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4.74 stars (72 ratings)Nov 16, 2017 132
This homemade green bean casserole is surprisingly simple to prepare, and that extra crunchy, buttery topping is irresistibly delicious! Make-ahead tips below in the recipe!
As I’m sitting here typing up this post, I actually have a very sincere, burning question…
How many of you serve green bean casserole during the holidays?
And as a follow-up, how many of you actually like green bean casserole?
Dig deep, search your soul, and let me know below in the comments. I’m very interested to know this info.
I, for one, both serve green bean casserole at Thanksgiving (and other times if the year, actually), AND I happen to really like it.
But I’m kind of a green bean casserole snob (no surprise there, I know).
Who knew I could carry such passionate opinions about green bean casserole?
I’ve actually always really liked it – even the canned cream of mushroom soup variety from my childhood.
But as I’ve gotten older and somehow found myself on this self-imposed path of make-everything-from-scratch-and-make-it-better, green bean casserole needed to be reinvented.
Those of you who know my website back and forth, inside and out, are familiar with this old, old make-ahead green bean casserole.
It’s delish! And make-aheadable (so is today’s version, FYI).
But I wanted a fresher version, so to speak.
Something to carry us into the future with hope and good will.
A recipe that could be my standard go-to year after year after year.
Disclaimer: I’ll probably post 15 more green bean casserole variations before my blogging career is done, so I use the term “standard go-to” very loosely.
This version of homemade green bean casserole is a snazzy take on the classic casserole with just a few little tweaks.
Not the least of which is that extra crunchy, buttery topping. It is so flavorful, so yummy, so perfect atop the tender green beans and creamy sauce.
This will be the green bean casserole on our table next week as a tribute to those of us that really do love it and for the rest of us that would revolt if it wasn’t there simply due to tradition.
Green bean casserole, I hope you are here to stay forever.
One Year Ago:Chocolate Chip Cookie Pie
Two Years Ago: Chocolate Cream Pudding Pie with Graham Cracker Crust
Three Years Ago: Warm Russian Tea
Four Years Ago: Healthy Applesauce Carrot Muffins {a.k.a. Carrot Cake Muffins}
Five Years Ago: Nutella Butterscotch Crumble Bars
From-Scratch Green Bean Casserole with Extra Crunchy Topping
Yield: 8 Servings
Prep Time: 40 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr 30 minutes mins
4.74 stars (72 ratings)
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Ingredients
Topping:
- ½ cup panko bread crumbs
- 1 tablespoon butter, melted
- 2 ½ cups canned fried onions
Casserole:
- 2 pounds fresh green beans, trimmed and cut into 1-inch pieces
- 3 tablespoons butter
- 1 pound cremini or baby bella mushrooms, chopped
- ¼ teaspoon dried thyme
- 2 garlic cloves, finely minced
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
- 1 ½ cups chicken broth, I use low-sodium
- ¾ cup heavy cream
- ¾ cup milk, 1%, 2% or whole
Instructions
Preheat the oven to 400 degrees. Lightly grease a 9X13-inch baking dish and set aside.
For the topping,in a medium bowl stir together the panko bread crumbs and the melted butter. Add the fried onions and toss.
For the casserole, in a microwave-safe bowl, combine the green beans and 1/2 cup water. Cover and microwave for 6-8 minutes, stirring once, until the green beans are slightly tender (they’ll cook longer in a later step).
Drain the green beans and transfer them to the prepared baking dish.
In a 12-inch nonstick skillet set over medium heat, melt the butter. Add the mushrooms, thyme, garlic, salt and pepper, and cook, stirring often, until the liquid is mostly evaporated and the mushrooms are tender, 5-7 minutes.
Stir in the flour and cook for another minute or two, stirring constantly. Slowly whisk in the chicken broth until it is all incorporated and the mixture is smooth. Add the heavy cream and milk, and whisk until well-combined. Bring the mixture to a simmer, and cook, stirring occasionally, until the sauce has thickened, about 5 minutes. Add additional salt and pepper to taste, if needed.
Pour the sauce over the green beans and toss to combine.
Bake the casserole for 20 minutes, until the green beans are mostly tender. Remove from the oven and sprinkle the topping mixture evenly over the top. Bake for another 5-10 minutes (watch carefully so the topping doesn’t burn).
Let the casserole cool for 5-10 minutes before serving.
Notes
Make-Ahead: I think this could definitely be made ahead of time. Store the topping separately, and refrigerate the assembled (but not baked) green bean casserole, covered, for a day or so. Then bake as directed (adding a few minutes to the baking time to account for the chilled casserole).
Serving: 1 Serving, Calories: 331kcal, Carbohydrates: 25g, Protein: 6g, Fat: 24g, Saturated Fat: 13g, Cholesterol: 48mg, Sodium: 703mg, Fiber: 4g, Sugar: 6g
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Recipe Source: adapted from Oct/Nov 2017 Cook’s Country
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2018 Thanksgiving Egg-Free Recipes Sides Veggies Thanksgiving
posted on November 16, 2017 (last updated November 2, 2022)
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Leave a Reply
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Brynna H — Reply
So yummy and easy to make ahead for Thanksgiving! My teens devoured it and thr leftovers are still delicious! Thanks for another winning recipe!
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Sarah Clark — Reply
I have made this recipe the last several years for thanksgiving with extended family. I love it but hadn’t gotten a lot of feedback from family so I was debating if I should take it this year. The family’s iphone note started up that everyone can edit to put what they’re bringing and I kept mine blank for a few days trying to decide what to bring. Then my uncle edited it on my spot to say that I was bringing homemade green bean casserole! so here I am making it again and happy to do it!! It’s just the best!! Last week I went to a Friendsgiving dinner where someone else provided green bean casserole made the traditional way (which I always loved before I discovered yours) and it was very underwhelming! I didn’t realize how much I’d grown accustomed to this one!
Also, every recipe I’m making for various thanksgivings this year is from you! Tomorrow I’m providing green bean casserole, your new sweet potato casserole, and your mock chocolate macadamia toffee (except I’m using pecans). Then on Saturday I’ll be making creamy confetti corn with bacon and either any leftover toffee or your cinnamon sugar candied pecans! Thanks for providing fabulous recipes!!
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Mel — Reply
Thank you so much, Sarah!! Happy Thanksgiving!
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Monica — Reply
This is the best green bean casserole I have ever had . We picked fresh beans from our garden and I cooked them on the stovetop instead of microwave. Followed everything else in recipe- absolutely delicious! I will be making this again snd again for sure. Thank you Mel for another amazing recipe
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Valerie — Reply
MUCH better than dump and go! Easy and delicious!!!
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Lisa Jones — Reply
Loved this! I made it with celery and onion instead of mushrooms and it was delicious!
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Doreen — Reply
Hi Mel,
Just found you so lucky me! Can I half (halve? I need to google! ) the green bean casserole recipe? Thank you!
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Mel — Reply
Yes, you can definitely cut this recipe in half!
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Ashley — Reply
This was my favorite Thanksgiving side dish at our table. Yum!
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Brie — Reply
This is the best green bean casserole I have ever made. I used shallots instead of garlic because I forgot garlic at the store – but they added a nice sweetness to the dish. Thank for the recipe!
Rating: 5
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Patricia — Reply
Let me just preface this with “I very strongly dislike green beans”. As an adult, I have tried cooking them using various techniques, but still couldn’t get over my aversion. My daughter came home from having dinner at a friend’s house, and explained this green bean casserole that was served and that she liked it – and then the next day, you posted your fav Thanksgiving recipes so, taking it at as a sign, I decided to give your version a try. Since my husband and daughter are not mushroom fans, I left them out. Mel – you have outdone yourself – if you can make a green beans “strong disliker” actually LOVE them cooked this way, well, you deserve a special place in food blogger hall of fame. The topping was phenomenal – salty, oniony, crispy, perfect! I made the sauce in the same pot used to boil potatoes (1 less pan to clean!) and it came together beautifully – I added a few extra garlic cloves my husband had smoked on our Traeger. Thank you again for continuing to inspire me to try new foods, new cooking techniques, new board games and a brighter outlook on life 🙂
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Mel — Reply
Oh yay, Patricia! So, so happy to read this! And wow, the smoked garlic sounds AMAZING!
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Lisa Thompson — Reply
I made this for Thanksgiving 2019–it was fantastic and there were no leftovers!
Tonight I used the sauce for tuna noodle casserole—no leftovers. Never going back to the old way of green bean casserole or tuna noodle casserole.
Thank you!Rating: 5
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Nancy — Reply
I didn’t read through all the comments, so maybe you answered it already. Since the recipe calls for 3/4 cup of cream and 3/4 cup of milk, just wondering why you wouldn’t use 1.5 cups of half and half?
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Mel — Reply
You could do that (the milk and cream is mostly because I don’t always keep half and half on hand).
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Elise — Reply
Mel, I am waiting for you to give me a recipe that uses homemade fried onions. Is this year the year?
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Elise — Reply
Aw, it didn’t post my emoji! 🙂
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Mel — Reply
Haha. Not this year, but maybe next?? That would be amazing.
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Betty m. — Reply
Hi.mel, I have to tell you that I could not wait until thanksgiving to try the green bean casserole.I had green beans in my freezer and all the other ingredients so I prepared it the night before and cooked it the next day.I loved it.the homemade mushroom soup was the best. Thank you so much for posting it. Your the greatest.I always turn to your site because I know I’ll find delicious recipes.
Rating: 5
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Mel — Reply
Love this, Betty! We should all make green bean casserole more often.
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Anna Wageman — Reply
Hi! Can you make the casserole and freeze it before baking? Then take out of freezer and bake. I would not put the topping on until right before I baked it. Would that be ok?
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Mel — Reply
I haven’t tried it, but I think you could (especially if you reserve the topping for right before baking)
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Sarah — Reply
Has anyone doubled this recipe before and if so do I still cook it in a 9×13 baking dish?
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Jenny B — Reply
I made these for Thanksgiving this year, along with a few other new ideas from your lineup. Several people asked me what I had done different with this casserole. The flavor was fantastic and the texture of the fresh green beans made this a winner. Thanks again, Mel. I love getting away from condensed soups.
Rating: 5
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Rachel — Reply
Made these yesterday for an early thanksgiving and wow so yummy! Green bean casseroles are generally my least favorite thanksgiving sides but wow these were really good! Thanks Mel!
Rating: 5
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Shannon — Reply
Do you think frozen green beans could work? I was going to try them, just thought I’d defrost them first so nothing gets watery and maybe skip the microwave step?
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Mel — Reply
I haven’t tried this with frozen green beans so I’m not 100% positive – sorry! Definitely worth a try though especially if they are thawed and drained.
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Rachel — Reply
I made these yesterday using frozen and it turned out great! Best gb casserole I’ve had!
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Cyndi — Reply
There’s just something about the old-time green bean casserole—canned green beans, cream of mushroom soup—that my husband and I have to have once a year. Maybe it’s because it evokes memories of family and childhood, maybe it’s because it really does taste good—whatever the reason, it stays on my Thanksgiving menu.
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Ashley — Reply
Love, love, love this recipe! Thank you for sharing.
Rating: 5
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Mel — Reply
Thanks, Ashley!
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Guy Penn — Reply
My family are not big mushroom fans. So I omitted the mushrooms. I melted 3Tbsp butter then added 2 cloves pressed garlic, thyme, salt, and pepper. Sautéed for about 3 min. Whisked in the flour then chicken broth, cream, and milk. Added to the green beans. I also placed 1c Parmesan cheese to the topping. Delicious.
Rating: 5
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Liz — Reply
I made this recipe for my dinner – subbed asiago cheese for the butter in the topping. Easy and delicious!
Rating: 5
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Mel — Reply
Yum, Liz!
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Jill — Reply
Turned out great, was super easy and had really great flavor. I hadn’t heard of green bean casserole until about 10 years ago and only have had it once. I’ll be making this version again and again!
Rating: 5
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Alex Welch — Reply
I made this for Thanksgiving yesterday! Delicious!
Rating: 4
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Mel — Reply
Glad you loved it, Alex! Thanks for letting me know. 🙂
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