The Best Green Bean Casserole Recipe (+VIDEO) - The Girl Who Ate Everything (2024)

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posted by Christy Denneyon Nov 3, 202327 comments »

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This homemade Green Bean Casserole recipe made without cream of mushroom soup. Easy and the perfect side dish for Thanksgiving dinner or any other holiday meal. If you’re looking to make a green bean casserole from scratch, this recipe is easy and delicious! It has homemade cream of mushroom, tender green beans, and crispy onions.

The Best Green Bean Casserole Recipe (+VIDEO) - The Girl Who Ate Everything (1)

GREEN BEAN CASSEROLE RECIPE

Last year my goal was to make the entire Thanksgiving menu from scratch. Usually I don’t have such ambitious goals but I was having a moment.

For a long time, I had only ever made green bean casserole with canned green beans and canned soup. You know, the classic green bean casserole everyone has to have at the Thanksgiving table but did they actually eat it?

While most people think cooking from scratch isn’t their thing, I enjoyed every single moment of the cooking process. My girls helped me snap all of the green beans. We spread out the bread to dry it out for the stuffing.

And the rolls – rolls are always a labor of love but SO worth it and maybe my favorite part of Thanksgiving.

This Green Bean Casserole is kind of my compromise. I didn’t make the crispy fried onions from scratch because why. Like really why when I can buy them and they taste better.

But the homemade cream of mushroom soup is actually so easy. It’s just a basic bechamel sauce: a roux (equal parts fat and flour) mixed with milk with the best texture.

My husband said this is the best green bean casserole he’s ever had, the star of the show of the side dishes. The creamy mushroom sauce makes this! We have it at the holiday table every year. The flavors are insane and worth the calories!

FRENCH’S GREEN BEAN CASSEROLE

This is very similar to French’s recipe but with fresh green beans and homemade cream of mushroom. This is semi-homemade because we use French’s French-fried onions.

HOW TO MAKE GREEN BEAN CASSEROLE

  1. Preheat oven to 400 degrees and grease a 9×13 inch baking dish.

  2. In a large microwave safe bowl, add the green beans and 3/4 cup water. Microwave on high for 5-8 minutes in a large bowl or until just tender. Drain the beans well and set aside.

  3. In a large skillet, melt the butter. Add the mushrooms, salt, and pepper and cook until the mushrooms over medium-high heat until they have released their juice. Add the garlic, and cook for an additional 30 seconds.

  4. Sprinkle the all-purpose flour on top and cook over medium heat for a minute. The mixture will be thick. Whisk in the chicken broth and bring to a simmer. Stir in the cream and simmer for 8-10 minutes or until mixture thickens.

  5. Pour sauce over green beans, 1/2 cup of the fried onions and toss well to combine. Pour into the prepared casserole dish. If making this ahead of time, cover and store in the fridge. You can even cook it in the next step and reheat and add the fried onions the day of.

  6. Bake for 20-25 minutes or until green beans are to desired doneness (I like mine on the more cooked side). For the last 5 minutes of cooking, sprinkle the remaining fried onions on top and cook until golden brown.

The Best Green Bean Casserole Recipe (+VIDEO) - The Girl Who Ate Everything (2)

For this sauce I started off with 4 tablespoons of butter to 4 tablespoons of flour. Seems like a lot maybe but we have 2 pounds of fresh beans. No canned mushy green beans here. I definitely prefer fresh but fresh or frozen green beans can be used here.

The Best Green Bean Casserole Recipe (+VIDEO) - The Girl Who Ate Everything (3)

And fresh mushrooms which admittedly we left out last year because we had mushroom haters. I like to use sliced white button mushrooms or Cremini mushrooms.

The Best Green Bean Casserole Recipe (+VIDEO) - The Girl Who Ate Everything (4)

You simmer until the cheese sauce is thick. The thicker the better in my opinion.

The Best Green Bean Casserole Recipe (+VIDEO) - The Girl Who Ate Everything (5)

Pour it all together in a big bowl and toss to combine.The Best Green Bean Casserole Recipe (+VIDEO) - The Girl Who Ate Everything (6)

Now if you’re making ahead of time just cover the green bean mixture and stick it in the fridge here.

The Best Green Bean Casserole Recipe (+VIDEO) - The Girl Who Ate Everything (7)

See, that wasn’t hard at all. This recipe from scratch takes just as long as the other version and with crispy onion topping! Bake for 20-25 minutes at 350 degrees or until beans are done!

The Best Green Bean Casserole Recipe (+VIDEO) - The Girl Who Ate Everything (8)

An easy homemade Green Bean Casserole that you can make!

CAN YOU MAKE GREEN BEAN CASSEROLE AHEAD OF TIME?

Yes. You can prepare the casserole ahead of time, baking the green beans and then reheating the day of and adding the French onions on top so they are crispy. Instructions are in the recipe below.

RECIPE TIPS:

Depending on how well done you like your green beans will determine how long you steam them before baking. If you like a crisper green bean cook for less time.

OTHER THANKSGIVING RECIPES:

  • Classic Stuffing Recipe
  • Thanksgiving Turkey
  • Cheesy Corn Casserole
  • Twice Baked Potatoes
  • Heavenly Green Beans
  • Scalloped Potatoes
  • Corn Souffle
  • Ruth’s Chris Sweet Potato Casserole
  • Lion House Rolls
  • Brussels Sprouts with Bacon
  • Cranberry Sauce
  • Roasted Turkey Breast

The Best Green Bean Casserole Recipe (+VIDEO) - The Girl Who Ate Everything (9)

Green Bean Casserole

This homemade Green Bean Casserole recipe made without cream of mushroom soup. Easy and delicious side for Thanksgiving or any other holiday.

PrintPinRate

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

Servings: 12 servings

Ingredients

  • 2 lbs fresh green beans, edges trimmed, and cut into 2-inch pieces
  • 4 tablespoons unsalted butter
  • 12 ounces white button mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt, (more to taste)
  • 1/4 teaspoon black pepper, (more to taste)
  • 1/4 cup flour
  • 1 1/2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 (6 ounce) package French's fried onions

Instructions

  • Preheat oven to 400 degrees and grease a 9x13 inch baking dish.

  • In a large microwave safe bowl, add the green beans and 3/4 cup water. Microwave on high for 5-8 minutes or until just tender. Drain the beans well and set aside.

  • In a large skillet, melt the butter. Add the mushrooms, salt, and pepper and cook until the mushrooms have released their juice. Add the garlic, and cook for an additional 30 seconds.

  • Sprinkle the flour on top and cook for a minute. The mixture will be thick. Whisk in the chicken broth and bring to a simmer. Stir in the cream and simmer for 8-10 minutes or until mixture thickens.

  • Pour sauce over green beans, 1/2 cup of the fried onions and toss well to combine. Pour into the prepared pan. If making this ahead of time, cover tightly and store in the fridge. You can even cook it in the next step and reheat and add the fried onions the day of.

  • Bake for 20-25 minutes or until green beans are to desired doneness (I like mine on the more cooked side). For the last 5 minutes of cooking, sprinkle the remaining fried onions on top and cook until golden brown.

Cuisine: American

Course: Side Dish

Author: Christy Denney

All Recipes Casseroles Holiday Recipes Sides Soups, Salads, Sides, and Beverages Thanksgiving Recipes Vegetable

published on Nov 3, 2023

27 comments Leave a comment »

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27 comments on “Green Bean Casserole”

  1. Val Cross Reply

    PS

  2. Val Cross Reply

    Thank you for this recipe. my daughter-in-law makes this (w/out mush), 1lb. of bacon and tons of cheese! THIS is the way it should be. I added a a few ingredients from old recipe to this one: touch of cayenne pepper, 2 slices of bacon ( only) 1/3 c parmesan cheese and 1/3 c. sharp cheddar. best of both worlds but the mushrooms make it!!!

    • Christy Denney Reply

      Thank you!

  3. Shara Reply

    I have family that is both dairy free and non meat eaters. I was planning to make 1 just as you say and another with vegetable broth and dairy free milk. I would love any suggestions. Thank you in advance.

    • Christy Denney Reply

      It should work! No issues.

  4. Veronica Holub Reply

    Recipe calls for 12 oz of mushrooms, but at my store, they only come in 8 oz or 16 oz packages. Is 8 oz enough, or should I add half of the second package?

    • Christy Denney Reply

      8 is plenty. Sorry it’s probably too late.

  5. Amy Reply

    The notes say bake at 350 the recipe says 400- can you help me out? Also how much time do I need to add if I made it ahead of time before cooking?

  6. Stacy Moritz Reply

    This was delicious! My sister made it at my house for our Thanksgiving dinner and it is my new favorite dish! It will be around for many years to come when we set out our Thanksgiving feast! Thank you!

    • Christy Denney Reply

      Yay! I love hearing that.

  7. Janice in Alaska Reply

    Yum, yum yum !!! Had this dish for Thanksgiving today and it was delicious. I will never ever ever, EVER use cream of soup again when making this dish. Thank you 🙂

    • Christy Denney Reply

      Wow! That’s awesome!

  8. Vicki Reply

    AND ADD a sauted onion. Perfection!

    • Christy Denney Reply

      Great addition!

  9. Janice in Alaska Reply

    Is it ok to use frozen green beans ? Reason I ask is that finding fresh green beans up here is kinda hard 🙂

    • jen Reply

      I have made this with canned green beans. It was great!

      • Janice in Alaska Reply

        Thank you 🙂 Good to know

    • Christy Denney Reply

      Yes you can. I prefer fresh but obviously if you can’t get them frozen will work.

  10. Lynne Reply

    Thank you for this recipe!! It was so easy to do an delicious! We don’t like mushrooms and this dish was a HUGE hit at Thanksgiving. It was so much better than the canned soup version I usually do. There were barely any leftovers. Will be making again for Christmas 🙂

    • Christy Denney Reply

      So glad you loved it!

  11. Derrell Akins Reply

    I like a green bean casserole also but add some more ingredients . i add Shredded Sharp Cheddar , a dash of hot sauce , Worcestershire ( a couple of dashes ) and half the french fried onions , Mix good with Cream of Mushroom . Bake about 20 minutes then add The rest of the onions on top and continue baking until bubbly and done .

    • Christy Denney Reply

      Those sounds delicious!

  12. Stephanie E Reply

    This was my favorite dish at Thanksgiving. Thanks!

  13. Stephanie Reply

    I love this! We have mushroom haters too; what a great recipe to accommodate them 🙂

    • Christy Denney Reply

      Thanks!

  14. Jeanne Edmondson Reply

    What a great way to make this recipe your own!😘
    I will try this one for Thanksgiving.. maybe our son will actually eat his vegetables
    for a change!

    • Christy Denney Reply

      Ha. Good luck!!

Leave a comment »

The Best Green Bean Casserole Recipe (+VIDEO) - The Girl Who Ate Everything (2024)

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 – For this recipe, you can use fresh, frozen, or canned. Canned green beans are softer but are easy to use because they require no prep. Simply drain and enjoy. Frozen green beans require no cutting and have a tender-crisp texture.

Why is my green bean casserole so soupy? ›

The Casserole Is Too Soupy

If you used frozen green beans, but didn't fully defrost and drain them prior to adding them to the casserole, that mistake will surely account for the excess water you're now experiencing.

Why do Americans eat green bean casserole? ›

How It Became a Holiday Staple. Green bean casserole was considered a perfect dish for holiday entertaining because it was simple, inexpensive, and could easily be made ahead of time. It became known as a "jiffy casserole" because it went from one bowl to one pan.

How to thicken up green bean casserole? ›

Mistake #5: A Runny Casserole

If you sense it's a little watery, "add a thickener like roux or starch to absorb the additional liquid or cook a little longer," she says. That'll give it that rich, dense consistency you're looking for.

Should you drain canned green beans before cooking? ›

One of the primary reasons for draining and rinsing canned beans, or any canned food, is to remove some of the excess salt.

How many cans are 4 cups of green beans? ›

Notes: ✿ 4 cups of green beans is about 1½ pounds fresh or 16 ounces frozen or 2 cans (15 ounces each) drained.

Can you make green bean casserole ahead of time and reheat? ›

You can make this green bean casserole from scratch up to 2 days before Thanksgiving. Just before you serve dinner, finish the casserole with a topping of French fried onions & almonds, then simply bake until reheated & golden. This classic holiday side has never been easier – or tastier!

What tastes better canned or frozen green beans? ›

"Frozen beans hold their texture and flavor better when cooked, while canned beans can become mushy," says Lauren Allen, the owner and creator of recipe website Tastes Better From Scratch and an Amazon best-selling cookbook by the same name.

Can you mess up green bean casserole? ›

Green bean casserole should have a nice thick sauce that coats the green beans—it should not resemble soup. One common cause of a watery casserole is not adding enough thickener, such as flour or cornstarch, to your sauce.

What to eat with green bean casserole? ›

Roasted turkey, mashed potatoes, cornbread dressing—you get the picture. But guess what? You don't have to wait until Thanksgiving to eat green bean casserole. It's also delicious alongside a simple roasted chicken for an easy family meal!

Is it safe to eat green bean casserole left out overnight? ›

According to the USDA, food that has been left out of the fridge for more than two hours should be thrown away. That's because between 40° F and 140° F (what the USDA calls the "Danger Zone"), bacteria grows incredibly fast and can make you sick.

What country eats the most green beans? ›

China (21M tonnes) remains the largest green bean consuming country worldwide, comprising approx. 75% of total volume.

Did the Pilgrims eat green bean casserole? ›

Of course, we know that isn't exactly accurate. For one thing, macaroni and cheese is definitely not a traditional Thanksgiving food, nor did the Pilgrims and Wampanoag have oven-safe dishes for baking green-bean casseroles.

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 keep green beans crisp when cooking? ›

While the beans are cooking, fill a large bowl with cold water and ice. As soon as the beans are done cooking, transfer them immediately to the ice bath to stop the cooking process and preserve their bright green color. Leave the beans in the bowl of ice water for a few minutes before removing them with tongs.

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).

How do you fix soggy green beans? ›

Steam them half way. Let them dry on a paper towel, then put into the fridge to dry out even more ( 30 min; lay them flat and not piled on top of each other). Then finish cooking them: pan roast them with a little fat/oil or roast in the oven.

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