Green Bean Casserole

This scrumptious made from scratch Green Bean Casserole combines tender green beans, bacon, mushrooms, and garlic with a creamy mushroom sauce, all topped with crispy fried onions. It tastes so much better made with a homemade sauce instead of the typical canned cream of mushroom soup. We love to serve this classic holiday side dish for Thanksgiving and Christmas.

Every year I serve it alongside my Thanksgiving turkey with mashed potatoes, herb stuffing, sweet potato casserole, and cranberry sauce. It takes a little more time and effort, but the end result is so tasty that you will never make it any other way. I use Haricot Verts, which are thin French Green Beans. They are always so tender, flavorful, and string-free. I pick mine up at Costco, but I have seen them at other local grocery stores.

How to make Green Bean Casserole

First, bring a large pot of water to boil. Add the trimmed green beans and simmer for about 3-4 minutes. Plunge into ice-cold water to stop the cooking process. Once chilled, drain in a colander in the sink. Once drained, spread in the bottom of a baking dish.

Then, start frying your chopped bacon in a large pan over medium heat. After a couple of minutes, add the sliced mushrooms. Continue cooking until the bacon is crisp and the mushrooms are browned. Now reduce the heat and add the garlic, cooking for 1 minute while stirring continuously. Using a slotted spoon, remove the mixture and put it in the baking dish with the green beans. Toss gently to combine. Reserve the bacon grease.

Now add enough butter to the skillet to make up to 3 tablespoons of fat. Melt the butter over medium-low heat. Whisk in the flour and continue cooking for about 2 minutes while whisking very frequently. Then, whisk in the salt, black pepper, and nutmeg. Now whisk in the chicken broth and half and half, alternating between the two. Simmer and stir frequently until smooth, creamy, and thickened. Pour over the top of the green bean mixture. Sprinkle with crispy fried onions and bake for about 20-25 minutes or until bubbly and golden brown.

Recipe notes and helpful tips

• I strongly recommend fresh green beans, but If you are subbing canned green beans, there is no need to boil them. However, do drain them well.
• Both cremini and white button mushrooms work well for this recipe.
• If the sauce becomes too thick, whisk in a couple of tablespoons of chicken broth.
• If the onions brown too quickly, place a loose foil tent over the casserole.
• Take the flavor and texture over the top with fresh homemade Onion Straws on the top.
• For a change of flavor, whisk in 1 cup of shredded cheddar cheese or 1/2 cup grated Parmesan Cheese at the end of step 4. Or top with sliced almonds or panko breadcrumbs.
• Store covered in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave. Once the French fried onions have been exposed to moisture, like in the refrigerator, they will lose their crispiness.
• To best freeze, refrain from topping with fried onions. Freeze for up to 3 months. Defrost in the fridge overnight. Top with fried onions before baking or reheating in the oven.

Can you make Green Bean Casserole ahead of time?

This casserole can be prepared up to 24 hours in advance. Store covered tightly in the refrigerator and remove the casserole 30 minutes prior to baking to come to room temperature. Do not add the fried onions until right before placing them in the oven.

What temperature to cook Green Bean Casserole?

Thank goodness this dish has a flexible cooking temperature. There is usually so much going into the oven on holidays that it is like a juggling act. I have cooked this in ovens ranging from 350 degrees up to 400 degrees. Adjust the cooking time accordingly. 350 degrees could be as long as 30 minutes, while 400 degrees could be as short as 15 minutes. Watch to see when the casserole is bubbly and browned. Cover loosely with foil if browning too quickly.

Can you freeze green bean casserole?

Unbaked – Prepare just short of sprinkling the top with fried onions. Cover with several layers of heavy-duty plastic wrap and place in the freezer for up to 3 months. Thaw in the refrigerator overnight. Remove from the fridge 30 minutes prior to baking to come to room temperature. Sprinkle with French-fried onions and bake as directed.

Baked – cover with several layers of heavy-duty plastic wrap and place in the freezer for up to 3 months. Thaw in the refrigerator overnight. Reheat in the oven or microwave. For best results, do not freeze with the fried onions on the top, as they will not remain crispy. For best results, remove and replace with fresh fried onions prior to reheating.

More sides for you to try!

Twice Baked Potato Casserole

Honey Roasted Carrots

Creamed Peas with Pearl Onion

Corn Pudding

Mashed Sweet Potatoes

Sausage Stuffing

Best Green Bean Casserole Recipe

Are you tired of the same old green bean casserole? This semi-homemade Green Bean Casserole is made with fresh green beans and a made-from-scratch homemade creamy mushroom sauce, all topped with crispy onions.  Enjoy this flavorful no canned soup recipe for your Thanksgiving side dish. 

5 from 15 votes

Print Pin Rate

Course: side

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Servings: 8 servings

Calories: 260kcal

Author: Beth Pierce

Ingredients

• 1 ½ lb. fresh green beans trimmed and cut in half
• 4 slices uncooked bacon chopped
• 12 ounces white or cremini mushrooms sliced
• 3 cloves garlic minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• ¼ teaspoon nutmeg
• 1 cup chicken or vegetable broth
• 1 cup half and half
• 2 cups fried onions onion straws

Instructions

• Bring a large pot of water to a boil. Add the green beans and simmer for 3-4 minutes.  Plunge into a large bowl of ice water to stop the cooking process. Drain well and spread in the bottom of a 2-quart casserole dish.
• Meanwhile, add the chopped bacon to a large skillet over medium heat. After 2 minutes, add the sliced mushrooms. Cook until the bacon is crisp and the mushrooms are browned. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring continuously. Using a slotted spoon, remove the mixture and put it in the casserole dish with the green beans. Toss gently to combine. Reserve the bacon grease.
• Preheat oven to 375 degrees.
• Add enough butter to the skillet to make up to 3 tablespoons of fat. Melt the butter over medium-low heat. Whisk in the flour and continue cooking for 2 minutes while whisking very frequently. Whisk in the salt, black pepper, and nutmeg. Whisk in the chicken broth and half and half, alternating between the two. Simmer whisking frequently until smooth, creamy, and thickened.
• Pour over the top of the green bean mixture. Sprinkle with crispy fried onions and bake for about 20-25 minutes or until bubbly and browned.

Notes

• This casserole can be prepared up to 24 hours in advance. Store covered tightly in the refrigerator and remove the casserole 30 minutes prior to baking to come to room temperature. Do not add the fried onions until right before placing them in the oven.
• I strongly recommend fresh green beans, but If you are subbing canned green beans, there is no need to boil them. However, do drain them well.
• Both cremini and white button mushrooms work well for this recipe.
• If the sauce becomes too thick, simply whisk in a couple of tablespoons of chicken broth.
• If the onions brown too quickly place a loose foil tent over the casserole.
• Take the flavor and texture over the top with fresh homemade Onion Straws on the top.
• For a change of flavor, whisk in 1 cup of shredded cheddar cheese at the end of step 4.
• Store covered in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave. Once the French fried onions have been exposed to moisture, like in the refrigerator, they will lose their crispiness.
• To best freeze, refrain from topping with fried onions. Freeze for up to 3 months. Defrost in the fridge overnight. Top with fried onions before baking or reheating in the oven.   

Nutrition

Calories: 260kcal | Carbohydrates: 18g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 479mg | Potassium: 442mg | Fiber: 3g | Sugar: 5g | Vitamin A: 893IU | Vitamin C: 11mg | Calcium: 77mg | Iron: 1mg

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