Ree Drummond Green Bean Casserole Recipe: Crispy Topped Creaminess Without the Guilt

Ree Drummond's green bean casserole recipe delivers that nostalgic, comforting dish with a crispy fried onion topping that's impossible to resist. This classic side dish brings the warmth of a home-cooked meal to your table, perfect for holiday gatherings or family dinners.

The secret lies in balancing the creamy mushroom sauce with tender green beans and a perfectly golden, crunchy topping that holds up through every bite.

What sets this recipe apart is the foolproof technique for achieving that signature crispy texture without sacrificing the creamy base. Ree Drummond's approach uses simple ingredients—fresh green beans, cream of mushroom soup, milk, and a blend of fried onions—that come together in just 45 minutes of active time.

The dish has all the hearty, comforting qualities that make it a holiday staple, yet it's easy enough for weeknight meals.

By the time it emerges from the oven, you'll have a dish that's crispy on top, creamy in the middle, and packed with tender green beans. The aroma alone will have everyone gathering around the table, while the first bite delivers that perfect balance of textures and flavors.

This is the kind of recipe that becomes a family tradition, passed down through generations.

The beauty of this casserole is its versatility—it works as a side for roasted meats, a hearty vegetarian main, or even a comforting dish on its own. Whether you're serving it at Thanksgiving or a casual weeknight dinner, this green bean casserole will bring warmth and satisfaction to your table.

Let's get started on creating this timeless classic.

Ingredients for ree drummond green bean casserole

Simple ingredients transform into Ree Drummond's iconic crispy-topped green bean casserole.

The green beans are the foundation—fresh is best, but frozen works in a pinch if you're short on time. Look for bright green beans with crisp stems at the grocery store. Trader Joe's and Whole Foods often carry the freshest options, but your local farmers market will have the best quality. Trim the ends and cut them into even 2-inch pieces for consistent cooking. If using frozen, thaw and drain them well before adding to the casserole. The cream of mushroom soup should be the condensed variety—it thickens beautifully without extra effort. I always keep a few cans of Campbell's Cream of Mushroom in my pantry for this recipe.

No cream of mushroom soup? Homemade mushroom sauce works perfectly—sauté sliced mushrooms with garlic, add a splash of milk, and blend until smooth. The fried onions are non-negotiable for that signature crunch, but if you can't find them, quick-cooking oats mixed with butter and Parmesan can mimic the texture. For extra richness, add a splash of heavy cream to the milk mixture. The Parmesan should be freshly grated—pre-shredded clumps up and ruins the texture. If you're watching calories, use low-fat milk, but the dish will be slightly less creamy. The optional shredded cheese adds a nice melt, but it's not traditional.

This casserole reheats beautifully—5 minutes at 350°F brings it back to perfection. Store leftovers covered in the fridge for up to 4 days, though it's best within 2 days for optimal texture. For make-ahead convenience, assemble the casserole in a baking dish, cover with foil, and refrigerate for up to 24 hours before baking. The crispy topping will need an extra 2-3 minutes in the oven to crisp up after chilling. Freezes well for 3 months—just thaw overnight in the fridge before reheating.

Step-by-step instructions for Ree Drummond green bean casserole

Here's how to create that iconic crispy-topped creamy texture without skipping a beat.

Trim the ends from the 2 lbs of fresh green beans and cut them into 2-inch pieces. Spread them evenly in a large pot and cover with cold water by about 2 inches. Bring to a boil over high heat, then immediately reduce to medium-high and cook for exactly 5 minutes. You want them bright green and just tender—when you pierce one with a fork, it should offer slight resistance but still bend easily.

Drain the beans immediately in a colander and rinse under cold water to stop the cooking process. This blanching removes any bitterness and ensures they stay vibrant green in your casserole. Transfer them to a large bowl and set aside while you prepare the creamy base.

In a medium saucepan, melt the 0.5 cup of butter over medium heat. Once it's completely melted and foaming subsides, whisk in the 0.25 cup of all-purpose flour to create a roux. Cook for 1-2 minutes until the mixture turns a light golden color and smells nutty—this removes the raw flour taste and thickens your sauce properly.

Gradually whisk in the 2 cans of cream of mushroom soup and the 1 cup of whole milk, scraping the bottom of the pan to incorporate any browned bits. Stir in the 0.5 tsp of salt, 0.25 tsp of black pepper, and 0.5 tsp of garlic powder. Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens noticeably. The sauce should coat the back of a spoon and leave a slight trail when you run your finger through it.

Add the blanched green beans to the saucepan and stir gently to coat them evenly. Transfer the entire mixture to a 9x13-inch baking dish, spreading it out in an even layer. The beans should be fully submerged in the creamy sauce—this ensures maximum flavor absorption and even cooking throughout.

Sprinkle half of the 1.5 cups of french fried onions evenly over the top, then scatter the 0.5 cup of freshly grated parmesan cheese across the surface. This layering creates that signature crispy contrast when baked.

In a small bowl, combine the remaining 0.75 cups of french fried onions, 0.25 tsp of ground black pepper, and 0.25 tsp of black pepper. Mix well to distribute the seasoning evenly. Sprinkle this mixture evenly over the casserole, pressing down gently with the back of a spoon to help it adhere to the creamy layer below.

Finally, sprinkle the 0.5 cup of freshly shredded cheese (if using) evenly over the top. This optional layer adds extra richness and meltiness that complements the crispy onion topping beautifully.

Preheat your oven to 375°F. Bake the casserole uncovered for 25-30 minutes until the top is golden brown and bubbly around the edges. The creamy layer should be set but still slightly jiggly in the center when you gently shake the baking dish.

For the crispiest topping, broil for 1-2 minutes at the end, watching carefully to prevent burning. The onions should be deep golden brown with some areas turning slightly darker. Let the casserole rest for 5 minutes before serving—this allows the juices to redistribute and the topping to set properly.

Storing and reheating this dish

Refrigerator Storage

Let your green bean casserole cool completely before transferring to an airtight container—I use glass Pyrex with snap-on lids for best results. Store it in the fridge for up to 4 days, though the crispy topping stays best within 2 days.

The creamy sauce actually thickens slightly overnight, making flavors more concentrated. Always reheat gently to preserve that crispy texture. 🥗

Freezer Prep Tips

For long-term storage, assemble the casserole in a 9x13-inch baking dish, cover tightly with heavy-duty aluminum foil, and freeze for up to 3 months.

I recommend labeling with the date—this dish freezes beautifully but loses some crispiness after 2 months. Thaw overnight in the fridge before reheating for best results. 🧊

Oven Reheating Method

Preheat your oven to 350°F and place the covered casserole inside. Reheat for 15-20 minutes until bubbly and heated through. For extra crispiness, uncover and broil for 2-3 minutes at the end. This method restores the creamy texture while reviving the crispy topping. 🔥

Microwave Shortcut

For quick meals, cover the casserole with a damp paper towel and microwave on 50% power for 2-3 minutes. Stir halfway through, then continue in 30-second intervals until heated to 165°F. Add a splash of milk if it looks dry—this prevents the sauce from separating. 💡

Crispy Topping Rescue

If the topping loses crispiness after reheating, sprinkle fresh French fried onions on top and broil for 1-2 minutes until golden. This quick fix restores that signature crunch without sacrificing the creamy base. I keep a bag of French's Crispy Fried Onions on hand just for this purpose. 🧅

Make-Ahead Baking

Assemble the casserole in a baking dish, cover with foil, and refrigerate for up to 24 hours before baking. When ready, bake at 375°F for 30-35 minutes (add 5 extra minutes if cold). This method ensures even cooking and maximum crispiness. Perfect for holiday prep! ⏰

Frequently asked questions