The Best Green Bean Casserole Recipe

Green Bean Casserole Recipe is one of those dishes that just belongs on the dinner table, especially during the holidays. It’s creamy, crunchy, packed with flavor, and, let’s be real—it’s what everyone secretly looks forward to when Thanksgiving rolls around.

If you’ve only ever made it with a can of soup and some crispy onions on top, buckle up. This recipe gives you the classic flavor you love, but with just enough homemade goodness to make it the best green bean casserole you’ve ever had.

Let’s get straight to it—because no one wants to wait when comfort food is on the line.

Why This Green Bean Casserole Stands Out

• No mushy green beans – We’re keeping them crisp-tender, so they hold up in the dish.
• A creamy, homemade sauce – Say goodbye to canned soup. This takes just a few minutes, and it’s 100% worth it.
• That crispy onion topping – Store-bought fried onions are great, but I’ll show you how to make them extra golden and crunchy.
• Perfect balance of flavors – Just the right mix of savory, creamy, and a little bit of crunch in every bite.

Ingredients You’ll Need

Here’s what you need to whip up the best green bean casserole from scratch:

For the Casserole

• 1 ½ pounds fresh green beans,, with ends trimmed, and cut into 2-inch long pieces
• 2 tablespoons butter
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth (or vegetable broth for a vegetarian option)
• 1 cup heavy cream
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg (trust me, it makes a difference)

For the Crispy Onion Topping

• 1 large onion, thinly sliced
• ½ cup all-purpose flour
• ¼ cup panko breadcrumbs
• ½ teaspoon salt
• 1 cup buttermilk
• Vegetable oil, for frying

Step-by-Step Instructions

1. Prep the Green Beans

Fresh green beans make all the difference. No offense to the canned ones, but they can get a little too soft. Here’s how to do it right:

1. Boil a large pot of salted water.
2. Add the green beans and cook for about 3-4 minutes. Remember, the green beans will have that bright green.
3. Immediately transfer them to a bowl of ice water to stop the cooking. This keeps them crisp-tender.
4. Drain and set aside.

2. Make the Creamy Sauce

This is where the magic happens. We’re ditching the condensed soup for something way better.

1. In a large skillet, melt butter over medium heat.
2. Simply toss in the mushrooms and cook for about 5 minutes or until brown and tender.
3. Add garlic and cook, stirring well for about half a minute, until the invigorating smell of garlic escapes into the room.
4. add flour over the mushrooms and stir well for a minute to enhance the flavor of the flour.
5. Manage the chicken broth and heavy cream into the pot, stirring constantly.
6. Add salt, pepper, and nutmeg, then let it simmer for 4-5 minutes until thick and creamy.

3. Make the Crispy Onion Topping

Sure, you could grab a can of crispy fried onions—but making them from scratch? Next level.

1. Soak the onion slices in buttermilk for 10 minutes to soften them up.
2. In a bowl, mix flour, salt and panko.
3. Heat about half inch of vegetable oil in a skillet over medium heat.
4. Make sure to dip the heavy onion in the flour mixture, shake off the surplus, and deep-fry it in bathes until golden and crispy. (about 2 minutes per batch).
5. Set them aside on a paper towel.

4. Assemble and Bake

Now, let’s bring it all together.

1. Preheat the oven to 375°F.
2. Mix the green beans and white sauce together in a big mixing bowl, ensuring that each bit of the mixture is drenched in white sauce.
3. Transfer to a greased casserole dish and spread into an even layer.
4. Bake for 15 minutes, just until bubbly.
5. Sprinkle the onions on top and bake for 5 more minutes until golden.

Let it rest for 5-10 minutes before serving. That is, if you can wait.

Tips for the Best Green Bean Casserole

• Use fresh green beans – The texture is miles better than canned. If you must use canned, drain and rinse them well.
• Blanch the beans properly – That quick ice bath keeps them from turning mushy.
• Go for homemade crispy onions – They make a world of difference. But hey, if you’re in a rush, store-bought will do.
• Don’t skip the nutmeg – A slight addition gives an understated flavor that perks up the sauce.

Green Bean Casserole: Variations to Try

• Cheesy Green Bean Casserole – Stir in ½ cup shredded cheddar into the sauce and sprinkle more on top before baking.
• Bacon Lover’s Version – Cook 4-5 slices of bacon, crumble them, and mix into the casserole.
• Spicy Twist – Add a pinch of cayenne pepper or top with crispy jalapeños instead of onions.

If you love comforting casseroles, you have to try this Million Dollar Chicken Casserole—rich, creamy, and packed with flavor!

Can You Make Green Bean Casserole Without an Oven?

If you don’t have access to an oven or just want to keep things simple, you can make green bean casserole entirely on the stovetop. Instead of baking it, prepare the creamy sauce as usual, mix in the blanched green beans, and let it simmer over low heat for about 5-7 minutes until heated through. To keep the crispy onion topping intact, toast store-bought crispy onions in a dry skillet for a minute or two before sprinkling them on top. It’s a quick and easy way to enjoy this classic dish without waiting for it to bake.

Green Bean Casserole Recipe Without Mushrooms

Not everyone is a fan of mushrooms, and that’s totally fine. You can skip them entirely or swap them for other veggies that add flavor and texture. Sautéed onions, bell peppers, or even finely chopped carrots work well as substitutes. If you still want that umami richness without mushrooms, adding a splash of soy sauce or Worcestershire sauce to the creamy mixture can help bring out a deep, savory taste.

How to Make a Healthier Green Bean Casserole Recipe

If you’re looking for a lighter version of green bean casserole, there are a few simple swaps that keep the flavor but cut down on calories.

• Instead of heavy cream, use half-and-half or whole milk for a lighter sauce.
• Swap the butter for olive oil when sautéing the mushrooms.
• Use Greek yogurt instead of some of the cream to add creaminess with extra protein.
• Make the crispy onions in an air fryer instead of deep frying to cut down on oil.

These little changes don’t sacrifice taste, but they make the dish feel a little less heavy—perfect for those who want a healthier twist on the classic recipe.

Can You Freeze Green Bean Casserole?

Yes, you can! If you want to prep ahead of time, green bean casserole freezes surprisingly well. Here’s how to do it right:

1. Assemble the casserole without the crispy onions and let it cool completely.
2. Transfer to freezer-friendly dish, after double wrapping with clingfilm and foil.
3. Freeze for up to 3 months.
4. When ready to eat, thaw overnight in the fridge and bake at 375°F for about 25 minutes, adding the crispy onions in the last 5 minutes.

This is a great make-ahead option for busy holidays when you don’t have time to cook everything fresh.

What to Serve with Green Bean Casserole

For holiday dinners one is always sure to find green bean casserole on the table, but it also pairs well with weeknight meals. Here are some perfect dishes to serve alongside it:

• Roast Turkey or Chicken – The rich, creamy texture of the casserole balances well with roasted meats.
• Mashed Potatoes & Gravy – Because let’s be real, you need all the comfort food on one plate.
• Stuffing or Cornbread – A classic Southern touch that rounds out the meal.
• Ham – The saltiness of ham complements the creamy, savory casserole beautifully.

Even if it’s not Thanksgiving, green bean casserole works great as a side for everyday meals.This easy home-cooked meal can be matched with pork chops, grilled chicken, or even a simple roast salmon.

Green Bean Casserole Recipe for a Crowd

Need to feed a big group? Green bean casserole is, by far, one of the simplest dishes to transform into a cattle feed project. The standard recipe serves 6-8 people, but you can double or even triple it without much extra effort.

For a larger batch, use a big baking dish (or two) and increase all the ingredients accordingly. The baking time stays about the same—just keep an eye on it to make sure it’s bubbling hot before adding the crispy onions. If you’re feeding a really big crowd, making one traditional version and one with a fun twist (like extra cheese or bacon) gives everyone a little variety.

Frequently Asked Questions

Final Thoughts

Green bean casserole really is the epitome of comfort food-elsewhere creamy, crunchy, and completely divine. You can’t lose with this recipe, whether you’re cooking it up for Thanksgiving, bringing it to a holiday potluck, or just craving something warm and cozy.

Give it a try, and don’t be surprised if it becomes a family favorite. You might even have to double the batch next time—because seconds are guaranteed.

The Best Green Bean Casserole Recipe: A Classic Dish That Never Fails

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Green Bean Casserole Recipe is one of those dishes that just belongs on the dinner table, especially during the holidays. It’s creamy, crunchy, packed with flavor

• Author: Amélie
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6–8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Casserole

• 1 ½ pounds fresh green beans, with ends trimmed, and cut into 2-inch long pieces
• 2 tablespoons butter
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth (or vegetable broth for a vegetarian option)
• 1 cup heavy cream
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg (trust me, it makes a difference)

For the Crispy Onion Topping

• 1 large onion, thinly sliced
• ½ cup all-purpose flour
• ¼ cup panko breadcrumbs
• ½ teaspoon salt
• 1 cup buttermilk
• Vegetable oil, for frying

Instructions

1. Prep the Green Beans

Fresh green beans make all the difference. No offense to the canned ones, but they can get a little too soft. Here’s how to do it right:

1. Boil a large pot of salted water.
2. Add the green beans and cook for about 3-4 minutes. Remember, the green beans will have that bright green.
3. Immediately transfer them to a bowl of ice water to stop the cooking. This keeps them crisp-tender.
4. Drain and set aside. 

2. Make the Creamy Sauce

This is where the magic happens. We’re ditching the condensed soup for something way better.

1. In a skillet over medium heat, melt the butter.
2. Simply toss in the mushrooms and cook for about 5 minutes or until brown and tender.
3. Add garlic and cook, stirring well for about half a minute, until the invigorating smell of garlic escapes into the room.
4. add flour over the mushrooms and stir well for a minute to enhance the flavor of the flour.
5. Manage the chicken broth and heavy cream into the pot, stirring constantly.
6. Add salt, pepper, and nutmeg, then let it simmer for 4-5 minutes until thick and creamy. 

3. Make the Crispy Onion Topping

Sure, you could grab a can of crispy fried onions—but making them from scratch? Next level.

1. Soak the onion slices in buttermilk for 10 minutes to soften them up.
2. In a bowl, mix flour, salt and panko.
3. Heat about half inch of vegetable oil in a skillet over medium heat.
4. Make sure to dip the heavy onion in the flour mixture, shake off the surplus, and deep-fry it in bathes until golden and crispy. (about 2 minutes per batch).
5. set them aside on a paper towel . 

4. Assemble and Bake

Now, let’s bring it all together.

1. Preheat the oven to 375°F.
2. Mix the green beans and white sauce together in a big mixing bowl, ensuring that each bit of the mixture is drenched in white sauce.
3. Transfer to a greased casserole dish and spread into an even layer.
4. Bake for 15 minutes, just until bubbly.
5. Sprinkle the onions on top and bake for 5 more minutes until golden.

Let it rest for 5-10 minutes before serving. That is, if you can wait.

Notes

• Use fresh green beans – The texture is miles better than canned. If you must use canned, drain and rinse them well.
• Blanch the beans properly – That quick ice bath keeps them from turning mushy.
• Go for homemade crispy onions – They make a world of difference. But hey, if you’re in a rush, store-bought will do.
• Don’t skip the nutmeg – A slight addition gives an understated flavor that perks up the sauce.

Nutrition

• Serving Size: 1 cup
• Calories: ~280
• Sugar: 6g
• Fat: 18g
• Carbohydrates: 22g
• Fiber: 4g
• Protein: 6g

Keywords: Green Bean Casserole Recipe, Homemade green bean casserole, best green bean casserole