This is the best Thanksgiving side dish! Made with fresh green beans in just one pot, this Dutch oven green bean casserole is a winner every holiday season.
We’re heading into the holiday season, and I think it’s time to share one of my favorite cozy side dishes for Sunday dinner or family gatherings!
I make this Dutch oven green bean casserole every year for Thanksgiving, and my kids ask me to make it again for weeks after. It has become more than just a holiday recipe at this point!
Green bean casserole has been a favorite of mine since I was a kid, but I have tweaked it over the years to make it the best it can be. Using fresh green beans instead of canned has been a game-changing swap — the beans are tender with some bite, and the flavor is much fresher.
It’s such an easy holiday side dish that can really be made anytime. Green bean casserole is always simple, but this Dutch oven recipe is made in one pot, keeping your cleanup even more minimal.
It just requires a few ingredients, yet it turns out deliciously creamy, flavorful, and comforting.
If you’re planning a Thanksgiving feast, be sure to check out my Dutch oven mac and cheese and Dutch oven mashed potatoes, too!
Table of Contents
Why You’ll Love This Recipe
- One pot dish: This green bean casserole is made and served all in one Dutch oven, so you can minimize the dishes piling up in the sink!
- Easy side: I love how simple this recipe is, yet it feels so much more exciting than plain steamed green beans. You can prepare and assemble the dish in less than 20 minutes!
- Better than canned: Using fresh green beans makes a world of difference. The flavor is fresher, and the texture is less soft and mushy than the green bean casserole you might be used to. It’s a simple way to elevate this classic dish.
Ingredients
- Green beans: I love using fresh green beans in my casserole because they have the best texture! Frozen will work too; they will just have a softer bite and cook more quickly.
- Cream of mushroom soup: You can use any can of condensed cream of mushroom soup, or make your own if you’re feeling ambitious! This adds a ton of flavor and creaminess to the casserole.
- Soy sauce: This is optional, but does add a little extra saltiness and umami flavor that is delicious.
- Fried onions: For that perfect crunch on top and additional flavor throughout! Again, I used store-bought, but you can absolutely make your own if you wish.
Find the full list of ingredients with measurements in the recipe card below!
Substitutions
- Feel free to substitute low sodium soy sauce, tamari, or coconut aminos for regular soy sauce. You can also omit it entirely.
- You can cut the green beans in half or thirds if you prefer them smaller and more bite-sized.
- 2% milk works just fine if you don’t have whole milk on hand.
- Instead of chicken broth, you can use vegetable broth or plain water.
How to Make Dutch Oven Green Bean Casserole
Step 1. 1. Preheat the oven to 350 degrees F.
Step 2. Add your green beans and broth to a 6 quart Dutch oven. Cover and cook over medium to medium-high heat for 8 to 10 minutes, until the beans are just about tender.
Step 3. Uncover. If there is more than a spoonful or two of liquid left in the pot, drain it off.
Step 4. Remove the pot from the heat. Stir in the soup, milk, soy sauce (if using), garlic powder, pepper, salt to taste and ½ cup of the fried onions.
Step 5. Bake uncovered for 25 minutes, until it is bubbling around the edges.
Step 6. Scatter the remaining 1 cup of fried onions over the top. Bake 5 more minutes, until golden.
Tips + Notes
- You can leave out the soy sauce; it’s not required for this recipe. That is just the way I have always made it. I think it adds a good flavor to the dish!
- Frozen cut green beans work fine. Use 2 pounds and cook them for 5 to 6 minutes in step 2.
- Don’t forget to drain the extra liquid in step 3.
- Keep a close eye on the dish after you sprinkle the fried onions on top. You don’t want to overcook them, or they’ll get bitter.
How to Prep Make-Ahead Green Bean Casserole
One of the best ways to avoid a stressful holiday meal is to prepare as much as you can ahead of time!
To make this green bean casserole ahead of your gathering, assemble the casserole without the fried onions on top (reserve them for later). Store the casserole in the fridge, covered, for up to 48 hours.
When you’re ready to serve, remove it from the fridge and let it sit at room temperature for 30 minutes. Add the onions, then bake as written, adding a little extra time as needed — up to around 10 additional minutes, or until hot in the center.
Recipe FAQs
Leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat in the microwave or oven and enjoy with the rest of your leftover Thanksgiving feast!
You certainly can, just keep in mind that it will probably need longer in the oven to get fully heated. You can also split the mixture between two Dutch ovens or two casserole dishes and bake as directed.
No! Though it is a classic Thanksgiving side dish, my family enjoys this comforting casserole throughout the year. It goes great with different chicken main dishes, like Tuscan roasted chicken or blackened chicken thighs.
Yes, just note that the texture and flavor will be very different from the recipe as written. To use canned green beans, fully drain 2 cans of beans and skip steps 1-3. Just mix the ingredients, then bake as instructed.
More Recipes for Thanksgiving
- Cast Iron Skillet Green Beans
- Roasted Cheesy Bacon Butternut Squash
- Homemade Rolls with Freshly Milled Flour
- Slow Cooked Cranberry Elk Meatballs
- Garlic Parmesan Brussel Sprouts
If you tried this Dutch Oven Green Bean Casserole or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Dutch Oven Green Bean Casserole
Equipment
- 6-quart Dutch oven
Ingredients
- 1 ½ – 2 pounds fresh green beans trimmed and left long
- ½ cup chicken broth
- 2 cans condensed cream of mushroom soup 10.5 ounces each
- ½ cup whole milk
- 1 teaspoon soy sauce optional
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Salt to taste
- 1 ½ cups crispy fried onions divided
Instructions
- Preheat the oven to 350 degrees F.
- Add your green beans and broth to a 6 quart Dutch oven. Cover and cook over medium to medium-high heat for 8 to 10 minutes, until the beans are just about tender.
- Uncover. If there is more than a spoonful or two of liquid left in the pot, drain it off.
- Remove the pot from the heat. Stir in the soup, milk, soy sauce (if using), garlic powder, pepper, salt to taste and ½ cup of the fried onions.
- Bake uncovered for 25 minutes, until it is bubbling around the edges.
- Scatter the remaining 1 cup of fried onions over the top. Bake 5 more minutes, until golden.
Notes
- You can leave out the soy sauce; it’s not required for this recipe. That is just the way I have always made it. I think it adds a good flavor to the dish!
- Frozen cut green beans work fine. Use 2 pounds and cook them for 5 to 6 minutes in step 2.
- Don’t forget to drain the extra liquid in step 3.
- Keep a close eye on the dish after you sprinkle the fried onions on top. You don’t want to overcook them, or they’ll get bitter.
