There’s something special about the way Brenda Gantt makes her green bean casserole – it’s simple, full of flavor, and made with love. That’s why I put together this copycat version of Brenda Gantt’s green bean casserole recipe, so folks like us can enjoy that same down-home taste anytime, right in our own kitchens.
Especially during holidays, no table feels complete without a big dish of green bean casserole.
I remember watching Brenda stir those big seasoned green beans with her hands – just like how my grandma used to do it. She folded in that creamy mushroom soup, melted butter, and soft cream cheese, then topped it all off with those crunchy fried onions.
The smell alone could pull everyone to the kitchen. My kids always say those crispy onions on top are the best part – they think they’re chips!
If you’re after something cozy, hearty, and packed with love, this is the recipe for you. Let’s get into how to make Brenda Gantt’s green bean casserole recipe, step by step.
What Green Beans Are Best for Green Bean Casserole
When I make this dish, I always go for canned green beans – just like Brenda does. They’re soft and soak up all that creamy sauce. The round, seasoned ones work best – they have more flavor already in them. But if you can only find regular canned beans, that’s fine too. Just add a bit more salt and pepper.
Fresh green beans can work, but you’ll need to cook them first until they’re soft. I like my beans tender, not crunchy, in this casserole. The canned ones save time and give you that homey taste.
If you use fresh beans, cook them in boiling water for about 10 minutes until they’re soft enough to bite through easily.
Brenda Gantt’s Green Bean Casserole Ingredients
Here’s everything I used to make this dish the Brenda Gantt way:
- Canned Green Beans (1 gallon or about 6-8 cups): I like to use the round, seasoned kind, but you can use plain green beans too. They’re soft and soak up the sauce well. If you can’t find seasoned ones, regular canned green beans work fine – just add a little extra salt.
- Cream of Mushroom Soup (2 cans): This soup gives the casserole its creamy base and a mild mushroom flavor. Don’t use the thick kind – the regular cream of mushroom soup mixes better. You can swap this for cream of celery soup if someone doesn’t like mushrooms.
- Cream Cheese (1 package, softened): Cream cheese makes the sauce thick and extra creamy. I soften it in the microwave so it mixes in easy. You can use the regular kind or even the light version if you want. Just make sure it’s soft before you mix it in.
- Butter (about 1 tablespoon): Butter adds a rich taste and helps everything blend together. You can use regular butter or margarine. If you don’t have butter, a little cooking oil works too.
- Fried Onion Rings (about 1-2 cups): These go on top and get crispy in the oven. They add crunch and a salty bite. The store-bought kind in the can works perfect. You can also make your own by frying thin onion slices, but the canned ones are easier.
- Salt and Pepper (to taste): If you use plain green beans, add a little salt and pepper for flavor. If your beans are already seasoned, you may not need more. Start with a pinch and taste as you go.
Required Kitchen Tools
- Colander – To drain the canned green beans
- Large mixing bowl – For combining the beans and sauce
- Small mixing bowl – To mix the cream cheese, soup, and butter
- Spatula or spoon – For stirring the sauce and folding in the beans
- Casserole dish (1.5-2 quart) – To bake the casserole
- Oven – To heat the casserole until bubbly
- Microwave (optional) – To soften the cream cheese
- Measuring spoon – For the butter
How To Make Brenda Gantt’s Green Bean Casserole
This is so easy, even if you’re new to cooking. Follow these steps, and you’ll have a dish everyone loves.
Step 1 | Preheat Your Oven
Set your oven to 350°F. This gives you time to get everything ready while it heats up.
Step 2 | Drain the Green Beans
Pour your canned green beans into a colander and drain them well. Let them sit for a few minutes to get all the water out. If you’re using fresh beans, cook them until soft, then drain.
Step 3 | Mix the Sauce
In a big bowl, add two cans of cream of mushroom soup, one softened package of cream cheese, and about a tablespoon of butter. Mix until smooth. I like to use a fork to mash the cream cheese first, then stir everything together. If your cream cheese is still hard, microwave it for about 20 seconds to soften it up.
Step 4 | Combine Beans and Sauce
Add the drained green beans to the bowl with your sauce. Use a spoon or clean hands to gently mix everything together. Make sure all the beans are coated with the creamy mixture, but try not to smash them up. I like to fold them in gentle, like Brenda does.
Step 5 | Spread in Casserole Dish
Pour the mixture into your casserole dish and spread it out evenly. Use the back of a spoon to smooth the top. This helps it cook evenly.
Step 6 | Bake
Put the dish in the oven at 350°F. Bake for 25–30 minutes, or until hot and bubbly. You’ll see the edges starting to bubble when it’s ready.
Step 7 | Add Onion Topping
Take the dish out of the oven carefully. Sprinkle fried onions over the top – use as many as you like. I usually cover the whole top. Put it back in the oven for 5 more minutes. The onions should turn golden and get crispy.
Step 8 | Serve
Let the casserole cool for a few minutes before you serve it. This lets the sauce thicken up a bit. Then scoop it out and enjoy!
Chef’s Note + Tips
- Make sure your cream cheese is really soft before mixing. Hard cream cheese makes lumps that are hard to get out.
- Don’t skip draining the green beans well. Extra water makes the casserole runny.
- You can mix this up a day ahead and just bake it when you’re ready. Add the onions right before baking.
- If you like extra flavor, add a little garlic powder or onion powder to the sauce.
- Save some fried onions to add fresh on top after baking for extra crunch.
- Use a glass or ceramic casserole dish for best results. Metal pans can make the edges cook too fast.
Make Ahead & Storage Tips
You can make this green bean casserole ahead of time, which is great for busy holidays. Mix everything together except the fried onions, then cover and put it in the fridge. It will keep for up to 2 days.
When you’re ready to bake it, let it sit out for about 20 minutes to take the chill off, then bake as usual. Add the onions in the last 5 minutes.
For leftovers, this casserole keeps in the fridge for 3-4 days. Just cover it with foil and reheat in a 350°F oven for about 15 minutes until hot. You can also microwave single servings for about 1 minute.
If you want to freeze it, you can do that too. Put the whole thing together but don’t bake it. Cover it tight with foil and freeze for up to 2 months.
When you want to cook it, let it thaw in the fridge overnight, then bake as usual. It might need an extra 10 minutes in the oven.
You’ll know your casserole has gone bad if it smells sour or if you see any mold. The sauce might also look separated or watery. When in doubt, throw it out.
What to Serve with Green Bean Casserole
This green bean casserole goes with so many things! I love serving it with roasted turkey or ham, just like Brenda does. It’s perfect for Thanksgiving, Christmas, or any Sunday dinner. The creamy, savory taste pairs well with most meats.
Try it with fried chicken, pork chops, or even meatloaf. The rich, creamy sauce goes great with simple grilled meats too. For sides, I like to serve it with mashed potatoes, cornbread, or dinner rolls.
Brenda often serves this with her famous cornbread and some sweet tea. She says it’s important to have something to soak up all that good sauce.
I’ve seen her put it on the table with mac and cheese, collard greens, and cornbread for a real Southern feast.
Brenda Gantt’s Green Bean Casserole Recipe FAQs
You can swap the cream of mushroom soup for cream of chicken or cream of celery soup. It changes the flavor a bit, but still tastes great with the beans and cheese.
Add the fried onions on top right before the last few minutes of baking. This keeps them golden and crunchy. If you put them on too soon, they might get soft. I always wait until the end for the best crunch.
The key is draining your green beans really well. Let them sit in the colander for a few minutes after draining. Also, make sure your cream cheese is mixed in completely – lumps can make the sauce separate.
If your mixture seems too thin, add a little more cream cheese or let it bake an extra 5 minutes to thicken up.
Look for bubbly sauce around the edges after 25-30 minutes. Then, after adding onions, bake 5 more minutes until they’re golden. I check by smell too – it’s ready when it fills the kitchen!
Brenda Gantt’s Green Bean Casserole Recipe
Ingredients
Equipment
Method
- Set your oven to 350°F. This gives you time to get everything ready while it heats up.
- Pour your canned green beans into a colander and drain them well. Let them sit for a few minutes to get all the water out. If you’re using fresh beans, cook them until soft, then drain.
- In a big bowl, add two cans of cream of mushroom soup, one softened package of cream cheese, and about a tablespoon of butter. Mix until smooth. I like to use a fork to mash the cream cheese first, then stir everything together. If your cream cheese is still hard, microwave it for about 20 seconds to soften it up.
- Add the drained green beans to the bowl with your sauce. Use a spoon or clean hands to gently mix everything together. Make sure all the beans are coated with the creamy mixture, but try not to smash them up. I like to fold them in gentle, like Brenda does.
- Pour the mixture into your casserole dish and spread it out evenly. Use the back of a spoon to smooth the top. This helps it cook evenly.
- Put the dish in the oven at 350°F. Bake for 25–30 minutes, or until hot and bubbly. You’ll see the edges starting to bubble when it’s ready.
- Take the dish out of the oven carefully. Sprinkle fried onions over the top – use as many as you like. I usually cover the whole top. Put it back in the oven for 5 more minutes. The onions should turn golden and get crispy.
- Let the casserole cool for a few minutes before you serve it. This lets the sauce thicken up a bit. Then scoop it out and enjoy!
Brenda Gantt’s green bean casserole recipe is more than just a side dish—it’s a taste of home. It’s easy, hearty, and made with love. So grab your casserole dish, and let’s bring that southern comfort into your kitchen today!
