Green Bean Casserole is a Thanksgiving and holiday favorite, and this made-from-scratch version is even better than the traditional! Featuring fresh green beans, a creamy mushroom sauce, and a crispy golden topping, this dish is rich, savory, and irresistibly delicious.
Perfect for holiday meals, family dinners, or any special occasion, this casserole is easy to prepare and packed with comforting flavors.
Why You’ll Love This Green Bean Casserole
✅ No Canned Soup – Made with fresh ingredients for a richer taste.
✅ Crispy, Golden Topping – A buttery Parmesan-breadcrumb crust.
✅ Make-Ahead Friendly – Easy to prep in advance for holiday meals.
✅ Creamy & Flavorful – A homemade mushroom sauce instead of canned cream of mushroom.
✅ Perfect for Gatherings – Serves 8 people, making it a great family-style side dish.
What Makes This Recipe Special?
🌿 Fresh Green Beans – Crisp-tender and vibrant.
🍄 Sautéed Mushrooms & Onions – Adds deep, savory flavor.
🧄 Garlic-Infused Cream Sauce – Smooth, rich, and well-seasoned.
🧀 Parmesan & Breadcrumb Topping – Lightly crunchy and golden brown.
🔥 Baked to Perfection – Ensures a creamy filling and crisp top layer.
Ingredients You’ll Need
This homemade version of green bean casserole uses simple, fresh ingredients for maximum flavor:
For the Casserole
- 2 pounds fresh green beans – Stem ends trimmed, cut into 2-inch pieces.
- 5 tablespoons unsalted butter, divided – For sautéing and the topping.
- 8 ounces cremini mushrooms, sliced – Adds a deep, earthy flavor.
- 1 cup finely chopped yellow onion – Sweet and savory.
- 3 cloves garlic, minced – Enhances the sauce.
- ¼ cup all-purpose flour – Thickens the creamy sauce.
- 1 cup low-sodium chicken broth (or vegetable broth) – Adds depth.
- ½ cup whole milk – For a smooth and creamy texture.
- ½ teaspoon salt – Enhances the flavors.
- ¼ teaspoon black pepper – A touch of warmth.
For the Crispy Topping
- ¾ cup breadcrumbs (whole wheat or regular) – Adds crunch.
- ⅓ cup grated Parmesan cheese – A rich, salty kick.
- 1 tablespoon unsalted butter, melted – Helps toast the breadcrumbs.
💡 For extra flavor, add a pinch of nutmeg or smoked paprika to the sauce!
How to Make Green Bean Casserole
This easy-to-follow recipe ensures a perfectly creamy and crispy casserole every time!
Step 1: Prep & Cook the Green Beans
- Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil.
- Add green beans and boil for 4 minutes until bright green and crisp-tender.
- Immediately transfer to a large bowl of ice water to stop cooking.
- Drain well and spread in the prepared baking dish.
💡 Blanching the beans keeps them vibrant and fresh-tasting!
Step 2: Make the Mushroom Sauce
- In a medium saucepan, melt 1 tablespoon butter over medium heat.
- Add the mushrooms and onion and sauté for 4-6 minutes, until softened.
- Stir in 3 more tablespoons of butter until melted.
- Add garlic and flour, cooking for 30 seconds, stirring constantly.
- Gradually whisk in chicken broth, milk, salt, and pepper.
- Simmer for 2-3 minutes until thickened. Remove from heat.
💡 For extra richness, swap whole milk for half-and-half or heavy cream!
Step 3: Assemble the Casserole
- Pour the creamy mushroom sauce evenly over the blanched green beans.
- Toss gently to ensure the green beans are fully coated.
💡 For extra cheesy flavor, sprinkle ¼ cup shredded cheddar into the mixture!
Step 4: Make the Crispy Topping
- Melt 1 tablespoon butter and mix with breadcrumbs and Parmesan cheese.
- Sprinkle the mixture evenly over the casserole.
💡 For a classic twist, top with French fried onions instead of breadcrumbs!
Step 5: Bake the Casserole
- Bake for 35-40 minutes, until the filling is bubbly and the topping is golden brown.
- Check at 25 minutes—if the topping is browning too fast, loosely cover with foil.
- Let the casserole rest for 5 minutes before serving.
💡 For a crispier topping, broil for 1-2 minutes at the end!
Make-Ahead & Storage Tips
🥡 Make-Ahead: Assemble the casserole up to 1 day in advance, refrigerate, and bake when ready.
❄️ Freeze: Freeze unbaked (without topping) for up to 2 months. Thaw overnight before baking.
🔥 Reheat: Warm leftovers in a 350°F oven for 15 minutes or microwave individual portions.
💡 For best results, add fresh topping just before baking!
Variations & Substitutions
🧀 Extra Cheesy Version – Add 1 cup shredded cheddar to the sauce.
🥓 Bacon Lovers’ Twist – Stir in crispy bacon crumbles for smoky flavor.
🥜 Nutty Crunch – Swap breadcrumbs for chopped toasted almonds or pecans.
🌿 Herby Upgrade – Add fresh thyme or rosemary for extra aroma.
🥦 Mix It Up – Replace half the green beans with broccoli or cauliflower.
💡 Want a lighter version? Use Greek yogurt instead of cream for the sauce!
What to Serve with Green Bean Casserole
🍗 Holiday Meals – The perfect side for roast turkey, ham, or prime rib.
🥔 Classic Sides – Pair with mashed potatoes, stuffing, and cranberry sauce.
🥖 Crusty Bread – A great way to soak up the creamy sauce.
🍷 Wine Pairing – Serve with Chardonnay or Pinot Noir for a perfect match.
💡 For a complete meal, serve alongside grilled chicken or baked salmon!
FAQs About Green Bean Casserole
Q: Can I use frozen green beans instead of fresh?
A: Yes! Thaw them completely and drain excess moisture before using.
Q: Can I use canned green beans?
A: Fresh or frozen is best, but if using canned, drain well and skip blanching.
Q: What can I use instead of breadcrumbs?
A: Try crushed crackers, French fried onions, or toasted nuts for crunch.
Q: Can I make this gluten-free?
A: Yes! Use gluten-free flour and breadcrumbs in place of regular.
Final Thoughts
This Homemade Green Bean Casserole is rich, creamy, and full of comforting flavors, making it the perfect side dish for holidays or family meals. With fresh green beans, a made-from-scratch mushroom sauce, and a crispy topping, this dish is a crowd-pleaser you’ll want to make again and again!
Try this easy, from-scratch version today, and enjoy a classic dish with a homemade touch! 🥘✨
Short version
Green Bean Casserole
Ingredients
- 2 pounds fresh green beans stem ends trimmed and cut into 2-inch pieces
- 5 tablespoons unsalted butter divided
- 8 ounces cremini mushrooms sliced
- 1 cup finely chopped yellow onion
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 1 cup low-sodium chicken broth or vegetable broth
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup breadcrumbs whole wheat or regular (homemade or store-bought)
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F and lightly grease a 13×9-inch baking dish.
- Bring a large pot of water to a boil. Add the green beans and boil for about 4 minutes, until crisp-tender. Drain and immediately transfer to a large bowl of ice water to stop the cooking process. Let cool for 5 minutes, then drain well in a colander. Once dried, transfer the green beans to the prepared baking dish.
- Meanwhile, melt 1 tablespoon butter in a medium saucepan over medium heat. Add the mushrooms and onion and sauté for 4-6 minutes, stirring occasionally, until softened.
- Add 3 more tablespoons of butter and stir until melted. Stir in the minced garlic and flour, cooking for 30 seconds.
- Gradually add the chicken broth, milk, salt, and pepper, stirring until the mixture thickens, about 2-3 minutes. Remove from heat and pour over the green beans, ensuring they are evenly coated.
- Melt the remaining 1 tablespoon butter and mix it with the breadcrumbs. Stir in the Parmesan cheese. Sprinkle this mixture evenly over the casserole.
- Bake in the center of the oven for 35-40 minutes, until the filling is hot and bubbly. Check at 25 minutes—if the topping is browning too quickly, cover the dish loosely with foil.
- Let the casserole rest for 5 minutes before serving.
Notes
