My Homemade Green Bean Casserole recipe is the ultimate from-scratch version of the classic holiday side dish, made with fresh ingredients and no canned soup.
Finally, a Green Bean Casserole worthy of your Thanksgiving table.
Finally, a Green Bean Casserole worthy of your Thanksgiving table. There's a reason why I've never shared a classic green bean casserole recipe; it's just not a side dish I would make or eat at Thanksgiving. Canned canned green beans tossed in canned soup = yuck!
But after years of readers for a better, homemade green bean casserole recipe, I finally decided to develop a from-scratch version and I can proudly say this homemade green bean casserole is done right, with fresh green beans, mushrooms and shallots and a homemade sauce. It's a side you can feel proud to bring, and eat, on the big day! The best green bean casserole!
Don't miss our other Thanksgiving recipes like our Easy Turkey, Thanksgiving Stuffing or Cornbread Stuffing, Turkey Breast (for a smaller group), Sweet Potato Casserole, and Cranberry Fluff Salad.
How to make Green Bean Casserole:
Blanch Green Beans: Bring a large pot of water to a boil. Blanch the green beans until they’re bright green and tender-crisp, about 3 minutes. Drain into a colander and set aside. We don't want to cook them too long!
Sauté mushrooms and shallot: Add 2 tablespoons olive oil and 2 tablespoons butter to a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, for 5-8 minutes. Add shallot and cook for 2-3, until tender. Add garlic and cook for 30 seconds.
Finish sauce: Reduce heat, move mushrooms and onions to the side of the pan. Add remaining 2 tablespoons butter and allow to melt. Stir in flour and cook for 1 minute. Slowly whisk in chicken broth until smooth and bring to a simmer over medium heat, stirring everything in the pan together. Season with cracked black pepper. Cook for a few minutes, until sauce thickens. Remove from heat and stir in cream and shredded cheese, (if using). Taste and add additional pepper, and salt if needed. Add green beans and toss to coat.
Bake: Add green beans to sauce and toss to coat. Top with crispy onions (you could also make these from scratch!). Bake at 350 degrees F for 30-35 min or until hot and bubbly and green beans are tender (keep in mind they will continue to cook out of the oven).
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Recipe
Green Bean Casserole (from scratch!)
Equipment
Ingredients
- 2 lbs fresh green beans , ends trimmed, cut in half or bite-size pieces
- 2 Tablespoons olive oil
- 4 Tablespoons unsalted butter
- 8 ounces sliced mushrooms
- 1 shallot , thinly sliced
- 4 cloves garlic , minced
- 2 Tablespoons all-purpose flour
- 1 3/4 cups low-sodium chicken broth , or vegetable broth
- 2/3 cup milk
- 1/2 teaspoon freshly ground black pepper , or more to taste
- salt , to taste
- 1/2 cup heavy cream
- 1/2 cup freshly grated parmesan cheese , or gruyere cheese (optional)
- 6 oz container French’s crispy fried onions , or homemade
Instructions
- Preheat oven to 350 degrees F.
- Blanch Green Beans: Bring a large pot of water to a boil. Blanch the green beans until they’re bright green and tender-crisp, about 3 minutes. Drain into a colander and set aside. (Don't overcook them!)2 lbs fresh green beans
- Sauté mushrooms and shallot: Add 2 tablespoons olive oil and 2 tablespoons butter to a large skillet over medium-high heat. Add mushrooms and cook, stirring only occasionally, for 5-8 minutes. Add shallot and cook for 2-3, until tender. Add garlic and cook for 30 seconds.2 Tablespoons olive oil, 4 Tablespoons unsalted butter, 8 ounces sliced mushrooms, 1 shallot, 4 cloves garlic
- Finish sauce: Reduce heat, move mushrooms and onions to the side of the pan. Add remaining 2 tablespoons butter and allow to melt. Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and then milk until smooth and bring to a simmer over medium heat, stirring everything in the pan together. Season with cracked black pepper. Cook for a few minutes, until sauce thickens. Remove from heat and stir in cream and shredded cheese, (if using). Taste and add additional pepper, and salt if needed.2 Tablespoons all-purpose flour, 1 ¾ cups low-sodium chicken broth, ½ teaspoon freshly ground black pepper, salt, ½ cup heavy cream, ½ cup freshly grated parmesan cheese, 2/3 cup milk
- Add green beans back to pan and toss to coat.
- Bake: Use the (if oven safe) dish you've been cooking with or transfer mixture to a greased casserole dish. Top with crispy onions. Bake at 350 degrees F for 30-35 min or until hot and bubbly and green beans are tender (keep in mind they will continue to cook out of the oven).6 oz container French’s crispy fried onions
Notes
Nutrition
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Literally my favorite dish on the Thanksgiving table! I truly didn’t know if it would make any difference to do it from scratch or if it would taste much the same but this was delicious on a whole new level. I will make this every year from now on!
Can I use canned green beans?
It will work but we really recommend fresh for best flavor!
This casserole is not one that has ever been one of my favorites, but many in my family like it so I tried this homemade version. I used the Kinders original recipe fried onions and it turned out amazing. Family has decided that this is the only option for this casserole going forward. Thank you for sharing.
This recipe is so amazing! We gobbled it right up and plan to make again in the future, 10/10!!!
This recipe looks great. Have you added bean sprouts?I want to make this ahead of Thanksgiving (thank you for these recipes) does it work with the bean sprouts in It?
Is there a sub for mushrooms? I hate their texture! Thanks
Totally get that! You can skip the mushrooms and it’ll still be delicious. To bulk it up a bit, try subbing in chopped zucchini, caramelized onions, or even extra shallots.
I don’t like mushroom soup–is there a substitute that I can use rather than the canned cream of celery I usually use?
Yep! If you’re not into mushroom soup and want a canned-free vibe, you’re already in the right place—this recipe is the from-scratch version. But if you’re looking for a shortcut and want to skip both mushrooms and celery soup, try using cream of chicken
Yum