This classic green bean casserole, made from scratch, features tender beans tossed in a creamy mushroom sauce. Topped with golden-fried onion rings, it’s a must-have holiday dish!
If strapped for time, try my quicker Campbell’s green bean casserole recipe.
Recipe Science
- Blanch green beans to soften and brighten their color. Quickly chill in ice water to stop cooking and preserve the vibrant green hue.
- Make a roux with butter and flour, simmer with chicken stock, and finish with heavy cream for a smooth, velvety sauce.
- Equal parts flour and cornstarch create a light, crispy coating. Whisked eggs help the coating stick to the onions before frying.
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Featured Comment 11
“This green bean casserole will be an encore dish for Christmas Dinner! I made it for Thanksgiving and my family loved it. The mushroom base was so delicious and I was in heaven. Thank you for another super yum recipe.”—Natalie
Why It Works
With this green bean casserole recipe, I turned an underwhelming yet traditional Thanksgiving side dish into something mouth-watering. You won’t find canned green beans here. Instead, break out the fresh ingredients for outstanding taste and texture. I’ll even show you how to make homemade onion rings for the topping.
Breaking down the entire process into three distinct parts makes it easy. By cooking each component with care, the green beans, gravy, and onion rings can reach their flavor potential. You’ll be surprised just how straightforward this dish is to make.
Ingredients You’ll Need
- Green Beans: Fresh green beans add a nice, tender, and crisp texture contrast to the casserole. I cut them into small, bite-sized pieces, 2 inches long, making it much easier to serve.
- Mushrooms: The earthy, umami richness complements the sauce’s creaminess and balances the fresh green beans. To enhance the taste, the slices are sauteed in butter and seasoned with salt and black pepper.
- Garlic: Minced garlic brings a subtle pungency that deepens the savory notes, creating a well-balanced, flavorful dish.
- Sauce: The cream sauce consists of flour and butter to thicken it, chicken stock, and heavy cream for a velvety consistency. Nutmeg adds dimension and a sweet spice note.
- Onion Topping: I use yellow onions, which hold their shape and have a hint of sweetness. I slice them into thin ⅛-inch pieces so they cook quicker. They are dipped in a flour, cornstarch mixture, and egg coating, then fried in vegetable oil until golden brown and crispy.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you know how to make green bean casserole from scratch, it’s easy to customize! Try these delicious ideas:
- Using Frozen Green Beans: Blanch the frozen green beans before using them in the casserole. You’ll need 14 ounces of frozen beans.
- Using Canned Green Beans: Drain the beans and add them directly into the cream sauce. You’ll need 2 (14.5 ounces) of canned beans.
- Cheese: Before baking, sprinkle some grated Cheddar, Gruyere, or Parmesan cheese over the green bean mixture.
- Bacon: Chop up roasted bacon pieces and add for a smoky and savory flavor.
- Nuts: Add pecans, walnuts, or sliced almonds on top for extra crunch.
- Make it Dairy-Free: Use canned coconut milk instead of heavy cream.
How to Make Green Bean Casserole
Step 1: Heat the Oven
Preheat the oven to 425ºF (218ºC). This ensures even heat distribution, allowing your green bean casserole to cook uniformly.
Step 2: Cook the Green Beans
To prevent soggy seasoned vegetables, blanch the green beans in salted boiling water until softened. This process only takes about 3 minutes. You’ll notice the color change from dull olive to bright green.
Step 3: Chill the Green Beans
Immediately “shock” or chill the beans in a bowl of ice-cold water to stop the color change and cooking. Drain and use them immediately, or store them in the refrigerator for up to 3 days.
Step 4: Cook the Mushrooms
Most cooks use canned condensed cream of mushroom soup. However, making it from scratch is simple and much more flavorful. Using fresh brown mushrooms adds a deep, savory taste. The fungi contain a lot of water, so I saute them with melted butter and minced garlic until they release their moisture and become tender.
Step 5: Make the Sauce
To thicken the sauce, use a roux, equal parts butter, and flour. I use chicken stock as the base liquid and simmer until slightly thickened.
Finally, I add heavy cream to create a velvety consistency that coats the vegetables. I briefly simmer the sauce to reduce and concentrate the wonderful flavors. Add nutmeg, salt, and pepper to season.
Step 6: Bake the Casserole
Transfer the mixture to a 13×9-inch baking dish and bake until the sauce is bubbly and the beans are heated through, about 10 to 15 minutes. Once done, remove the dish from the oven and cover it with foil to keep warm. While the casserole rests, prepare the crispy onion topping.
Step 7: Make the Onion Coating
Instead of grabbing a container of store-bought fried onion topping, make your own with no additives and less sodium. It’s easy! To make a light crispy coating, combine equal parts all-purpose flour and cornstarch. If you use only flour, the coating becomes too thick and heavy. With just cornstarch, the coating is too tough. A combination gives just the right balance. Whisked eggs help the flour mixture stick to the onions.
Step 8: Coat the Onions
I use the standard breading procedure to coat the onions. First, I coat the pieces in the flour mixture, dip them in a whisked egg to help them stick, and then dip them back into the flour.
Step 9: Fry the Onion Rings
I use vegetable or peanut oil for frying because they have a high cooking oil temperature. You will be frying several batches, and these fats keep their taste quality over time.
Maintain a deep frying temperature between 350 to 360ºF (176 to 182ºC). This range yields a light golden color with a crispy coating that doesn’t taste greasy. Fry the breaded onion rings in batches until both sides are a light golden brown and crispy, about 2 minutes per side. The recipe yields about 3 to 4 cups of French-fried onions.
Pro Tip: It’s best to enjoy the onions soon after frying. If needed, you can keep them warm in an oven at 200ºF (93ºC). Place the fried onions on a wire rack set on a baking sheet for up to 1 hour before serving.
Step 10: To Serve
Just before serving, sprinkle the crispy fried onions on top of the hot green bean casserole for added crunch. Serve immediately to enjoy the perfect balance of creamy and crispy textures.
Frequently Asked Questions
For convenience, you can directly blanch frozen green beans in boiling water. Even though the product is individually quick-frozen, it has not been cooked. Chill them in ice water once the beans are bright green and tender. If you want smaller pieces, slice them after blanching and shocking.
Canned green beans are popular because they can be drained and used without cooking. However, fresh or frozen green beans will have a much more soft and mushy texture.
To make green bean casserole ahead of time, you can store the chilled green beans and mushroom sauce separately in the refrigerator for up to 3 days. Once the mushroom sauce has completely cooled, combine it with the green beans, refrigerate, and when ready to serve, transfer the mixture to a casserole dish and bake until hot and bubbly, about 20 minutes. For convenience, you can use store-bought fried onions instead of making them from scratch—add the onions and bake them on top of the casserole right before serving for that classic crunch.
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If you tried this Green Bean Casserole Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Green Bean Casserole
Ingredients
Green Bean Casserole
- 3 quarts water
- 2 ½ teaspoon kosher salt, divided
- 2 pounds green beans, trimmed, cut into 2" pieces
- 3 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 pound brown mushrooms, ½" thick slices
- 3 tablespoons all-purpose flour
- 1 ½ cups unsalted chicken stock
- 1 ½ cups heavy cream
- ¾ teaspoons black pepper, divided
- ⅛ teaspoon ground nutmeg, optional
Fried Onion Topping
- 1 small yellow onion, cut into ⅛" thick slices
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon kosher salt
- 2 large eggs
- 1 cup vegetable oil
Instructions
- Heat the Oven – Set the oven rack to the center position. Preheat to 425ºF (218ºC).
- Cook the Green Beans – In a large pot, bring the water to a boil over high heat. Add in 1 teaspoon of salt and stir to dissolve. Add the cut green beans to the boiling water and cook until crisp-tender, about 3 to 4 minutes.
- Chill the Beans – Drain the beans and transfer to a large bowl filled with ice water. Chill until the vegetables are cool, about 5 minutes, then drain well.
- Cook the Mushrooms – Heat a large skillet with high sides over medium heat. Add the butter. Once melted, add the minced garlic and saute for 30 seconds. Add the sliced mushrooms, 1 teaspoon salt, and ½ teaspoon pepper. Stir to combine. Saute until the mushrooms release their moisture and the liquid evaporates, about 5 minutes.
- Make the Sauce – Add 3 tablespoons of flour, stir and cook for 1 minute. Gradually add in the chicken stock, continually stirring to combine. Bring the stock to a rapid simmer over medium-high heat, and cook until slightly thickened, about 4 minutes. Reduce heat to medium, add 1 ½ cups heavy cream. Simmer until the sauce thickens, occasionally stirring for about 5 minutes. Stir in ½ teaspoon salt, ¼ teaspoon pepper, and ⅛ teaspoon nutmeg. Turn off the heat. Season to taste. Stir in the drained cooked green beans.
- Bake the Casserole – Transfer the mixture to a 13×9-inch baking dish. Bake until the sauce is bubbly and the beans are hot, about 10 to 15 minutes. Remove the dish from the oven and cover it with foil to keep warm. Meanwhile, make the onion topping.
- Make the Onion Coating – In a medium bowl, whisk together ½ cup flour, cornstarch, and 1 teaspoon salt. In a separate medium bowl, whisk the eggs.
- Coat the Onions – Coat the onion rings by dipping them first in the flour mixture, then the eggs, then back into the flour. Transfer breaded onions to a medium bowl.
- Fry the Onion Rings – In a medium saucepan or saute pan, add vegetable oil. Heat over medium heat until the oil reaches between 350 to 360ºF (176 to 182ºC). Fry the breaded onion rings in batches until both sides are light golden brown and crispy, about 2 minutes per side. Transfer to a paper towel-lined baking sheet to drain excess oil. Fry just enough onions to cover the casserole.
- To Serve – Right before serving, place the fried onions on top of the hot green bean casserole. Serve immediately.
Recipe Video
Notes
- Recipe Yield: About 8 cups
- Serving Size: About 1 cup
- Onion Topping Tip: For the homemade onion topping, use the smaller inside rings instead of the larger perimeter slices. Keeping the onions petite makes them cook faster and are easier to eat.
- Using Store-Bought Onion Topping: French’s Crispy Fried Onions can be used instead of the homemade onion rings.
- Storing: Store in an air-tight container in the refrigerator for up to 5 days.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Natalie says
This green bean casserole will be an encore dish for Christmas Dinner! I made it for Thanksgiving and my family loved it. The mushroom base was so delicious and I was in heaven. I did cheat using French’s Fried Onions, but if more time allows, I will try the homemade onions! Thank you Jessica for another super yum recipe. Wish I found your recipes earlier!
Jessica Gavin says
Yay! I’m thrilled to hear that you will be making the casserole again for Chirstmas.
Christine says
Jus tried this tonight and loved the recipe! I ended up only using 1/2 cup of the heavy cream and was still very tasty! Homemade fried onions were easy…thanks so much!
Kathleen says
This recipe was amazing! I didn’t have time to do the onion rings, but even without that, it was a hit at the potluck dinner! The cream sauce can be used for so many other dishes, I am grateful to have learned it. I highly suggest adding the optional nutmeg. Amazing! Thank you, Jessica!
Zac says
This is a delicious recipe, but one time we were out of chicken stock and only had some beef. That is is now our new favorite way to make it.
My wife has also taught me to make smaller messes, which includes less dishes. We fix this in a cast iron frying pan and it goes right in the oven instead of a 13×9 pan.
Mare says
This recipe turned out amazing! I’ll admit I cheated and went with the French’s Fried Onions, but it was so good that I’m tempted to make the base as a mushroom soup and not add the green beans 🙂
Jessica Gavin says
Let me know how it tastes like as a soup Mare!
Denise says
Can I prepare all of the ingredients earlier in the day and then take to Christmas Eve dinner and just heat up then for 10 to 15 minutes?
Jessica Gavin says
Hi Denise- Yes, you can prepare everything and rewarm. I would just add the fried onion rings on the top right before serving.
Brenna says
Could I replace the flour with almond flour/coconut flour for someone who is allergic to wheat?
Jessica Gavin says
Hi Brenna- I would use arrowroot or cornstarch instead of flour. The almond won’t provide much swelling/thickening properties.