No Thanksgiving table is complete without a bubbling, golden Green Bean Casserole — the perfect balance of creamy, savory, and crispy. This timeless side dish combines tender green beans in a rich mushroom sauce topped with crunchy fried onions. It’s the kind of recipe that bridges generations, offering comfort and nostalgia in every bite. Whether made from scratch or with a few shortcuts, this casserole is always a crowd-pleaser that brings warmth and familiarity to any holiday spread.
Why You’ll Love This Recipe
This Green Bean Casserole is creamy, flavorful, and full of texture. The tender green beans soak up a silky mushroom cream sauce, and the fried onion topping provides that irresistible crunch. It’s easy to prepare, can be made ahead of time, and pairs beautifully with classic dishes like turkey, mashed potatoes, and stuffing.
Ingredients for Green Bean Casserole
- 1 ½ pounds fresh green beans, trimmed and halved (or 3 cans drained green beans)
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, for warmth)
- 1 cup shredded sharp cheddar or Parmesan cheese (optional, for extra richness)
- 1 ½ cups crispy fried onions, divided
Step-by-Step Instructions
Step 1: Prepare the Green Beans
If using fresh green beans, blanch them in boiling salted water for 3–4 minutes until bright green and slightly tender. Drain immediately and transfer to an ice bath to stop the cooking process. Drain again and pat dry.
Step 2: Make the Creamy Mushroom Sauce
In a large skillet, melt the butter over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Stir in the garlic and mushrooms and cook for another 5–6 minutes, until the mushrooms release their moisture and start to brown. Sprinkle the flour over the mushrooms and stir to coat evenly. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the broth while stirring constantly, then add the cream. Bring to a simmer and cook for 3–5 minutes, stirring often, until the sauce thickens. Season with salt, pepper, and nutmeg. Stir in the cheese if using, and remove from heat.
Step 3: Assemble the Casserole
Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the blanched green beans and the creamy mushroom sauce. Stir gently until the beans are well coated. Transfer the mixture to a greased 9×13-inch baking dish. Spread evenly and sprinkle about half of the fried onions on top.
Step 4: Bake and Top
Bake uncovered for 20–25 minutes, until the casserole is hot and bubbling around the edges. Remove from the oven and top with the remaining fried onions. Return to the oven for an additional 5–10 minutes, or until the onions are golden brown and crispy.
Step 5: Serve and Enjoy
Let the casserole cool slightly before serving. Garnish with a sprinkle of fresh parsley or thyme for color and freshness. Serve warm alongside your Thanksgiving turkey, mashed potatoes, or stuffing — it’s the perfect creamy, crunchy companion to any holiday meal.
Tips for Perfect Green Bean Casserole
- Use fresh green beans for the best texture and flavor, but canned or frozen beans work in a pinch.
- Don’t overcook the beans before baking — they’ll continue cooking in the oven.
- Homemade sauce beats canned soup: Making the mushroom sauce from scratch gives deeper, fresher flavor, but you can substitute with a can of cream of mushroom soup if short on time.
- Add cheese for a richer, more indulgent casserole.
- Crisp topping: Add fried onions only at the end of baking to keep them crunchy.
Make-Ahead and Storage Tips
- Make Ahead: Prepare the casserole up to one day in advance, stopping before adding the final fried onion topping. Cover and refrigerate. When ready to serve, bake for 25–30 minutes, add the onions, and bake another 10 minutes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Warm in a 350°F (175°C) oven for 15–20 minutes until heated through and the onions are crisp again.
Variations and Add-Ons
- Bacon Green Bean Casserole: Add ½ cup cooked crumbled bacon to the sauce for a smoky twist.
- Garlic Parmesan Casserole: Use Parmesan cheese and extra garlic for rich, savory depth.
- Vegan Option: Substitute dairy-free butter, coconut milk or cashew cream, and vegan fried onions.
- Spicy Version: Add a pinch of cayenne or red pepper flakes to the sauce for gentle heat.
Serving Suggestions
This Green Bean Casserole pairs perfectly with roasted meats, poultry, and other comforting sides. Serve it next to Thanksgiving Roast Turkey with Herbs & Citrus, Creamy Mashed Potatoes, or Brown Sugar Cake for a full, balanced feast. Its creamy interior and crisp topping make it a standout on any dinner table.
Frequently Asked Questions
Can I use canned fried onions?
Yes, store-bought fried onions are traditional and save time — just add them at the end so they stay crisp.
Can I freeze green bean casserole?
Yes, but it’s best frozen before baking. Assemble the casserole without the fried onions, wrap tightly, and freeze for up to 2 months. Thaw overnight and bake as directed.
Why is my casserole watery?
Excess water from the beans or mushrooms can cause this. Be sure to drain beans well and cook mushrooms until all moisture evaporates before adding the cream.
Can I use cream of mushroom soup?
Yes, substitute the homemade sauce with 1 can of cream of mushroom soup plus ½ cup milk for a quicker version.
Can I double the recipe?
Absolutely. Just use a larger baking dish and increase the baking time by 10–15 minutes.
Green Bean Casserole
Equipment
- Large Pot
- Skillet
- Mixing bowl
- 9×13-inch baking dish
- Strainer or colander
- Whisk or spoon
Ingredients
- 1 ½ pounds fresh green beans, trimmed and halved (or 3 cans drained green beans)
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini or button mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- 1 cup shredded sharp cheddar or Parmesan cheese (optional)
- 1 ½ cups crispy fried onions, divided
Instructions
- Blanch green beans in boiling salted water for 3–4 minutes. Drain and shock in ice bath, then pat dry. Skip if using canned beans.
- In a skillet, melt butter. Sauté chopped onion 2–3 mins, then add garlic and mushrooms. Cook 5–6 mins until moisture is gone. Sprinkle flour and stir; cook 1 more min.
- Gradually stir in broth, then cream. Simmer 3–5 mins until thick. Season with salt, pepper, and nutmeg. Stir in cheese if using. Remove from heat.
- Preheat oven to 375°F. Mix green beans and mushroom sauce in bowl. Transfer to greased 9×13 dish. Top with half the fried onions.
- Bake uncovered for 20–25 mins. Add remaining onions and bake another 5–10 mins until golden and bubbly.
- Cool slightly. Garnish with parsley or thyme. Serve warm with turkey, potatoes, or holiday mains.
Notes
Nutrition
Final Thoughts
This Green Bean Casserole is the ultimate comfort food — creamy, flavorful, and topped with that irresistible onion crunch. Whether made completely from scratch or with a few shortcuts, it’s the side dish that brings everyone back for seconds. A true holiday classic that never goes out of style, it adds richness, color, and warmth to your Thanksgiving or Christmas table, making it a must-have for every celebration.
