Delicious and Easy Green Bean Casserole Recipe with Shortcut Ingredients

Need a quick and tasty side dish for your holiday dinner? This easy green bean casserole recipe uses simple ingredients and can be ready in under 30 minutes!

❤️ Why You’ll Love This Recipe: This classic Thanksgiving side dish is easier and quicker to prepare using an electric pressure cooker.

Green bean casserole is a classic for a reason. Its a great way to dress up your green beans when you are serving for a Sunday supper or holiday crowd.

This simple, easy-to-make recipe is a great side dish choice when you don’t have the time or energy to make things from homemade.

It takes just a handful of simple ingredients and you have the perfect side dish for your meal!

✨ Looking for a from-scratch recipe made with fresh green beans? Try our Homemade Green Bean casserole. 

How to make Easy Green Bean Casserole?

We took the classic Campbell’s Green Bean casserole recipe, which has been around since the 1950s, and adapted it for the pressure cooker. 

We wanted to free up stovetop and oven space, so the pressure cooker was a great fit. 

We needed a clear liquid in order to create steam in the pressure cooker, so we used a little chicken broth. We love the flavor this gives to the finished dish too.

We also swapped the milk for half and half, for a richer flavor. But you’re welcome to use milk or heavy cream if you’d rather. 

Are frozen or canned green beans better for casserole?

Ultimately, whatever beans you prefer is the right option for this casserole!

If you want to swap the frozen beans for canned, use 2 cans (14.5 oz, each) canned green beans, well drained. Reduce the broth to 1/3 cup, since that’s what’s left in the pot after steaming. 

Also, don’t add the beans until the cream of mushroom sauce is prepared. 

How do you keep green bean casserole from getting soggy?

We cook the casserole in the pressure cooker and then finish in the oven to sidestep the problem of soggy casserole. 

Note: There’s no way to prevent the topping from getting soggy when you store the leftovers in the refrigerator. When I reheat the casserole, I’ll stir in the old topping. When the casserole is warm enough to eat, I’ll make a new crispy onion topping and broil it again as directed in the recipe.

How do you know your Green Bean Casserole is ready?

Since your casserole is fully cooked before you pop it in the oven, all you have to watch for is for the crispy onion topping to turn golden brown. (Better to pull it a little early than a little late.)

If you’re not sure, use your instant-read thermometer! The center should have an internal temperature over 160°F.

MAKE THANKSGIVING EASIER WITH YOUR INSTANT POT

Our Instant Pot Thanksgiving Recipes capture the classic Thanksgiving flavors, but are ready to serve quicker and easier than ever before. 

• Turkey Breast and Gravy
• Make-ahead Turkey Gravy
• Mashed Potatoes
• Homemade Bread Stuffing
• Boxed Stuffing in an Instant Pot
• Cornbread Dressing
• Sweet Potato Casserole
• Jellied Cranberry Sauce
• Pumpkin Pie
• Sweet Potato Pie

Easy Green Bean Casserole (with Shortcut Ingredients)

Servings: 4 -6 Servings

Cook Time: 1 minute minute

Additional Time: 20 minutes minutes

Total Time: 21 minutes minutes

Course: Side Dish, Veggies

Cuisine: American

Looking for a quick and easy green bean casserole recipe? This tasty shortcut version uses frozen beans, canned cream of mushroom soup, and fried onion topping for a delicious and easy side dish.

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Ingredients

• 2 packages frozen cut green beans (12 oz, each)
• 1/2 cup chicken broth
• 1/4 cup half and half
• 1 can cream of mushroom soup (10.5 oz)
• 1/8 teaspoon black pepper
• 1/2 teaspoon soy sauce
• 1 package French fried onions (2.8 oz)

Instructions

• Put the steamer basket in the pressure cooking pot and add 1/2 cup chicken broth. Place the frozen green beans in the steamer basket. Lock the lid in place. Select High Pressure and 1 minute cook time. (Since the beans are frozen it will take about 10 minutes to reach pressure.) When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid.
• Remove the steamer basket from the cooking pot and set aside. Add the cream of mushroom soup, half and half, black pepper, and soy sauce to the cooking pot. Stir until well combined.
• Return the green beans to the soup mixture. Gently fold in until evenly coated.
• Transfer the beans to an oven-safe serving dish. Top with the French fried onions. You can serve as-is, or you can pop the green bean casserole under a broiler for up to 5 minutes, until the onions are golden brown. (Watch closely because once they start to brown, they go fast.)

Notes

* If desired, you can substitute 2 cans (14.5 oz, each) canned green beans, well drained, and skip the pressure cook time. If you do this, reduce the broth to 1/3 cup. You can also also substitute milk or cream for the half and half. 

Nutrition

Calories: 334kcal | Carbohydrates: 23g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 1055mg | Potassium: 125mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg

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