The Best Green Bean Casserole Recipe

Prep 25 mins
Cook 20 mins
Total 45 mins

This Green Bean Casserole is a classic holiday side dish made from scratch! Fresh green beans tossed with homemade cream of mushroom soup, then topped with crispy French’s fried onions. This easy green bean casserole recipe is always a hit!

Green Bean Casserole with French's onions

The Best Green Bean Casserole

This green been casserole is always a hit on Thanksgiving – and if you read all the 5 star reviews below, you will find that this is a reader favorite as well! I make it every year and our holiday table just wouldn’t be the same without it. It beats out the classic Green Bean Casserole made with canned ingredients, by 100 miles.  

I promise, I don’t say it’s “THE BEST” lightly. So many people have made and loved this recipe, year after year, and have now added it to their must make Thanksgiving side dishes line up! 

Green Bean Casserole in a white baking dish with french fried onions on top

Homemade Green Bean Casserole

Aside from the French’s fried onions, this green bean casserole is 100% made from scratch. No canned ingredients here! Instead, we use simple ingredients to make a cream of mushroom soup. (This sounds more complicated that it is, I promise it’s super easy!) Then we toss tender, freshly cooked green beans in our homemade cream of mushroom sauce. To finish it off, we top our casserole with a little layer of bread crumbs and French’s fried onions.

I have tried making my own fried onions in the oven, but every time I try it, it’s a big waste of time. The onions are never as crispy and the flavor is just not the same. Store bought french fried onions cannot be replaced and are the best topper for this classic casserole!

How long does it take to make green bean casserole from scratch?

This casserole, as a whole, really doesn’t take long to put together. It takes maybe about 25 minutes and then it’s ready to go into the oven. The combination of the freshest ingredients and extra crispy fried onions will make this the most popular casserole on your holiday table, every time!

Green beans in a bowl next to fried onions, mushrooms and chopped onions.

Recipe Ingredients

The ingredients in this recipe are classic, simple and come together to make the best green bean casserole ever. Seriously! Here is what you’ll need:

  • Fresh Green Beans: I love using fresh green beans for this casserole because they have the most flavor and a bit more texture. If you can’t find fresh green beans, then frozen will do a pinch.
  • Homemade Cream of Mushroom Soup: By making your own homemade cream of mushroom soup, the flavor instantly jumps to an insane new level. It’s easy, I promise! Check out the recipe card for how to make mushroom soup from scratch.
  • French’s Fried Onions: This is the only ingredient in this recipe that is not 100% homemade, but you just can’t beat the crispy onion topping in Green Bean Casserole and French’s makes the best ones.

Homemade cream of mushroom soup next to a bowl of green beans.

How To Make Green Bean Casserole

  1. Blanch the green beans: The first step is boiling the green beans in water until just starting to become tender, then  quickly cooling them down in ice water to stop the cooking process. This gives your green beans the perfect texture without becoming soft! 
  2. Make the cream of mushroom soup: Sauté onions and garlic in butter till softened, then add mushrooms and salt and pepper. Sauté a few minutes more and add flour, stirring to combine. Add chicken broth and half and half and cook until thickened. 
  3. Combine: Toss the blanched green beans in the mushroom sauce and transfer to a large casserole dish. Top with bread crumbs and french fried onions. 
  4. Bake: Bake at 375°F for 20 minutes, until bubbly. 

Green beans tossed in homemade cream of mushroom soup

Tips for Perfect Green Bean Casserole

There are two key tips to making this the best green bean casserole recipe, ever.

  1. Use fresh green beans. They have the best overall flavor and texture and make your green bean casserole a stand out on your Thanksgiving table. Aunt Sharon’s canned green bean casserole will pail in comparison to your show stopper!
  2. Use homemade cream of mushroom soup. That might sound daunting, but I promise it’s very easy to do!
  3. What if you don’t like mushroom soup? If you aren’t a mushroom fan, you can double the onion in the mushroom soup recipe and make a cream of onion soup to use in your casserole. A lot of non-mushroom lovers do this and have left comments below on how delicious it still is! However, if it’s just a texture thing, chop the mushrooms extra finely and you won’t even know they are there!

Green bean casserole topped with crispy onions in a white 9x13 casserole dish

How Long to Cook Green Bean Casserole

This recipe only needs 20 minutes to bake. If you are planning to serve it for a holiday like Thanksgiving or Christmas, then this quick baking side dish saves you tons of time. 

To Made Ahead Of Time

This green bean casserole recipe is a wonderful make ahead side dish and it also travels very well! I usually prepare it a day or two before Thanksgiving to save me time on the actual day. It stores perfectly in the fridge for up to 48 hours before baking. 

To make this casserole ahead:

Complete all the casserole steps until it’s time to put the bread crumbs and french fried onions on top. Save those to be added fresh, so they do not get soggy. Store the prepared casserole in the fridge, wrapped tightly with saran wrap or foil.

Then about 30 minutes before you’re ready to bake it, allow the casserole to sit at room temperature to warm up some. Before baking, top it with the bread crumbs and the layer of french fried onions on top and bake according to recipe directions! 

Green Bean Casserole topped with french fried onions

This casserole has a few more steps than the classic green bean casserole recipe that’s on the back of the Campbells Green Beans can, but I promise it is SO worth it.

After you try this recipe, please make sure and leave a comment or review below on how it turns out for you and your family! ENJOY!

Yield: 9x13 casserole

Easy Green Bean Casserole Recipe

Green Bean Casserole topped with french fried onions in a white baking pan with a wooden spoon removing a serving

This Green Bean Casserole is made from scratch with fresh green beans and homemade cream of mushroom soup! It's easy and delicious!

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • 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 (or vegetable stock)
  • 1 cup half-and-half
  • 1/2 cup breadcrumbs
  • 6 oz french fried onions

Instructions

  1. Preheat oven to 375°F. Grease a 9x13 casserole dish, set aside.
  2. 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.
  3. Canned Green Beans: If using canned green beans instead, drain green beans completely and set aside.
  4. 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.
  5. 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.
  6. Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish.
  7. 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!

Notes

MAKE AHEAD: You can prepare the casserole up to 48 hours ahead of itme. STOP at step 7 in the directions above. Do not top casserole with bread curmbs and french fired onions. Instead, wrap cooled casserole tightly with foil or saran wrap and store in refridgerator. When ready to bake, remove from refrigerator and let rest at room temperautre for 30 minutes before baking. Then continue on with the directions from step 7.

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Nutrition Information:

Yield:

8 servings

Serving Size:

1

Amount Per Serving: Calories: 209Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 2188mgCarbohydrates: 24gFiber: 4gSugar: 6gProtein: 5g

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More Thanksgiving Recipes

The Best Green Bean Casserole Recipe: this 5 star, easy Thanksgiving side dish is made from scratch with fresh green beans, mushrooms, real cream and no cans of cream of anything! #greenbeancasserole #thanksgiving #casserole #holidays #christmas #sidedish #casserolerecipes #greenbeancasserolerecipe #thanksgivingrecipes
The Best Green Bean Casserole Recipe: this 5 star, easy Thanksgiving side dish is made from scratch with fresh green beans, mushrooms, real cream and no cans of cream of anything! #greenbeancasserole #thanksgiving #casserole #holidays #christmas #sidedish #casserolerecipes #greenbeancasserolerecipe #thanksgivingrecipes

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Comments

172 Responses
    1. Jessica

      Hi Kelley! I haven’t tried freezing it, but others have commented that it freezes pretty well. Obviously better fresh, but still good!

  1. Rein

    Used this recipe and it’s waaaay better than what’s on the french’s fried onion container. Im not a fan of the texture of mushrooms, so I chopped my mushrooms very fine and used an immersion blender on the soup before mixing in the green beans. I moved the soup mixture from a skillet to a pot to do so. Can’t wait to make this again in the future!

  2. Sarah

    My hubby hates green beans and he went back for seconds of this – did the mushroom free recommendation with fresh green beans and omitted the bread crumbs. Delicious! Thank you!

  3. Alex

    Absolutely delicious! The only thing I added was a hint of fresh nutmeg which made it perfect! (German grandma always taught us to add nutmeg to white cream sauces and it never disappoints.) I’ve been trying to find a good homemade substitute to the can stuff and this is AMAZING!

  4. Crystal

    I have made this a few years in a row on thanksgiving and my family absolutely loves it. It really is the best! I am trying to think of ways to free up the oven, would this recipe be possible in the slow cooker?

  5. Alicia

    I’ve never posted a comment on a blog before but I feel obligated to do so for this recipe because it is absolutely incredible! I searched for green bean casserole as a new dish to try 4 years ago and have used this one ever since. I’ve even pushed out the “queen” of green bean casserole in our family because this recipe just blows it out of the water. Thank you so much for sharing! I highly recommend!

  6. Chrissie

    Can you blanch the green beans and make the cream of mushroom the day before then assemble it the next day if u dont have room for a big casserole dish in the fridge?

  7. Zaina

    I’ve made this twice and everyone loved it. It’s sooo good and easy to make. Definitely worth doing it from scratch with fresh ingredients. My question to you is, where is your beautiful white casserole dish from? Thank you for the wonderful recipe

  8. Kym Potesta

    This is such a game changer for the holidays. I’ve been making this for the past 3 holiday seasons. I now get requests to make this. Thank you for putting this together.

  9. Edwina

    I made this dish ahead and it worked perfectly on the day. It was such a good texture. Just enough crunch but loads of flavor too. My kids loved it too. Actually my whole family loved it. I’ll be making this again soon, even without a special reason. We just want more of it. It’s such a great recipe for green bean casserole, it’s worth using the fresh beans. I think they really make the difference.

    1. Sara Keet

      “I made this dish ahead and it worked perfectly on the day. It was such a good texture. Just enough crunch but loads of flavor too. My kids loved it too. Actually my whole family loved it. I’ll be making this again soon, even without a special reason. We just want more of it. It’s such a great recipe for green bean casserole, it’s worth using the fresh beans. I think they really make the difference.”

  10. Ron Fisher

    I will never use canned cream of mushroom soup again!! This is the first Thanksgiving dinner ever that there wasn’t a huge bowl of leftover green bean casserole. People were all over it like junkyard dogs! Thank you!

  11. Shannon

    I made this for the first time last Thanksgiving and it was a HUGE hit!!! I loved it and it is now a part of our traditional Thanksgiving dinner. Thank you so very much!!!

  12. Anne French

    This recipe is absolutely fabulous!!! I’ve made it several times and it’s extremely popular. Thank you for sharing:)
    This year I’m short on oven space. I know it wouldn’t crisp on top, but I’m wondering if you think I could make it ahead and heat it back up in a crockpot? If so, any idea how long and high you’d put it in a crockpot?
    Thank you again!

  13. Glenda

    The Campbell’s classics recipe adds the French’s fried onions in the green bean mixture as well as topping it at the end. Any comments regarding adding the French’s fried onions in the mixture as well? Thank!

  14. Heather

    I made this version last year and everyone raves about it. My daughter has decreed I can only do from scratch from now on. No more cans of soup or green beans involved if I make it. 

  15. Chrissy

    Hello! I’ve made this recipe the last couple years and we love it! We are having a friends giving this weekend while(glamping in our trailers) and I’m wondering if making it a few day’s ahead will be okay? No bread crumbs or onions. Just the beans and cream of mushroom. Thanks for the awesome recipe! 

  16. John

    Make this every year. Just came to grab the ingredients again for our early friendsgiving potluck next week. Wanted to thank you for sharing this recipe!

  17. Marie

    I definitely agree with the title of this dish – this is the best green bean casserole I’ve tasted. I love that the cream of mushroom is made from scratch but so simple and it tastes so good. I’m having the leftovers for lunch right now.

  18. Val

    Not that I didn’t believe you BUT, you were totally right! This is the best version I have made & will always use this recipe in the future…….it was DELICIOUS!  I applaud your genius…thankyou..

  19. Lisa

    This is SO amazing! It was easy to make and I literally have cravings for it, and everyone asks for the recipe when I make it! Thank you!

  20. Nicholette Sperry

    This recipe was great other than we were wondering if it needed to be 2 teaspoons of salt vs because 2 tablespoons was really salty. 

  21. Mari Dominguez

    Absolutely love it!!! I made it 3 times and is always a hit. My niece is allergic to Portobello mushrooms. What other can I try?

  22. Josarie Bou

    I came back to your page to tell you how delish this was!!! Oh my thank you so much for this recipe. And thank you for explaining how to blanch in that first step lol actually I was on another page for a homemaker green bean casserole recipe and it said blanch the green beans and continued on but I did not know what blanch was then I came upon your page and you actually explained the steps. Thanks for that. 

  23. Daniella Easterday

    I made this and it was absolutely delicious!!!! I have put it in my recipe box and will use it for future dinners Scs Thanksgivings for sure!!!! I followed the directions e scy as printed. Easy and truly a fabulous dish!!! 

  24. Stacy Cardinale

    Made this tonight for Thanksgiving. I added 6 pieces of cooked bacon crumbled up. It was AWESOME!! My dad hates mushrooms so I didn’t tell him there were any in it. He LOVED it!! LOL. Great recipe. Thank you!

  25. Liz

    My family uses frozen green beans.  Much better  than canned, but less work than fresh.  My mom always used the French cut green beans.  I love the idea of making the “cream” part from scratch.  I’ll be trying it this year.  🙂

  26. Mary Reno

    I LOVE ❤️ this dish; and I HATE green bean casserole (the conventional one with a can of this and that…nasty!).  yes, it takes a little more time but well worth it!  A novice cook can make this delicious casserole easily!  FABULOUS! Thank you. I have made it several times and people rave about it.

  27. Kathy Marshall

    I made this last year and it was delicious– though I had to leave out the mushrooms due to allergies. Have you ever made this with frozen green beans?

  28. Olivia

    Hello! I’m just curious about the amount of half n half you use in the recipe? I looked over it a couple of times but either I’m somehow missing it or it’s not on there? I’m not an experienced cook so I try to stick to exact recipes 🙂 Thanks in advance! 

  29. Patrick

    I’m confused about the mushrooms, it says 2 portobellos, which in my mind I figured that was the giant capped portobellos, but now I see in the picture you have three baby Bella’s. Huge difference, I already have the giant ones, how much should I use?

    1. Jessica

      Hi Patrick! I re did these photos this year, but I still used the same amount of mushrooms. For the photo styling, I just only included 3 little mushrooms for the photo. I’m sorry to have confused you! Chop up those two big portobellos and you will be good to go! 🙂 

  30. Healthy Kitchen 101

    I’m so into french fried onions. Honestly, everytime I make the green bean casserole, I put a lot of fried onions to indulge my appetite Anyways, this so healthy casserole is always a great treatment!
    – Natalie

  31. Amy

    We love this recipe ! Tried it last year and it’s a hit. 
    Thank you! 
    I’m trying to remember if I should double it or not… any idea on how many servings one recipe is? 
    Thanks! 

    1. Jessica

      One recipe makes one 9×13 casserole. It would easily serve 6 to 8 people a good sized serving. But if you are making a lot of casseroles/sides and people are eating a lot of different things, it could serve 12 people a smaller serving. Hope this helps! 

  32. Elisa

    OK so I’ve tried similar recipes to this on several occasions because I refuse to use the canned items also. The problem I run into is that after baking, it becomes watery. Even though I made my own sauce etc… it’s looks great at first  but after it’s baked and sets out for a bit, it gets completely watery. I was so bummed.  Any suggestions? I feel like it’s leftover moisture from the beans? 

    1. Jessica

      I haven’t had that issue, but I think it may be the amount of flour or thickening agent you are using in the gravy versus the water from green beans! Unless you happen to be using frozen green beans, which can hold more water than fresh green beans. So if you are using frozen, I would recommend switching to fresh! 

  33. Anne Hernandez

    I made this for Thanksgiving last year – OMG, AMAZING! This is definitely the BEST green bean casserole and will be my new go-to recipe.
    While making it, my husband tasted the cream of mushroom soup and it was the best he’d ever had. (Yay!) Due to his intolerance to dairy, I used all chicken broth and left out the cream. It was still amazing.
    So this week he is sick with strep and asked for something other than more chicken soup (I can’t imagine why. . .) and I thought of your cream of mushroom soup. This time I did 1 cup of chicken stock, 1 cup of beef broth, and 1/2 cup of heavy cream to make it a thinner soupy consistency. He LOVES it!
    Thank you for posting such great recipes. <3

  34. Lynette Carter

    I made this the night before Christmas and left off the bread crumbs and onions before refrigerating.  (I also used canned green beans). I allowed it to come to room temperature and then baked as directed.  It was very tasty, but extremely dry, and very few people tried it.  I will make it again and double the gravy amount and then I think it will be appealing.  

  35. Danielle

    Best recipe for it. I have done it twice. I make my own fried onions from scratch because they taste way better. If you have a fryer you can throw them in their for best results. Just soak onions in milk for hour then coat in egg and dip in flour 🙂 so crunchy and yummy! I use red onion for a more sweeter taste. If you don’t have a fryer you can just use a pan with oil and fry that way. I’ve done both

  36. Marie

    I never liked green bean casserole. It was never a Thanksgiving meal I enjoyed or my family made. I think canned green beans and cream of mushroom soup together is disgusting. This year my husbands family asked me to bring this dish. Never knowing how to make it, I turn to pinterest and found this recipe. The reviews were good and no canned anything! I attempt to do all my meals homemade, no canned food. THIS DISH CHANGED MY MIND! I truly enjoyed the flavors. We didn’t add mushrooms. Some family members did not try it because they stated they did not like cream of mushroom soup. When I said it does not have it, they tried it and liked it. WHAT A HIT!!! Thank you!

  37. Mary Ann

    I made this for our Thanksgiving dinner this year because I liked NOT using canned mushroom soup. This is an amazing recipe! Everyone loved it!!! This is now my go to recipe for green bean casserole and will be served for many regular dinners too.

  38. Umakant

    Hey Jessica…! its perfect recipe and this is tooo healthy for our health & i will trying to making this recipe. Thanks for sharing….!

  39. Chelsie

    Your story of how you became responsible for the green bean casserole is similar to mine! So I came across this for this year’s recipe hunt. 🙂
    I’m having to travel about an hour this year so I plan on using my casserole crock to help with transfer/warming up there since no oven room. Do you think this would work well in a crockpot too? So looking forward to trying this, thanks for the awesome recipe!

  40. Kim

    First let me say I tried this recipe last year and it is, hands down, the best greenbean casserole I’ve ever had! Love it! I was wondering how to  substitute portobello mushrooms for Crimini mushrooms. I found them at Costco and was wondering how that would work. Thanks so much and happy holidays!

  41. Brooke Wall

    Made this recipe for Friendsgiving – I like pepper so I doubled the pepper – I like soft green beans so I did not blanch. Everyone raved over it! It’s my favorite green beans casserole ever Highly highly recommend this!

  42. Hayley

    Hi there! I’d love to use this recipe for my Christmas dinner. My husband can’t get enough of a good green bean casserole. I’d really like to make it ahead. Do you find that there’s a significant taste difference in a casserole that you goes straight to ge oven and one that sits overnight in the fridge? Are the mushrooms or green beans mushier or anything like that? If there’s really no big difference, I’ll definitely make it ahead. Just curious!

    1. Jessica

      No, as long as you make sure not to over cook your green beans, there is not noticeable difference if you make it the day of or the day before! 🙂 

      Just make sure not to add the bread crumbs and the crispy onions until you are ready to bake it!

  43. Anna

    This is kind of an odd question…but how soupy is the recipe? I love my green bean casserole on the soupy side and the picture looks a bit drier but I couldn’t tell. I hope you know what I mean lol

  44. Jessica

    I found this recipe on Thanksgiving, and it is so delicious!!!!! Definitely my go to green bean casserole recipe now, and new favorite thanksgiving dish. It’s so easy. The only thing I did differently was add a bit more garlic (used canned minced version) & add lots of bacon! So yummy thank you for sharing 🙂

  45. Amanda Galleger

    I made this for Thanksgiving and it tasted way to salty I followed her he recipe exactly the way I was told to. Has anyone had this happen ? 

    1. Jessica

      Hmm. I wonder if your chicken broth was too salted? The recipe as is really does not have a ton of salt in it, so not sure what went wrong!

  46. Christine Bailey

    I love this recipe! Made for the first time last year for a potluck at work and ended making it for my family’s holiday meal too. What a big hit! Never have I made green bean casserole before this recipe and this is the only recipe I will use. I did tweak it a little because I wanted to add bacon (I always look for ways to add bacon) so instead of butter I used bacon fat. I think added a small amount of butter like a 1/2 tbsp or so but thats it. Worked out great!

  47. K8lyn

    I made this last year for thanksgiving and Christmas! It was a HUGE hit! My family were bit looking forward to having green bean casserole, but when I showed them and told them it was from scratch, they were blown away and this recipe is my favorite! I’m about to make it right now! Thank you so much for sharing!

      1. K8lyn

        I left out the mushrooms the last few times I’ve made it, but this time I’ve added them! I’m cooking it now and it’s coming out great!

  48. Laney

    Sounds great and cant wait to try it! If I make this ahead and keep in the fridge overnight, what temp should I bake it at the next day and or how long? Thanks!

    1. Jessica

      It can go straight from the fridge to the oven at 350! Will probably take an extra 10 minutes to heat up – so 30 minutes total, so expect a few more minutes in the oven. Just make sure you leave it covered longer so the onions don’t burn on top!

  49. Christian

    If you make it ahead of time, when you take it out of the fridge to bake, do you have to let it sit so it gets to room temperature first or just throw it in the oven for the same 20mins? 

    1. Jessica

      It can go straight from the fridge to the oven! Will probably take an extra 10 minutes to heat up – so 30 minutes total, so expect a few more minutes in the oven. Just make sure you leave it covered longer so the onions don’t burn on top!

  50. k

    i have a lot of canned green beans id like to use, do you think it will still be good? i know fresh is better but i have no idea what else to do with these beans! 🙂
    thank you!

    1. Jessica

      Yes, you can sub in canned green beans. And yes, I think it will still be tasty, the green beans just won’t have the same crisper texture of course.

    1. Jessica

      If you double it, I would recommend making it in two separate 9×13 pans. Otherwise the ratio of crispy onions to casserole would be off. 😉

  51. Stephanie

    If preparing the night before, do you let it cool before putting it in the fridge, or do you cover with foil and put it in the fridge right away?? 

  52. Crystal

    I’m with Julie on the making it ahead thing. Wouldn’t the bread crumbs and onions get soggy in the fridge? Also do you bake it completely and then heat it up? If so how hot how long. Could I just put it all together and wait to bake it just before? 

  53. Mehan

    If you premade this casserole, do you cook it let it cool store in fridge and use the next day? Also, should you add the frackers and onions the next day when you reheat it? Thank you

    1. Jessica

      Hope you enjoy it! I always make it ahead (maximum 24 hours before). Here are the directions with a make ahead break in bold:

      Preheat oven to 375°F. Grease a 9×13 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 5 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.

      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.

      COVER WITH FOIL AND STORE IN FRIDGE UNTIL READY TO BAKE. THEN…

      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. Serve immediately!

  54. Holly

    I am trying this recipe for thanksgiving next week 🙂 would it still be good if I made it the day before?? I’ll add breadcrumbs and French fried onions the day of before I put it in the oven.

    1. Jessica

      Yes! As long as you wait to add the breadcrumbs and fried onions right before you put it in the oven — it will be great. Hope you enjoy it!! 🙂

  55. Theresa

    absolutely amazing dish, my whole family loved it! It’s so much better than the canned crap. Thank you this is a staple from here on out.

  56. sumschmitz

    I’ve been hunting up and down pinterest for a standout recipe. I read this one and I’m sold. I’m excited to cook this up today.

  57. Jenny

    I used just table salt, and it came out really salty. Still have to bake it but I’m skeptical how it is gonna come out. I would cit the salt in half if using regular salt

  58. gina

    I go assigned.this diah

    Thank u
    Ima add some bacon on top

    Ill let u know how it goes

    Happy thanksgiving all
    Love
    From the wolfe family

  59. Chelsey

    This looks awesome! Green bean casserole is one of my favorites!

    I featured this post in a Thanksgiving round-up today. I hope you don’t mind!

    1. Jessica

      You can use canned or frozen, but the point of this particular recipe is to use fresh for a much better taste than the traditional recipe. However, you can always use canned if that’s what you prefer.

  60. Ann P.

    I can’t wait to make this next week for Thanksgiving! What do you think about a little shredded cheddar cheese sprinkled on top before bread crumbs and onions? Yay or nay?

  61. Timmy

    Mine is currently in the oven! The mixture tasted delicious! I also added a little Parmesan cheese to the top with the fried onions, and a spray of I can’t believe it’s not butter to it so the onions get a nice golden color….thanks so much for the recipe!

  62. Stephanie

    Is it possible to make the beginning portion to wear you add the green beans to the mixture and then put the casserole dish in the fridge until the next day? Then add bread crumbs and onions and bake?

    If so – how long should you bake it?

    Or should you bake the entire thing the day before and just reheat? If so how long to reheat? Thanks!!

    1. Jessica

      Yup that’s how I make it ahead. Just put the bread crumbs and onions on top as soon as you are ready to actually bake it.

      I would not bake it and then reheat. 🙂

  63. Keiko

    Thank you for this recipe! It was so easy, especially since I made it ahead of time. Everyone loved it and I’ll be making it again for Christmas! 🙂

  64. Brittany

    Made this for Thanksgiving and it was soo delicious! Probably my favorite dish I made out of the whole day. I’m still craving it and definitely will be making it more in the future 🙂

  65. EricaJoyce

    Well, I just made this now and I can not wait to taste it tomorrow!!! I really enjoyed making everything from scratch and I really hope that this turns out for my sake!!! Grandma had to work this year and I am in charge of making everything, so I thought I would slip past the “traditional recipes” this year and do it all my way. Hey if no one likes any of my food, there’s still some cereal in the cupboard!!! Happy Turkey Day!!!

  66. Julie

    When you say you can make it ahead, do you mean you should bake it and then heat it up the next day? or, just assemble it and refrigerate it and then bake it when ready? I’m wondering if the breadcrumbs and onions would get soggy in the fridge?

  67. honeywhatscooking

    I just made a slightly lighter Green Bean Casserole over the weekend that I found on another blog. Your version looks very similar and great. Love the photos.

  68. Cassy

    I was assigned green bean casserole for my in-laws thanksgiving, because as my
    Mother-in-law put it “it’s really easy” (I’m sure she didn’t mean anything by that, right?;) ) well I’m going to blow them away with this recipe, so thank you!

  69. Traci

    I am definetely going to have to try this green bean casserole. I am so tired of the usual cream of mushroom soup green bean casserole. Great recipe!

    1. Jessica

      Yup! Here is a qoute from what I said above:

      “Plus, it is a perfect make ahead dish. If you prepare it ahead, store it in the fridge until you get ready to eat. Then pop it into the oven to heat up!”

      1. Lindsay Jensen

        Cant tell you how excited I am to try out this recipe tomorrow. I want to make it the day before and put in the oven on Thanksgiving, like you suggested. With that said does the cooking time change if it is coming right from the fridge? Or should I let it get to room temp from the fridge and then cook it for the 20 mins?

        1. Jessica

          It can go straight from the fridge to the oven at 350! Will probably take an extra 10 minutes to heat up – so 30 minutes total, so expect a few more minutes in the oven. Just make sure you leave it covered longer so the onions don’t burn on top! Hope you enjoy it. Happy (early) Thanksgiving!

  70. Eileen

    I wish you had also posted instructions on how to make the onions from scratch as well, you may think it is a waste of time, but I am ingredient conscious and would love to have an inkling on how to reproduce those yummy crunchy onions without all the chemicals the big manufacturing companies like to add to our food…bummer, well at least I can make the rest of it, thanks for the recipe, this was something that would have been sorely missed…

    1. Jessica

      Hi Eileen,

      I did not post instructions for the onions (or a recipe) because I did not like them. They were not crispy and did not taste like the fried ones at all. I do not share recipes for things that I do not think taste good!

      Please feel free to google and try out any of the many recipes out there. Just be warned, they don’t taste anything like the canned version.

      Also, I would like to point out that the ingredients in French’s Fried Onions do not have a lot of unnecessary chemicals. The ingredients are: Palm Oil, Wheat Flour, Onions, Soy Flour, Salt and Dextrose. That’s Oil, Flour, Onions, Flour, Salt and Sugar. Nothing scary about that in my book.

      Have a great Thanksgiving!

  71. Beth @ bethcakes

    I’m always in charge of green bean casserole too! We make a small batch of it all the time for dinner at my house. We go with all canned things, but yours looks so good and easy! I’ll definitely have to try it with the homemade cream of mushroom soup. 🙂

  72. Tina | My Life as a Mrs

    Green bean casserole is my favorite thanksgiving side dish 🙂 I could totally eat a while can of those onion straws 😉

  73. Joanne

    i totally wish I had gotten assigned green bean casserole this year now! Dang. I’ll just have to make it for myself next week to console myself (and so I won’t have to share. booyah!)

  74. Jessica

    do you think since you make the mushroom soup from scratch, I could leave out the mushrooms? Will it still have enough flavor? My husband doesn’t eat mushrooms, so he never eats this dish.

    1. Jessica

      I think with the garlic and onions it will. I personally am not a huge fan of most mushrooms, but I do enjoy the portobello ones in this! But if your husband is 100% against them – I think it’s worth a shot to try leaving them out. 😉

    2. Christine Bailey

      My dad is 100% against mushrooms and green beans but for me he tried this dish and absolutely loved it!

      One thing I do is I dice and cook about 3/4 lb of bacon – spoon cooked bacon on to a plate and use the fat of the bacon instead of butter.

  75. raquel from J.C.

    Oh! How tempting! I’ve never tried this dish (we are venezuelan-american in this household) but I think is time to add it to the feast. Thank you for the recipe Jessica!

  76. Georgia @ The Comfort of Cooking

    I love a good green bean casserole from scratch! Actually, I never realized how much I like it until my father in law insisted one Thanksgiving, and I couldn’t stop scoopin’! Yours looks amazing, Jess.

  77. Cindy

    You are killing me with your photography! I never though I’d say (or type) that Green Bean Casserole looks beautiful …but there you go; I just did.

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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