Green Bean Casserole

I made this green bean casserole for the first time when I volunteered to bring a side dish to Thanksgiving and I wanted something classic but with a homemade touch so I skipped the canned soup and went with fresh mushrooms and green beans and as it baked in the oven the creamy sauce thickened perfectly and the crispy onions on top turned golden and irresistible. That first bite was everything I hoped for and now it’s one of the dishes I’m always asked to bring to every holiday dinner.

What I love most is how it brings a comforting blend of textures with tender green beans and that rich mushroom sauce under a layer of crunchy fried onions and the flavors balance out beautifully with each forkful. It’s the kind of nostalgic dish that feels just right on a chilly evening or at a festive gathering and it never stays on the table for long once served.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Fresh green beans – Crisp and vibrant, they add a wholesome base.
• Mushrooms – Brings earthiness and umami to the creamy sauce.
• Onion – Adds sweetness and depth when sautéed.
• Garlic – Boosts flavor with a warm aromatic touch.
• Butter – Used for cooking the vegetables and building the sauce.
• All-purpose flour – Helps thicken the homemade cream sauce.
• Milk – Forms the creamy base for the casserole.
• Heavy cream – Adds extra richness and silkiness to the sauce.
• Salt and pepper – To bring balance and brightness.
• Crispy fried onions – The signature topping that adds crunch and flavor.
• Frozen peas (optional) – For a pop of sweetness and color.

Tools You’ll Need

• Large saucepan – Ideal for sautéing and building the creamy mushroom sauce.
• Whisk – Helps create a smooth and lump-free sauce.
• Baking dish – Perfect for layering and baking the casserole evenly.
• Mixing spoon – To stir the ingredients gently.
• Colander – For draining blanched green beans.
• Knife and cutting board – For chopping mushrooms, onions, and garlic.
• Oven mitts – For safe handling of the hot dish.

Instructions

Step 1: Blanch the Green Beans

I start by trimming and cutting the green beans then I blanch them in boiling salted water for about 4 to 5 minutes until they’re bright green and just tender and I quickly transfer them to an ice bath to stop the cooking.

Step 2: Cook the Mushrooms and Onion

In a large pan I melt butter over medium heat and sauté chopped onions until soft then I add sliced mushrooms and garlic and cook until they release their moisture and start to brown and I season with salt and pepper.

Step 3: Make the Cream Sauce

I sprinkle flour over the cooked veggies and stir for a minute to form a roux then I gradually whisk in the milk and cream and let it simmer until thick and smooth and I taste and adjust seasoning as needed.

Step 4: Combine and Assemble

I drain the green beans and place them in a greased baking dish then I pour the creamy mushroom sauce over the top and mix gently to coat and I sprinkle in frozen peas if using and smooth everything evenly.

Step 5: Add the Crunchy Topping

Right before baking I sprinkle a generous layer of crispy fried onions over the top and make sure they’re spread out so every bite gets a bit of crunch.

Step 6: Bake and Serve

I bake the casserole at 375°F for 25 to 30 minutes until hot and bubbly and the onions on top are golden and crisp and I let it rest for a few minutes before serving.

Tips

If you want to prep ahead you can assemble everything without the fried onions and refrigerate it then just add the topping before baking. For an extra-rich sauce you can use all cream instead of milk. Sometimes I add a splash of soy sauce or Worcestershire to the sauce for more depth. And if you’re in a hurry frozen green beans will work too – just thaw and drain them well.

Ways to Serve

I love serving green bean casserole with roasted turkey mashed potatoes and cranberry sauce during the holidays. But it also goes great with baked chicken or pork chops for a cozy weeknight dinner. Leftovers are just as good the next day and sometimes even better once all the flavors have had more time to settle.

Frequently Asked Questions

Can I make green bean casserole ahead of time?

Yes, assemble the casserole without the crispy onions and refrigerate then add the topping and bake before serving.

Can I use canned green beans in green bean casserole?

You can, though I prefer fresh or frozen for better texture and flavor.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge for up to 4 days and reheat in the oven for best texture.

Can I make green bean casserole without mushrooms?

Yes, you can skip them or substitute with diced bell peppers or more onions for a different twist.

See You in the Kitchen

I hope you give this green bean casserole a try! It’s creamy comforting and filled with flavor and crunch and I’d love to hear how you serve it or make it your own. Whether it’s for a holiday table or a cozy side dish it’s always a crowd-pleaser.

Happy Cooking!

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