This Easy Green Bean Casserole recipe serves up a classic side with little effort! Vibrant and tender green beans with crispy onions, covered in a creamy garlic sauce – super satisfying and so delicious!
Easy Green Bean Casserole is one of our al 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 sides? Why not also try my Oven Roasted Baby Potatoes and my Brown Sugar Glazed Carrots!
Why you’ll love this Easy Green Bean Casserole
- 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’ll need
- Vegetables: green beans, mushrooms, onion.
- Heavy Cream
- Chicken Broth
- Garlic
- Rosemary
- French’s Crispy Fried Onions
- All Purpose Flour
- Salt & Pepper
- Butter or Olive Oil
How to make this Easy Green Bean Casserole
- Par boil the beans – Drop trimmed green beans in boiling water and cook for 3 mins.
- Make the cream 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.
- 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!
Recipe notes and tips
- 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.
- If using canned beans be sure to drain them.
- For a kick of heat, try adding some diced jalapeno!
- Make it cheesy. Stir in some gouda, goat cheese or cheddar for a cheese twist.
- Serve warm and garnish with fresh parsley, if you like.
FAQ’s
Making this Easy Green Bean Casserole ahead of time
If this is destined to be a Thanksgiving side or you just want to get ahead of the game, you can totally prep this ahead. Just follow the instruction, but instead of baking the casserole allow it to cool, cover tightly with foil or plastic wrap and place in the fridge for up to 24 hours. When ready, just take it out and bake as instructed.
What to do with leftovers
Highly doubtful they’ll be any leftovers but if there are then just refrigerate in an airtight container for up to 3 days.
What to serve with this Easy Green Bean Casserole
This Easy Green Bean Casserole 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:
- Oven Baked Turkey Breast
- Spinach Stuffed Chicken Breast
- Baked Chicken and Potatoes
- Healthy Oven Baked Cod
- Grilled Steak and Potatoes
Other delicious sides
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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Easy 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 375 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 minutes and then remove from the oven.
- Let it cool for a minute or two and serve.
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.
- If using canned beans be sure to drain them.
- For a kick of heat, try adding some diced jalapeno!
- Make it cheesy. Stir in some gouda, goat cheese or cheddar for a cheese twist.
- Serve warm and garnish with fresh parsley, if you like.
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!