Best Homemade Green Bean Casserole Recipe

Name: Best Homemade Green Bean Casserole Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 pounds fresh green beans (trimmed and cut into bite-sized pieces); 12 ounces white button mushrooms (thinly sliced); 4 tablespoons unsalted butter; 2-3 cloves garlic (minced); 4 tablespoons all-purpose flour; 1 cup low-sodium chicken broth (or vegetable broth); 1 cup heavy cream; 2 cups French fried onions (divided); Salt to taste; Black pepper to taste

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Green bean casserole sits on countless tables during holidays and family gatherings. This classic dish combines tender green beans, creamy mushroom sauce, and crispy fried onions in a way that makes everyone ask for seconds. Many cooks rely on canned soup and frozen vegetables, but this recipe shows you how to create something truly special from scratch. The difference is real.

Fresh ingredients transform this simple side dish into something memorable. You’ll taste the earthy mushrooms, the snap of properly cooked beans, and that satisfying crunch on top. This version takes a bit more effort than opening a few cans, but your family will notice. After making this recipe dozens of times for Thanksgiving dinners and potlucks, I’ve learned exactly what works. The result is a casserole that brings comfort and flavor without any mystery ingredients or artificial taste.

Reasons to Try Green Bean Casserole

This dish works for good reasons. The creamy sauce coats each green bean without drowning it. You get that satisfying texture contrast between the tender vegetables and the crunchy topping. The mushroom flavor deepens the whole dish without taking over.

Green bean casserole feeds a crowd easily. One pan serves eight to ten people, which makes planning simple. It also sits well at room temperature for an hour, so you don’t have to worry about precise timing when you’re juggling multiple dishes.

The casserole reheats beautifully. The next day, those flavors blend even more. Kids often eat their vegetables without complaint when they’re part of this dish. The crispy onions help with that.

You can prepare most of it ahead of time. Mix everything in the morning, refrigerate it, then bake it just before dinner. This trick saves precious oven space and reduces stress during busy meal preparation.

Where Did Green Bean Casserole Come From?

Campbell’s Soup Company created this recipe in 1955. A home economist named Dorcas Reilly worked in the company’s test kitchen in Camden, New Jersey. She wanted to design a simple dish using ingredients most Americans kept in their pantries. Green beans, cream of mushroom soup, and French fried onions were common at the time. The recipe appeared on soup can labels and quickly spread across the country. By the 1960s, it became a Thanksgiving staple. The dish perfectly matched the era’s focus on convenience cooking. Today, over 40 million servings appear on tables each year during the holidays. While the original version used canned ingredients, many cooks now prefer fresh vegetables and homemade sauce. The basic concept remains unchanged, proving that simple combinations can last for generations.

Ingredient Notes

Green Beans: Fresh green beans make the biggest difference. Look for bright green beans that snap when you bend them. Avoid any with brown spots or wrinkled skin. You’ll need about two pounds. Trim the ends with a sharp knife. Some people leave the beans whole, but cutting them into bite-sized pieces helps them fit better on forks.

Mushrooms: White button mushrooms work perfectly here. Choose firm mushrooms without slimy spots. You’ll need about twelve ounces. Slice them thin so they cook quickly and blend into the sauce. The mushrooms add an earthy depth that canned soup can’t match.

Heavy Cream: This creates the rich, smooth sauce. Don’t substitute milk or half-and-half. The fat content matters for both flavor and texture. You need the cream to coat the beans properly and hold everything together during baking.

Butter: Use unsalted butter so you can control the salt level. The butter helps cook the mushrooms and creates the base for your sauce.

Garlic: Two or three cloves add warmth without overwhelming the dish. Mince them fine so they distribute evenly.

Flour: All-purpose flour thickens the sauce. You’ll make a simple roux with the butter, which gives the sauce body and prevents it from separating.

Chicken or Vegetable Broth: This adds flavor without heaviness. Use low-sodium broth so the dish doesn’t become too salty. About one cup works well.

French Fried Onions: These provide the signature crunch. Buy them from the store or make your own if you have extra time. You’ll need about two cups total, divided between the mixture and the topping.

Salt and Black Pepper: Season to taste. Start with less than you think you need. You can always add more.

How to Make Green Bean Casserole

Step 1: Heat your oven to 375°F. Grease a 9×13 inch baking dish with butter or cooking spray. Set it aside.

Step 2: Bring a large pot of salted water to a boil. Add the trimmed green beans. Cook them for exactly five minutes. They should be bright green and still crisp. Drain them immediately and plunge them into a bowl of ice water. This stops the cooking and keeps the color vibrant. Drain again and set aside.

Step 3: Melt four tablespoons of butter in a large skillet over medium heat. Add the sliced mushrooms. Cook them for about eight minutes, stirring occasionally. The mushrooms will release their water and shrink. Keep cooking until that water evaporates and the mushrooms turn golden brown.

Step 4: Add the minced garlic to the mushrooms. Cook for one minute until you smell the garlic. Don’t let it burn or it will taste bitter.

Step 5: Sprinkle four tablespoons of flour over the mushrooms. Stir constantly for two minutes. This cooks the raw flour taste out and creates your roux.

Step 6: Pour in the chicken broth slowly while stirring. The mixture will thicken immediately. Keep stirring to prevent lumps from forming.

Step 7: Add the heavy cream and stir well. Let the sauce simmer gently for three to four minutes. It should coat the back of a spoon. If it seems too thick, add a splash more broth. If it’s too thin, simmer it a bit longer.

Step 8: Season the sauce with salt and black pepper. Taste it and adjust as needed. Remember that the fried onions on top have salt too.

Step 9: Remove the skillet from heat. Add the blanched green beans and one cup of fried onions. Stir everything together until the beans are completely coated with sauce.

Step 10: Pour the mixture into your prepared baking dish. Spread it evenly. Sprinkle the remaining cup of fried onions across the top in an even layer.

Step 11: Bake for 25 to 30 minutes. The sauce should bubble around the edges and the onions should turn deep golden brown. If the onions brown too quickly, cover the dish loosely with foil.

Step 12: Let the casserole rest for five minutes before serving. This allows the sauce to settle and makes serving easier.

What You Must Know About Green Bean Casserole

Don’t skip the ice water bath after blanching the beans. This step prevents mushy vegetables. Overcooked green beans turn gray and lose their snap. You want them tender but still firm enough to hold their shape after baking.

Watch your sauce thickness carefully. Too thin and it won’t cling to the beans. Too thick and it becomes gluey. The sauce should pour like heavy cream. Test it by dipping a spoon and running your finger across the back. The line should hold for a few seconds before slowly closing.

Add the fried onions to the top just before baking. If you add them too early or store the dish assembled with the topping, they’ll get soggy. Crispy onions make this dish special. Protect that texture.

Your oven temperature matters. Too hot and the top burns before the dish heats through. Too cool and everything dries out. An oven thermometer helps if your oven runs hot or cold.

Season in layers. Taste the sauce before mixing it with the beans. Adjust it then. You can’t fix underseasoned food easily once everything is mixed and baked.

Helpful Tips

Make the sauce a day ahead and refrigerate it. This actually improves the flavor as the mushrooms and garlic have time to blend. Blanch the beans the same day you plan to bake. They lose quality if stored too long after cooking.

Use two pans if you’re doubling the recipe. One overstuffed pan cooks unevenly. Two standard pans give you better control.

Fresh breadcrumbs mixed with the fried onions add extra crunch. Use panko breadcrumbs and toss them with melted butter before sprinkling them on top.

A mandoline slicer makes quick work of the mushrooms. Consistent slices cook evenly. Thick pieces stay raw while thin ones turn to mush.

If you’re making this for someone who doesn’t eat mushrooms, finely dice them. They’ll blend into the sauce and provide flavor without being obvious.

Variations and Substitutions

Replace half the green beans with asparagus or broccolini for a different vegetable mix. Cut them to similar sizes so they cook evenly.

Swap the chicken broth for vegetable broth to make this dish vegetarian. The flavor stays rich and satisfying.

Add sharp cheddar cheese to the sauce for extra richness. Stir in one cup of shredded cheese after the sauce thickens. The cheese melts and adds a savory note.

Use Greek yogurt instead of heavy cream for a lighter version. Mix equal parts Greek yogurt and chicken broth. The sauce won’t be quite as rich but it works well.

Fresh thyme or rosemary adds an herbal note. Add one teaspoon of chopped fresh herbs to the mushrooms while they cook.

Crispy shallots work as a substitute for fried onions. Slice shallots thin, toss them with flour, and fry them in oil until golden. They taste slightly sweeter.

For a completely homemade version, make your own fried onions. Slice yellow onions thin, soak them in buttermilk for thirty minutes, dredge them in seasoned flour, and fry them in oil heated to 350°F.

Serving Suggestions for Green Bean Casserole

This casserole belongs next to roasted turkey or chicken. The creamy sauce complements roasted meat perfectly. Serve it alongside mashed potatoes and cranberry sauce for a classic holiday spread.

The dish also pairs well with roasted salmon or baked chicken breasts for a weeknight dinner. Add a simple green salad and dinner rolls for a complete meal.

Garnish the casserole with fresh thyme sprigs right before bringing it to the table. The green herbs add color and a fresh aroma.

Serve it in individual ramekins for a more formal presentation. Divide the mixture among six to eight small dishes. Top each one with fried onions and bake for fifteen to twenty minutes.

Let guests serve themselves from the baking dish for casual family dinners. The rustic presentation works for potlucks and buffets.

Storage and Reheating

Store leftover casserole in an airtight container in the refrigerator for up to four days. The sauce thickens as it sits. This is normal.

Reheat individual portions in the microwave for one to two minutes. Stir halfway through to heat evenly. The onions won’t stay crispy but the casserole still tastes good.

For oven reheating, cover the dish with foil and warm it at 350°F for twenty minutes. Remove the foil for the last five minutes to crisp the onions slightly.

Don’t freeze assembled casserole. The cream sauce separates and the beans turn mushy after thawing. You can freeze the blanched beans and the sauce separately for up to two months. Thaw both overnight in the refrigerator, then assemble and bake as directed.

Frequently Asked Questions About Green Bean Casserole

Can I use frozen green beans instead of fresh?

Yes, frozen green beans work in this recipe. Thaw them completely and pat them dry with paper towels. Don’t blanch frozen beans since they’re already partially cooked. Frozen beans won’t have quite the same snap as fresh ones, but they save time and still taste good in the casserole.

How do I prevent my green bean casserole from being watery?

Make sure your beans are completely drained after blanching. Excess water dilutes the sauce. Cook your mushrooms until all their liquid evaporates before adding the flour. If your sauce seems thin, simmer it a few extra minutes before adding the beans. The flour needs time to thicken properly.

Can I make green bean casserole ahead of time?

You can assemble the casserole up to one day ahead. Mix the beans with the sauce and refrigerate in the baking dish covered with plastic wrap. Don’t add the fried onion topping until right before baking. Take the dish out of the refrigerator thirty minutes before baking so it comes to room temperature. This helps it heat evenly.

What can I use instead of cream of mushroom soup?

This recipe already uses fresh mushrooms and cream instead of canned soup. The homemade sauce tastes better and has no preservatives or artificial ingredients. If you prefer a shortcut, mix one can of cream of mushroom soup with half a cup of milk. Heat it and pour it over blanched green beans.

Why are my fried onions soggy?

Add the onion topping right before the casserole goes in the oven. Moisture from the sauce makes them soft if they sit too long. Make sure your oven is hot enough. At 375°F, the onions should crisp up while the casserole bakes. If they start burning before the dish is hot, cover it with foil.

Can I make this casserole dairy-free?

Replace the butter with olive oil or dairy-free butter. Use coconut cream or cashew cream instead of heavy cream. Full-fat coconut milk also works. The flavor will be slightly different but still creamy and satisfying. Make sure your fried onions don’t contain milk products if you need the dish completely dairy-free.

Nutrition Facts (Per Serving)

Nutrient	Amount
Calories	245
Total Fat	18g
Saturated Fat	9g
Cholesterol	45mg
Sodium	380mg
Total Carbohydrates	17g
Dietary Fiber	3g
Sugars	4g
Protein	5g
Vitamin A	15% DV
Vitamin C	20% DV
Calcium	8% DV
Iron	10% DV

Based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.