The best Green Bean Casserole recipe made with tender green beans, savory mushrooms and a rich, homemade cream sauce all topped with a golden, crispy layer of fried onions – amazing! Such a delicious combination of flavors and textures that is perfect for the holidays!
Green Bean Casserole Recipe
I think everyone has probably had Green Bean Casserole before but if you’re one of those that has traditionally made it with a can of cream soup, I challenge you to try this homemade version this year. It’s got the classic flavors you know and love with a homemade twist!
This green bean casserole from scratch is made with fresh mushrooms and a homemade cream sauce that takes maybe an extra 10 to 15 minutes but is so, SO worth it. Whether you’re serving it at a family dinner, holiday, or special event, this dish is sure to be a hit!
Why You’ll Love This Recipe
There is just something about casseroles that appeals to kids and adults and this recipe for Green Bean Casserole is no exception. Simple preparation, rich flavors, minimal ingredients and incredible texture.
- Classic Comfort Food. We always say, if it starts with butter and onion, it’s going to be good! This dish is pure comfort food with familiar flavors that everyone will love.
- Make Ahead. This is one of my favorite dishes to make ahead for the holidays. Simply assemble (leave off the fried onions) and refrigerate for up to 2 days. It’s so good!
- Simple. This recipe uses easy to find ingredients to make a really delicious homemade recipe that will make your guests feel extra special this year.
Green Bean Casserole Ingredients
This dish is a delightful combination of tender green beans, savory mushrooms and a creamy, dreamy sauce. This casserole is topped with the traditional fried onions which add tremendous texture and flavor.
Let’s take a quick look at what you’ll need and as always, you can find the full printable recipe card at the end of this post. There are three main components to this recipe:
- green beans – The star of the show! You’ll need 2 pounds of fresh, trimmed green beans. Frozen or canned green beans can be substituted if necessary but the texture and flavor will be slightly different. Make sure to remove as much excess moisture as possible by draining and patting dry.
- mushroom cream sauce – Made with fresh mushrooms, onions and garlic for a deep, rich flavor. A little butter and flour create a thick roux that is thinned out with chicken stock and half and half which adds richness and creaminess.
- fried onions – Using canned fried onions (French’s) saves a lot of time and adds amazing flavor and texture to this green bean casserole recipe.
How To Make Green Bean Casserole
This recipe is perfection with fresh green beans, savory garlic and onions and succulent mushrooms in a velvety, homemade cream sauce. Don’t forget the fried onions! They add a delightful crunch that is the perfect topping for this recipe.
Here is a quick overview of the process on how to make green bean casserole. You can find the full printable recipe card at the end of this post.
Blanch Green Beans
This is the first step and the term “blanching” is a process that stops the cooking process and preserves the vibrant green color. It’s important for achieving the perfect texture.
- Bring a large pot of water to boil and salt generously.
- Add the green beans and cook until bright green, about 3 to 4 minutes.
- Transfer the green beans to an ice bath (just a large bowl of cold water and ice) and let sit for 3 minutes. Drain well and set aside.
Pro tip: Place the green beans in a salad spinner to get those green beans extra dry! Pat dry with a towel after spinning.
Make Mushroom Cream Sauce
- Cook onions in a large skillet with olive oil until translucent.
- Add butter and mushrooms and season with salt and pepper. Cook until the mushrooms are brown and tender.
- Stir in the garlic and cook another 1 to 2 minutes.
- Add more butter and sprinkle the flour over the top. Stir and cook for 2 to 3 minutes.
- Whisk in the chicken stock and half and half and bring mixture to a simmer, whisking often. Cook for 5 to 7 minutes or until sauce is thick and bubbly.
Sounding difficult? It’s not! But if you want a shortcut… Whisk together one 15 ounce can of cream of mushroom soup with half a cup of milk to replace the cream sauce.
Assemble and Bake Green Bean Casserole
- Add green beans to the mushroom sauce and toss to evenly coat.
- Transfer green bean mixture to a 3 quart baking dish and bake for 25 minutes.
- Remove from oven, top with fried onions and continue baking for another 5 to 10 minutes or until fried onions are golden.
If your skillet is oven-safe, feel free to bake this casserole right in the skillet! Save yourself time on clean up later!
Cheesy Green Bean Casserole
I’m always open to adding cheese to recipes and this casserole is no exception. Add 2 cups freshly shredded cheddar cheese to the green bean mixture before baking for a tasty, cheesy twist to this homemade green bean casserole recipe. You can also sprinkle half a cup of Parmesan cheese right on top before baking.
Make Ahead: This casserole can be assembled 1 to 2 days in advance (without the fried onions). Cover tightly and refrigerate. Let sit at room temperature for 30 minutes before baking as directed. Top with fried onions and add 5 to 10 minutes to the baking time to account for the ingredients not being hot going into the oven.
Freezing Before Baking: Assemble the casserole without the fried onions, do not bake. Cover tightly with plastic wrap and foil or place in an airtight, freezer safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator. Let sit at room temperature for 30 minutes before baking as directed. Top with fried onions and add 5 to 10 minutes to the baking time to account for the ingredients not being hot going into the oven.
Freezing After Baking: Let cool completely, transfer to a freezer safe, airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and warm in the oven or microwave.
Leftovers: Let cool completely and transfer to an airtight container and refrigerate it for up to 3 days.
What Kind Of Mushrooms Should I Use?
I am not super particular so I typically choose the mushrooms that look the freshest. Cremini mushrooms, portobello mushrooms and baby bella mushrooms are all good options.
How Can I Get Extra Tender Green Beans?
Add 2 to 4 minutes to the boiling time. You don’t want to add too much because the beans will start to fall apart.
Can I Use Canned Or Frozen Green Beans?
I definitely prefer fresh green beans in this recipe. Frozen or canned green beans can be substituted if necessary but the texture and flavor will be slightly different. Make sure to remove as much excess moisture as possible by draining and patting dry.
Can I Make This Casserole Ahead Of Time?
This casserole can be assembled 1 to 2 days in advance (without the fried onions). Cover tightly and refrigerate. Let sit at room temperature for 30 minutes before baking as directed. Top with fried onions and add 5 to 10 minutes to the baking time to account for the ingredients not being hot going into the oven.
This easy Green Bean Casserole recipe is the ultimate comfort food! The recipe is super simple but I’m sharing some of my best tips to ensure you have sensational results, every time!
- Take a minute to check your green beans to make sure they are fresh and trimmed. Remove any green beans that aren’t crisp.
- Don’t skip the blanching of the green beans. This cooks them perfectly and preserves that bright green color.
- Give the roux time to cook in order to get rid of the raw flour taste, 1 to 2 minutes is great.
- Feel free to add a little Parmesan cheese in the sauce or on top of the casserole for a cheesy twist.
- Don’t love fried onions? Consider breadcrumbs, panko, crushed Ritz crackers or even cornflakes!
More Side Dishes You’ll Love
Green Bean Casserole
- 2 pounds fresh green beans rinsed and trimmed
- 1 tablespoon sea salt kosher salt
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion diced
- 4 tablespoons unsalted butter divided
- 8 to 10 ounces mushrooms sliced, quartered or chopped
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 2 tablespoons all purpose flour
- ½ cup chicken stock low sodium
- 2 cups half and half
- 6 ounces fried onions I used French's Fried Onions
- Preheat oven to 375°F.
Blanch Green Beans
- Bring a large pot of water to boil and salt generously. Add green beans and cook until bright green, about 3 to 4 minutes.2 pounds fresh green beans, 1 tablespoon sea salt
- Transfer the green beans to an ice bath (just a large bowl of cold water and ice) and let sit for 3 minutes. Drain well and set aside. This may need to be done in batches depending on the size of your pot. (Pro tip: Place the green beans in a salad spinner to get rid of more water.)
Mushroom Cream Sauce
- Meanwhile, in a large, deep skillet, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, about 5 to 7 minutes.2 tablespoons extra virgin olive oil, 1 small yellow onion
- Add two tablespoons of butter to the skillet and stir to melt. Add the mushrooms and season with salt and pepper. Cook the mushrooms, stirring occasionally, for 5 to 6 minutes until the mushrooms are brown and tender.4 tablespoons unsalted butter, 8 to 10 ounces mushrooms, ½ teaspoon fine sea salt, ½ teaspoon freshly ground black pepper
- Stir in the garlic and continue cooking and stirring for another 1 to 2 minutes.2 cloves garlic
- Add another 2 tablespoons of butter to the skillet and sprinkle the flour over the top. Stir the flour into the mushroom mixture and cook for 2 to 3 minutes, stirring frequently.4 tablespoons unsalted butter, 2 tablespoons all purpose flour
- Slowly whisk in the chicken stock and half and half and bring mixture to a simmer, whisking often. Cook for 5 to 7 minutes or until sauce is thick and bubbly. Taste and season with salt and pepper if needed.½ cup chicken stock, 2 cups half and half
- Add green beans and stir until coated. Keep mixture in the oven safe skillet or transfer to a 3 quart baking dish and bake for 25 minutes.
- Remove from oven, top with fried onions and continue baking for another 5 to 10 minutes or until fried onions are golden.6 ounces fried onions
- Serve immediately and enjoy!