There’s something timeless about a classic Green Bean Casserole. It’s warm, comforting, and filled with nostalgic holiday flavors that never go out of style.
Our homemade version features fresh, crunchy green beans, earthy mushrooms, a luscious mushroom cream sauce, and the perfect topping: golden, crispy onions.
Forget the canned soup shortcut; when you make Green Bean Casserole from scratch, you taste the difference in every bite. It’s creamy, savory, and deeply comforting because real ingredients create the best results.
Our Green Bean Casserole was built to shine next to the classics. Serve it alongside our creamy mashed potatoes, tangy cranberry sauce, and a perfectly roasted turkey, for a combination that says “Holiday Comfort Food”.
Chef’s Tip: If you’re hosting, prep the cranberry sauce a day early, mash your potatoes while the turkey rests, and bake the casserole last so it hits the table hot and golden brown.
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Ingredients
Gather the ingredients to prepare our easy Green Bean Casserole recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Recipe Variations
Cheesy Twist: Add shredded Gruyère or sharp cheddar to the mushroom sauce.
Bacon Lover’s Version: Crumble crisp bacon into the casserole for a smoky edge.
Garlic & Herb Upgrade: Sauté garlic, thyme, and shallots with the mushrooms.
Vegan Option: Use coconut milk or oat cream and vegan fried onions.
Crunch Boost: Mix crushed Ritz crackers or panko with the onions for an extra-crispy topping.
Get Fancy: Add a drizzle of truffle oil before baking or sprinkle with crispy prosciutto for a festive twist.
How to Make the Best Green Bean Casserole Recipe
Follow along with my simple step-by-step instructions to learn how to make the Best Green Bean Casserole Recipe in your home kitchen.
Preheat your oven to 400 degrees F.
Add 3 tbs of butter to a large skillet over medium heat.
Once the butter is melted, add the diced onion and mushrooms to the pan, and cook for about 4 minutes.
Add the garlic to the pan and cook for about 1 minute, until fragrant.
To make the roux, add the flour to the pan and mix. You may need to add 1 tablespoon of butter before adding the flour if the mushrooms have absorbed a lot of the liquid.
Stir in the flour until no clumps remain.
Allow the roux to cook for about 3 minutes over low heat to cook the flour’s flavor out of the mixture. Stir frequently to prevent burning.
Slowly add the chicken broth, stirring well until no lumps remain.
Add the heavy cream to the pan, and stir until fully incorporated.
Add the salt and pepper, and stir into the “soup” mixture.
To begin blanching your green beans, bring a large pot of water to a boil, and add your washed, cut green beans.
While blanching green beans, prepare a large bowl of ice water.
Allow the green beans to cook for about 5 minutes, and then strain them.
Once strained, add the cooked green beans to ice water to stop the cooking. Allow them to “chill” for about 3 minutes, then strain again and transfer to your baking dish.
Pour the creamy mushroom sauce over the green beans.
Using tongs, mix the blanched green beans with the creamy mushroom sauce until evenly coated.
Sprinkle the fried onions evenly over the top.
Place the baking dish on the middle rack of the preheated oven, and bake for about 20 minutes, or until the casserole is hot and bubbly.
Check your casserole frequently, and cover it with tin foil if the onions are browning too quickly.
Chef Tips for the Best Green Bean Casserole
Blanch the beans: It keeps them bright, crisp-tender, and tasting fresh.
Make the sauce count: Take your time cooking out the flour and developing that nutty roux flavor. It’s what separates homemade from the can.
Don’t overbake: Once the topping is golden brown, pull it out of the oven. Overcooking turns the green beans mushy.
Born in the golden age of convenience foods, green bean casserole was pure 1950s Americana; a simple dish that became an American Classic.
But our green bean casserole isn’t just a seasonal dish you serve during the holiday season. It’s an easy-to-prepare side dish your whole family love any time of the year.
Flavor Pairing Guide
The creamy mushroom sauce and umami-rich green beans love earthy flavors.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 3 days. It can be stored frozen before baking for up to two months.
Reheat in the oven at 350°F, covered, until warmed through (about 20 minutes). Add fresh onions on top for extra crunch.
Recipe FAQs
No, you can use frozen green beans instead of fresh. Fresh green beans have the best texture, but frozen ones work well with the recipe. If using frozen, be sure to thaw and drain well before using.
Yes, you can assemble all of the casserole (minus the fried onions), cover with cling wrap, and store it in the refrigerator for up to 24 hours. I don’t recommend storing it any longer.
Simmer your sauce a bit longer, or whisk in an extra teaspoon of flour or cornstarch slurry until the sauce coats the back of a spoon.
More Recipes You’ll Love!
Green Bean Casserole
Our homemade green bean casserole, made from scratch, is creamy, comforting, and topped with crispy onions. It’s perfect for the holidays or any family meal.
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Ingredients
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Ingredients:
36 oz fresh green beans washed and cut into 1 inch pieces4 oz white mushrooms diced4 tbs unsalted butter1 tbs fresh garlic finely chopped½ cup sweet onion diced3 tbs all-purpose flour¾ cup chicken broth or vegetable broth1 cup heavy cream1 teaspoon table salt½ teaspoon black pepper6 oz crispy fried onions
Instructions
Instructions:
Preheat the oven to 400ºF
To begin blanching your green beans, bring a large pot of water to a boil, and add your washed, cut green beans.
While blanching green beans, prepare a large bowl of ice water.
Allow green beans to cook for about 5 minutes, and then strain.
Once strained, add the cooked green beans to the ice water to stop the cooking process. Allow to “chill” for about 3 minutes before straining again and setting aside.
Add 3 tbs of butter to a large skillet over medium heat.
Once melted, add the diced onion and mushroom to the pan, and cook for about 4 minutes.
Add the garlic to the pan, and cook for about 1 minute, or until garlic is fragrant.
To make the roux, add the flour to the pan and mix; You may need to add 1 tbs of butter before adding flour if the mushrooms have absorbed a lot of the liquid.
Stir in flour and cook for about 3 minutes.
Slowly add the chicken broth and stir in well, such that no lumps remain.
Add the heavy cream to the pan, and stir until fully incorporated.
Add the salt and pepper, and stir into the “soup” mix.
Pour the blanched green beans to the bottom of your 9 by 13 baking dish
Add your creamy mushroom sauce over the green beans.
Using tongs, mix your blanched green beans and the creamy mushroom sauce, such that everything is evenly coated.
Pour fried onions over the green bean casserole in an even layer.
Place baking dish into the oven, and bake for about 20 minutes, or until the casserole is hot and bubbly. Check your casserole frequently, and cover with tin foil if the onions are browning too quickly.
Notes
Cheesy Twist: Add shredded Gruyère or sharp cheddar to the mushroom sauce.
Bacon Lover’s Version: Crumble crisp bacon into the casserole for a smoky edge.
Garlic & Herb Upgrade: Sauté garlic, thyme, and shallots with the mushrooms.
Vegan Option: Use coconut milk or oat cream and vegan fried onions.
Crunch Boost: Mix crushed Ritz crackers or panko with the onions for an extra-crispy topping.
Get Fancy: Add a drizzle of truffle oil before baking or sprinkle with crispy prosciutto for a festive twist.
Chef Tips
Blanch the beans: It keeps them bright, crisp-tender, and tasting fresh.
Make the sauce count: Take your time cooking out the flour and developing that nutty roux flavor. It’s what separates homemade from the can.
Don’t overbake: Once the topping is golden brown, pull it out of the oven. Overcooking turns the green beans mushy.
Flavor Pairing Guide
The creamy mushroom sauce and umami-rich green beans and mushrooms love earthy flavors.
It goes well with roast poultry, prime rib, baked ham, or beef tenderloin.
Serve it alongside roasted root vegetables or a citrusy salad to balance out the richness.
How to Store and Reheat
Refrigerate leftovers in an airtight container for up to 3 days. It can be stored frozen before baking for up to two months.
Reheat in the oven at 350°F, covered, until warmed through (about 20 minutes). Add fresh onions on top for extra crunch.
Do I need to use fresh green beans?
No, you can use frozen green beans instead of fresh. Fresh green beans have the best texture, but frozen ones work well with the recipe. If using frozen, be sure to thaw and drain well before using.
Can I make green bean casserole ahead of time?
Yes, you can assemble all of the casserole (minus the fried onions), cover with cling wrap, and store it in the refrigerator for up to 24 hours. I don’t recommend storing it any longer.
How do I thicken the sauce if it’s too runny?
Simmer your sauce a bit longer, or whisk in an extra teaspoon of flour or cornstarch slurry until the sauce coats the back of a spoon.
Nutrition
Calories: 275kcalCarbohydrates: 18gProtein: 3gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 39mgSodium: 454mgPotassium: 297mgFiber: 3gSugar: 5gVitamin A: 1195IUVitamin C: 14mgCalcium: 60mgIron: 1mg
