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Ditch the canned mushroom cream and make this Homemade Green Bean Casserole from scratch using my homemade mushroom sauce. This recipe serves up a classic side with little effort! There is nothing better than tender and vibrant green beans with crispy onions, covered in a creamy garlic sauce – super satisfying and so delicious!
This easy Green Bean Casserole recipe is one of our all time favorite holiday sides. Rich in flavors and textures, this is hands down the best Green Bean Casserole you’ll have! This easy side dish is made from scratch and will be a total crowd pleaser, try it this Thanksgiving are any time you want a super tasty side dish!
Looking for other delicious side dishes for the holiday? Why not also try my Oven Roasted Baby Potatoes and my Brown Sugar Glazed Carrots!
Why you’ll love this Easy Green Beans Casserole Recipe
- Packed with flavor. A rich and creamy garlic herb sauce covers succulent green beans, mushrooms and crispy onions – simply delicious.
- An easy side dish. Made with a handful of kitchen staples, this goes from pantry to table in 25 mins. No fuss, all taste!
- The perfect crowd pleaser. This side dish will be the toast of the table! You can double the recipe for larger crowds, everyone loves this beauty.
Ingredients You Will Need
- Vegetables: Fresh green beans, mushrooms, and onion.
- Heavy Cream-To make the cream sauce.
- Chicken Broth-gives more flavor than water. Use low sodium.
- Garlic– the best ingredient to flavor the cream sauce.
- Herbs– I used thyme to give the dish a hint of flavor
- French’s Crispy Fried Onions– It’s so much easier to use this than fry your own at home.
- All Purpose Flour– to thicken up the sauce.
- Salt & Pepper-to taste
- Butter or Olive Oil– use unsalted butter or extra virgin olive oil
How to make Homemade Green Bean Casserole from Scratch.
- Par boil the beans – Drop trimmed green beans in boiling water and cook for 3 mins.
- Make the green bean casserole sauce – In a pan melt the butter, cook the onions then garlic.
- Add the mushrooms and sauté for 3 more mins then add the flour, broth, cream and seasoning. Simmer to thicken.
- Add green beans-Submerge the blanched green bean into the sauce and coat well.
- Assemble – Add the green beans and crispy onions to the pan, mix well.
- Bake – Place in the oven and bake for 10 mins.
- Allow to cool for a minute, serve and enjoy!
Tips to make the Best Green Bean Casserole recipe
- Use a preheated oven.
- I recommend using fresh green beans for optimal crispness.
- If you want vibrant and super crisp green beans, immediately put the beans in some ice water after boiling.
- For crunchy beans boil for around 3 mins, if you want them softer, allow to boil for a few more mins.
- For a kick of heat, try adding some diced jalapeno!
- Make it cheesy. Stir in some gouda for a cheesy twist.
- Serve warm and garnish with fresh parsley, if you like.
- Using store bought fried onions will save you a lot of time. Their crunch also lasts longer than homemade ones.
Frequently Asked Questions
Yes, you can prepare it the day before. Follow cooking directions up until before the baking time. Once it cools, cover with aluminum foil wrap and store in the fridge. Also hold on to the onions until you are ready to bake.
I do not recommend using canned mushrooms. Fresh mushrooms release a unique flavors that perfects this dish and don’t tasty chewy like canned mushroom.
Highly doubtful they’ll be any leftovers but if there are then just refrigerate in an airtight container for up to 3 days. Simple reheat in the microwave or an oven safe dish in the oven at 350 F until warmed through.
This easy homemade Green Bean Casserole recipe is a hearty side that’s great for the holidays, Thanksgiving or just when you want a cozy side dish this winter. Here’s some ideas:
Roasted Turkey Breast
Oven Roasted Spatchcock Chicken
Oven Roasted Whole Chicken
Spinach Stuffed Chicken Breast
Garlic Butter Turkey Meatballs
You can use frozen green beans if fresh beans are not available. Simple thaw the beans completely before hand. You can either thaw in the fridge the night before or quickly thaw them by placing them under running water in a colander. Let the beans drain completely before using them in the dish.
I am not a fan of canned vegetables at all. Using canned for this recipe will totally changed the texture of the beans. Bypassing fresh beans will end up with a different result, though it will work. They will also need less time to cook, since they are already tender.
I do not recommend freezing this casserole because creamy sauces have a tendency to break and separate when they’re frozen.
More Holiday Dishes to Try
- Roasted Brussels Sprouts
- Easy Potatoes Gratin
- Easy Mashed Sweet Potatoes
- Cranberry Brie Bites
- Homemade Cranberry Sauce
I hope you enjoy all the recipes I share with you, including this delicious Easy Green Bean Casserole recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Homemade Green Bean Casserole
Ingredients
- 3 ½ cups fresh green beans, Partially cooked, see notes
- 8 oz. cremini mushrooms, cleaned and sliced.
- 1 cup heavy cream
- 1½ cup chicken broth
- 1 tbsp. garlic, minced
- 1 small onion, petite diced
- 1 tsp. salt
- 1 tsp. black pepper, fresh cracked
- 2 tbsps. all purpose flour
- 3 tbsps. butter, or olive oil
- 1 tsp. fresh rosemary
- 2 cups French's Crispy Fried Onions, or more if you like
Instructions
- Preheat oven to 400 F.
- Trim the green beans and cut into 2-3 inch long pieces.
- Bring a pot of water to boil. Once it starts boiling, drop in the beans and cook for 3 minutes. If you like them softer, you can cook for an extra minute. Drain and set aside.
- Melt the butter and pan sear the onions until they are partially caramelized on high heat. Add in the garlic and sauté for another 30 second.
- Add in the mushrooms and sauté for 2-3 minutes. Add in the flour and mix well.
- Pour in the chicken broth, heavy cream, salt and pepper. Mix well to avoid any clumps.
- Lower the heat to medium and let the sauce simmer to thicken up. Do not boil. The sauce should just simmer.
- Once the sauce thickens up, add in the green beans. Mix together to coat well with the sauce and top with the crispy onions.
- Bake for 10-15 minutes until bubbly and then remove from the oven.
- Let it cool for a couple of minutes before serving.
Video
Notes
- Use a preheated oven.
- I recommend using fresh green beans for optimal crispness.
- If you want vibrant and super crisp green beans, immediately put the beans in some ice water after boiling.
- For crunchy beans boil for around 3 mins, if you want them softer, allow to boil for a few more mins.
- For a kick of heat, try adding some diced jalapeno!
- Make it cheesy. Stir in some gouda for a cheesy twist.
- Serve warm and garnish with fresh parsley, if you like.
- Using store bought fried onions will save you a lot of time. Their crunch also lasts longer than homemade ones.
This is the third time I’ve made this this year. Once for family Thanksgiving and twice for post-thanks Friendsgiving. I had friends tell me that they were reluctant to try it because they hate green bean cassarole because it is usually a soggy mess. They LOVED this! I tweaked it a little. I used 1 cup of chicken broth, added 1/2 cup of white wine mixed with the flour, added parmesan cheese in mix and sprinkled on top of onion rings. Sooo good!
Glad to hear you are enjoying the recipe! Thanks for the review.
This was a hit this Thanksgiving! People couldn’t even wait for it to be done, they had to taste the sauce, haha!
So much better than the traditional Campbell’s recipe and we had zero leftovers.
I believe well be making this dish every year from now on.
Thank you for the recipe!
Glad you enjoyed the recipe! Thanks for leaving a review.
I have made this a few times before using your recipe, with a slight twist. I use baby portobello mushrooms, alas, It’s wonderful, thank you so much for sharing it.
Glad you enjoyed it Danielle! Thanks for the review.
Excellent recipe & so much better than the “traditional” green bean casserole with frozen beans & cream of mushroom soup! Yum!
Totally! I don’t like using those soup cans!
Green bean casserole is my favorite. I can’t wait to try your recipe. I always use fresh green beans and HATE the canned soup version.
Hey Janet,
You will love it! I don’t like anything canned, especially soups and veggies! This recipe will rock your dinner! Update us when you try it.
I made it today as extra dish for my thanksgiving dinner, it turned out soooooooo good… Yummy,
Thank you 😘
Hi Nano,
Glad you enjoyed the recipe! Thanks for your review!