Green Bean Casserole
The Best Green Bean Casserole Ever: this winning recipe is made from scratch with fresh green beans, mushrooms, heavy cream and no cans of cream of anything!
If you are looking for must make Thanksgiving Side Dishes, this Green Bean Casserole is the best recipe you are going to find.
This is officially the best Green Bean Casserole recipe, ever. I promise, I don’t say that lightly.
Just read all the reviews below if you don’t believe me! So many people have made and loved this recipe year after year and have made it must made in their Thanksgiving side dishes line up!
And it for sure beats out the classic Campbell’s Green Bean Casserole recipe by a mile!
It’s made 100% from scratch, with no cans of anything, but is still super easy to make.
I do share directions on how to use canned green beans if you really want to, but we always use fresh green beans.
Thanksgiving Side Dishes – Green Bean Casserole Recipe
Tons of readers have loved this Green Bean Casserole recipe so much, that it now shows up yearly on their Thanksgiving table!
I originally shared this Thanksgiving casserole all the way back in 2013 and it’s an honor to continue to have a spot on your holiday dinner tables every year.
Every Thanksgiving, since I became a teenager, I was in charge of two things: Green Bean Casserole and putting the marshmallows on top of my Mama’s Sweet Potato Casserole.
Sometimes my cousins would help with the marshmallows. About half of them would make it in our bellies. 😉
However the Green Bean Casserole was somehow all my responsibility and I happily made it.
I don’t know why it happened or how, but one year it just became my thing.
It wasn’t a special family recipe we made…just the classic Green Bean Casserole. Yet each year my Mom always called me to come make it.
I didn’t actually get into cooking until I moved out of my parents house and had to fend for myself.
Then I got married, started this blog and as you all know, the rest is history.
As the years have gone by, this Green Bean Casserole recipe changed a lot. I experimented with different ingredients and different styles of making it.
After all those years of experimenting, I now can say, this is the best green bean casserole!
And it is the ONLY recipe we have made in my family since 2010! It is tried and true and always perfection.
Green Bean Casserole made with no canned ingredients:
You start by making your own version of cream of mushroom (and onion) soup…and trust me when I tell you it’s leaps and bounds better than the canned stuff.
Why use French’s Fried Onions?:
I have tried making my own fried onions. Many, many times.
Some people make them in the oven, but every time I try it, I think it’s a big waste of time. The onions are never crisp and the flavor is not correct.
French’s fried onions that come in the can are perfect as is to me!
Should I use fresh green beans in my green bean casserole?
YES. I know, I know, it’s more work. But fresh green beans give the casserole a much better texture.
However, if you really want to use canned green beans, that’s totally ok! I included directions for both ways!
This Thanksgiving casserole does not take too take long to put together (maybe about 25 minutes). Plus, it is the perfect make ahead holiday side dish. You can prepare it up to the day before!
If you are looking for a few more perfect Thanksgiving side dishes, I also highly recommend you check out my Mama’s recipe for Sweet Potato Casserole — it’s perfection!
I also have an amazing Cranberry Orange Relish that is requested year after year at our Thanksgiving. This is another great make ahead Thanksgiving side dish that only get’s better with time!
I know we all have tried and true recipes for our Thanksgiving side dishes, but this year I think you should give my Green Bean Casserole recipe a try!
- 2 tablespoons kosher salt
- 1.5 pounds fresh green beans, rinsed and ends trimmed
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 large portobello mushrooms, chopped
- 1 teaspoon kosher salt, to taste
- 1/2 - 1 teaspoon freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- 1/2 cup breadcrumbs
- 6 oz french fried onions
- Preheat oven to 375°F. Grease a 9x13 casserole dish, set aside.
- Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 8 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.
- Canned Green Beans: If using canned green beans instead, drain green beans completely and set aside.
- Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.
- Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.
- Place casserole in the oven and bake until bubbly, about 20 minutes. If your onions start to brown too quickly, cover the casserole with foil. Serve immediately!
MAKE AHEAD: Many people over the years have asked how to prepare this recipe ahead of time. I usually prepare it the day before Thanksgiving and refrigerate it (wrapped tightly with foil/saran wrap or a snap on lid) until I am ready to bake it. However, I do not put the breadcrumbs or french fried onions on until right before I bake it so they stay crispy!
- Freezer-to-Oven Safe 9x13 Glass Baking Dish
- Cuisinart Stainless12-Quart Stock Pot with Strainer Insert
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