12 Green Bean Casserole Recipes for Busy Holiday Cooks

The best green bean casserole recipes share one rule: the beans still need to taste like green beans. The sauce should stay rich and savory, the topping should crackle, and the beans need to keep a little snap. That balance is why this dish lands on holiday tables and weeknight menus alike.

Start with the Classic Creamy Green Bean Casserole if you want the benchmark. Try the Spicy Poblano version for real heat, the Air Fryer Egg Rolls when you need a party snack, and the Make-Ahead Freezer tray when you are cooking a day early.

Which Green Bean Casserole Should You Make?

Classic Creamy Green Bean Casserole

This is the one I keep going back to, and it works because nothing hides the green beans. You build a real mushroom sauce on the stove, pour it over barely cooked beans, and let the oven do the rest.

Ingredients (makes 6 servings)

• Fresh green beans, trimmed: 900 g (2 lb)
• Cremini mushrooms, sliced: 450 g (1 lb)
• Yellow onion, finely diced: 1 medium
• Garlic cloves, minced: 3
• Unsalted butter: 60 g (4 tbsp)
• All-purpose flour: 40 g (1/3 cup)
• Whole milk: 480 ml (2 cups)
• Vegetable stock: 240 ml (1 cup)
• Crispy fried onions: 120 g (2 cups)
• Kosher salt and black pepper: to taste

Instructions

Step 1: Bring a large pot of salted water to a boil and drop in the 900 g green beans. Cook them for 3 minutes, just until you see the color turn bright and glossy, then drain and run under very cold water to stop them softening further.

Step 2: Melt 60 g butter in a wide skillet over medium heat and add the 450 g mushrooms and the diced onion along with a big pinch of kosher salt. Cook for 8 minutes, stirring a few times, and you will see the mushrooms shrink and release their liquid. Stir in the 3 minced garlic cloves and the 40 g flour, then cook for 1 minute so the flour loses its raw taste.

Step 3: Pour in the 480 ml milk and 240 ml stock slowly while whisking, so you do not get any flour lumps. Bring the sauce to a gentle bubble and let it thicken for 5 minutes, stirring often, until it coats the back of your spoon. Fold in the blanched green beans and a few grinds of black pepper, then taste and adjust the salt if you want.

Step 4: Scrape the mixture into a 2 quart baking dish and spread the 120 g fried onions evenly over the top. Bake at 200C (400F) for 25 minutes, until your sauce is bubbling hard around the edges and the onions turn deep amber.

Step 5: Let the casserole sit for 5 minutes so it slices neatly, then spoon big portions onto plates while you can still smell the mushrooms.

French Onion Green Bean Casserole with Balsamic

Onion lovers will pick this one every time. The sauce gets its sweetness from a long, slow caramelization, and a spoonful of balsamic vinegar keeps it from turning sticky or flat.

Ingredients (makes 4 servings)

• Fresh green beans, trimmed: 700 g (1 1/2 lb)
• Yellow onions, thinly sliced: 900 g (2 lb)
• Unsalted butter: 45 g (3 tbsp)
• Olive oil: 30 ml (2 tbsp)
• All-purpose flour: 30 g (1/4 cup)
• Beef stock, warmed: 360 ml (1 1/2 cups)
• Balsamic vinegar: 30 ml (2 tbsp)
• Fresh thyme leaves: 1 tbsp
• Panko breadcrumbs: 60 g (1/2 cup)
• Kosher salt: 1/2 tsp

Instructions

Step 1: Bring a large saucepan of water to a boil and add the 700 g green beans. Cook for 2 minutes, until you see them turn vivid green, then drain and pat them dry so you do not drag water into the casserole later.

Step 2: Set a Dutch oven over low heat and melt the 45 g butter with the 30 ml olive oil. Add the 900 g sliced onions and 1/4 teaspoon of the kosher salt, then cook for 25 minutes, stirring every few minutes, until your onions shrink way down and smell deeply sweet. You cannot rush this, and that is exactly where the flavor comes from.

Step 3: Stir the 30 g flour into the onions and cook for 2 minutes, until you no longer smell raw flour. Pour in the 360 ml warm beef stock while whisking, then add the 30 ml balsamic vinegar, the remaining 1/4 teaspoon salt, and the 1 tablespoon thyme leaves. Let the sauce bubble gently for 6 minutes, until it is thick enough to leave a trail when you drag your spoon through.

Step 4: Fold the blanched beans into the sauce and scrape everything into an 8 inch square baking dish. Scatter the 60 g panko over the top and bake at 200C (400F) for 20 minutes, until your panko is golden brown and the edges are bubbling.

Step 5: Spoon it onto plates right away, while you can still drag a spoon through the jammy onions and loose sauce.

Cheesy Gruyère Green Bean Casserole

This one goes all in on nutty melted Gruyère, and it is the version I make when the casserole is the main event, not just a side. The breadcrumbs stay light, so the cheese underneath gets a chance to brown.

Ingredients (makes 6 servings)

• Fresh green beans, trimmed: 900 g (2 lb)
• Cremini mushrooms, sliced: 250 g (1/2 lb)
• Yellow onion, finely diced: 1 medium
• Unsalted butter: 60 g (4 tbsp)
• All-purpose flour: 40 g (1/3 cup)
• Whole milk: 360 ml (1 1/2 cups)
• Vegetable stock: 240 ml (1 cup)
• Gruyère cheese, shredded: 180 g (1 1/2 cups)
• Panko breadcrumbs: 50 g (1/2 cup)
• Kosher salt and black pepper: to taste

Instructions

Step 1: Fill a large pot with salted water and bring it to a boil. Add the 900 g green beans and cook for 3 minutes, just until you can smell them turn sweet and the color goes bright. Drain them and run cold water over the beans so they stop cooking right away.

Step 2: Melt 30 g (2 tbsp) of the butter in a wide skillet over medium heat. Add the 250 g mushrooms and diced onion with a pinch of kosher salt, then cook for 7 minutes, until your mushrooms are browned at the edges and the onion looks soft. Add the 40 g flour and stir for 1 minute, until you see no dry streaks left in the pan.

Step 3: Whisk in the 360 ml milk and 240 ml stock little by little, keeping the pan moving so your sauce stays smooth. Bring it to a low bubble and cook for 5 minutes, stirring often, until the sauce thickens enough to coat the back of your spoon. Turn off the heat and fold in 120 g of the shredded Gruyère along with a few grinds of black pepper.

Step 4: Fold the blanched beans into the cheese sauce and scrape the mixture into a 2 quart baking dish. Scatter the remaining 60 g Gruyère and the 50 g panko over the top. Bake at 200C (400F) for 22 minutes, until you see the cheese melt, the topping go golden, and the sauce bubbling around the edges.

Step 5: Carry the dish to the table and let everyone scoop it while you can still pull a long stretch of cheese from the spoon.

Spicy Poblano Green Bean Casserole

This is the one for people who find most green bean casseroles too quiet. Roasted poblanos bring a real char, the pepper Jack adds a slow burn, and crushed tortilla chips turn the top into something you want to scrape off with a fork.

Ingredients (makes 6 servings)

• Fresh green beans, trimmed: 800 g (1 3/4 lb)
• Poblano peppers: 3 large
• Red onion, small dice: 1 medium
• Unsalted butter: 45 g (3 tbsp)
• All-purpose flour: 40 g (1/3 cup)
• Whole milk: 360 ml (1 1/2 cups)
• Vegetable stock: 120 ml (1/2 cup)
• Smoked paprika and kosher salt: 1 tsp each
• Pepper Jack cheese, shredded: 200 g (2 cups)
• Crushed tortilla chips: 70 g (1 cup)

Instructions

Step 1: Move your oven rack to the highest position and turn on the broiler. Put the 3 poblano peppers on a sheet pan and broil them, turning every 3 minutes, for about 9 minutes total, until you see the skins blister and blacken all over. Pile them into a bowl, cover it with a plate, and let them steam for 10 minutes so the skins loosen.

Step 2: Peel the charred skin off the poblanos, pull out the stems and seeds, and chop the flesh into bite-size pieces. Bring a pot of salted water to a boil, drop in the 800 g green beans, and cook for 2 minutes, just until you smell them turn bright and vegetal. Drain and rinse under cold water.

Step 3: Melt the 45 g butter in a wide pan over medium heat. Add the diced red onion, 1 teaspoon smoked paprika, and 1 teaspoon kosher salt, then cook for 6 minutes, until your onion turns soft and the paprika smells toasty. Stir in the 40 g flour and cook for 1 minute, then whisk in the 360 ml milk and 120 ml stock gradually until your sauce is smooth.

Step 4: Let the sauce bubble gently for 5 minutes, until it clings to your spoon. Fold in the chopped poblanos, blanched green beans, and half of the 200 g Pepper Jack. Scrape it all into a 2 quart dish, scatter the remaining cheese and the 70 g crushed chips on top, and bake at 200C (400F) for 18 minutes, until you see the cheese melt and the chips get even crunchier.

Step 5: Scoop it out while the cheese is still molten, and warn your guests about the heat before they dig in.

Skillet Green Bean Casserole with Garlic Breadcrumbs

No oven, no casserole dish, no problem. This one lives entirely in your largest skillet, which makes it the fastest version here and the one you will reach for on a Tuesday night.

Ingredients (makes 4 servings)

• Fresh green beans, trimmed and halved: 700 g (1 1/2 lb)
• Yellow onion, thinly sliced: 1 medium
• Garlic cloves, minced: 3
• Unsalted butter: 45 g (3 tbsp)
• All-purpose flour: 25 g (3 tbsp)
• Whole milk: 240 ml (1 cup)
• Vegetable stock: 240 ml (1 cup)
• Cream cheese, softened: 60 g (1/4 cup)
• Panko breadcrumbs: 50 g (1/2 cup)
• Kosher salt and black pepper: to taste

Instructions

Step 1: Place a large deep skillet over medium-high heat and add the 700 g green beans with 60 ml (1/4 cup) water. Cover the pan and let them steam for 4 minutes, until you see the beans turn bright green, then uncover and cook off any remaining water. Slide the beans onto a plate.

Step 2: Reduce the heat to medium and melt 30 g (2 tbsp) of the butter in the same skillet. Add the sliced onion and a pinch of salt, then cook for 6 minutes, until your onion is soft and just starting to brown. Stir in the 3 minced garlic cloves and the 25 g flour, then cook for 1 minute, until you no longer see dry flour.

Step 3: Pour in the 240 ml milk and 240 ml stock slowly while whisking, so you keep the sauce smooth. Bring it to a low bubble and cook for 4 minutes, then stir in the 60 g cream cheese and a few grinds of black pepper. Fold the green beans back into the pan and let everything heat through for 2 minutes.

Step 4: Melt the remaining 15 g butter in a small skillet and toast the 50 g panko for 3 minutes, until you see the crumbs turn golden.

Step 5: Shower the crumbs over the green beans, scoop everything into bowls, and serve it straight from the skillet while you still hear the beans sizzle.

Vegan Coconut Milk Green Bean Casserole

Coconut milk makes this dairy-free version just as rich as the original, and the soy sauce adds a quiet savory depth that plain salt cannot. Crushed pretzels on top give you that salty crunch without any butter.

Ingredients (makes 6 servings)

• Fresh green beans, trimmed: 800 g (1 3/4 lb)
• Cremini mushrooms, sliced: 400 g (14 oz)
• Yellow onion, finely chopped: 1 medium
• Olive oil: 45 ml (3 tbsp)
• All-purpose flour: 30 g (1/4 cup)
• Full-fat coconut milk: 400 ml (1 can)
• Vegetable stock: 240 ml (1 cup)
• Soy sauce: 1 tbsp
• Crushed pretzel sticks: 60 g (1 cup)
• Kosher salt and black pepper: to taste

Instructions

Step 1: Bring a large pot of water to a boil and cook the 800 g green beans for 3 minutes. You want them bright green and still firm, so drain them and run under cold water immediately.

Step 2: Warm the 45 ml olive oil in a wide skillet over medium-high heat. Add the 400 g sliced mushrooms and the chopped onion with a pinch of salt, then cook for 8 minutes, until you see the mushrooms turn deep golden and the pan looks dry. Stir in the 30 g flour and cook for 1 minute, just until no white streaks remain.

Step 3: Pour in the 400 ml coconut milk and 240 ml stock while whisking, then add the 1 tablespoon soy sauce. Bring the sauce to a gentle simmer and cook for 6 minutes, until it thickens enough to coat your spoon and the color turns pale tan.

Step 4: Fold the green beans into the sauce, scrape everything into a 2 quart baking dish, and scatter the 60 g crushed pretzels over the top. Bake at 190C (375F) for 20 minutes, until you see the pretzel topping turn deeper brown and the sauce bubble at the edges.

Step 5: Spoon it into shallow bowls while you can still see steam rise from the silky coconut sauce.

Slow Cooker Green Bean Casserole with Turkey Bacon

Turkey bacon gives you a smoky edge without taking over the whole dish, and your slow cooker does the long, low simmering while you deal with the rest of the meal.

Ingredients (makes 8 servings)

• Fresh green beans, trimmed and halved: 1.2 kg (2 1/2 lb)
• Turkey bacon, chopped: 170 g (6 oz)
• Cremini mushrooms, sliced: 250 g (1/2 lb)
• Yellow onion, diced: 1 large
• Unsalted butter: 56 g (4 tbsp)
• All-purpose flour: 40 g (1/3 cup)
• Whole milk: 480 ml (2 cups)
• Chicken stock: 240 ml (1 cup)
• Crispy fried onions: 80 g (1 1/2 cups)
• Kosher salt and black pepper: to taste

Instructions

Step 1: Set a large skillet over medium heat and add the 170 g chopped turkey bacon. Cook for 6 minutes, turning often, until you see the edges crisp and the fat renders, then pull the bacon out with a slotted spoon and leave the drippings in the pan.

Step 2: Add the 56 g butter to the same skillet along with the 250 g mushrooms and diced onion. Cook for 7 minutes, until your mushrooms have browned and the onion is soft, then stir in the 40 g flour and cook for 1 minute. You will know it is ready when the flour no longer looks dry.

Step 3: Whisk in the 480 ml milk and 240 ml stock a splash at a time, keeping the pan moving so your sauce stays smooth. Let it bubble gently for 5 minutes, until the sauce thickens and coats your spoon, then turn off the heat.

Step 4: Put the 1.2 kg green beans and the cooked turkey bacon into your slow cooker, pour the sauce over, and stir gently until every bean is coated. Set the slow cooker to low and let it cook for 3 hours, until you can pierce a bean easily with a fork.

Step 5: Stir in half of the 80 g fried onions, then pile the rest on top. Set the warm setting for 15 minutes, then scoop the whole thing into a serving bowl while you still hear the sauce bubbling softly.

Air Fryer Green Bean Casserole Egg Rolls

Everything you like about the casserole, folded into a shatteringly crisp wrapper and air-fried instead of baked. These are the appetizer version, and they disappear fast, so I usually set a few aside for myself before they hit the platter.

Ingredients (makes 16 egg rolls)

• Fresh green beans, finely chopped: 300 g (3 cups)
• Cremini mushrooms, finely chopped: 150 g (1 1/2 cups)
• Yellow onion, finely chopped: 1 small
• Unsalted butter: 30 g (2 tbsp)
• All-purpose flour: 20 g (2 tbsp)
• Whole milk: 180 ml (3/4 cup)
• Cream cheese, softened: 80 g (1/3 cup)
• Egg roll wrappers: 16
• Cooking spray: as needed
• Kosher salt and black pepper: to taste

Instructions

Step 1: Melt the 30 g butter in a wide skillet over medium heat. Add the 300 g chopped green beans, 150 g mushrooms, and chopped onion with a pinch of salt, then cook for 7 minutes, until you see the vegetables soften and most of the moisture cook off.

Step 2: Sprinkle the 20 g flour over the vegetables and stir for 1 minute, then pour in the 180 ml milk while stirring. Let the mixture bubble and thicken for 4 minutes, until you can pull your spoon through and leave a clean trail. Fold in the 80 g cream cheese and a few grinds of black pepper, then take the pan off the heat and cool the filling completely.

Step 3: Lay 4 egg roll wrappers at a time on your counter with one corner pointing toward you. Spoon about 2 tablespoons of the cooled filling across the center of each wrapper, then fold the bottom corner up over the filling, fold in the sides, and roll tightly away from you. Seal the last corner with a dab of water.

Step 4: Heat your air fryer to 200C (400F). Spray the rolls lightly with cooking spray, set as many as fit in a single layer in the basket, and cook for 8 minutes. Turn them over and cook for 2 more minutes, until you see every side turn golden and crisp.

Step 5: Repeat with the remaining rolls, keeping the cooked ones in a warm oven if you need to. Spray them once more as soon as they come out so the salt sticks, if you are serving right away.

Step 6: Pile the rolls on a platter and serve them hot, while the filling is still creamy and the wrapper cracks when you bite through it.

Beef Sausage Green Bean Casserole with Sage

Beef sausage turns this side into a full dinner, and the sage keeps the creamy sauce from tasting heavy. You still get the classic onion crunch on top, but every spoonful has a little more substance.

Ingredients (makes 6 servings)

• Fresh green beans, trimmed and halved: 900 g (2 lb)
• Beef sausage, sliced into coins: 450 g (1 lb)
• Yellow onion, diced: 1 large
• Cremini mushrooms, quartered: 250 g (1/2 lb)
• Unsalted butter: 45 g (3 tbsp)
• All-purpose flour: 40 g (1/3 cup)
• Whole milk: 480 ml (2 cups)
• Fresh sage leaves, chopped: 1 tbsp
• Crispy fried onions: 80 g (1 1/2 cups)
• Kosher salt and black pepper: to taste

Instructions

Step 1: Bring a large pot of salted water to a boil and drop in the 900 g green beans. Cook for 3 minutes, until you see them turn bright and just tender, then drain and rinse under cold water.

Step 2: Set a large skillet over medium heat and add the 450 g sliced beef sausage in a single layer. Cook for 5 minutes, turning once, until you see deep brown sear marks on both sides, then lift the sausage out with a slotted spoon and set it aside.

Step 3: Add the 45 g butter to the same skillet with the 250 g mushrooms and diced onion. Cook for 7 minutes, until your mushrooms are browned and the onion is soft, then stir in the 40 g flour and cook for 1 minute, until no dry flour remains.

Step 4: Pour in the 480 ml milk slowly while whisking, so your sauce comes together without lumps. Add half of the chopped sage and a few grinds of black pepper, bring the sauce to a gentle bubble, and cook for 5 minutes, until it is thick enough to coat your spoon.

Step 5: Fold the blanched green beans, browned beef sausage, and the rest of the sage into the sauce. Scrape everything into a 2 quart baking dish and scatter the 80 g fried onions over the top. Bake at 200C (400F) for 20 minutes, until you see the sauce bubbling and the onions turn a deep golden brown.

Step 6: Let it sit for 5 minutes, then carry the dish to the table and spoon it into wide bowls while you can still smell the sage.

Gluten-Free Green Bean Casserole with Crispy Shallots

You do not have to give up the crispy onion top to keep this gluten-free, and this version proves it. Shallots get a quick fry until they are deep gold, while cornstarch thickens the sauce so the whole dish stays silky.

Ingredients (makes 6 servings)

• Fresh green beans, trimmed: 850 g (1 3/4 lb)
• Cremini mushrooms, chopped: 400 g (14 oz)
• Shallots, divided: 6 large (2 minced, 4 sliced thin)
• Unsalted butter: 60 g (4 tbsp)
• Cornstarch: 25 g (3 tbsp)
• Whole milk: 360 ml (1 1/2 cups)
• Vegetable stock: 120 ml (1/2 cup)
• Gluten-free all-purpose flour: 40 g (1/3 cup)
• Vegetable oil, for frying: 120 ml (1/2 cup)
• Kosher salt and black pepper: to taste

Instructions

Step 1: Toss the 4 thinly sliced shallots with the 40 g gluten-free flour and a pinch of salt in a small bowl. Warm the 120 ml vegetable oil in a small saucepan over medium heat and fry the shallots in two batches, about 3 minutes per batch, until you see them turn golden and crisp. Lift them out with a slotted spoon and drain on a paper towel.

Step 2: Bring a large pot of salted water to a boil and cook the 850 g green beans for 3 minutes. You want them just tender, so drain them and run under cold water right away.

Step 3: Melt the 60 g butter in a wide skillet over medium heat. Add the 2 minced shallots and the 400 g chopped mushrooms with a pinch of black pepper, then cook for 8 minutes, until your mushrooms are browned and the pan smells earthy. Stir in the 25 g cornstarch and cook for 1 minute, then whisk in the 360 ml milk and 120 ml stock gradually.

Step 4: Let the sauce bubble for 5 minutes, until it coats your spoon and turns a soft ivory color. Fold in the green beans, scrape everything into a 2 quart baking dish, and top with the crispy fried shallots. Bake at 200C (400F) for 18 minutes, until you see the shallot topping darken just a shade and the sauce bubble around the edges.

Step 5: Spoon portions into shallow bowls and serve it while you can still hear the sauce sizzling under the crispy shallots.

Ginger Soy Green Bean Casserole with Water Chestnuts

This one trades the usual mushroom sauce for a gingery coconut base, and it is the brightest version in the list. Water chestnuts keep it crunchy in the middle, while chow mein noodles give the top a completely different kind of crackle.

Ingredients (makes 5 servings)

• Fresh green beans, trimmed: 750 g (1 2/3 lb)
• Shiitake mushrooms, stemmed and sliced: 200 g (7 oz)
• Canned water chestnuts, drained and sliced: 220 g (1 cup)
• Scallions, sliced: 6
• Fresh ginger, grated: 1 tbsp
• Vegetable oil: 30 ml (2 tbsp)
• Cornstarch: 20 g (2 tbsp)
• Full-fat coconut milk: 400 ml (1 can)
• Low-sodium soy sauce: 2 tbsp
• Crispy chow mein noodles: 60 g (1 cup)

Instructions

Step 1: Bring a pot of water to a boil and cook the 750 g green beans for 2 minutes, only until you see them turn glossy green. Drain and run under cold water so they keep their snap.

Step 2: Heat the 30 ml vegetable oil in a wide skillet over medium-high heat. Add the 200 g shiitake mushrooms, the 220 g water chestnuts, and the 1 tablespoon grated ginger, then cook for 5 minutes, until you see the mushrooms brown at the edges and the pan smells spicy and fresh.

Step 3: Whisk the 20 g cornstarch into the 400 ml coconut milk with the 2 tablespoons soy sauce in a small bowl, then pour the mixture into the skillet. Bring it to a low bubble and cook for 4 minutes, until your sauce thickens enough to coat the back of a spoon.

Step 4: Fold in the blanched green beans and three quarters of the sliced scallions, then scrape everything into a 2 quart baking dish. Scatter the 60 g chow mein noodles over the top and bake at 200C (400F) for 15 minutes, until you see the noodles toast and the sauce is bubbling around the edges.

Step 5: Scatter the remaining scallions over the top and serve it in deep bowls while you can still smell the ginger rising from the sauce.

Make-Ahead Freezer Green Bean Casserole

This is the batch-cooking version, sized for two meals and designed to go straight from your freezer to the oven. The sauce holds up beautifully to freezing because it is thick enough not to separate, and the beans stay firm because you only par-cook them.

Ingredients (makes 2 freezer trays, 4 servings each)

• Fresh green beans, trimmed: 1.6 kg (3 1/2 lb)
• Cremini mushrooms, sliced: 700 g (1 1/2 lb)
• Yellow onions, diced: 2 medium
• Unsalted butter: 100 g (7 tbsp)
• All-purpose flour: 80 g (2/3 cup)
• Whole milk: 720 ml (3 cups)
• Vegetable stock: 360 ml (1 1/2 cups)
• Crispy fried onions: 160 g (3 cups)
• Kosher salt: 1 tsp
• Black pepper: to taste

Instructions

Step 1: Bring your largest pot of salted water to a boil and blanch the 1.6 kg green beans in two batches, about 2 minutes per batch, until you see each batch turn bright green. Drain, run under cold water, and spread the beans out on a clean towel so they dry completely.

Step 2: Melt the 100 g butter in a large Dutch oven over medium heat. Add the 700 g sliced mushrooms and the 2 diced onions with 1 teaspoon kosher salt, then cook for 10 minutes, until your mushrooms have released their liquid and the pan starts to look dry again. Stir in the 80 g flour and cook for 2 minutes, until you no longer smell raw flour.

Step 3: Pour in the 720 ml milk and 360 ml stock slowly while whisking, then bring the sauce to a low bubble. Cook for 8 minutes, stirring often, until it is thick enough to coat your spoon heavily. Season with a few grinds of black pepper, then fold in the blanched green beans.

Step 4: Divide the mixture between two greased 8 inch square freezer-safe dishes and let them cool on the counter for 30 minutes, until you can touch the bottom of the dish without it feeling warm. Cover the dishes tightly with a layer of plastic wrap and then foil, label them, and freeze for up to 3 months.

Step 5: When you are ready to serve one dish, take it out of the freezer the night before and let it thaw in the fridge. Uncover it, scatter half of the 160 g fried onions over the top, and bake at 190C (375F) for 35 minutes, until your sauce is bubbling hard in the center and the onions are deep golden.

Step 6: Let the first dish rest for 5 minutes, then scoop portions into bowls while you tuck the second dish away for another night.

The single most important step in any green bean casserole is that quick blanch. Three minutes in boiling water, then cold water, keeps the beans firm enough to survive the sauce and the oven without turning gray or mushy.

Pick the one that matches your day, get your beans blanched, and let the oven do the rest.