Green Bean Casserole Finally Tastes Fresh When You Skip The Canned Soup For This

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Homemade green bean casserole topped with crispy fried onions in a black cast iron skillet

Classic Green Bean Casserole has earned its spot on the Thanksgiving table, but the version most of us grew up with has a reputation problem. Canned beans go soft and gray, and a can of condensed soup makes the whole dish taste a little flat and gluey. It is no wonder it shows up on lists like the least popular Thanksgiving side dish. The good news is that the fix is not complicated, and it does not add much time to your holiday cooking. It starts with fresh green beans and ends with the same crispy onion topping everyone fights over.

The swap is a quick homemade mushroom cream sauce made right in the skillet. In our Green Bean Casserole, sliced mushrooms, a shallot, and garlic cook in butter, then a little flour, chicken broth, milk, and heavy cream turn into a silky sauce in a few minutes. A handful of parmesan or gruyere is optional, but it adds a nice savory note. Fresh green beans get blanched for about 3 minutes, so they stay bright green and tender crisp, then they are tossed in the sauce, topped with crispy onions, and baked at 350 degrees F for 30 to 35 minutes. Prep is just 5 minutes, and the whole dish is ready in about 50.

Tips for making green bean casserole with fresh green beans

Blanched green beans added to a creamy homemade mushroom sauce in a skillet on the stove

Fresh beans really are the way to go here, but frozen green beans work in a pinch. Thaw them, drain off the extra liquid, and skip the blanching step. If you use an oven safe skillet, you can build the sauce and bake the casserole in the same pan, which means one less dish to wash on a busy holiday. Need a gluten free green bean casserole? Try thickening the sauce with cornstarch, the way our Cream of Chicken Soup Substitute does, and use gluten free crispy onions or toasted gluten free breadcrumbs on top.

This casserole is also a great make ahead side. Assemble it completely, cover, and refrigerate for up to 48 hours, or freeze it for up to 3 months and thaw it in the fridge before baking. Serve it next to creamy mashed potatoes, homemade turkey gravy, and classic stuffing, or plan the rest of your holiday with our Thanksgiving menu. Get all the details in our Green Bean Casserole recipe.