Home » Seasonal » Thanksgiving » Make-Ahead Green Bean Casserole
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4.49 stars (35 ratings)Nov 10, 2010 77
This make-ahead green been casserole is hearty and tasty and absolutely what green bean casserole should taste like! It is a perfect holiday side dish.
Um, hello. A make-ahead version of the much loved green bean casserole? Sign me up, baby.
I happen to love green bean casserole, even the popular recipes made with my arch-nemesis: cream of mushroom soup.
But I have to say, this recipe made me realize how much more delicious the old standby casserole can taste when made with vibrant green beans, fresh mushrooms, a delicious and simple creamy homemade sauce and still topped with the ever popular fried onions.
And what a time-saving miracle that this recipe can be made weeks ahead of time and frozen.
The baked dish is hearty and tasty and absolutely what green bean casserole should taste like!
One Year Ago: Thanksgiving Dinner: The Pie
Two Years Ago: Coconut Chicken Curry
Make-Ahead Green Bean Casserole
Yield: 12 servings as a side dish
Prep Time: 15 minutes mins
Cook Time: 1 hour hr 40 minutes mins
Total Time: 1 hour hr 55 minutes mins
4.49 stars (35 ratings)
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Ingredients
Topping:
- 2 slices hearty sandwich bread, white or wheat, torn into pieces
- 2 tablespoons unsalted butter, melted
- ¼ teaspoon salt
- 2 cups canned fried onions
Casserole:
- 3 tablespoons unsalted butter
- 10 ounces white mushrooms, sliced thin
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 garlic cloves, minced
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 1 ¾ cups low-sodium chicken broth
- 1 ½ cups heavy cream
- 2 pounds fresh green beans, trimmed and cut into 1-inch pieces
- ¼ cup cornstarch
Instructions
For the topping: Pulse bread, butter, and salt in food processor until coarsely ground. Combine bread mixture and canned fried onions in a bowl, transfer to a zipper-lock freezer bag, and freeze. (I placed the topping bag right on top of the casserole in the freezer so I could keep track of both.)
For the casserole: Melt the butter in a large 12-inch skillet over medium heat. Add the mushrooms, salt, and pepper and cook until the mushrooms release their liquid, about 5 minutes. Increase the heat to medium-high and cook until all the liquid has evaporated, about 5 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook until golden, stirring, about 1 minute. Slowly whisk in broth and cream and bring the mixture to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce has thickened, about 10 minutes.
In a large bowl, toss the green beans with the cornstarch until the beans are evenly coated. Transfer the beans to a 9X13-inch baking dish. Pour the warm mushroom mixture evenly over the beans. Let the casserole cool completely on the counter. Once cooled, cover with a layer of plastic wrap and then a layer of foil. Freeze for up to 2 months.
When ready to bake, adjust oven rack to the middle position and heat the oven to 400 degrees. Remove the layer of plastic wrap from the baking dish and replace the foil. Bake, covered, until the sauce is bubbling and the beans are tender, about 80 minutes, stirring the beans thoroughly after 50 minutes. Remove the foil and spread the frozen topping mixture over the beans. Bake until golden brown, about 8-10 minutes. Serve.
Notes
Freezable: the topping and casserole can be frozen separately for up to 2 months. Hallelujah!
Serving: 1 Serving, Calories: 270kcal, Carbohydrates: 18g, Protein: 4g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 53mg, Sodium: 369mg, Fiber: 3g, Sugar: 3g
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Recipe Source: adapted slightly from Cook’s Country
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posted on November 10, 2010 (last updated November 5, 2022)
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Leave a Reply
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Nina — Reply
I made this for Thanksgiving and several people commented that it was the best green bean casserole they had ever eaten. I will definitely make it again for family holidays or potluck parties.
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Emily Goold — Reply
I changed my mind I’m going to split it in half. So would it be half the cook time?
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Mel — Reply
I’d check it about 10-15 minutes before the cooking time in the recipe if halving it.
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Emily Goold — Reply
I will be splitting this recipe into thrids to deliver to family. Since it will be a smaller portion how long should I cook it in the oven?
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Kristen — Reply
This was amaaaaaaazing!!! I have never made or eaten green bean casserole before because the canned green bean version sounded gross. This was so delicious and so easy to prepare- it was my favorite dish at the Thanksgiving table and I will be making it every single year. I made this after refrigerating it overnight and found that it needed to bake for almost as long as the directions for the frozen version. Thanks for a delicious new favorite, Mel!
Rating: 5
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Lisa — Reply
Hi! I’ve made your recipe for many years and we are all looking forward to it next week! I’m a little tight on oven space- have you experimented with a crock pot or instant pot? Thank you!
Rating: 5
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Mel — Reply
I haven’t, so sorry! I think the slow cooker would probably be my preference, though.
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Kristin Hill — Reply
Making it now for tomorrow 🙂 If I don’t want to freeze it how long should I cook it?
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Virginia — Reply
I am wondering the same thing!
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Mel — Reply
Probably bake for about 45 minutes until hot and bubbling.
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Amanda — Reply
Mel, do you think it would be possible to sub half and half for the heavy cream in this recipe?
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Mel — Reply
I think so…haven’t tried it myself but I’d go for it if I were you.
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Katie — Reply
Hi Mel,
any ideas/insight that you can give about my panko bread question that I posted above? My biggest concern is measurement for the panko vs. bread slices. -
Brooke — Reply
Mel, I have never purchased “Canned fried onions” — what are these? I’m guessing this is different from the “French Fried Onions” that I have purchased previously for green bean casserole.
I love your site, have been making “Mel’s Dinners” for a couple years now and we all love everything we have made from here.
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Mel — Reply
Same thing! Just called something different. 🙂
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Nancy — Reply
Mel – Just realized that this dish (which is in my freezer) won’t work with my stuffing and sweet potato casserole that have to bake at 350° after the turkey. Also, 80 minutes is too long with the turkey sitting out. (My oven won’t fit a big turkey plus another dish.). Do you think I could bake it a day ahead and reheat on Thursday?
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Mel — Reply
Absolutely!
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Katie — Reply
Mel- making this for thanksgiving this year. Could I sub pano bread crumbs for the slices of bread? If so, what measurement would u use? 1 cup of crumbs?
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Mel — Reply
Hi Katie – I’m receiving tons of recipe questions this week so I’m just barely getting to all of them (hence the delay in responding). Yes, I think you could sub Panko bread crumbs – I haven’t tried it so I don’t know an exact measurement, but I’d suggest 1/2 to 3/4 cup.
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Tabitha — Reply
What kind of pan does this need to go in? I have a beautiful ceramic pan that I’d love to use, but I’m worried it may crack from heating up too quickly. Can you please give me advice? Thanks! p.s. this looks AMAZING and I am over the moon that I can prep this dish EARLY! 🙂
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Tabitha — Reply
…oops! I was wrong. I guess it says it’s a porcelain baking dish. But I also have a stoneware dish and pyrex. I do not have an aluminum pan.
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Mel — Reply
I’m not sure if the porcelain dish would work, but the stoneware or pyrex should work (I’ve always used a glass pyrex dish).
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Jennifer — Reply
Your recipe has become a family favorite! I always make two batches. That way there’s one ready for the next occasion! Thank you for sharing this!
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Lisa — Reply
I made this last year and want to try it again this year – had an amazing flavor, but when I made it last year the beans were super crunchy. Is this normal or should I have baked it longer?
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Mel — Reply
Yes you could bake it longer or try blanching the green beans before assembling? That could help.
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meg — Reply
Sorry to add yet another comment right after my last one, but I just wanted to report that I made this again tonight for a church Christmas party and used 2 lbs of frozen green beans and, because I ran out of my chicken better-than-bouillion, I used the beef flavor for the broth and it still turned out fabulous! 45 minutes in the oven was just right for the frozen green beans. This recipe is great even when you have to tweak it a little:)
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meg — Reply
I made this last night for our thanksgiving feast today and it was a total hit!!! The flavor is fabulous, and the amount of sauce was perfect. I used your crock pot turkey recipe as well as your thanksgiving stuffing, and it was honestly one of the yummiest thanksgiving meals I remember. Thanks for all your hard work, Mel!! I am thankful for what you do:) happy Thanksgiving!!
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Mel — Reply
Love seeing your comments, Meg. Thanks for checking back on the recipes! So flattered you made many recipes from here. Happy Thanksgiving!
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Ashley Monson — Reply
Hi, sorry if this question is already answered, but I want to make this for Thanksgiving this year and so if I make it ahead and freeze it, do I put it in the oven frozen or do I let it thaw? It seems from the cooking time and other comments maybe you put it in frozen?
Thanks-
Ashley-
Mel — Reply
Yep, just put it in the oven frozen. 🙂
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Michelle — Reply
This was an excellent casserole and everyone loved it – I will be placing this in my holiday meal rotation from now on – one less thing to do when preparing a large meal means more time to spend time with my guests! Thanks so much for the recipe!
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Cindy — Reply
Just made this dish for my sister in law’s “pre-Thanksgiving.” It was such a hit. EVERYONE loved it and was uttering rave reviews. Thanks Mel!!
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Melissa — Reply
Thank you for this recipe! I love that you always try to find a way to omit the cream of whatever soups! I am not a huge fan of “traditional” green bean casserole for that very reason. This year I am going to make THIS recipe, it sounds amazing 🙂
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Kari H. — Reply
For anyone who didn’t ABSOLUTELY love this dish, please have your tastebuds checked!! Seriously. These green beans were eaten more than any other dish at the table this Thanksgiving, and the first leftover to vanish. Honestly, I have never tasted anything so scrumptious!
Made this the day of (because I forgot to prepare ahead), and used fresh, all-organic ingredients. THANK YOU for this recipe, it was superb! -
Mel — Reply
Hi Kylene – I’ve never made this in a crockpot so I don’t dare tell you how it would work. You might try looking at the recipe you have to see how it converts (cooking time, liquid amount, etc.). I know Cook’s Country posted a slow-cooker green bean casserole a while ago in their magazine. Try googling it and see if there’s a recipe online – it is probably awesome!
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Kylene — Reply
Hi Mel,
I have to say I LOVE your blog. Everything I have made has been absolutely fantastic. I am a green bean casserole lover too, and would love to try your recipe. The one I have uses a slow cooker so you can do the turkey, stuffing, rolls, etc in the oven and not have to worry about the gb casserole. Do you have any suggestions for how to convert this recipe to be cooked in a crock pot? Thanks! -
JenH — Reply
I was begged to make your green bean casserole this year again! Everyone loves it! Thank you for the wonderful recipe!
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JJ — Reply
This was a hit last year, just wanted to let you know I will be using it again this year along with your celery herb stuffing recipe. I was told last year that one was “like Stouffer’s on steroids” LOL!
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Robert gore — Reply
Mel , just wanted to say thanks I personally don’t like green bean casserole but I can say I have followed this recipe and I always get huge compliments for it. Thanks
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Courtney Taylor — Reply
I prepared this tonight and froze it for Thanksgiving. It didn’t seem like there was enough sauce and I followed the recipe exactly. Is that normal? Will the juice from the raw green beans make it just right when I cook it? I’m a little nervous because Thanksgiving is right around the corner and I’ve never tried this recipe before.
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Mel — Reply
Courtney – I think it will be fine, especially if you made it according to the recipe. It’s not an overly sauce recipe like the traditional recipes made with cream of mushroom soup but the frozen dish bakes up with plenty of sauce, in my opinion. Good luck!
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Jena — Reply
I have to say this was the best green bean casserole i have ever ever made!I took it to a dinner party and everyone LOVED it! Especially since it didnt have any canned products in it! Very simple and amazing recipe! Thank you!
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atlantagator — Reply
No worries, and I really appreciate the effort you put into the site. Obviously a labor of love! needed some inspiration for dinners and this is just the place.
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atlantagator — Reply
thanks for contributing…but in the south this was not well-received despite cooking the green beans for a bit. too crunchy and frankly not full of great taste, but with a few variations i’m sure can be a great make-ahead dish.
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Mel — Reply
atlantagator – sorry you didn’t love this one!
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Liz — Reply
I prepped this today and I can hardly wait to put it in the oven tomorrow — the mushroom sauce tasted divine when I licked the spoon!
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Mel — Reply
Liz – I hope you love it!
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Patty K — Reply
Mel, thanks for the great recipe. I’ll try it this year, and will use your tip for baking the green bean casserole at 350 with the turkey. That was my only concern when I read your recipe.
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Kathy — Reply
Hi Mel,
I love the sound of your recipe. My only concern is the cooking time. Since I only have one oven, how can I time this with the turkey and the stuffing? Any thoughts?-
Mel — Reply
Kathy – great question! I usually accomplish this by roasting my turkey on the lower oven rack which leaves me room to still sit a rack in the upper level of my oven and I bake the green bean casserole simultaneously with the turkey. Because the green bean casserole recipe temp is 400 degrees and the turkey roasts for most of the time (at least my recipe) at 350, I just bake the frozen green bean casserole at 350 with the turkey and add about 20 minutes onto the cooking time. I hope that helps!
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LNS — Reply
How about if I am half of the recipe and baking at 350? Would an hour be sufficient? Thanks!
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Mel — Reply
I’ve never tried that, so you’ll have to keep checking the time to make sure. The recipe says to bake at 400 degrees for 80 minutes, so I think you might need a little more than an hour, even with a half batch.
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Cindi — Reply
I’m making this for Thanksgiving, as we don’t like canned cream soup either in the green bean casserole. One question for you….do you use ground thyme or whole thyme leaves when making this?
Thanks for the recipe!
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Mel — Reply
Cindi – I use dried thyme leaves. They aren’t fully ground into a powder but they are dried.
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Frances — Reply
Hi! Thank you for the recipe, Mel. I am excited to make this for Thanksgiving this year.
Just a question for Nicole if you are able to get to this before next week 🙂 Did you still add the cornstarch even when using frozen green beans? I might use frozen than fresh…
Thanks! 🙂
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Nicole C — Reply
Thank you for this delicious recipe! I brought it today to an early family Thanksgiving! a total hit and a definate replacement for standard green bean casserole! thanks for sharing! I am guessing this will be on the menu for years to come.
also a note…..I used frozen green beans, but didn’t need to make ahead, so just used the frozen beans in the casserole and then refrigerated once made. I needed to bake it about 45 min and than added the topping.-
Mel — Reply
Nicole – I’m so glad this recipe worked out for you and thanks for including your tip on frozen green beans!
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Charlotte — Reply
Would you still cook for the same amount of time if you aren’t freezing it? Thanks!
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Mel — Reply
Charlotte – if you are only refrigerating this and not freezing it, I would cut the cooking time in half and still keep a close eye on it to make sure it isn’t burning and that everything is heating through well.
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Lauren — Reply
Mel, I have a question. Are fresh green beans from the grocery store good at this time of year? I have only ever eaten fresh from my own garden, and usually eat canned the rest of the year. Thanks!
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Mel — Reply
Lauren – well, to be perfectly honest, if you love green beans from your garden, the fresh green beans at the grocery store will be hard-pressed to meet up to your expectations. There just isn’t anything like fresh garden produce. Having said that, if you look around, you can find some pretty good fresh green beans – and they’ll definitely be better in this recipe than canned.
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Michelle — Reply
Yummy. I love that it is made w/o soup. I’m not sure why my arch nemesis is Cream of Mushroom soup too. Maybe I’m just that much of your fan girl that I hate it too? Maybe it’s the tin can, preservative taste that it gives everything.
Do you have a standard for substituting for it? Say if I just wanted to make something that calls for a can, what would the standard procedure be?
Thanks again, I’ll be making this dish this weekend.
-Michelle
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Mel — Reply
Michelle – I don’t have a standard for substitution – I kind of take it on a recipe-by-recipe basis, but usually it’s a combination of a roux (butter and flour) and chicken broth/milk for the liquid. The sauce in the Hawaiian Haystacks recipe is a classic instance where I came up with a way to get rid of the cream of chicken soup with a homemade sauce. Hope that helps!
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JJ — Reply
Hi Mel! This looks great and wouldn’t ya know the Greenberg casserole has been my job on Thanksgiving since I was a kid. Back then I would “help” my great-grandmother make the cream of mushroom soup version. I’m not a big fan of mushrooms so I switched to cream of chicken a few years ago which is quite tasty. I’ve been looking for a recipe that omits the canned stuff altogether so I will def. try this. What do u think the cook time should be adjusted to if the casserole is just refrigerated and not frozen? And if I do w/o mushrooms should I add a cup or so more of greenbeans or leave as is?
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Mel — Reply
JJ – I think you could omit the mushrooms and be fine without subbing in another ingredient for them. If it is just refrigerated, my best guess is that it would only need to bake for 1/2 the time called for in the recipe.
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Norah B — Reply
I’ve been tempted to give this a try but all I remember is the nasty gross ones growing up that were full of cream of yuck. However since we always seem to have the same taste in food I’ll give this dish a try. Hopefully it will wipe the memory of the gross one out of my mind.
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CaSaundra — Reply
This is great–any time saver is welcomed in my book during the hectic holiday season!
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momstarr — Reply
green bean casserole is one of my favorites when done right. this one sounds good. however, we have dairy allergies here, what could i sub for the heavy cream? i know it is a vital and yummy ingredient but we can’t have it. (sigh)
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Mel — Reply
momstarr – is there an ingredient you normally work with in the place of cream? Like a soy product or something similar? I think you could probably get away with using a soy milk product but I would probably double the amount of cornstarch so it thickens nicely. Good luck working around those dairy allergies!
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Melissa Taylor — Reply
Do you thaw this before cooking or put it in the oven frozen? I plan to add this to my Thanksgiving table!
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Mel — Reply
Melissa – this casserole is cooked frozen so there is no need to thaw beforehand!
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ann steinbach — Reply
ooh, I love this recipe. Thanks
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Natasha @ Saved by the Egg Timer — Reply
I just love how you don’t use any canned junk. Love this recipe!
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Whitney — Reply
Thank you!! Just what I needed!!! Love that everything is fresh ingredients.
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StephenC — Reply
Two green bean casseroles among the blogs I follow this morning. As I commented to the other one: our family always loved it at Thanksgiving. It may even have been made with mushroom soup – don’t remember. Peter and I have a favorite green bean recipe: slow-roasted beans tossed with tomatoes and fennel seeds. Cooks for 3 hours but does not become mushy because of the low temp.
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Kim in MD — Reply
What a fabulous recipe! I love that you use fresh ingredients (I hate those canned soups, too)! Thanks for the tip on freezing it, too. I always wonder if dishes freeze well or not! 🙂
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Jessica @ How Sweet — Reply
I love that this isn’t made with the soup! Awesome!
