Recipe
This is the green bean casserole recipe that has earned a permanent spot on my holiday table—and it’s about to become a staple on yours too. Forget the canned soup version; this homemade twist is a game-changer, loaded with fresh green beans, a creamy mushroom sauce made from scratch, and that irresistible crispy onion topping that’s pure perfection.
I’ve tweaked this recipe over the years, and it’s finally in its ultimate form—rich, savory, and packed with layers of flavor that make every bite unforgettable. The fresh herbs and a hint of garlic take it to the next level, while the golden, crunchy topping adds just the right amount of texture.
Trust me, once you try this, you’ll never go back to store-bought shortcuts. It’s comfort food at its finest, and you’ll love how easy it’s to whip up. Let’s get cooking!
Ingredients
This green bean casserole recipe relies on fresh, high-quality ingredients to create a dish that’s creamy, crunchy, and full of flavor. While some shortcuts are possible, a few key elements make all the difference. Here’s what you’ll need:
- Fresh green beans (1 pound): Skip the canned version for a brighter, crisper texture. Trim and cut into bite-sized pieces.
- Cream of mushroom soup (1 can, 10.5 oz): The classic base. If you’re feeling adventurous, swap for homemade mushroom sauce for a richer flavor.
- Milk (½ cup): Whole milk works best for creaminess, but 2% or a plant-based alternative like almond milk can sub in a pinch.
- French fried onions (1 ½ cups): These are *non-negotiable* for that iconic crunch.
- Soy sauce (1 tablespoon): Adds umami depth—don’t skip it!
- Garlic powder (½ teaspoon): A quick flavor boost. Fresh minced garlic can be used for a stronger punch.
- Salt and pepper (to taste): Essential for seasoning the beans and sauce.
Pro Tip: For an elevated twist, sauté fresh mushrooms and onions to mix into the casserole before baking.
How to Make the Best Classic Green Bean Casserole
Gently fold the green beans and sautéed onions into the soup mixture – Mix thoroughly but carefully to coat all the beans evenly without breaking them.
Transfer the mixture to a greased baking dish**** – Use a 9×13-inch dish for the best results, ensuring the casserole bakes evenly.
Top with crispy fried onions**** – Spread them evenly for a crunchy, golden finish.
Reserve a handful for topping after baking if you like extra crunch.
Bake uncovered for 25-30 minutes – The casserole is done when it’s bubbling hot and the onions are golden brown.
Avoid overbaking to keep the beans tender but not mushy.
Let it rest for 5 minutes before serving – This allows the flavors to meld and makes serving easier.
Optional: Add extra fried onions on top before serving – This adds a final layer of crunch and visual appeal.
Nutrition
This homemade green bean casserole is a classic comfort food with a nutritional breakdown that includes essential macronutrients and key vitamins.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 |
| Total Fat | 8g |
| Saturated Fat | 3g |
| Cholesterol | 10mg |
| Sodium | 400mg |
| Total Carbs | 15g |
| Dietary Fiber | 3g |
| Sugars | 5g |
| Protein | 6g |
| Vitamin C | 10% DV |
| Calcium | 8% DV |
| Iron | 6% DV |
Chef Tips
While preparing this green bean casserole, I always recommend blanching the beans first to keep them crisp and vibrant. Use fresh green beans for the best texture and flavor.
Don’t overcook the sauce—it should be creamy, not runny. Toast the fried onions separately for extra crunch.
Assemble the dish just before baking to avoid sogginess. Let it rest briefly after baking for flavors to meld perfectly.
Frequently Asked Questions
Can I Use Frozen Green Beans Instead of Fresh?
Yes, I can use frozen green beans instead of fresh. They’re convenient and still work well in casseroles. I’ll just make sure to thaw and drain them first to avoid excess moisture in the dish.
How Do I Make This Recipe Gluten-Free?
I’d swap regular flour for gluten-free flour in the sauce and use gluten-free breadcrumbs or crushed gluten-free crackers for the topping. I’d also double-check cream of mushroom soup to guarantee it’s gluten-free.
Can I Prepare the Casserole Ahead of Time?
Yes, I can prepare the casserole ahead of time. I assemble it (minus toppings) a day before, cover and refrigerate. When ready, I bake it a bit longer since it’s cold from the fridge.
What Can I Substitute for Cream of Mushroom Soup?
I’d recommend using cream of celery or cream of chicken soup if you don’t have cream of mushroom. You could also make a homemade sauce with butter, flour, milk, and mushrooms, or try a dairy-free alternative like cashew cream.
How Long Does Leftover Casserole Last in the Fridge?
I’d keep leftover casserole in the fridge for 3-4 days max. I make sure it’s stored airtight to stay fresh. If it smells off or looks weird, I toss it—it’s not worth the risk.
