Fresh Green Bean Casserole

Minus the canned beans and canned condensed soup. This is a fresh, almost 100% from-scratch green bean casserole! Sound the trumpets!

I haven’t made it a secret around these parts that me and vegetables haven’t really always been BFF. Truthfully, we still aren’t. I don’t really eat a ton of vegetables, even though I know I should, and I have a pretty standard selection that I stick with – mushrooms, raw spinach (NEVER cooked), peppers, onions, carrots, celery, broccoli sometimes, and well, hmm, I can’t think of much more. I have never been a green bean fan. I’ve always wanted to be, though. They remind me of my grandfather and his huge, impeccably cared for garden. And seeing bushels of green beans freshly picked and sitting in their kitchen, ready for my grandma to trim and cook in some way. But unfortunately I never took to the green bean. So for me to say that I actually REALLY LIKED this is a massive, massive endorsement. I have tried the typical “semi-homemade” version at countless holiday tables – canned green beans, canned cream of mushroom soup, etc. Let’s just say that version was no help in my quest to find vegetables that I could tolerate. THIS version, however? It’s a beauty. I actually ate green beans. Like, forkful after forkful. Without any prompting from a parental figure (yes, I’m 30). Talk about a breakthrough. It’s amazing what a difference fresh, from scratch, and homemade can do to a dish.

Now, I can’t sell this as 100% from scratch and homemade because it does contain canned fried onions. What can I say? I hardly ever eat a casserole, but a casserole with those suckers on them? Just so good. However, I would like to try  it with my own caramelized onions, and in the event that you would too, I included that option in the recipe below.

This is one of those classic Thanksgiving side dishes that many families simply can’t live without, and I hope you enjoy this fresh version!

One year ago: Chocolate-Covered Peanut Butter Crisp Squares

Fresh Green Bean Casserole

Yield: 10 to 12 servings

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Ingredients:

For the Topping:
4 slices white bread, each slices torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)

For the Beans and Sauce:
2 tablespoons salt
2 pounds green beans, ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems removed, wiped clean and broken into ½-inch pieces
3 cloves garlic, minced (about 1 tablespoon)
Salt and pepper, to taste
3 tablespoons all-purpose flour
1½ cups chicken broth
1½ cups heavy cream

Directions:

1. For the Topping: Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.

2. For the Beans and Sauce: Adjust oven rack to middle position and heat oven to 425 degrees F. Fill a large bowl with ice water. Bring 4 quarts of water to a boil in a large pot or Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.

3. Add butter to now-empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste.

4. Add green beans to sauce and stir until evenly coated. Arrange in an even layer in 3-quart (or 9x13-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

*Note 1: You can prep this ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed.

*Note 2: This recipe can be halved and baked in a 2-quart (or 8-inch square) baking dish. If making a half batch, reduce the cooking time of the sauce in Step 3 to about 6 minutes (1¾ cups) and the baking time in Step 4 to 10 minutes.

*Note 3: If you want to go 100% homemade and eliminate the canned fried onions, you can make your own caramelized onions. Thinly slice 2 sweet onions and saute in 2 tablespoons of unsalted butter over medium-high heat for about 10 minutes. Reduce heat to medium-low and sprinkle with salt and cook, stirring occasionally, for about 30 minutes, or until the onions are golden, caramelized and soft. Set aside to cool before combining with remainder of crumb topping. Proceed with the recipe as directed.

(Recipe adapted from Cook's Illustrated, November 2006)

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105 Responses to “Fresh Green Bean Casserole”

  1. Michelle @ The True Book Addict on November 18, 2010 at 12:44 am

    This is awesome! I really am not fond of green beans (or many vegetables) either so I know where you’re coming from. And I’ve never liked the traditional green bean casserole. I may try this for Thanksgiving or Christmas. Do you think it would be okay to use frozen green beans? Fresh ones are really not in my budget!

    Also, we spoke awhile back (when you allowed me to post your Royal Icing tutorial on my Christmas blog during Christmas in July) about you possibly doing a guest post during the holiday season. I will officially start posting Christmas stuff over there on the day after Thanksgiving. Would you be willing to do a guest post some time between that date and Christmas? I really would love to have you! Just shoot me an email and let me know: truebookaddict@gmail.com Thanks!

    Reply

    • Michelle on November 18th, 2010 at 3:19 pm

      Hi Michelle, Yeah I don’t see why you couldn’t use frozen beans. Go for it!

      I will email you about the guest post!

      Reply

      • Susan on December 12th, 2011 at 10:19 am

        Do you need to defrost the frozen green beans or just use them as is?

        Reply

        • Michelle on December 12th, 2011 at 11:21 pm

          Hi Susan, I would thaw them and drain off any collected moisture so they are as close to fresh as possible when they go into the recipe.

          Reply

    • Gail Shepard on December 23rd, 2010 at 7:02 am

      yummy! I’m baking this to share on Christmas day dinner with my Puruvian relatives:) Substituting vegetable broth, though for the chicken…less sodium! Thanks for sharing! Merry Christmas!

      Reply

  2. the blissful baker on November 18, 2010 at 12:51 am

    thank you, thank you, thank you for this recipe! i love that it doesn’t call for canned beans or condensed soup. this casserole looks delicious!

    Reply

  3. Katrina on November 18, 2010 at 7:12 am

    I love green beans! This would be an awesome toss up to my regular steamed version. Not liking veggies is normal, I think, but I love them. Thanks for this!

    Reply

  4. Debbi on November 18, 2010 at 7:44 am

    I was fortunate to come across this recipe in Cook’s Illustrated long ago and have been making it ever since. It is awesome and you will never want to eat the old casserole again!

    Reply

  5. Estela @ Weekly Bite on November 18, 2010 at 7:58 am

    This is one of my favorite side dishes! Love your photos!

    Reply

  6. Maggie on November 18, 2010 at 8:27 am

    Despite loving green beans, this has always been one of those Thanksgiving side dishes I skipped – I’m not a fan of the condensed soup and mushy green beans. This looks awesome however, and I’m glad that you kept the canned onions in – they’re a processed food I can get on board with :)

    Reply

  7. Lisa on November 18, 2010 at 9:20 am

    Mmmmm! I am a huge fan of green beans (but hate cream of anything soup), so I will definitely be giving this recipe a try. Thanks!!

    Reply

  8. Tracy on November 18, 2010 at 9:24 am

    Absolutely beautiful casserole, Michelle! I can’t stand the “usual” green bean casserole either, but I am drooling over your homemade version and I can’t wait to try it!

    Reply

  9. Sarah R. on November 18, 2010 at 9:32 am

    I love green bean casserole (I always used cream of celery soup instead of c. of mushroom since mushrooms are not my thing).

    However- I would MUCH rather enjoy a homemade version! I love homemade, fresh foods and I am SOOOOO glad you posted this one!

    I will MOST definitely be making this recipe this year and I am sure it will now be the go-to recipe for years to come. (although, I will still minus the mushrooms, no offense).

    Thanks!!! I love this site!!!

    Reply

  10. Eliana on November 18, 2010 at 10:29 am

    I have never seen green beans look any better. This is truely one knockout of a side dish for Thanksgiving.

    Reply

  11. Rachel on November 18, 2010 at 10:31 am

    I love that you added additional crunch on the top with the breadcrumbs – most versions I’ve seen seem to only call for onions ontop. More crunch is great in my book!

    Reply

  12. Nick (Macheesmo) on November 18, 2010 at 10:50 am

    Blog Mind-meld!

    I posted the same thing today. Your version looks awesome :)
    http://www.macheesmo.com/2010/11/green-bean-casserole-from-scratch/

    Reply

    • Michelle on November 18th, 2010 at 3:21 pm

      Great minds think alike, Nick! :)

      Reply

  13. Karly on November 18, 2010 at 11:02 am

    I love finding homemade recipes for things like this! So much tastier and healthier!

    Reply

  14. Suzi on November 18, 2010 at 11:34 am

    I love your blog so much. I have so many recipes from you starred in my google reader and queued up in my “to make” list. This looks awesome and I’m definitely adding it to my Thanksgiving menu this year – the first Thanksgiving I’ll be cooking myself! (Thankfully it’s just me and my hubby so it’s not a lot of pressure!) (Although I’d definitely prefer to be able to go home and let my mom do the cooking, haha)

    Reply

    • Michelle on November 18th, 2010 at 3:22 pm

      Aw, thank you Suzi :) Have fun cooking dinner with your hubby!

      Reply

  15. Sprinkles of Parsley on November 18, 2010 at 12:25 pm

    Beautiful pictures! Makes me crave this casserole for the holiday. Great post!

    Reply

  16. Sues on November 18, 2010 at 12:53 pm

    I’ve actually never been a green bean casserole person… mostly because we never had them in my fam and I don’t like cream of anything soups in a can. But this sounds awesome with the homemade sauce. Definitely something I would devour!

    Reply

  17. Dionne Baldwin on November 18, 2010 at 1:11 pm

    Ok, ok I’ll try it. I have never understood the big deal about green bean casserole. I had it once at a potluck and I wasn’t really thrilled, but then again I was distracted by the huge pile of chocolate brownies that someone had made. I was asked to bring this to a holiday dinner and I totally planned on rebelling and showing up with something totally different. But you make it look so attractive in the photos…and since you have provided a recipe I will take that as a sign. I’ll give it a chance.

    Reply

  18. Tina from PA on November 18, 2010 at 1:32 pm

    I love green beans! My friends always say I’m weird,I cann’t help it I love most veggies! Now donn’t get me wrong I like meat and love sweets ,but I love veggies too! Great job on this casserole ! I’m adding it to my To Make list for Thanksgiving.Thanks for sharing!

    Reply

  19. Donna@WayMoreHomemade on November 18, 2010 at 2:00 pm

    Yep. Been making this one for years and posted the recipe (sans pictures because, well, I just want to eat it and not take pictures of it) last night.

    http://waymorehomemaderecipes.blogspot.com/2010/11/green-bean-casserole.html

    Reply

  20. Cathy on November 18, 2010 at 2:50 pm

    Omg…I just bookmarked this. Last year, my newly vegetarian daughter, begged me to make green bean casserole. I was busy, so I made the “other” version. Believe it or not, I totally f****d it up. Or maybe it’s just gross. We only ate the canned onions. I’ll just swap out the chicken broth for vegetable broth and we will be all good. Thank you!

    Reply

  21. Jen @ My Kitchen Addiction on November 18, 2010 at 3:16 pm

    So glad to see a fresh version of green bean casserole! My hubby loves green bean casserole, but I can never get over what’s in it. Whether it’s Thanksgiving or Christmas, I will definitely be making your version this year!

    Reply

  22. Mackenzie@The Caramel Cookie on November 18, 2010 at 3:50 pm

    Fresh green beans are the best!

    Reply

  23. leslie on November 18, 2010 at 4:03 pm

    Love the 99.99999% homemade version! :)
    I think all green bean casseroles needs some crunchy onions on top..and really, who wants to make those from scratch????

    Reply

  24. Margaret on November 18, 2010 at 4:57 pm

    I AM getting awfully tired of the canned version. This one looks/sounds fantastic!!!

    Reply

  25. Kita on November 18, 2010 at 10:59 pm

    This looks amazing. I love green bean casserole (but I live with someone who doesn’t – he’s not sitting next to me sighing as i post this or anything) and with Thanksgiving right around the corner I am dying for some. I would really love to update my step-moms classic Campbells version for something tastier. :)

    Reply

  26. Island Vittles on November 18, 2010 at 11:07 pm

    This sounds wonderful…so much better than condensed mushroom soup! Great photos as always…Theresa

    Reply

  27. Mija @ A Southern Diva on November 18, 2010 at 11:09 pm

    Okay this looks so yummy it has to be on my Thanksgiving table this year. I’m printing the recipe now.

    Thank You for sharing it with us.

    Reply

  28. Tabitha (From Single to Married) on November 18, 2010 at 11:19 pm

    This is such a great Thanksgiving staple yet I’ve never actually made it so thanks for the recipe!

    Reply

  29. Gloria on November 18, 2010 at 11:25 pm

    I’m so excited to see this recipe! I asked and you posted! And you don’t even like green beans. That’s impressive. Even more impressive this dish has perhaps converted you to the dark side? How dark is is it with creamy mushroom sauce and crispy fried onions. Yum. I know everyone says, I’m so making this….but I AM so making this.

    Reply

  30. Lisa @ The Cooking Bride on November 19, 2010 at 12:16 pm

    I have to admit, I actually like the canned version of green bean casserole. But a fresh version does definitely sound more appealing!

    Reply

  31. Hester on November 19, 2010 at 2:17 pm

    Oh, how I heart thee! I LOVE Green Bean Casserole! I’ve never done the bread topping. I used to do the fried onions but have since switched over to crushing up some good ol’ corn flakes :-) Works like a charm! But yes, 99-100% from scratch green bean casserole is superior to all others. The pictures you took are fabulous, too!

    Reply

  32. Sprinkles of Parsley on November 20, 2010 at 9:34 am

    Congratulations on the top 9!! This is such a great post!

    Reply

  33. jan on November 21, 2010 at 11:06 am

    I am adding this to my thanksgiving table, thanks for the fresh version. Yum!

    Reply

  34. Jessica on November 21, 2010 at 12:00 pm

    I must also admit that I love the canned soup version of green bean casserole….I did a test run of this recipe last night…and I really enjoyed it. I will probably sub milk for cream in the future, and leave off the extra breadcrumb topping, but I will definitely make it on Thursday.

    Reply

  35. Val on November 22, 2010 at 6:17 pm

    Thank you, Thank you, Thank you. I green bean casserole without canned soup. I LOVE IT. This will be on my menu. yum

    Reply

  36. Theresa on November 25, 2010 at 8:58 pm

    Excellent! I love everything fresh, especially green beans so I was excited to see this recipe. I made it this morning for our Thanksgiving dinner a few hours ago and it was such a hit!!! It was obvious to everyone who ate it that it tasted so much better than the popular version. Although this recipe required a little more effort, it was sure worth it. Now I wish I would’ve made more for leftovers. Thanks for a great recipe! Happy Thanksgiving!

    Reply

    • Michelle on November 29th, 2010 at 7:48 pm

      Happy (belated) Thanksgiving to you too Theresa! I’m so glad your guests enjoyed the fresh casserole!

      Reply

  37. Patty on November 25, 2010 at 10:55 pm

    All I can say is YUM!! The sauce was so delicious I could have eaten it by the spoon fulls. I didn’t put the mushrooms in due to my mom is allergic to them. I used fresh green beans. I will definitely make this again. Everyone at dinner raved about this casserole. Thanksgiving keeper. Thank you!!

    Reply

    • Michelle on November 29th, 2010 at 7:48 pm

      You’re welcome Patty! I totally agree about the sauce – it’s AWESOME!

      Reply

  38. dropfood on November 28, 2010 at 9:06 am

    Your recipe was posted.

    Reply

  39. Pilar on November 30, 2010 at 5:43 pm

    This was my favorite dish at Thanksgiving. Thanks for the awesome recipe, I think I will be making this dish every year from now on. I wrote about in my cooking blog if you want to look at.

    Reply

    • Michelle on December 1st, 2010 at 8:57 am

      Yay! So glad it was a holiday hit! Thank you for sharing!

      Reply

  40. collette on December 2, 2010 at 1:30 pm

    I made a casserole very similar to this for Thanksgiving this year- I LOVE green beans but am over the canned garbage- tastes too processed for me. I also used the french fried onions- those are just too tasty to ignore! But added bacon and 3/4 c grated white cheddar cheese. OMG! Couldn’t really taste the cheese but gives it an incredible creaminess.

    Reply

    • Michelle on December 6th, 2010 at 11:34 pm

      Bacon and cheese make everything infinitely better, in my humble opinion :)

      Reply

  41. Sarah on December 7, 2010 at 9:09 pm

    I don’t go mad for green beans but this looks so tasty, I think I could eat a meal of it all on my own! Shame we don’t have Thanksgiving over here in Australia…but I’m going to make it soon anyway.

    Reply

  42. Camala - CC Recipe on December 9, 2010 at 4:30 pm

    Ohhh, those fried onions are so good aren’t they…great looking casserole, so much better than canned green beans!

    Reply

  43. anne on January 14, 2011 at 11:04 pm

    This recipe was delicious! I made the green bean casserole yesterday and it turned out amazing and loved by all! I love your blog and all the great recipes you share!

    Reply

  44. Michaele Scott on April 23, 2011 at 9:24 am

    I’m so glad I googled “green bean casserole”! I really dislike the canned version and my sister asked me to bring the casserole for Easter dinner. Now I can eat it, too! I don’t have heavy cream on hand so I’ll use whole milk with greek yogurt and maybe some ricotta cheese. Thank you so much and am definitely bookmarking your site! ~ Michaele

    Reply

  45. Cathie-Ann on September 20, 2011 at 2:01 pm

    This recipe looks great! Can it be frozen?

    Reply

    • Michelle on September 22nd, 2011 at 10:28 pm

      Hi Cathie, I have never tried to freeze this; doing so might alter the texture of the fresh green beans, but I can’t say for sure.

      Reply

  46. Beth on November 1, 2011 at 1:49 pm

    I’m starting to plan my Thanksgiving menu and stumbled across your site. Your casserole looks and sounds FANTASTIC!!! I want to rush home and make this tonight! My son in-law loves green bean casserole, but I can’t stand anything with cream of fill in the blank soup. I think this is going to make everyone happy! Thanks for the recipe.

    Reply

  47. Emily on November 15, 2011 at 1:10 pm

    I made this last year, and ended up just using canned green beans. Fresh green beans and I don’t get along- but it was SO delicious even with the canned product! Definitely making it again this year, and probably every year from now on! Thanks for sharing!

    Reply

  48. Hayley on November 20, 2011 at 10:53 pm

    Hi Michelle!

    If I’m omitting the mushrooms, should I add more green beans to make up for this?

    Reply

    • Michelle on November 22nd, 2011 at 8:24 pm

      Hi Hayley, I don’t think you need to, you can just omit the mushrooms without making any changes.

      Reply

  49. wendyb964 on November 23, 2011 at 6:47 pm

    Thanks for the recipe. I abhor canned veg second only to canned, cream soup and those *****bloody onion rings. I have a healthy supply of haricot vert (wee little green beans—try them sometime, they are delightful) and plan to make this topped with toasted panko crumbs mixed with browned butter and several crumbled slices of bacon. I’ll let you know how it turns out: I also may have the haricot vert with caramelized shallots and toasted sliced almonds. :) Thanks for the lovely recipes you always share with us.

    Reply

  50. Erin on November 23, 2011 at 9:15 pm

    Michelle -

    Do you think I could make the casserole a day before hand and then add the topping prior to cooking?

    Thanks!

    Reply

    • Michelle on November 23rd, 2011 at 10:45 pm

      Hi Erin, Yes you can make this ahead of time. Check out “Note #1″ towards the end of the recipe – it outlines how to make and store it ahead of time.

      Reply

  51. Angela on November 24, 2011 at 12:13 am

    I made this tonight. I love love love it!!!! I added chopped onions & bacon bits to the mushrooms & garlic & sauteed until onions were cooked. I also reduced the butter by half when processing the bread slices. And I used 3 cans french style green beans (it’s winter, fresh aren’t in season :). Cut the cream to only 1 cup & added 1/2 cup skim milk. Had to add more flour to thicken it up. DELICIOUS!!!!

    Reply

  52. toni on November 24, 2011 at 11:50 am

    Great recipe though I added 1 bayleaf to mix while simmering – however, unless i am missing something, how does 3 cups of liquid equate to 3.5 cups when it comes to the reduction?

    Reply

    • Michelle on November 26th, 2011 at 11:21 am

      It’s not just the broth and cream – there is liquid released from the mushrooms, melted butter, and the addition of flour to the mixture.

      Reply

  53. jenn nahrstadt on November 24, 2011 at 5:28 pm

    thank you so much for posting this and sharing about how it changed how you feel about vegetables. this is one of my husband’s favorite meals, and when i told him i was making it differently than the standard, he was skeptical. well, he’s raving now! it was amazing and we’ll never go back to the old version.

    Reply

  54. Nora on November 24, 2011 at 9:45 pm

    This was a huge hit at Thanksgiving dinner. Wonderful!

    Reply

  55. Jen Blair on November 24, 2011 at 10:43 pm

    The Green Bean Cassarole was delicious. I made for Thanksgiving dinner and it was a big success. Everyone loved it. Thanks for sharing such a yummy recipe. It was worth the extra work to make because I got lots of compliments on it.

    Reply

  56. Beth on November 25, 2011 at 1:38 pm

    I made this casserole yesterday, and it was fantastic! I did a half recipe, but made slightly more of the topping (3 pieces of bread instead of 2) and it was perfect!! I plan to make this every year now.

    Reply

  57. Melanie on November 25, 2011 at 6:58 pm

    Hi Michelle! I made this for Thanksgiving and it was a smashing success!! I usually bring homemade rolls, but my Mom decided to mix it up and give us all something different to make. I have never eaten green bean casserole in my life, but I was hooked and went back for seconds! My oldest brother had 3 helpings! I was receiving feedback all day from everyone on how amazing it was! I felt really special…thank YOU for that! :) The only problem I had was when it said to reduce the sauce down for 12 minutes until about 3 1/2 cups. I ended up with less than 2 1/2, but I think that any more than that would have been too much so…no problem, It was perfect!! Thanks for all of the wonderful recipes and helping us to look so amazing! Love your site name, I have brown eyes too and so I warmed right up to the name!

    Reply

  58. Jeni on November 26, 2011 at 3:40 pm

    this recipe is awesome! I used frozen green beans…and added a little bit of cheese…. Delicious! A little time consuming, but sooooooo worth it. Can’t wait to make it again.

    Reply

  59. Beth on November 28, 2011 at 10:12 am

    This was DELICIOUS! Everyone loved it. This is my only green been casserole recipe from now on. Word of caution – my topping almost burned so keep a close eye on it. Thank you for posting such a wonderful recipe!

    Reply

  60. Courtney Thompson on November 30, 2011 at 9:00 am

    I made this for Thanksgiving with my folks in Florida and everyone said it was the absolute best green bean casserole they have EVER had! I have already been told I have to make it for Christmas too, and probably for all future get togethers. Appreciate the inspiration and am now following you on FoodBuzz and Facebook!

    Reply

  61. Heike on November 14, 2012 at 2:41 am

    Hello!
    This looks so delicious, I have been searching for a perfect green bean casserole for a Thanksgiving party this week. I am just wondering if I took out the mushrooms it would make a huge difference? I am not fan of mushrooms. Do you have any suggestions if it does effect the dish? Thank you!

    Reply

    • Michelle on November 15th, 2012 at 5:30 pm

      Hi Heike, You can simply omit the mushrooms from the recipes, no problem. Enjoy the casserole!

      Reply

  62. Emilee on November 16, 2012 at 1:43 pm

    This recipe sounds fantastic…however I have couple family members who are lactose intolerant and can’t have cream. What are your thoughts on substutinng skim for cream? Any other ideas to keeping this flavorful?

    Reply

    • Michelle on November 17th, 2012 at 11:49 am

      Hi Emilee, Wouldn’t skim milk still be dairy? In any case, it’s so much thinner than cream that I don’t think you would achieve the same thick sauce with skim milk that you would with cream.

      Reply

  63. Amanda on November 19, 2012 at 8:43 pm

    I made this last year and loved it. I’m making it again this year for Thanksgiving. thanks! And, you’re totally right- you have to have the fried onions!!

    Reply

  64. Laura on November 22, 2012 at 3:49 pm

    I made this today and it was FABULOUS!!!

    Reply

  65. 3GKnight on November 22, 2012 at 11:39 pm

    I made this for my families feast this year and it turned out great! I should have planned ahead a little better, as it turned out to take longer than it could have, but it was well worth it. I really enjoyed the mixed topping. It just seemed to take it that next step.

    Reply

  66. Tonia on November 25, 2012 at 1:28 am

    I made this for thanksgiving and it was awesome! My husband LOVED it!!! I will be adding this to my recipe collection. Thanks so much!!!

    Reply

  67. Candice on November 25, 2012 at 5:25 pm

    This recipe was delicious!! Unfortunately I burned the crap out of my hand on our glass stove top right after I put the casserole in the oven…. but the amazing reviews for the dish (almost) made it worth it! This was my first time making a cream of anything sauce and I was so happy it turned out so well. I will probably be assigned to make this every Thanksgiving from now on, and because of your recipe I will be 100% okay with it. :) Thank you!!!

    Reply

  68. Maura on November 25, 2012 at 9:53 pm

    I made this at Thanksgiving this year. I think everyone was expecting the canned soup version so they were really surprised at how good this tasted. I didn’t have button mushrooms so I weighed out the equivalent in white mushrooms (the kind you can buy whole in bulk) and put 3/4 of them in the food processor, while I hand chopped the other 1/4 into about the size this recipe called for (half – buttons). I made it the night before, so I actually made the cream of mushroom soup first, then, as it cooled, I made the beans. I didn’t leave them in boiling water for six minutes; it was more like 3-4, but these were organic and locally grown so they might’ve been smaller than regular ones at your store. I also saved some time by skipping the white bread and butter topping. I used just the french onion– except I ended up using two cans– half a can stirred in and 1.5 can over the top just before putting into the oven to warm. Everyone raved about it and wanted the recipe. They want me to make this every year now. Thanks!

    Reply

  69. Kathy Aldeman on December 2, 2012 at 4:12 pm

    This recipe was awesome! My husband is not a fan of the canned version at all but was willing to try this one. He said that he didn’t like it very much, but that I could make it anytime. I didn’t the heavy cream, but I found a substitute recipe for that, it called for whole milk, butter and flour. I only had 2% milk and I used whole wheat bread for the bread crumbs. It was fantastic! Thank you. Do you have other felled out there?

    Reply

  70. KCSunshine on December 5, 2012 at 10:37 am

    I have looked at this 10 times and can’t find the actual recipe…?

    Reply

    • Michelle on December 5th, 2012 at 6:00 pm

      The recipe is above, at the end of the blog post and photos.

      Reply

  71. Melissa on December 21, 2012 at 4:12 pm

    This dish is a WINNER!!!!!! A must try! Everyone loved it and ask for more!

    Reply

  72. Ellen on July 4, 2013 at 3:35 pm

    This was absolutely fantastic and will be my go-to green bean casserole recipe from now on. The cream of mushroom soup (the sauce) in this recipe is a keeper too to just have as soup. I love that most of this is from scratch and fresh ingredients are used and not all the processed stuff. Thanks so much for sharing!

    Reply

  73. Katherine {eggton} on September 18, 2013 at 5:16 pm

    I just put this in the oven and I know already that it’s going to be amazing because I’ve been tasting it along the way. I love all the notes you give about halving, preparing in advance, making your own onions, etc. So helpful. So professional. Thanks, lady!

    Reply

  74. Katherine {eggton} on September 18, 2013 at 8:34 pm

    This is DELICIOUS. I actually only used 1 c. cream and it was still phenomenal. Thanks for the awesomeness that is this recipe.

    Reply

  75. Maria B on November 19, 2013 at 6:18 am

    Thanks so much for this great recipe, I have featured it in my Thanksgiving Recipe Round-up over at Krafty Cards etc. http://kraftycardsetc.com/2013/11/thanksgiving-recipes-link.html

    Reply

  76. Allison on November 20, 2013 at 9:30 pm

    I was wondering if anyone had tried this with a flour alternative?? We have a gluten free dinner guest, but i really want then to try this amazing recipe.

    Reply

    • Michele on November 25th, 2013 at 5:51 am

      I haven’t tried this (yet).

      http://glutenfreemommy.com/how-to-make-french-fried-onions/

      Reply

      • Allison on December 23rd, 2013 at 11:27 am

        Thanks! I just made the caramelized onions without the breading. I used a gluten free flour (potato I think). The recipe didn’t have that traditional crunch but I did small portion on the side for our gluten free guest. I did the normal recipe on the rest. :D

        Reply

  77. sharon on November 25, 2013 at 9:59 am

    This looks great. I made one from scratch last year and while it was good, it wasn’t good enough for all the work that went with it. This seems a little closer to the flavor and texture I’m looking for. Can’t wait to try it out.

    Reply

  78. Colleen on November 25, 2013 at 10:16 am

    I’ve been making this recipe for years and it is indeed outstanding!!! My favorite mod is to use a variety of mushrooms…oyster, shiitake, chanterelles, whatever I can find. Just brings another level of Fall to the dish. I also use any leftovers either in turkey soup or “Thanksgiving pot-pie”. Delicious!

    Reply

  79. Debi on November 28, 2013 at 2:35 pm

    When I saw this, I couldn’t wait to try making the casserole from scratch. My husband loves green bean casserole. I can take it or leave it but making the sauce was fantastic…..it is so much more flavorful than opening a can. And I loved having more crunch on the top. I will make this again!!!

    Reply

  80. Mary on November 28, 2013 at 4:46 pm

    Thank you SO much for this recipe! I live abroad and can’t get cream of mushroom soup in a can, and anyway I am trying to cook as much as I can without processed foods, so this recipe was just what I needed! I even did the caramelized onions instead of canned. It was delicious!!! I plan on making it a family tradition. Happy Thanksgiving!

    Reply

  81. Liz on November 28, 2013 at 8:01 pm

    My SIL brought this to dinner this year- AMAZING! Already pinned for next year. My husband who hates mushrooms and onions both loved this, too!

    Reply

  82. susan on November 30, 2013 at 3:11 pm

    To include all guests (including those odd vegetarians) equally among your holiday bash may I request you prepare your vegetable dishes without processed soups and chicken stocks or bacon bits or animal gravies? Green bean and yam dishes are all we may be offered at most holiday feasts. So don’t be alarmed if your new sister in law asks what’s in the dish. Thank you on behalf of all vegetarians everywhere. We so appreciate not being poisoned on the holidays.

    Reply

    • Michelle on November 30th, 2013 at 7:05 pm

      Susan, You can substitute homemade vegetable broth for the chicken broth in the recipe if you need it to be 100% vegetarian. You can also use the caramelized onion option above in lieu of the fried onions if you wish to not include them. This recipe does include processed soup or bacon bits, so I’m not sure what you’re referring to. I was not serving any vegetarians or those that are opposed to the occasional packaged food, so I didn’t need to make these changes. Also, I do not have a sister-in-law, so… ??

      Reply

      • susan on November 30th, 2013 at 8:47 pm

        Just a reminder – I have attended many a holiday meal where vegetables were glazed with grease. Considering the power of your recipes to inform more gracious and inclusive meals. Thank you.

        Reply

        • Mark on November 30th, 2013 at 9:04 pm

          Hey trolling Susan, here is an idea for you: if you don’t like the recipe, don’t use it. I think Michelle was more than “gracious” in trying to help you with the recipe to suit YOUR SPECIAL NEEDS. The only thing poisonous here is your sorry-a$$ attitude. No one cares that you don’t eat meat. There are plenty of green bean casserole recipes out there for you and I don’t know why Michelle would waste time trying to help a troll like you. In fact, I suspect that the only thing that could help you is a big sausage, but based on your picture, I don’t see that happening for you anytime soon.

          Reply

  83. jack C on December 24, 2013 at 2:47 pm

    This is without a doubt one of the best online recipes I have ever used. Christmas 2013 (tomorrow) will be the fourth time I have made it and it will be fantastic, again. I mix-up the mushroom blend and use shitake and oysters in the mix. I could eat the whole damn casserole myself.

    Reply

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