Green Bean Casserole From Scratch
This green bean casserole recipe is a remake of the classic Thanksgiving side dish; we use fresh green beans, a homemade cream of mushroom soup, and a topping made with fresh bread and butter, along with some canned french-fried onions because, let's be honest, they're delicious (but don't worry, there are instructions for making THOSE from scratch, too, if you'd like!).
Let's talk about the iconic and ever-nostalgic Thanksgiving staple… the green bean casserole. It's a classic, and it just screams Thanksgiving, right?!
I've had it dozens of times, but I felt like we could do better than canned green beans and canned condensed soup. We can take something good and make it absolutely phenomenal; something that guests will be talking about days later. And, THIS IS IT!
Green Bean Casserole From Scratch
This recipe puts a wonderful homemade spin on the original, which means lots of fresh, tender green beans, a replacement for condensed soup, and homemade bread crumbs (but don't worry, we've kept the crispy fried onions on top!).
THIS precise recipe is what turned me on to green beans many years ago. Fresh beans are prepared and mixed in a homemade cream sauce that’s perfectly flavored, and topped with breadcrumbs and fried onions.
Ingredient Notes
The ingredients in this from-scratch version of green bean casserole hit all of the right notes in terms of flavor and texture; let’s chat about a few ingredients and possible substitutions:
- The Green Beans: Fresh green beans are the number one choice, but you can also blanch frozen green beans. Canned green beans aren’t preferable in this recipe, but if you use them, simply drain them and proceed with the recipe, no need to blanch them.
- The Mushrooms: For this recipe, we use standard white button mushrooms, however, you can also substitute cremini mushrooms (sometimes also referred to as baby Bella mushrooms). If someone is allergic or need to omit the mushrooms, you can do so without substituting anything else.
- The Cream Sauce: We make the homemade sauce with a combination of butter, flour, chicken broth, and heavy cream. Along with the mushrooms and garlic, it’s an easy, but exponentially more flavorful mixture than canned soup.
- To Add Bacon and/or Cheese: To take this casserole up another notch, cook and crumble 8 ounces of bacon and stir it into the mushroom cream sauce along with the green beans. For a cheesy version, add 6 ounces of shredded cheese (choose a favorite - cheddar cheese would be great, but you could use Monterey Jack, pepper jack, Swiss, gouda, or any combination!) or a handful of grated Parmesan cheese to the creamy mushroom sauce before stirring in the green beans; or you could add half of the cheese to the sauce and toss the other half with the topping.
- The Breadcrumbs: These are made by pulsing fresh bread with butter, salt, and pepper (see photo below); however you can easily substitute plain panko breadcrumbs if you’d like (use about 1 cup).
- The Fried Onions: This recipe keeps with the iconic French’s fried onions (tossing them in with the homemade breadcrumb mixture), but if you want to make your own fried onions, read the section below.
How to Make Homemade Fried Onions
If you want to skip the canned version (or can’t find it), here is how to make your own:
Thinly slice 2 sweet onions and sauté in 2 tablespoons of unsalted butter over medium-high heat for about 10 minutes.
Reduce heat to medium-low, sprinkle with salt and cook, stirring occasionally, for about 30 minutes, or until the onions are golden, caramelized and soft.
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Set aside to cool before combining with remainder of crumb topping. Proceed with the recipe as directed.
How to Make the Green Bean Casserole
We've already discussed how this casserole is different from its not-so-homemade cousin, but let's break it down so you know exactly how to make the BEST green bean casserole your Thanksgiving table has ever seen!
- First, we start with fresh green beans. They are boiled for a short amount of time to get them slightly tender, then plunged into ice water so they don't overcook and become mushy. Then they're spread out on paper towels to drain.
- Next, we make a homemade cream of mushroom soup. White button mushrooms are broken into rough pieces (love this rustic touch!) and sautéed with garlic in butter in a skillet, then flour is stirred in to start the roux, and chicken broth and heavy cream are stirred in, and the sauce is cooked down and thickened.
- The green beans are stirred into the cream sauce and poured into a baking dish.
- Time for the topping! Fresh white bread is pulsed together with softened butter, salt, and pepper in a food processor, then tossed with the ever-popular French's fried onions. (If you would rather make your own onions for the topping, I've included instructions on how to do that, too!)
- Sprinkle the topping over the green bean mixture and bake until golden brown and bubbling, then DIG IN!
Prep and Storage Notes
- Pan: A 9×13-inch pan works here, either a glass pan or a ceramic pan.
- To Prepare 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.
- To Halve the Recipe: 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.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing Instructions: While green bean casserole is best eaten fresh, you CAN freeze it. Assemble it (minus the topping), cover in a layer of plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight, add the topping, and bake as directed, adding an extra 5 to 10 minutes to the bake time.
More Side Dish Casseroles You Will Love:
- Cheesy Creamed Corn Casserole
- Pineapple-Bourbon Sweet Potato Casserole
- Easy Hashbrown Casserole
- Cheesy Potato Casserole with Corn Flake Topping
- Traditional Bread Stuffing
Watch How to Make Green Bean Casserole
If you make this green bean casserole recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Green Bean Casserole
Ingredients
For the Topping
- 4 slices white bread, each slice torn into quarters
- 2 tablespoons (28 g) unsalted butter, softened
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 6 oz canned fried onions
For the Beans and Sauce
- 2 tablespoons salt, for cooking water
- 2 pounds green beans, ends trimmed, and halved
- 3 tablespoons (43 g) unsalted butter
- 1 pound white button mushrooms, stems removed, wiped clean and broken into ½-inch pieces
- 3 cloves garlic, minced
- ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 1½ cups (360 ml) chicken broth
- 1½ cups (360 ml) heavy cream
Instructions
- 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.
- For the Beans and Sauce: Preheat 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 the beans. Cook the 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.
- Add butter to now-empty pot and melt over medium-high heat. Add mushrooms, garlic, salt, and 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.
- Add green beans to sauce and stir until evenly coated. Arrange in an even layer in a 9×13-inch baking dish. Sprinkle evenly with the topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- Pan: A 9×13-inch pan works here, either a glass pan or a ceramic pan.
- Green Beans: The recipe calls for fresh, but you can substitute frozen without changing anything else. While not preferred, canned green beans can be used; drain and skip the blanching step.
- Mushrooms: You can substitute cremini or baby bella mushrooms, or eliminate them entirely if necessary due to an allergy. No adjustments are necessary.
- To Add Bacon and Cheese: To take this casserole up another notch, cook and crumble 8 ounces of bacon and stir it into the mushroom cream sauce along with the green beans. For a cheesy version, add 6 ounces of shredded cheese (choose a favorite – cheddar would be great, but you could use Monterey Jack, pepper jack, Swiss, gouda, or any combination!) to the mushroom cream sauce before stirring in the green beans; or you could add half of the cheese to the sauce and toss the other half with the topping.
- The Breadcrumbs: These are made by pulsing fresh bread with butter, salt, and pepper; however you can easily substitute plain panko breadcrumbs if you’d like (use about 1 cup).
- To Make Homemade Onions for Topping: 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 sauté in 2 tablespoons of unsalted butter over medium-high heat for about 10 minutes. Reduce heat to medium-low, 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.
- To Prepare 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.
- To Halve the Recipe: 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.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published in November 2010.
[photos by The Almond Eater]
O BEB I wanted to see more of you on dr oz …
Green bean casserole from scratch is THE BEST. I have never seen this CI recipe -I have used a similar Pioneer Woman recipe that I modified to make it Thanksgiving-y (she used roasted red peppers and only a breadcrumb topping but I took out the peppers, added mushrooms and OF COURSE use the canned French’s onions!!) The kicker is that she uses CHEESE in her sauce and it takes it over the top!
Regarding green beans by themselves, have you ever tried them either roasted in the oven or on the grill?? So delicious! We think the trick is marinating the beans for about 30 minutes before the grill/oven really allows the oil and seasonings to penetrate the bean instead of just sliding off and being left behind in the pan. We use olive oil, salt and garlic powder: it has changed the green bean game in our house!!
I forgot to mention: I make sure to cut the green beans up before assembling so that they fit on your fork (think of the canned version size) It sounds silly, but this makes it much easier and more delicious to eat.
Best Green Bean Casserole Ever!!! I tried this for the first time 4 years ago for Thanksgiving and it has become a favorite Thanksgiving for our family. Everyone looks forward to it every year. It is so fresh, flavorful and yummy, and nothing like the traditional recipe on the back of the soup can. Sad thing is that there are never any leftovers, lol! Cooking time is a little time consuming (for me at least), so Thanksgiving is the only time I will make it and it is so worth it!!
This was amazingly delicious. Made it for Thanksgiving tonight, and everyone loved it. The flavor was fresh and bold. I could see the cream sauce being turned into a mushroom soup if not reduced. My mom, who was hesitant to think this would be better than the canned variety told me she loved this!
I was wondering…..instead of French’s fried onions. Why not use fresh chopped onions dipped in a light seasoned batter then deep fry golden brown? A lil extra work but since Thanksgiving is a special occasion…why not! Personally, I don’t care for the canned fried onions and at $4.00 for 6oz….a $1.49 sweet onion sounds like the better deal. Just thought I would toss my idea out there!!
Thx for the share!!~~
Hello,
I adore your recipe and I make it every year. This year, I need to prep it in advance so I will be following your Note 1 suggestions. Can you please clarify whether the beans need to be baked for 10 minutes without toppings and then baked again with toppings? I apologize if I’m asking the obvious, but I’m afraid to overcook this.
Best,
NG
Hi Nancy, Yes, you are correct!
I made this for this thanksgiving & I truly think it was the best green bean casserole I’ve ever had! I will never make the non-fresh one again! (I did use the can onions, but fresh green beans & mushrooms make this dish great!)
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.
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.
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… ??
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.
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.
Great answer.
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!
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!
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!!!
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!
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.
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.
I haven’t tried this (yet).
http://glutenfreemommy.com/how-to-make-french-fried-onions/
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
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
This is DELICIOUS. I actually only used 1 c. cream and it was still phenomenal. Thanks for the awesomeness that is this recipe.
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!
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!
This dish is a WINNER!!!!!! A must try! Everyone loved it and ask for more!
I have looked at this 10 times and can’t find the actual recipe…?
The recipe is above, at the end of the blog post and photos.
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?
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!
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!!!
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!!!
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.
I made this today and it was FABULOUS!!!
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!!
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?
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.
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!
Hi Heike, You can simply omit the mushrooms from the recipes, no problem. Enjoy the casserole!