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Green Bean Casserole Recipe – Love and Lemons
This green bean casserole is a from-scratch take on the classic Campbell's recipe. It features fresh green beans in a creamy mushroom sauce with crispy french-fried onions on top.
In this green bean casserole recipe, tender green beans are tossed in a creamy homemade mushroom sauce, then baked with french-fried onions on top. It has the same basic components as the Campbell’s casserole I ate at Thanksgiving growing up—green beans, creamy sauce, crispy onions—but it’s fresher and more flavorful by far. My whole family went back for seconds the first time I served it to them. I hope yours does too!
Why You’ll Love This Recipe
- The green beans keep some texture. I blanch fresh green beans until vibrant and crisp-tender before baking them in the casserole. Unlike the traditional canned green beans, which become completely soft, they retain a slight bite in the final dish. (Want to use frozen or canned beans instead? See the recipe notes below!)
- No canned soup here. Instead of using a can of cream of mushroom soup, I make my own cream sauce from scratch. Sautéed mushrooms, soy sauce, garlic, and Parmesan cheese fill it with rich, savory flavor.
- You can prep it ahead. Like all the best Thanksgiving side dishes, this green bean casserole recipe can easily be prepped ahead. Toss together the sauce and green beans up to a day in advance, then bake with the onions just before serving.
Green Bean Casserole Ingredients
Here’s what you’ll need to make this recipe:
- Green beans, of course! I like this recipe best with fresh green beans, especially haricots verts, because they have a delicious crisp-tender texture. Frozen green beans work well too. If you’d like to use canned green beans, you can, though they’re my least favorite option in this recipe.
- Cremini mushrooms – Sautéed in butter, they add rich mushroom flavor to this from-scratch casserole. White button mushrooms work nicely too.
- Heavy cream and vegetable broth– They create the base of the creamy homemade sauce. I like using cream here (versus milk) because it creates a thick sauce that doesn’t split in the oven.
- Soy sauce – I love using soy sauce alongside mushrooms in my cooking. It brings out their umami flavor, adding so much depth to this classic dish.
- Garlic, onion powder, and Dijon mustard – They fill the sauce with tangy, savory flavor.
- All-purpose flour – It thickens the sauce.
- Freshly grated Parmesan cheese – It perfects the sauce’s creamy texture and deepens its savory flavor.
- French fried onions – They create the casserole’s crispy, savory topping.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Green Bean Casserole
You can find the complete recipe with measurements at the bottom of this post, but for now, here’s an overview of how it goes:
Start by cooking the green beans. Blanch them in a large pot of salted boiling water until crisp-tender and vibrant green, 2 to 4 minutes. You still want them to have a nice bite at this point because they’ll soften more when they bake in the casserole.
Next, sauté the mushrooms. I originally tested simmering the mushrooms in the cream sauce, but found that they lost some of their satisfying texture and turned the sauce gray. I prefer cooking them on their own, then removing them from the pan. They’ll infuse the sauce with flavor as it bakes in the oven!
Then, make the cream sauce. To the same skillet, add the cream, broth, soy sauce, mustard, garlic, onion powder, and salt and pepper. Stir to combine, then simmer for 10 minutes to reduce the cream slightly.
Over low heat, gradually add the flour, then the cheese, whisking until smooth.
To assemble the casserole, spread the green beans and mushrooms in a 9×13-inch baking dish. Pour the sauce on top and toss to coat.
Finally, bake the casserole. Cover and bake at 400°F for about 20 minutes, until the sauce is bubbling around the edges. Uncover and top with the crispy onions, then bake for another 10 minutes, until the onions are golden brown.
Recipe Tips
- Dry the green beans well after blanching. If they’re wet when you add them to the casserole, they’ll make the sauce watery.
- Add the flour and cheese to the sauce gradually. If you add them all at once, they’ll clump up. Instead, add a little at a time, whisking constantly until the sauce is smooth.
- Let the casserole stand for 15 minutes before serving. This allows it to cool slightly, letting the sauce thicken and the flavors develop.
Can you make green bean casserole ahead of time?
Yes! You can make this green bean casserole recipe up to a day in advance. Here’s how:
Combine the cooked green beans and mushrooms with the sauce in the baking dish. Cover and refrigerate, storing the crispy onions separately.
When you’re ready to bake, remove the casserole from the fridge and let it sit at room temperature for 30 minutes before baking according to the recipe.
Storage
This recipe is best on the day it’s made, but leftovers keep well in a covered baking dish or airtight container in the fridge for up to 2 days. Reheat in the microwave or uncovered in a 325°F oven.
I don’t recommend freezing green bean casserole. The texture of the onions becomes soggy once they freeze and thaw.
More Thanksgiving Side Dishes
If you love this recipe, try one of these Thanksgiving side dishes next:
Green Bean Casserole
Serves 8
This green bean casserole recipe is a delicious homemade version of the classic holiday side dish. It's made with fresh green beans and a from-scratch creamy mushroom sauce. Find make-ahead instructions in the blog post above.
Prevent your screen from going dark
Preheat the oven to 400°F.
Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 to 4 minutes, or until crisp-tender and bright green. Immediately transfer to the ice water to stop the cooking process. Drain and transfer to a kitchen towel to dry.
Heat the butter in a medium skillet over medium heat. Add the mushrooms and a pinch of salt and cook for 8 to 10 minutes, or until soft. Remove from the pan and set aside.
Wipe out the pan and return it to the stove. Add the cream, broth, soy sauce, mustard, garlic, onion powder, salt, and pepper and whisk to combine. Bring to a simmer over medium heat, then reduce the heat to medium-low to maintain a gentle simmer. Cook for 10 minutes, whisking occasionally, to reduce the cream slightly. The sauce should lightly coat the back of a spoon.
Reduce the heat to low and gradually add the flour, whisking constantly until smooth. Gradually add the cheese, whisking constantly until it melts into the sauce and the sauce is smooth. Remove from the heat. Note: The sauce will taste salty at this point, but it will balance once it’s on the vegetables.
Spread the green beans and mushrooms in a 9×13-inch baking dish. Pour the sauce on top and gently toss to coat the vegetables.
Cover and bake for 20 minutes, or until the sauce is bubbling around the edges. Uncover and sprinkle with the french fried onions. Bake, uncovered, for 10 more minutes, or until the onions are golden brown and the sauce is bubbling.
Remove from the oven and let stand for 15 minutes before serving.
*French-fried onions alternative: I typically use store-bought onions in this recipe for convenience. But if you'd like a homemade alternative, try these crispy baked onions:
Thinly slice 2 medium yellow onions. In a large bowl, toss the onions with 4 teaspoons olive oil, 1/2 cup all-purpose flour, 2 tablespoons panko bread crumbs, and 1/2 teaspoon sea salt. Spread evenly on two large baking sheets and bake at 450°F for 25 to 35 minutes, tossing every 10 minutes (rotating the pans in the oven as necessary), until lightly browned and crispy. Store at room temperature until you're ready to assemble the casserole.