Thanksgiving is all about tradition, comfort, and those familiar flavors that bring everyone to the table. For so many of us, that means a bubbling, creamy green bean casserole is a must have. But what if I told you we could make the absolute Best Green Bean Casserole Thanksgiving has ever seen, all from scratch? It’s easier than you think!
We are saying goodbye to the canned soup and hello to a rich, savory garlic cream sauce. This recipe uses fresh, crisp green beans for a texture that is simply wonderful. It is the holiday side dish that will have everyone asking for the recipe. So let’s get cooking!
Jump To:
Why You’ll Love This Recipe
First off, the flavor is out of this world. Making the sauce from scratch with butter, garlic, and heavy cream creates a richness you just can’t get from a can. It is a creamy, savory hug in a baking dish. This really is the Best Green Bean Casserole Thanksgiving deserves.
Another great thing is that this is a Green Bean Casserole Without Mushrooms. While some people love them, many do not. This recipe focuses on the simple goodness of the beans and the creamy sauce, making it a guaranteed hit with even the pickiest eaters at the holiday table.
It also looks so beautiful on the table. The vibrant green beans peeking through the sauce, all under a blanket of golden brown, crispy fried onions. It’s a classic for a reason, and this from scratch version feels special enough for the biggest meal of the year.
Ingredients
Gathering your ingredients is the first step. Here is what you will need for the Best Green Bean Casserole Thanksgiving recipe.
- 36 ounces fresh green beans, rinsed, trimmed, and cut in half
- 3 Tablespoons unsalted butter
- 2 cloves of garlic, minced
- 3 Tablespoons all purpose flour
- ¾ cup chicken or vegetable broth
- ¾ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 ounces French fried onions
Step By Step Instructions
Let’s walk through how to make green bean casserole from scratch. Just follow these simple steps for a dish that will steal the show. This is truly the Best Green Bean Casserole Thanksgiving meal needs.
Step 1: Get The Oven Ready and Blanch The Green Beans
First things first, preheat your oven to 400 degrees Fahrenheit. Now, let’s get those green beans ready. Grab a large pot and fill it with about a gallon of water and one and a half tablespoons of salt. Bring that salty water to a rolling boil.
Carefully add your trimmed green beans to the boiling water. Let them cook for about 5 minutes. While they are boiling, prepare a big bowl of ice water. This is for an ice bath, which is a key step!
Once the 5 minutes are up, quickly drain the beans in a colander. Immediately plunge them into the ice water. This stops the cooking process right away and keeps them crisp and bright green. Let them chill for a few minutes, then drain them well and put them in a large bowl.
Step 2: Create The Dreamy Cream Sauce
In a large skillet, melt the butter over medium to medium high heat. Once it is melted, add your minced garlic. Let it cook and soften for about 3 minutes. Keep an eye on it; you don’t want it to burn. If it browns too quickly, just lower the heat.
Stir in the salt and pepper and cook for another minute to let the flavors wake up. Now, sprinkle the flour over the garlic butter mixture. Stir it all together to form a paste. This little mixture is called a roux, and it is what will thicken our sauce beautifully.
Cook the roux for about two minutes, stirring constantly. Then, slowly whisk in the chicken or vegetable broth. Go slowly to avoid lumps. Once it’s smooth, slowly pour in the heavy cream and whisk again until everything is combined and silky.
Bring the sauce to a simmer and let it cook, stirring often, for about 5 minutes. You will see it start to thicken up into a lovely, creamy sauce. This part smells amazing!
Step 3: Combine Everything Together
Now for the fun part. Pour that gorgeous, creamy sauce all over your blanched green beans. Give it a good stir to make sure every single bean is coated in that deliciousness. This is a key part of making the Best Green Bean Casserole Thanksgiving has ever seen.
Next, pour the saucy green bean mixture into a 9 by 13 inch baking dish. Spread it out evenly. Finally, sprinkle the French fried onions all over the top. Be generous! That crispy topping is one of the best parts.
Step 4: Bake To Bubbly Goodness
Place your casserole into the preheated oven. Bake for about 23 to 25 minutes. You are looking for it to be hot all the way through and bubbly around the edges. This is how to make green bean casserole that everyone will love.
Keep an eye on those onions. If they start to get too dark too quickly, you can loosely cover the dish with foil. I usually start checking around the 15 minute mark. Once it’s done, serve it immediately and enjoy the compliments!
How To Store Leftovers
If you somehow have leftovers of the Best Green Bean Casserole Thanksgiving offers, storing them is easy. Just let the casserole cool down completely. Then, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer the leftovers to an airtight container.
You can store it in the refrigerator for up to 5 days. To reheat, you can pop it back in the oven at 350 degrees Fahrenheit until it’s heated through. You can also microwave individual portions, though the onions won’t be as crispy.
Tips
Want to make this dish even better? Here are a few tips. For a Make Ahead Green Bean Casserole, you can assemble the entire dish a day or two in advance. Just prepare the beans and sauce, combine them in the baking dish, cover, and refrigerate. Hold off on adding the fried onions until you are ready to bake. Then, just bake as directed, maybe adding a few extra minutes to the baking time since it’s starting cold.
If fresh green beans aren’t available, you can use frozen or canned. For frozen, let them thaw completely first. You can then choose to blanch them or not, depending on their texture. For canned beans, make sure to drain them very well before adding them to the sauce. No blanching is needed for canned beans. Using fresh is what makes this the Best Green Bean Casserole Thanksgiving side, but these swaps work in a pinch.
And if you really miss the mushrooms in your Green Bean Casserole Without Mushrooms, you can easily add them! Just chop about 8 ounces of white mushrooms and add them to the skillet with the garlic and butter. Cook them until they are soft before you add the flour.
Conclusion
There you have it! A simple, from scratch recipe for a truly fantastic green bean casserole. It is creamy, savory, and has that wonderful crunch from the onions we all love. It’s a classic holiday side dish made better.
Making this dish will fill your kitchen with the coziest aromas and your table with a side dish that tastes like home. I really believe this is the Best Green Bean Casserole Thanksgiving needs to feel complete. I hope you and your family enjoy every single bite. Happy holidays!
FAQ
Can I Use Frozen Or Canned Green Beans?
Yes, you can. If you use frozen green beans, allow them to thaw first. For canned green beans, be sure to drain them thoroughly before mixing them with the homemade sauce. You will not need to blanch either of these options.
How Do I Make This Casserole Ahead Of Time?
This is a great option for a Make Ahead Green Bean Casserole. You can prepare the recipe up to the point of baking. Combine the beans and sauce in your baking dish, cover it tightly, and store it in the refrigerator for up to two days. When you’re ready, top with the onions and bake as instructed, adding a few extra minutes to account for the cold temperature.
Can I Add Mushrooms To This Recipe?
Absolutely. While this is designed as a Green Bean Casserole Without Mushrooms, you can easily add them. Simply sauté about 8 ounces of chopped mushrooms with the butter and garlic until they are soft, then proceed with the recipe as written.
Why Do I Need To Blanch The Fresh Green Beans?
Blanching does two important things. It partially cooks the green beans so they are perfectly tender crisp after baking. It also locks in their bright green color, making your final dish look much more appetizing. The ice bath stops the cooking so they don’t get mushy.
Best Green Bean Casserole Thanksgiving
Thanksgiving is all about tradition, comfort, and familiar flavors. This casserole says goodbye to canned soup and hello to a rich, savory garlic cream sauce, using fresh, crisp green beans for a wonderful texture. It’s a classic holiday side dish everyone will appreciate.
Requirements
Ingredients
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Fill a large pot with about a gallon of water and one and a half tablespoons of salt. Bring to a rolling boil.
- Add trimmed green beans to the boiling water and cook for about 5 minutes. Prepare a large bowl of ice water for an ice bath.
- Drain the beans in a colander and immediately plunge them into the ice water to stop cooking. Chill for a few minutes, then drain well and place in a large bowl.
- In a large skillet, melt the butter over medium to medium-high heat. Add minced garlic and cook for about 3 minutes until softened, being careful not to burn it.
- Stir in the salt and pepper and cook for another minute. Sprinkle the flour over the garlic butter mixture and stir to form a paste (a roux).
- Cook the roux for about two minutes, stirring constantly. Slowly whisk in the chicken or vegetable broth to avoid lumps, then slowly pour in the heavy cream and whisk until smooth.
- Bring the sauce to a simmer and cook, stirring often, for about 5 minutes until thickened and creamy.
- Pour the creamy sauce over the blanched green beans. Stir well to coat every bean.
- Pour the mixture into a 9 by 13 inch baking dish and spread evenly. Sprinkle French fried onions generously over the top.
- Bake for about 23 to 25 minutes in the preheated oven, until hot and bubbly around the edges. If onions brown too quickly, loosely cover with foil. Serve immediately.
Notes
To store leftovers, let the casserole cool completely, then cover tightly with plastic wrap or foil, or transfer to an airtight container. Refrigerate for up to 5 days. Reheat in the oven at 350 degrees Fahrenheit or microwave individual portions (onions may not be as crispy).
For a make-ahead casserole, assemble the beans and sauce in the baking dish, cover, and refrigerate for up to two days. Add fried onions just before baking.
If fresh green beans are unavailable, use frozen (thaw first, blanch optional) or canned (drain well, no blanching needed).
To add mushrooms, sauté about 8 ounces of chopped mushrooms with the butter and garlic until soft, then proceed with the recipe.
Nutrition
Calories
Sugar
Fat
Carbs
