A classic that belongs on every Thanksgiving table, this Green Bean Casserole is an almost made from scratch version that everyone will love.
If you love green beans, also try these Air Fryer Green Beans or Sesame Green Beans.
Growing up, we actually didn’t have Green Bean Casserole as part of our holiday meal. My mom made another green bean dish (called festive green beans – I’ll have to share it one of these days!) that was always a family favorite.
But even though I didn’t grow up on it, Green Bean Casserole is now one of my favorites.
This recipe is just like that comforting classic that so many people grew up on, but made mostly from scratch!
And while you aren’t just dumping and stirring canned ingredients, the little bit of extra time it takes to make this recipe from scratch is totally worth it.
Ingredients
- Green Beans: Fresh green beans work best in this recipe, but if you can’t get them, you can use frozen. Canned green beans will work in a pinch, but they are not my favorite. If you use canned green beans, you do not need to boil them first.
- Olive Oil: I use extra virgin olive oil.
- Onion: I think a yellow or white onion is best for this recipe.
- Mushrooms: I used white mushrooms, but baby bellas would be delicious, as well. If you have mushroom haters, you can leave the mushrooms out.
- Garlic: I always prefer freshly minced garlic.
- Butter: I use unsalted butter so that I can control the amount of salt in the recipe.
- Flour: I use all-purpose flour.
- Cream: When I make this recipe, I’m all in. It’s not the healthiest recipe, but heavy cream will make the sauce the creamiest. If you do want to try to cut back on calories, half and half can be used instead.
- Salt & Pepper: The recipe has amounts, but always season to taste.
- Cheese: The cheese in this recipe adds to the richness – it doesn’t necessarily make it cheesy. But it does add great flavor and texture.
- Crispy Fried Onion Strips: This is the only part of the recipe that is not from scratch. My grocery store only carries the French’s crispy fried onion strips, but feel free to use another brand if you can find it.
How to Make Green Bean Casserole
Start by blanching your green beans. Bring a large pot of water to a boil then add your green beans.
Cook for 6-7 minutes, then drain and place them in an ice bath to stop the cooking.
While the beans are cooking, heat the olive oil and add the onions.
When the onions have started cooking, add teh mushrooms.
Continue to cook until both the onion and mushrooms are tender.
Stir in the garlic for a few seconds, then transfer the mixture to a bowl.
In the same skillet, melt the butter.
Sprinkle the flour over the melted butter and whisk, cooking until it turns brown.
Slowly whisk in the cream.
Continue to cook, whisking often, until it starts to thicken up.
Once the sauce is thick, add the vegetables back in along with the cheese.
Drain the green beans, then add the sauce and stir to coat.
Pour the mixture into a baking dish and bake for 30 minutes.
After 30 minutes, remove and add the crispy onions. Return to the oven for another 5 minutes.
Tips and Tricks
Feel free to change this up and make it your own! Add bacon, or sprinkle the top with Parmesan cheese – add your own special flair!
I left the green beans whole, but this is usually a little easier to serve and eat if you cut the beans in half.
I also just snap off the stem end because the other end doesn’t bother me, but feel free to snap off both ends.
If you like your green beans softer, you can boil them for longer, or cook the casserole longer. I find that my beans usually are still just barely firm with the cook times listed.
If you are using frozen green beans, they will get tender faster, and canned green beans tend to be more on the mushy side no matter what.
Make Ahead Instructions
To make ahead of time, prepare until right before baking. Do not add the fried onions. Cover with plastic wrap or foil and refrigerate for up to 3 days. Remove the dish from the refrigerator 30 minutes before baking, then bake as indicated in the recipe.
More Holiday Side Dishes
Cornbread Stuffing with Sausage
Snickers Salad
Sausage Stuffing with Apples and Cranberries
Cranberry Sauce
The BEST Sweet Potato Casserole
Scalloped Corn and Broccoli
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Green Bean Casserole
Ingredients
- 2 lbs fresh green beans ends snapped off
- 2 tablespoons extra virgin olive oil
- 1 large onion chopped
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups heavy whipping cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1 (6oz) package crispy fried onion strips
Instructions
- Preheat the oven to 350ºF.
- Bring a large pot of water to a boil. Add the green beans and cook for 6-7 minutes. Drain and transfer the green beans to an ice bath to stop the cooking.
- Meanwhile, heat the 2 tablespoons of oil in a large skillet. Add the onions and cook until they start to soften. Add the mushrooms and continue to cook until the onions and mushrooms are both soft. Stir in the garlic and cook an additional 30 seconds. Transfer this mixture to a bowl and return the skillet to the stove.
- Add the 4 tablespoons of butter and let it melt. Whisk in the flour and cook for a few minutes, until it has browned. Slowly whisk in the cream. Add the salt and pepper. Let the mixture cook, whisking often, until it has thickened, about 5 minutes. Taste, and add more seasoning, if needed.
- Once thick, add the cooked onions and mushrooms back to the skillet along with the cheese. Stir to combine.
- Drain the green beans and return them to the pot that you cooked them in. (You can also do this in your skillet if it is big enough.) Add the creamy sauce and stir to coat the green beans.
- Pour the green bean mixture into a 9×13-inch baking dish. Transfer to the oven and bake for 30 minutes, until heated through and bubbling. Remove from the oven and sprinkle the fried onions over the top. Return to the oven for another 5 minutes.
- Serve immediately.
Leave a Comment...