take to steam vegetables?

Cooking time depends on the type and thickness of the vegetables. Tender vegetables like asparagus or green beans will cook in just a few minutes, while denser vegetables like carrots or potatoes will take longer. See the Vegetable Timing Chart above!

How can I tell if my vegetables are done?

The vegetables should be tender-crisp, with a slight bite when pierced with a fork.

Can I steam frozen vegetables?

You can, but keep in mind the vegetables will come out with a soft texture. Shorten the cook time by a few minutes and taste test to assess doneness.

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Steamed broccoli

How to Steam Vegetables

★★★★★

5 from 1 review
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 to 10 minutes
  • Total Time: 4 minute
  • Yield: Varies
Print Recipe

Description

Here’s how to steam vegetables to get them on the table fast! Use this method to avoid soggy and bland veggies: here they turn out crisp tender and delicious every time.

Ingredients

  • Vegetable of your choice (broccoli, cauliflower, green beans, carrots)
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Chop: Chop the vegetables into uniform pieces.
  2. Boil water: Place about 1 inch of water in a pot or saucepan. If using a steamer basket without a handle, add it to the pot now: the water surface should be right under the basket. Bring the water to a boil.
  3. Steam: Once boiling, add the vegetables (in the steamer basket, if it has a handle). Steam with the lid on until crisp tender, taste testing with a fork to assess doneness. Make sure not to overcook! Set a timer and taste at the low end of the timing. Use a guide of: 3 to 5 minutes for asparagus and broccoli, 4 to 5 minutes for carrots and green beans, 6 to 7 minutes for Brussels sprouts, 7 to 10 minutes for shredded cabbage, 10 to 12 minutes for cauliflower, 10 to 15 minutes for baby potatoes, and 25 to 35 minutes for halved sweet potatoes. 
  4. Season: Carefully remove the vegetables to a bowl. Toss with olive oil, kosher salt, and freshly ground black pepper to taste. If you’d like, add other flavors like dried or fresh herbs, spices, fresh lemon juice, or chopped herbs. 
  • Category: Side Dish
  • Method: Steamed
  • Cuisine: Vegetables

Keywords: How to Steam Vegetables

Orange Arugula Salad

I love making salads that are satisfying and filled with delicious and nutritious ingredients. It is always fun to play around with different flavors, ingredients, and dressings. This Orange Arugula Salad is definitely a favorite. It is fresh, hearty, …

I love making salads that are satisfying and filled with delicious and nutritious ingredients. It is always fun to play around with different flavors, ingredients, and dressings. This Orange Arugula Salad is definitely a favorite. It is fresh, hearty, and filled with flavor! Sharp, peppery arugula is the base of the salad. I add brown…

Vegan Cauliflower Mac and Cheese

This vegan cauliflower mac and cheese offers a delightful twist if you’re looking to change things up a bit. Creamy, cheesy, and utterly satisfying, it’s the ideal pick-me-up after a night out or a crowd-pleaser for gatherings. It’s s…

This vegan cauliflower mac and cheese offers a delightful twist if you’re looking to change things up a bit. Creamy, cheesy, and utterly satisfying, it’s the ideal pick-me-up after a night out or a crowd-pleaser for gatherings. It’s simple, made with nutritional ingredients, and is ready in under an hour. If you are looking for...

Read More

The post Vegan Cauliflower Mac and Cheese appeared first on My Pure Plants.

Green Bean Casserole

This Green Bean Casserole recipe is a Thanksgiving classic made with a creamy mushroom sauce, tender green beans, and crispy fried onions.

The post Green Bean Casserole appeared first on Budget Bytes.

Green Bean Casserole is a Thanksgiving classic. That creamy mushroom sauce, tender green beans, and fried onion topping are a match made in heaven. But a lot of green bean casserole recipes use shortcuts like condensed soup, which I’ve never really been a fan of. So, of course, I had to make my own deliciously rich green bean casserole from scratch! No mushy green beans or tinny canned flavor here! …But I did make an exception for those crispy fried onions. They’re still my fav. ;)

Close up of green bean casserole from above with a spoon scooping it out.

Want more Thanksgiving classics? Check out our Thanksgiving Recipes category.

Ingredients for Green Bean Casserole

Here’s what you’ll need to make your own homemade green bean casserole (with no canned condensed soup):

  • Mushrooms: Instead of using a can of cream of mushroom soup to make the creamy base for this casserole, we’re making it from scratch! So you’ll need some mushrooms. Button mushrooms are great, but baby bellas are even better if you have them available.
  • Garlic: Garlic flavors the creamy sauce making sure every bite is delicious! I used a double-dose with both fresh garlic and garlic powder for this recipe.
  • Flour and Butter: To thicken the homemade mushroom sauce we use a simple butter and flour roux. The butter also makes sure the sauce is super rich and delicious.
  • Vegetable Broth and Milk: Combining broth and milk makes a sauce that is both flavorful and creamy. We use Better Than Bouillon to make our broth because it has tons of flavor and salt to help season the sauce.
  • Cream Cheese: Adding cream cheese to the sauce makes it extra creamy and helps stabilize it for baking so the sauce doesn’t separate or curdle.
  • Green Beans: I used frozen green beans for convenience, but you can use fresh if you prefer. If using fresh, I suggest steaming them first to make sure they cook through and are tender once the casserole is baked. I used French cut green beans because I like the way they combine with the sauce so you get a really nice bean to sauce ratio in every bite.
  • Fried Onions: Crispy fried onions add TONS of flavor and texture to this casserole. We stir them into the green beans for flavor and top the casserole with more for added crispy texture.
  • Salt and Pepper: A little salt and pepper always helps make the flavors POP. ;)

Fresh, Frozen, or Canned Green Beans?

For a really stellar green bean casserole, I suggest using either fresh or frozen green beans. Canned green beans tend to be too mushy and their flavors are a bit muddy. Frozen green beans are definitely the most convenient because they’re already prepped, chopped, and partially cooked. I prefer French-cut because they mix well with the sauce for an optimal bean-to-sauce ratio.

Fresh green beans taste amazing but do require a bit more prep. You’ll need to wash, snap off the stems, chop them, and boil or steam them before adding to the casserole. Boil or steam the green beans for 3-5 minutes just to take the raw edge off, then drain and add to the casserole.

What Else Can Be Added to Green Bean Casserole

The classic version of green bean casserole is great, but if you want to make it a little more fancy, here are some fun toppings or add-ins to make it a little different:

  • Bacon (mix in or sprinkle on top)
  • Cheddar Cheese (on top)
  • Buttered Breadcrumbs (in place of the fried onions)
  • Crushed Potato Chips (in place of the fried onions)
  • Parmesan Cheese (in the sauce or sprinkled on top)

Can It Be Made Ahead?

This Green Bean Casserole can be prepared one day ahead of time (minus the onion topping), refrigerated, then the next day you can top with the onions and bake. The baking time may be slightly longer when preparing ahead since the dish will be chilled instead of going into the oven warm.

Overhead view of baked green bean casserole in the baking dish.
Super close up overhead shot of green bean casserole being scooped out of the baking dish.
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Green Bean Casserole

This Green Bean Casserole recipe is a Thanksgiving classic made with a creamy mushroom sauce, tender green beans, and crispy fried onions.
Course Dinner, Side Dish
Cuisine American
Total Cost $8.85 recipe / $1.48 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 (about ¾ cup each)
Calories 303kcal
Author Beth – Budget Bytes

Ingredients

Instructions

  • Preheat the oven to 350ºF. Roughly chop the mushrooms into small pieces. Mince the garlic.
  • Add the olive oil to a large skillet and heat over medium. Once hot, add the mushrooms and a pinch of salt and pepper. Sauté the mushrooms until soft, then add the minced garlic and continue to sauté until the liquid in the skillet evaporates.
  • Add the butter and flour to the skillet. Stir to melt the butter and allow the butter and flour to create a paste that coats the bottom of the skillet. Continue to stir and cook over medium for one to two minutes, or until the flour begins to turn golden on the bottom of the skillet.
  • Add the vegetable broth, milk, and garlic powder to the skillet. Whisk to combine and dissolve any browned flour off of the bottom of the skillet. Allow the liquid to come up to a simmer, at which point it will thicken.
  • Add the cream cheese to the skillet and whisk over medium heat until the cream cheese has fully melted into the sauce.
  • Add the frozen green beans to the sauce and stir to combine. Continue to heat over medium, stirring occasionally, until the green beans have heated through and the sauce comes up to a gentle simmer. Let the green beans simmer for a few minutes. Give them a taste and add salt and pepper to your liking (I added about ½ tsp salt and another ⅛ tsp pepper).
  • Stir ¼ cup of crispy fried onions into the green bean mixture. Pour the green beans into a 2-quart casserole dish and top with the remaining ¾ cup crispy fried onions.
  • Bake the casserole for 20-25 minutes, or until the fried onions have turned deep golden brown and the sauce is bubbling up around the edges.

See how we calculate recipe costs here.

Nutrition

Serving: 0.75cup | Calories: 303kcal | Carbohydrates: 21g | Protein: 6g | Fat: 23g | Sodium: 669mg | Fiber: 4g
Green bean casserole dished out into a bowl with a fork.

How to Make Green Bean Casserole

Cooked mushrooms in a skillet.

Preheat the oven to 350ºF. Wash 8oz. button mushrooms and roughly chop them into small pieces. Mince two cloves of garlic. Heat a large skillet over medium, add 1 Tbsp olive oil, and swirl to coat the skillet. Add the mushrooms and a pinch of salt and pepper to the skillet and sauté until the mushrooms become soft. Add the minced garlic and continue to sautè until all of the moisture in the skillet evaporates.

Butter and flour added to the skillet with the mushrooms.

Add 4 Tbsp butter and ¼ cup all-purpose flour to the skillet. Continue to sauté the mushrooms with the butter and flour until the flour begins to coat the bottom of the skillet and turn golden brown. This toasts the flour and prevents that floury flavor.

Milk and broth being poured into the skillet.

Whisk 1 cup vegetable broth, 1 cup milk, and ⅛ tsp garlic powder into the skillet, making sure to dissolve all of the flour off the bottom of the skillet as you whisk. Allow the liquid to come up to a simmer while whisking, at which point it will thicken.

Cream cheese chunks added to the sauce in the skillet.

Cut the cream cheese into chunks, add it to the sauce, and whisk until it has fully melted in.

Green beans being poured into the sauce.

Add 24oz. French-cut frozen green beans. Stir the green beans into the sauce and allow them to heat through and the sauce comes up to a gentle simmer. Allow them to simmer for 2-3 minutes. At this point, you want to taste the sauce and add more salt and pepper (I added about ½ tsp salt and ⅛ tsp pepper).

Friend onions added to the skillet.

Stir ¼ cup of crispy fried onions into the skillet.

Green bean casserole in transfered to a baking dish.

Transfer the green beans and sauce to a 2-quart casserole dish and top with ¾ cup of crispy fried onions.

Overhead view of baked green bean casserole in the baking dish.

Bake the casserole in the preheated 350ºF oven for 20-25 minutes, or until heated through and the fried onions have become golden brown.

Super close up overhead shot of green bean casserole being scooped out of the baking dish.

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