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Green bean casserole is one of those dishes that instantly takes me back to family holidays. I make it with tender green beans, a creamy mushroom sauce, and a layer of crispy french-fried onions on top. It’s comforting, a little nostalgic, and always one of the first sides to disappear from the table.
Why You’ll Love This Green Bean Casserole Recipe
I love this green bean casserole because it’s made entirely from scratch with fresh green beans and a rich, creamy mushroom sauce, no canned soup in sight.
The homemade flavor really shines through, and topping it off with golden, crispy fried onions gives it the perfect crunch. It’s simple enough for a cozy weeknight dinner, but it always feels special on the holiday table. Plus, it pairs so well with just about anything, from turkey breast and ham to chicken or beef.
I love completing the meal with some of my other favorite sides like Mashed Potato Casserole and my Cranberry Pretzel Salad. These are both always crowd favorites.
Ingredients Notes
- Fresh green beans – trimmed and cut (frozen or canned work too, just drain first)
- Unsalted butter – or swap with olive oil for a dairy-free option
- Yellow onion – or use shallots for a milder flavor
- Garlic – fresh minced cloves for the best taste
- Mushrooms – button or cremini, or try portobello for a deeper flavor
- All-purpose flour – or a gluten-free flour blend for thickening
- Half & half – substitute with heavy cream for richness or whole milk for lighter
- Chicken broth or vegetable broth – adds savory depth to the sauce
- Soy sauce – or Worcestershire sauce for an extra layer of flavor
- Salt, black pepper & ground nutmeg – simple seasonings that balance the casserole
- Crispy fried onions – store-bought for convenience or homemade for extra freshness
See the recipe card for full information on ingredients and quantities.
Recipe Variations
- Cheesy Green Bean Casserole: Stir in shredded cheddar cheese, Gruyère, or grated Parmesan cheese and sprinkle extra cheese on top.
- Bacon Green Bean Casserole: Add crumbled bacon for a smoky, savory twist.
- Vegetarian or Vegan: Use vegetable broth, non-dairy milk, and dairy-free fried onions.
- Gluten-Free Green Bean Casserole: Swap all-purpose flour for a gluten-free blend and choose gluten-free fried onions.
- Lightened-Up Version: Use low-fat milk and top with homemade baked onions or lighter panko breadcrumbs for a healthier crunch.
- Flavor Boost: Add dried thyme or fresh parsley to the sauce; sprinkle fresh parsley on top after baking.
How to Make Green Bean Casserole
- Blanch the green beans: Boil the beans for 2-3 minutes until bright green, then use a slotted spoon to transfer to ice water. Drain well and set aside.
- Cook the vegetables: Melt butter in a skillet and sauté the onion until soft. Stir in garlic and mushrooms, cooking until the mushrooms release liquid and begin to brown.
- Make the mushroom sauce: Sprinkle flour over the veggies and toss to coat. Fry gently for 1-2 minutes to remove the raw flour taste. Whisk in broth and half & half, then season with a pinch of salt, pepper, soy sauce, and nutmeg. Simmer until thick enough to coat a spoon.
- Assemble the casserole: In a casserole dish, toss the green beans with the mushroom sauce and some of the crispy fried onions. Spread into an even layer.
- Top and bake: Sprinkle the remaining onions on top and bake at 375°F for 20–25 minutes until bubbling and golden brown.
Recipe Tips
- Blanch green beans briefly – Cook until just tender and bright green to keep them crisp.
- Simmer sauce until thickened – It should coat the back of a spoon for the best texture.
- Try homemade fried onions – They add extra crunch and fresh flavor compared to store-bought.
- Rest before serving – Let the casserole sit 5-10 minutes after baking so it sets nicely.
Frequently Asked questions
Add them just before baking, and avoid covering the baking dish tightly with foil afterward, since trapped steam can make them soggy.
This classic side dish pairs perfectly with roasted turkey, ham, chicken, or beef. It’s a holiday favorite but also works well for Sunday dinners and potlucks.
For food safety, don’t leave it at room temperature for more than 2 hours. If serving buffet-style, keep it warm in a low oven or on a warming tray.
Storage and Make-Ahead Tips
- Store: Keep leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat: Warm in a 350°F oven for 15-20 minutes, or microwave single portions for 1-2 minutes.
- Make Ahead: Assemble up to 24 hours in advance without adding the fried onions. Cover with plastic wrap, refrigerate, then add onions just before baking.
- Freeze: Prepare the bean mixture without onions, cover tightly, and freeze for up to 2 months. Thaw overnight in the fridge, add onions, and bake as directed, adding 5-10 minutes to the bake time.
More Holiday Side Dishes and Recipes You’ll Love
Round out your holiday menu with these easy and festive recipes. From creamy casseroles to sweet treats, these dishes pair perfectly with fresh green bean casserole and other Christmas and Thanksgiving side dishes.
- Easy Sweet Potato Casserole – Sweet potatoes topped with a buttery pecan streusel and mini marshmallows.
- Garlic Green Beans – A simple, garlicky side dish that balances any rich holiday spread.
- Cranberry Meatballs – Juicy meatballs simmered in a tangy cranberry sauce for a festive appetizer.
- Cranberry Brie Bites – Mini pastry cups filled with Brie and cranberry sauce for an easy holiday appetizer.
- Broken Glass Jello – A colorful, fun holiday dessert made with rainbow Jello cubes and creamy filling.
If you’ve tried this Green Bean Casserole Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Green Bean Casserole Recipe
Ingredients
- 2 pounds fresh green beans trimmed and cut into 2-inch pieces
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 8 ounces button or cremini mushrooms sliced
- ¼ cup all-purpose flour
- 2 cups half & half
- 1 cup chicken or vegetable broth
- 1 teaspoon soy sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1½ cups crispy fried onions
Instructions
- Preheat your oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until bright green and slightly tender. Immediately transfer them to a bowl of ice water to stop the cooking. Drain and set aside.2 pounds fresh green beans
- In a large skillet, melt the butter over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and mushrooms, cooking for 5-7 minutes until the mushrooms release their moisture and start to brown.2 tablespoons unsalted butter, 1 medium yellow onion, 3 cloves garlic, 8 ounces button or cremini mushrooms
- Sprinkle the flour over the mushroom mixture and stir to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.¼ cup all-purpose flour
- Gradually whisk in the broth, and half & half, stirring constantly to avoid lumps. Add the soy sauce, salt, pepper, and nutmeg. Simmer for about 5 minutes, stirring often, until the sauce thickens.2 cups half & half, 1 cup chicken or vegetable broth, 1 teaspoon soy sauce, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon ground nutmeg
- In a 9×13-inch casserole dish, add the blanched green beans, the mushroom sauce, and 1/2 cup of the crispy fried onions. Mix everything together directly in the dish until the green beans are evenly coated. Spread the mixture into an even layer.1½ cups crispy fried onions
- Sprinkle the remaining crispy fried onions evenly over the top.
- Bake for 20-25 minutes, or until the sauce is bubbling and the onions on top are golden brown. Let it cool for a few minutes before serving. Enjoy!
Jenn’s Notes
- Store: Refrigerate leftovers in an airtight container for 3-4 days.
- Reheat: Warm in a 350°F oven for 15-20 minutes, or microwave individual servings for 1-2 minutes.
- Make ahead: Assemble up to 24 hours in advance without fried onions. Add onions just before baking.
- Freeze: Assemble without onions, cover tightly, and freeze up to 2 months. Thaw, add onions, and bake.
- Blanch beans until just tender so they don’t get mushy.
- Use homemade fried onions if you want extra crunch and flavor.
- Let sauce simmer until it thickens enough to coat a spoon.
- Rest casserole for 5-10 minutes after baking before serving.
