5-Ingredient Creamy Green Bean Casserole With Sour Cream
This 5-ingredient green bean casserole is an easy Thanksgiving or Christmas side dish made with fresh green beans, low-sodium cream of mushroom soup, and sour cream. It’s creamy, delicious, beginner-friendly, and you can even make it ahead of time!
⏰ TIME: 45 mins
🤑TOTAL COST: $8.53 ($1.42/serving)
🫛 5 INGREDIENTS
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While mashed potatoes are always going to be my favorite Thanksgiving side dish, green bean casserole is a close second!
I made green bean casserole for the very first time just a few years ago, and ever since then it’s been a staple on our Thanksgiving menu.
You don’t need a lot of time or effort to make this green bean casserole either! Just throw together all the ingredients, bake, and this casserole is done in under 45 minutes.
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My family’s not the biggest fan of green beans, but even they loved this casserole! The crunchy onions really make everything taste delicious 😅
It’s a simple, last minute dish that you can bring to a Thanksgiving potluck or Friendsgiving party. Or you can even make it as a side dish for Christmas!
You can also make this green bean casserole ahead of time to make life even easier on Thanksgiving day. Plus, it’s so simple that it’s even beginners can make it.
🥘 Looking for more 5-ingredient casseroles? Here are 30 easy casseroles made with 5 ingredients or less!
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Why You’ll Love This Recipe
🫛 This green bean casserole is:
- Made with just 5 ingredients
- Ready in 45 minutes
- Made with fresh green beans
- Perfect as a make-ahead side dish
- Beginner-friendly
- Great for leftovers
Ingredients & Substitutions
- Fresh green beans: You’ll need 1 pound of fresh green beans. You could use canned green beans if you’re in a time crunch.
- Cream of mushroom soup: I used the low-sodium Campbell’s version.
- Sour cream: I love the extra flavor it adds and it also makes the casserole extra creamy.
- Milk: Helps thin the sauce to the perfect consistency. I recommend using whole or 2% milk.
- Crispy fried onions: The best part of the green bean casserole.
📌 OPTIONAL INGREDIENTS: You could add some shredded cheddar cheese or bacon bits to give the casserole some extra flavor.
Equipment You’ll Need
The following text may contain Amazon affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases made through links on this post at no additional cost to you.
The product links above are affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases made through these links at no additional cost to you.
- 8×8 baking dish: I used an oval baking dish, but you can use any 8×8 baking dish you have on hand.
- Large mixing bowl: For mixing up the ingredients. I love my Pyrex glass mixing bowl for recipes like this!
- Saucepan: For boiling the green beans.
How To Make the Green Bean Casserole
Storage Instructions
- Make Ahead: You can assemble the casserole a day ahead of time. Mix the green beans, mushroom soup, milk, and sour cream together, pour the mixture in the baking dish, cover with plastic wrap, and store in the fridge for up to 24 hours. Don’t add the crispy onions on top until you’re ready to bake.
- Refrigerator: Store leftover green bean casserole in an airtight container in the refrigerator for up to 3 days.
- Freezer: I don’t recommend freezing this casserole.
- Reheating: Reheat individual portions in the microwave. The fried onions will likely get soggy after being in the fridge, but you can add a few fresh crispy onions on top before reheating.
The Printable Recipe Card
5-Ingredient Creamy Green Bean Casserole With Sour Cream
Ingredients
- 1 lb fresh green beans (ends trimmed and cut into 2-inch pieces)
- 10.5oz can cream of mushroom soup (low-sodium or low-fat is fine)
- ½ cup sour cream
- ¼ cup milk
- 1½ cups crispy fried onions
Instructions
- Preheat your oven to 350°F. Lightly grease an 8×8-inch baking dish.
- Bring a large pot of water to a boil. Add the trimmed green beans and cook for 4–5 minutes. Drain the green beans and set aside.
- In a large mixing bowl combine the cream of mushroom soup, sour cream, and milk. Stir until smooth and creamy.
- Add the drained green beans and ½ cup of crispy fried onions to the mixing bowl. Stir until the green beans are coated evenly in the sauce.
- Transfer the mixture to the baking dish. Bake uncovered for 20 minutes.
- Remove from the oven and sprinkle the remaining 1 cup of crispy fried onions evenly over the top of the casserole. Return to the oven for another 5–10 minutes or until the fried onions are golden brown.
- Let the casserole cool for 5 minutes. Serve and enjoy!
Notes
- Don’t overcook the green beans: They’ll continue cooking in the oven, so you want them just a bit tender. About 4-5 minutes of boiling does the trick.
- Sauce consistency: If you feel like your sauce is a bit too thick, you can add 1 tablespoon of extra milk at a time in step 4 until you hit your desired consistency. Don’t make it too runny though!
- Don’t like sour cream? No problem! Just skip the sour cream – the casserole still tastes delicious!
- Don’t mix in too many fried onions: I’ve made the mistake of adding a little too many fried onions in the mixture and it turned out kinda…oniony. Just stick with 1/2 cup of the fried onions for the mixture. Remember, you can always add more on top!
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