Can I make this casserole ahead of time?

Yes. You can prepare the components up to a day in advance. Blanch the green beans, make the mushroom sauce, fry the onions, and store everything separately in the refrigerator. When you're ready to bake, assemble the casserole and cook it as directed.

Can I use frozen green beans instead of fresh?

You can. Frozen green beans work well, but they soften faster. Thaw them completely and pat them dry. Skip the blanching step or reduce it to just one minute.

Can I use canned green beans?

You can use canned beans in a pinch, but the texture will be much softer. If you do use canned beans, reduce the baking time because they’re already cooked.

Can I substitute canned cream of mushroom soup?

This recipe is designed for a homemade sauce, but if you prefer the classic shortcut, you can replace the sauce with two cans of cream of mushroom soup. Reduce the milk and cream, or skip them entirely, depending on how thick you prefer the casserole.

Can I skip the mushrooms?

Yes. If someone in your family doesn’t like mushrooms, leave them out. Add extra onions or a small amount of celery for flavor.

Green Bean Casserole Recipe The Ultimate Holiday Favorite

Description

This homemade Green Bean Casserole Recipe is a comforting holiday classic, featuring fresh green beans, creamy mushroom sauce from scratch, and crispy fried onions. It’s a cozy side dish perfect for Thanksgiving or any family gathering.

Ingredients

Scale

Fresh Ingredients:
1.5 lbs fresh green beans, trimmed
1 small yellow onion, sliced
8 oz baby bella mushrooms, sliced
4 garlic cloves, minced
Sauce:
2 tbsp canola oil
5 tbsp all-purpose flour
3 cups whole milk
1 cup heavy cream
Salt and fresh cracked black pepper, to taste
Homemade Fried Onions:
2 large yellow onions, thinly sliced
2 cups low-fat buttermilk
3 cups all-purpose flour
1–2 tsp coarse kosher salt
1/2 tsp black pepper
1 tsp garlic powder

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Instructions

Make the Fried Onions: Soak sliced onions in buttermilk for 10–15 minutes. Mix flour with salt, pepper, and garlic powder. Heat oil to 350°F. Dredge onions in flour mixture and fry in small batches until golden. Drain on paper towels.
Blanch the Green Beans: Boil trimmed green beans for 3–4 minutes. Transfer immediately to an ice bath, then pat dry.
Make the Sauce: In a skillet, heat oil and sauté onions until soft. Add mushrooms and cook until tender. Stir in garlic. Add flour and stir for 1 minute. Slowly whisk in milk, then add cream. Season and simmer until thickened.
Assemble: Preheat oven to 375°F. Grease a 9×13 baking dish. Combine green beans, sauce, and 1/2 cup fried onions. Spread in dish, cover with foil, and bake 35–45 minutes.
Top and Finish: Remove foil, top with remaining fried onions, and bake uncovered 7–10 more minutes. Serve warm.

Notes

Make ahead by preparing the beans, sauce, and onions separately up to a day in advance. Assemble and bake when ready. This dish is easy to customize with added protein or vegetables and pairs perfectly with Thanksgiving mains like roast turkey.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 320
Sugar: 8g
Sodium: 470mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g
Cholesterol: 40mg