Best Green Bean Casserole Recipe - Kristine's Kitchen (2024)

Home » Side Dishes » Green Bean Casserole

Jump to RecipePrint Recipe

This Green Bean Casserole is easy to make from scratch, with fresh green beans and a creamy mushroom sauce. It’s the perfect side dish for Thanksgiving or any special holiday meal.

At a holiday meal, I am all about the sides. Sure, the main course is usually delicious, but for me it’s the side dishes that make the meal.

This green bean casserole is one of my favorite Thanksgiving side dishes. Crisp, fresh green beans are combined with a creamy homemade sauce and then topped with a cheesy breadcrumb topping. The casserole is then baked until the topping is golden brown and the center is hot and bubbly. This comforting casserole will have everyone at the table going back for seconds!

Like my favorite Broccoli Casserole, my green bean casserole recipe is made from scratch. The classic version of this casserole is usually topped with French fried onions, but I top mine with a crispy, buttery breadcrumb topping made with Parmesan cheese. It is so delicious, I promise you won’t miss the fried onions.

This green bean casserole is sure to be on our holiday table this year, along with Sweet Potato Casserole and Mashed Potatoes. While this recipe requires a few more steps than the version made with canned soup, it is still easy to make and the extra effort is totally worth it. You just can’t beat the homemade taste of cooking from scratch!

Green Bean Casserole Ingredients

Green Beans: Fresh green beans make the best green bean casserole. Before cooking the green beans, trim off the stem ends and cut them into 2-inch pieces.
Butter: Butter is used in the creamy mushroom sauce and also in the topping.
Mushrooms: I prefer the more complex flavor of cremini mushrooms, but you can use white button mushrooms if you prefer.
Onion & Garlic: Chopped yellow onion and minced garlic add flavor.
All-Purpose Flour: Flour is used to thicken the sauce.
Chicken Broth & Whole Milk: I use a combination of chicken broth and milk to make the sauce. I find that combining the two makes a sauce that is creamy without being too heavy. For a richer sauce, replace the milk with heavy cream or half and half.
Salt & Pepper: For seasoning.
Breadcrumbs: You can use store bought breadcrumbs or make your own for the topping.
Parmesan Cheese: Adding grated Parmesan cheese to the topping adds so much flavor to the dish.

Find the full printable recipe with ingredient amounts and instructions in the recipe card below.

How to Make Green Bean Casserole

This homemade green bean casserole is surprisingly simple to make! Here is an overview of the recipe steps.

Cook the green beans in a pot of boiling water until crisp-tender.
Drain and transfer them to an ice bath for 5 minutes.
Then drain well and transfer the green beans to a lightly greased baking dish.
Melt 1 tablespoon of the butter in a saucepan over medium heat.
Add the mushrooms and onion and cook until softened.
Add 3 more tablespoons of butter to the pan. Once melted, stir in the garlic and flour.
Add the chicken broth, milk, salt and pepper. Stir until thickened. Remove from the heat.
Pour the mushroom sauce over the green beans in the casserole dish.
Melt the remaining 1 tablespoon of butter. Stir together the melted butter, breadcrumbs and Parmesan cheese. Sprinkle evenly over the casserole.
Bake at 350° F for 35-40 minutes, until hot and bubbly.

Green Bean Casserole Recipe Tips

If you prefer your green bean casserole with French fried onions, you can use 1 cup of French fried onions instead of the breadcrumb topping mixture for the casserole topping. Add the onions to the top of the casserole during the last 5 minutes of the cook time.
This recipe is best made with fresh green beans. If you prefer to use frozen green beans, do not cook them before using in this recipe. Allow frozen green beans to thaw to room temperature before using. I do not recommend using canned green beans.
Feel free to use shredded cheddar cheese instead of Parmesan cheese in the topping.
To make green bean casserole with bacon, cook 4 slices of bacon, chop, and stir into the green bean and sauce mixture.
For an extra creamy casserole, stir 1/2 cup of plain Greek yogurt or sour cream into the mushroom sauce mixture, after removing the pan from the heat.

Make Ahead Instructions

You can prepare the casserole up to one day ahead and then cover and refrigerate it before baking. Wait and add the breadcrumb topping right before baking so that it doesn’t get soggy. When you are ready to bake the casserole, first let it sit at room temperature for about 15 minutes to take the chill off. Then add 10-15 minutes to the bake time and bake until hot and bubbly.

Leftover green bean casserole can be wrapped airtight and then stored in the refrigerator for up to 3-4 days.

More Thanksgiving Side Dishes

Roasted Brussels Sprouts
Instant Pot Mashed Potatoes
Roasted Butternut Squash
Crockpot Mashed Potatoes
Twice Baked Potato Casserole
Honey Roasted Sweet Potatoes
Dinner Rolls
Cranberry Sauce

5 from 2 ratings

Green Bean Casserole

Servings: 8 servings

Prep Time: 25 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr 5 minutes mins

This Green Bean Casserole is made from scratch, with fresh green beans and a creamy mushroom sauce. It's a favorite side dish for Thanksgiving or any special holiday meal.

Print Recipe Leave a Review Pin Recipe

Ingredients

▢ 2 pounds fresh green beans*, stem ends trimmed and cut into 2-inch pieces
▢ 5 tablespoons unsalted butter, divided
▢ 8 ounces cremini mushrooms, sliced
▢ 1 cup finely chopped yellow onion
▢ 3 cloves garlic, minced
▢ ¼ cup all-purpose flour
▢ 1 cup low sodium chicken broth, or vegetable broth
▢ ½ cup whole milk
▢ ½ teaspoon salt
▢ ¼ teaspoon black pepper
▢ ¾ cup breadcrumbs*, whole wheat or regular, homemade or store-bought
▢ ⅓ cup grated Parmesan cheese

Instructions

Preheat oven to 350° F. Lightly grease a 13x9-inch baking dish.
Bring a large pot of water to a boil. Add the green beans and boil for about 4 minutes, or until crisp-tender. Drain and transfer the cooked green beans to a large bowl of ice water. Let cool in the ice water for 5 minutes, then drain well in a colander. Once dried, transfer the green beans to the prepared baking dish.
Meanwhile, melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the mushrooms and onion and cook until soft, 4-6 minutes, stirring occasionally.
Add 3 more tablespoons of the butter to the pan and stir until melted. Then add the minced garlic and flour and stir for 30 seconds.
Add the chicken broth, milk, salt and pepper to the saucepan. Stir until thickened (this will take 2-3 minutes) and then remove from the heat. Pour over the green beans in the baking dish. so that the green beans are evenly coated.
Melt the remaining 1 tablespoon of butter and then stir it into the breadcrumbs. Stir the Parmesan cheese into the breadcrumb mixture. Sprinkle the breadcrumb mixture over the top of the casserole.
Bake in the center of the oven for 35-40 minutes, until the filling is hot and bubbly. Check after 25 minutes and cover with foil if the topping is browning too quickly. Let stand for 5 minutes before serving.

Notes

You may also use frozen green beans. Let them thaw at room temperature and do not cook them beforeadding to the casserole.
If desired you can top the casserole with 1 cup of French fried onions instead of the breadcrumb, butter and cheese mixture. Add fried onions to the top of the casserole during the last 5 minutes of bake time.
To make homemade breadcrumbs: Preheat oven to 300 degrees F. In a food processor, process 4 slices whole-wheat bread until you have fine crumbs. Lay crumbs on a rimmed baking sheet and bake in the preheated oven until dry and very lightly golden, about 15 minutes. Stir after 10 minutes to help crumbs brown evenly. Unused breadcrumbs can be stored in the freezer.
Make ahead instructions: Casserole can be assembled up to one day ahead and then covered and refrigerated before baking. Wait and add the breadcrumb topping right before baking. When ready to bake, let the casserole sit at room temperature for about 15 minutes to take the chill off. Then add 10-15 minutes to the bake time and bake until hot and bubbly.
Leftover green bean casserole can be wrapped airtight and then stored in the refrigerator for up to 3-4 days.

Save time. Eat well.

Subscribe and receive FREE family meal plans, right to your inbox, plus exclusive subscriber-only content!

« Previous Post Candied Pecans

Next Post » Roasted Garlic

27 comments on “Green Bean Casserole”

Gayle @ Pumpkin 'N Spice — November 9, 2015 @ 4:28 am Reply
This looks like the ultimate green bean casserole, Kristine! This is one of my favorite dishes for Thanksgiving, though I’ve never made it quite like this. I love the addition of mushrooms in here, too. Sounds like it gives this such a great flavor! So glad you’re now a green bean casserole lover! 🙂
- Kristine — November 11, 2015 @ 10:05 am Reply
  Thank you, Gayle! The mushrooms were SO good in this!
Sarah @Whole and Heavenly Oven — November 9, 2015 @ 4:55 am Reply
I absolutely love that you made this green bean casserole comletely from scratch, Kristine! It definitely looks like a veggie I want on my Thanksgiving day table!
- Kristine — November 11, 2015 @ 10:05 am Reply
  Thank you, Sarah! From scratch is best!
  See Also
  Meat- and dairy-free versions of traditional Christmas recipes to enjoy this season
Alice @ Hip Foodie Mom — November 9, 2015 @ 5:17 am Reply
I just made a green bean casserole that’s similar. I love this one! this really does look like perfection in a bite!! delicious!!!
- Kristine — November 11, 2015 @ 10:04 am Reply
  Thanks, Alice! Great minds! 🙂
Cheyanne @ No Spoon Necessary — November 9, 2015 @ 6:32 am Reply
Oh my gawsh, I have never liked green bean casserole either, so much so growing up my mom always made broccoli casserole special for me on Thanksgiving. 🙂 BUT, I’ve only had the green bean casserole with the canned soup stuff and crunchy onions. (<— Ew.) However, THIS casserole looks FABULOUS! LOVE that you made it all from scratch and you can actually SEE the fresh and fabulous beans! Pinned! Can't wait to try this REAL green bean casserole! Cheers!
- Kristine — November 11, 2015 @ 10:04 am Reply
  Thank you, Cheyanne! Maybe you’ll become a green bean casserole convert, too? 😉
Kelly - Life Made Sweeter — November 9, 2015 @ 6:39 am Reply
I love that you made green bean casserole without the canned soup. It looks so comforting and delicious! The mushrooms and whole wheat bread crumbs sound amazing too!
- Kristine — November 11, 2015 @ 10:03 am Reply
  Thanks, Kelly! The baby bella mushrooms were SO good in this!
Kelly // The Pretty Bee: Allergy Friendly Eats — November 9, 2015 @ 10:56 am Reply
This looks soooo much better than the green bean casserole I remember from growing up! So much flavor!
- Kristine — November 11, 2015 @ 10:02 am Reply
  Thank you, Kelly!
Ashley | The Recipe Rebel — November 9, 2015 @ 12:15 pm Reply
This from scratch version looks way better than any can of soup recipe I’ve seen! Homemade is always better 🙂
- Kristine — November 11, 2015 @ 10:02 am Reply
  SO true! Thanks, Ashley!
Kathy @ Beyond the Chicken Coop — November 10, 2015 @ 6:24 pm Reply
This is soooo much better than the recipe made from canned soup! Yum!!
- Kristine — November 11, 2015 @ 10:01 am Reply
  Thanks, Kathy! I just can’t do the canned soup anymore! 😉
marcie — November 12, 2015 @ 9:30 pm Reply
I happen to love green bean casserole, and I have a version like this on my site that I need to re-do — the photos are hideous! haha I have mushrooms in mine too — they add so much don’t they? I need to try your broccoli version too — they both sound amazing!
- Kristine — November 14, 2015 @ 9:01 pm Reply
  I can totally relate to not-so-good photos from earlier days of blogging! And yes, the mushrooms do really make this dish!
taylor — November 10, 2016 @ 8:48 am Reply
This looks so great! Can’t wait to try it this Thanksgiving. I really don’t like the texture of onions, do you think I could substitute onion powder in this recipe? Or do you think it would ruin it? Thanks!
- Kristine — November 10, 2016 @ 2:57 pm Reply
  I think you could leave out the onions and add 1/2 teaspoon of onion powder to the sauce when you add the salt and pepper. I hope you like it!
jamie — December 21, 2016 @ 10:13 am Reply
I have made your broccoli casserole and it was DELICIOUS. I am going to make this green bean casserole for Christmas this year, but my boyfriend doesn’t like mushrooms. I hate to leave them out but I want him to enjoy this dish. Would it be okay to not do mushrooms? And if i wanted to add bacon would i add it uncooked with the onion and let it cook with the onion, or cook it separate and then add it to everything? Cant wait to try this!
- Kristine — December 21, 2016 @ 9:25 pm Reply
  I’m so glad you enjoyed the broccoli casserole! You can leave the mushrooms out of this. I’d cook the bacon, remove it to a plate, and then cook the onion in the same pan. Enjoy!
Nancy — September 5, 2019 @ 9:47 am Reply
My whole family loved this casserole. I will be making it for Thanksgiving!
JESS — November 26, 2019 @ 8:45 pm Reply
Thank you, this is my go-to recipe now- make it every year! I use morel mushrooms leftover from the Spring…so good!!
- Kristine — November 27, 2019 @ 6:24 am Reply
  I’m so happy that you are enjoying this recipe!
Cindy — November 27, 2019 @ 7:13 am Reply
Ideas for making day before? Thank you! I’m going to make it.
- Kristine — November 27, 2019 @ 7:32 am Reply
  You can make this the day before and then cover it and refrigerate. Wait and add the breadcrumb mixture right before baking. It might take 10 to 15 minutes longer to heat through when baked cold from the refrigerator. Enjoy!

FAQs

How do you keep green bean casserole from getting mushy? ›

Green Bean Casserole Tips

Don't overcook the green beans: Remember when you are blanching the green beans that they will continue to cook and soften while baking in the oven with the rest of the casserole. So it's important to undercook them slightly during this first step so that they don't get mushy in the oven.

Is green bean casserole better with canned or fresh? ›

Green beans from a can have already been cooked to death right in the can and harbor plenty of sodium that could make your casserole too salty. Frozen French-cut green beans are a better option. They hold their texture better than canned, and you can cook them straight from their frozen state.

How long does homemade green bean casserole last in the fridge? ›

Make-Ahead and Storage

Bake in the oven at 350° for 15 to 20 minutes or until hot. You can also heat in the microwave until hot. Hot to Store: Cover and keep in the refrigerator for up to 5 days.

See Details ›

Can you make Alton Brown green bean casserole ahead of time? ›

Sure is. You can even lighten the Thanksgiving Day workload by making each of the components (beans, mushroom sauce, and fried onions) ahead of time, store them separately, then assemble and bake the final dish just before dinner.

Keep Reading ›

How to thicken up green bean casserole? ›

The Casserole Is Too Soupy

Don't worry, there's a relatively easy and quick fix that will help soak up the excess liquid: Make a slurry of flour or cornstarch in liquid (broth or water) to help thicken it up and then cook it for a bit longer.

Learn More Now ›

Should you drain canned green beans before cooking? ›

But if you're someone who needs to watch your sodium intake, it certainly can't hurt to drain and rinse canned beans before using them. Doing so can reduce the sodium by 40%. If you don't want to rinse, consider at least draining them first. Draining alone will “reduce the sodium by a third,” says Reinagel.

Can I freeze leftover green bean casserole? ›

Stored properly, your leftover green bean casserole will last 3-4 days in the fridge. Freezing: Wrap your green bean casserole tightly with heavy-duty aluminum foil, freezer wrap or transfer to an airtight container and keep in the freezer for 6 months.

Does green bean casserole reheat well? ›

Let green beans rest a few minutes before serving to help the flavors meld and the casserole settle. Store leftovers in an oven safe dish for easy reheating.

Explore More ›

Is it better to cook casserole the day before or? ›

Make-ahead meals (especially baked casseroles) are terrific because you can completely assemble them in advance and bake them just before serving. They're the ultimate comfort food as they come bubbling hot and delicious straight from the oven to the table to the delight of family and friends.

Get More Info ›

Can you cook green beans ahead of time and reheat? ›

Easy garlic green beans are delicious and simple to make. They can be prepared ahead of time and reheated right before serving.

How do you transport green bean casserole? ›

"The best way to transport a hot casserole is to keep it in the casserole dish and wrap it up with tin foil, then wrap it again with cling film," he says. "Keep the casserole wrapped up in tea towels and make sure that the casserole is in a sturdy location of your vehicle and kept upright."

Get More Info ›

How do you keep green beans from getting mushy? ›

How do you cook beans without them getting mushy? Soak them in water before cooking. This will soften the beans enough so that it cooks faster and not be mushy for too long a cooking period.

How do you cook beans so they are not mushy? ›

Stovetop Method

Stir them gently and occasionally, never letting them hit a strong boil; this can burst their skins and make them mushy or unevenly cooked. Depending upon the variety, dried beans will cook quickly (about 15 minutes for red lentils) or slowly (up to 3 to 4 hours for unsoaked chickpeas or lima beans).

Explore More ›

How do you keep green beans crisp? ›

How to Store Green Beans. Green beans should be stored unwashed in the crisper drawer of your fridge. If they came in a bag, keep them in the bag when storing. If they came in a small berry box from the market, transfer them to a reusable storage or plastic bag before storing them in the fridge.

Learn More ›

How do you make canned green beans not soggy? ›

Drain half of the liquid out of the green beans. Pour the green beans and the reserved half of the canning liquid into a skillet. Add butter, onion powder, salt and pepper. Simmer, uncovered and stirring occasionally, until almost all of the cooking liquid has evaporated.

Find Out More ›

Best Green Bean Casserole Recipe - Kristine's Kitchen (2024)

Green Bean Casserole Ingredients

How to Make Green Bean Casserole

Green Bean Casserole Recipe Tips

Make Ahead Instructions

More Thanksgiving Side Dishes

Green Bean Casserole

Ingredients

Instructions

Notes

You May Also Like...

Save time. Eat well.

Leave a Reply

27 comments on “Green Bean Casserole”

FAQs

How do you keep green bean casserole from getting mushy? ›

Can I freeze leftover green bean casserole? ›

References