This classic green bean casserole is a staple on many Thanksgiving tables. Featuring tender green beans, a creamy mushroom sauce, and topped with crispy fried onions, it’s a dish that brings comfort and flavor to any holiday meal. So get all the details below for my classic green bean casserole!
And below the main recipe, I give you options for a vegan and vegetarian green bean casserole, a hamburger green bean casserole, and a version with fresh, rather than canned, ingredients.
The recipe uses fresh green beans and homemade cream of mushroom soup, making it a healthier alternative to the traditional version that often relies on canned soup. With a savory flavor and golden brown topping, this casserole is sure to be a huge hit.
Homemade Green Bean Casserole
This homemade green bean casserole is a delightful addition to any Thanksgiving table. Featuring tender green beans and a creamy mushroom sauce, it stands out with its golden brown topping of crispy fried onions.
The original recipe calls for fresh green beans, sautéed mushrooms, and a blend of chicken broth and heavy cream, creating a savory flavor that elevates this classic dish.
With a bake time of just 30 minutes, this casserole is not only delicious but also easy to prepare, making it a huge hit during holiday gatherings.
Ingredients for a Classic Dish
Gathering the right ingredients is essential for this green bean casserole recipe. Start with a pound of fresh green beans, trimmed and cut into small pieces.
You’ll also need fresh mushrooms, preferably button or cremini, along with garlic cloves, chicken broth, and heavy cream. A touch of soy sauce and lemon juice adds depth to the creamy sauce.
For the topping, crispy fried onions and panko breadcrumbs provide the perfect crunch, while a sprinkle of parmesan cheese enhances the flavor profile.
The Cooking Process
Begin by preheating your oven to 350°F (175°C). The first things to do are blanch the green beans in a large pot of salted water until they are bright green and tender-crisp.
Once blanched, immediately transfer them to a large bowl of ice water to halt the cooking process. This step ensures that the beans retain their vibrant color and crunch.
Next, sauté the fresh mushrooms in a large skillet over medium heat until they are golden brown, adding minced garlic for an extra layer of flavor.
Assembling the Casserole
After preparing the sauce, combine the sautéed mushrooms, blanched green beans, and the creamy mixture in a medium bowl.
Transfer the mixture into a greased baking dish, spreading it evenly. Top with a generous layer of melted butter, panko breadcrumbs, and half of the fried onions.
This combination creates a delightful contrast of textures that will impress your guests.
Baking and Serving
Place the casserole in the preheated oven and bake for 25-30 minutes until bubbly and the edges are golden brown.
For the final touch, sprinkle the remaining fried onions on top and return the dish to the oven for an additional 5-10 minutes, allowing the onions to become crispy.
Once done, let the casserole cool slightly before serving. It pairs wonderfully with homemade gravy and cranberry sauce, making it a perfect side for Thanksgiving dinner.
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator.
Reheating the casserole the next day is simple and ensures that you can enjoy this delicious dish again. Whether served as a side or a main dish, this healthy green bean casserole is sure to become a staple in your holiday traditions.
Homemade Green Bean Casserole
This green bean casserole recipe combines fresh green beans, sautéed mushrooms, and a creamy sauce made with chicken broth and heavy cream. The dish is topped with a generous layer of fried onions and panko breadcrumbs for added crunch. It takes about 45 minutes to prepare and bake, serving 6-8 people. Leftovers can be stored in an airtight container and reheated the next day.
Ingredients
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 8 ounces fresh mushrooms, sliced (button or cremini)
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 stick of butter, melted
- 1 cup fried onions (French fried onions or homemade)
- 1/2 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Blanch the green beans: Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes until bright green and tender-crisp. Transfer them to a large bowl of ice water to stop the cooking process. Drain and set aside.
- Sauté the mushrooms: In a large skillet over medium heat, heat the olive oil. Add the sliced mushrooms and cook until they release their moisture and become golden brown, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
- Make the sauce: In a medium bowl, combine the chicken broth, heavy cream, soy sauce, lemon juice, salt, and black pepper. Stir in the sautéed mushrooms and green beans until well combined.
- Assemble the casserole: Transfer the mixture to a greased baking dish. Top with melted butter, panko breadcrumbs, parmesan cheese, and half of the fried onions. Spread evenly.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes until bubbly and the edges are golden brown.
- Add the topping: Remove the casserole from the oven and sprinkle the remaining fried onions on top. Return to the oven and bake for an additional 5-10 minutes until the onions are crispy.
- Serve: Let the casserole cool slightly before serving. It pairs wonderfully with homemade gravy and cranberry sauce.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 6-8 servings
- Calories: 250kcal
- Fat: 15g
- Protein: 6g
- Carbohydrates: 25g
Fresh Ingredients Green Bean Casserole
Ingredients
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 8 ounces fresh mushrooms, sliced (button or cremini)
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 cup homemade chicken or vegetable stock
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 1/2 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup all-purpose flour
- 1/4 cup whole milk
Instructions
- Preheat the oven to 350°F (175°C).
- Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 3-4 minutes until bright green and tender-crisp. Transfer immediately to a bowl of ice water to stop cooking. Drain and set aside.
- Make crispy shallots: In a small skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add sliced shallots and cook, stirring often, until golden brown and crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain.
- Sauté the mushrooms: In a large skillet over medium heat, heat the remaining olive oil. Add mushrooms and cook until golden brown and tender, about 6-8 minutes. Add garlic and cook 1 more minute.
- Make the sauce: Sprinkle flour over the mushrooms and stir to coat. Slowly whisk in stock, then add milk and cream. Simmer 5-7 minutes until thickened. Season with salt, pepper, and lemon juice.
- Assemble the casserole: Stir the blanched green beans into the mushroom cream sauce. Transfer to a greased baking dish. Top with breadcrumbs, parmesan, and cheddar if using.
- Bake: Bake for 25-30 minutes until bubbly and lightly golden on top.
- Add topping: Remove from oven, sprinkle crispy shallots over the casserole, and return for 5 minutes until shallots are warm and slightly crisped.
- Serve: Cool slightly before serving. Perfect with roasted meats and fresh cranberry sauce.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 6-8 servings
- Calories: 280kcal
- Fat: 17g
- Protein: 7g
- Carbohydrates: 27g
Vegetarian Green Bean Casserole (with vegan option)
Ingredients
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 8 ounces fresh mushrooms, sliced (button or cremini)
- 2 tablespoons olive oil (or vegan butter)
- 3 cloves garlic, minced
- 1 cup vegetable broth (homemade or low-sodium)
- 1 cup heavy cream (or full-fat coconut milk / cashew cream for vegan)
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 shallots, thinly sliced
- 1/2 cup panko breadcrumbs
- 1/2 cup grated parmesan cheese (or nutritional yeast for vegan)
- 1/2 cup shredded cheddar cheese, optional (use plant-based cheddar for vegan)
- 1/4 cup all-purpose flour (or gluten-free flour if needed)
- 1/4 cup whole milk (or unsweetened oat/almond milk for vegan)
Instructions
- Preheat the oven to 350°F (175°C).
- Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook 3-4 minutes until bright green and tender-crisp. Transfer immediately to a bowl of ice water. Drain and set aside.
- Make crispy shallots: In a small skillet, heat 1 tablespoon olive oil over medium heat. Add sliced shallots and cook until golden brown and crispy, about 8-10 minutes. Drain on paper towels and set aside.
- Sauté the mushrooms: In a large skillet, heat the remaining oil over medium heat. Add mushrooms and cook until golden, about 6-8 minutes. Stir in garlic and cook 1 more minute.
- Make the sauce: Sprinkle flour over the mushrooms and stir to coat. Gradually whisk in vegetable broth, then milk and cream (or vegan alternatives). Simmer 5-7 minutes until thickened. Stir in lemon juice, salt, and pepper.
- Assemble the casserole: Combine the green beans with the mushroom sauce. Transfer to a greased baking dish. Sprinkle with panko breadcrumbs, parmesan (or nutritional yeast), and cheddar (optional).
- Bake: Place in the oven for 25-30 minutes, until bubbling and lightly golden.
- Add topping: Remove from oven, sprinkle crispy shallots over the casserole, and return for 5 minutes until warm and crisp.
- Serve: Let cool slightly before serving. Works beautifully alongside other vegetarian holiday dishes.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 6-8 servings
- Calories: 260kcal
- Fat: 15g
- Protein: 6g
- Carbohydrates: 28g
Hamburger Green Bean Casserole
Ingredients
- 1 pound fresh green beans, trimmed and cut into 2-inch pieces
- 1 pound ground beef (80/20 works best)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 8 ounces fresh mushrooms, sliced (optional for extra flavor)
- 2 tablespoons olive oil or butter
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 cup whole milk or half-and-half
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 cup shredded cheddar cheese (plus extra for topping)
- 1/2 cup shredded mozzarella cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/2 cup crispy fried onions (store-bought or homemade)
Instructions
- Preheat oven: Set your oven to 350°F (175°C).
- Blanch the green beans: Bring a large pot of salted water to a boil. Cook green beans for 3-4 minutes until bright and tender-crisp. Shock in ice water, drain, and set aside.
- Cook the beef: In a large skillet, heat olive oil or butter over medium heat. Add ground beef and onion, cooking until beef is browned and onions are soft, about 7-8 minutes. Stir in garlic and cook for 1 more minute. Drain excess fat if necessary.
- Add mushrooms: If using, stir in sliced mushrooms and cook until golden and reduced, 5 minutes.
- Make the sauce: Sprinkle flour over the meat mixture and stir well. Slowly whisk in beef broth, then milk. Add Worcestershire sauce, paprika, salt, and pepper. Simmer 5 minutes until thickened. Stir in 1 cup cheddar and mozzarella until melted.
- Assemble casserole: Add blanched green beans to the sauce and mix well. Transfer everything to a greased 9×13-inch baking dish.
- Top it: Mix panko breadcrumbs with melted butter, then sprinkle over the casserole. Add extra cheddar cheese and half of the fried onions on top.
- Bake: Place casserole in the oven for 25-30 minutes, until bubbly and golden brown around the edges.
- Finish topping: Remove from oven, sprinkle remaining fried onions on top, and bake for an additional 5 minutes until crisp.
- Serve: Let cool slightly before serving. This rich, cheesy version is a cross between a cheeseburger and a classic green bean casserole.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 6-8 servings
- Calories: 420kcal
- Fat: 28g
- Protein: 22g
- Carbohydrates: 18g
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