Green bean casserole is a classic side dish made with tender green beans, a rich, creamy mushroom sauce and a generous topping of crispy fried onions.
It’s a comforting dish that belongs on every Thanksgiving table, and it’s delicious enough to serve alongside dinner any night of the week.
You may have had green bean casserole before, but trust me – if you’ve never made it from scratch, you don’t know what you’re missing! Creating this recipe actually made me fall in love with it for the first time in my life!
Why We Love This Recipe
- A holiday favorite. This classic green bean casserole is a must-have for Thanksgiving, Christmas and other family gatherings. It pairs beautifully with turkey, mashed potatoes, stuffing, and sweet potato casserole.
- Simple ingredients. Real, fresh green beans, earthy mushrooms and crispy fried onions create a delicious side dish without spending hours in the kitchen.
- That crunchy onion topping! French fried onions add the perfect crispy texture to balance the creamy mushroom sauce.
- Easy to customize. Add a variety of cheeses or a sprinkle of panko breadcrumbs to make this classic recipe your own.
- Perfect for making ahead. Prepare the casserole in advance, then add the onion topping and bake before serving to make holiday cooking easier.
Ingredients
- Fresh green beans
- Baby Portabella mushrooms (i.e. “baby Bellas”)
- Button mushrooms
- Whole milk
- Half-and-half
- Butter
- Fresh garlic
- Flour
- Salt
- French fried onions
How to Make Green Bean Casserole
Blanch the Green Beans
Blanching is a technique where veggies are put into boiling water for a few minutes and then immediately plunged into ice water.
Blanching the green beans helps them to retain their bright, beautiful color instead of turning dull. It also cooks the beans just enough for them to be perfectly tender in the finished dish.
Cook the Mushrooms
Slice the baby Bellas and button mushrooms and saute them in a little bit of butter. At first, they’ll give off a good bit of liquid. Just keep cooking them until they turn very dark in color and there’s no liquid left in the pan.
Make the Cream Sauce
In a large pan, saute the garlic and flour in some more butter. This creates a roux, which helps to thicken the cream sauce.
Now, pour in the milk and half-and-half. Whisk it all together, and watch it thicken up in just a minute or two.
Assemble the Dish
Arrange the blanched green beans and sauteed mushrooms in a large baking dish. Then, pour the cream sauce evenly over top.
Bake the Casserole
Bake the casserole, adding the crispy fried onions during the last few minutes of baking.
Variations
- Add soy sauce. A small splash of soy sauce enhances the savory flavor of the mushroom sauce mixture. Be sure to reduce the amount of salt in the recipe if you do this.
- Make it cheesy. Stir a little cream cheese, goat cheese or Parmesan cheese into the cream sauce for extra tanginess.
- Add a crunchy topping. Mix French fried onions with panko breadcrumbs for an extra-crispy topping.
- Use different mushrooms. Cremini mushrooms are a good swap for baby Bellas for adding deep mushroom flavor to homemade green bean casserole.
Make Ahead Instructions
Green bean casserole is a great make-ahead side dish, especially when you’re preparing a large Thanksgiving dinner.
Go ahead and assemble the entire casserole, leaving off the French fried onions. Cover the casserole dish and refrigerate for up to 2 days.
When you’re ready to make it, let it sit at room temperature for about 30 minutes. Then, bake according to the instructions in the recipe card, finishing off with the crispy onions.
Can I Use Frozen or Canned Green Beans for This Recipe?
Fresh is best, but you can certainly use frozen or canned green beans in this recipe.
Frozen green beans are a convenient option because they’re already trimmed and ready to use. Thaw them first and drain away any excess liquid. And since frozen green beans are usually blanched already, you can skip that step.
Canned green beans are a common choice for many versions of this classic recipe, but using them will result in a different texture. Since canned green beans are already cooked, handle them gently to prevent them from breaking apart. They’ll be much softer in the finished dish than fresh or frozen beans. They’ll also be duller in color.
Why Is My Green Bean Casserole Soupy?
- The green beans weren’t drained well enough. Canned beans and thawed frozen beans can release excess liquid into the casserole. Drain them thoroughly before mixing them with the cream mixture.
- Too much milk was added. The sauce should be thick enough to coat the green beans before baking. Measure milk carefully when making the homemade sauce.
- The casserole didn’t bake long enough. The sauce needs time to heat through and thicken. Bake until the mixture is bubbling around the edges, allowing additional time if the casserole was refrigerated.
- The dish was covered too long during baking. Covering the casserole traps steam, which can contribute to excess moisture. Be sure to uncover it halfway through so the sauce can thicken.
Storage Instructions
Allow leftover green bean casserole to cool slightly, then transfer it to an airtight container or cover the baking dish tightly with plastic wrap. It will stay good in the fridge for several days.
Reheat it in a warm oven or microwave, if you don’t mind the onions being a little less crispy.
You can also freeze green bean casserole, but the creamy sauce may change texture slightly after thawing, and the onion topping will lose its crunch.
For the best results, freeze the casserole before adding the crispy onions. Store it in a freezer-safe container. Thaw overnight in the refrigerator, then bake until hot and bubbly, adding the onions near the end.
When you make this green bean casserole, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more Thanksgiving side dish recipes, try these:
Green Bean Casserole
Ingredients
- 2 lbs. fresh green beans
- 1 lb. baby Portabella mushrooms cleaned and sliced
- 8 oz. button mushrooms cleaned and sliced
- 1 1/2 cups whole milk
- 1 1/2 cups half-and-half
- 6 Tbsp. unsalted butter
- 4 cloves garlic minced
- 3 Tbsp. all purpose flour
- 1 1/2 tsp. salt
- 6 oz. French fried onions
Instructions
- Preheat oven to 400F degrees.
- Wash, dry and trim the green beans. Bring a large pot of salted water to a boil. Set up a bowl of ice water next to it.
- Put the green beans into the boiling water and blanch for 5 minutes. Remove and immediately plunge the beans into the bowl of ice water. Allow them to cool. Then, drain and pat dry.
- In a large skillet, melt 4 Tbsp. of butter over medium heat. And the sliced mushrooms. Saute until the mushrooms are dark and have released all of their liquid, about 10-12 minutes. Season with salt and pepper. Remove onto a separate plate.
- Reduce heat to medium-low. Add 2 Tbsp. of butter to the skillet. Stir in the flour, garlic and salt. Cook until bubbling, about 2 minutes.
- Pour in the milk and half-and-half. Whisk until thickened.
- Put the green beans and mushrooms into a 9×13 baking dish. Pour the cream mixture over top. Cover the baking dish with foil.
- Bake for 20 minutes. Remove the foil and bake another 20 minutes. Sprinkle the French fried onions evenly over top the casserole and bake another 2-3 minutes. Serve warm.
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