Let’s talk about holiday side dishes. There are some classics that just have to be on the table, right? For my family, that dish has always been the green bean casserole. It’s a staple for a good reason. It’s creamy, crunchy, and just so comforting. For years, we made the version with the canned soup. And you know what? It was fine. But then I tried making it from scratch, and everything changed.
This recipe for The Best Green Bean Casserole is the one. It swaps the canned stuff for a rich, homemade mushroom cream sauce that is surprisingly easy to whip up. Paired with fresh green beans and a generous topping of crispy onions, it becomes a standout dish. It’s the kind of side that gets people talking, and it makes any meal feel a little more special, especially a Thanksgiving Green Bean Casserole.
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Why You’ll Love This Recipe
First off, the flavor is incredible. Using fresh green beans, onions, and mushrooms creates a taste that is so much richer and more vibrant than anything from a can. The beans have a wonderful, crisp texture that holds up so well in the creamy sauce.
The homemade cream of mushroom sauce is the star. It’s made with simple ingredients like butter, flour, chicken broth, and half and half. It’s velvety smooth and packed with savory flavor. You’ll never go back to the old way after trying this.
It’s also a fantastic Make Ahead Green Bean Casserole. You can assemble the entire dish, cover it, and pop it in the freezer. This is a huge help when you’re planning a big holiday meal. It frees up so much time on the big day. Who doesn’t love a recipe that makes life easier?
Honestly, this is the best green bean casserole because it feels both classic and new at the same time. It has all the comforting vibes you remember, but with an improved taste and texture that will impress everyone at the table. It is truly one of my favorite holiday recipes to share.
Ingredients
The ingredient list for The Best Green Bean Casserole is beautifully simple. We are using fresh, whole ingredients to build layers of amazing flavor. No processed stuff here, just good, honest food.
- Kosher salt
- 1 1/2 pounds green beans, trimmed and halved crosswise
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 1/2 pound button mushrooms, sliced
- 2 tablespoons all purpose flour
- 2 cups low sodium chicken broth
- 1/2 cup half and half
- Freshly ground black pepper
- 1 1/2 cups prepared fried onions
Step By Step Instructions
Making this homemade casserole is a straightforward process. I’ll walk you through each part. Just follow along, and you’ll have The Best Green Bean Casserole ready in no time.
Step 1: Prepare The Green Beans
First, let’s get the green beans ready. Bring a large pot of salted water to a boil. Adding salt to the water helps season the beans from the inside out.
Once the water is boiling, add your trimmed green beans. Cook them for about 10 minutes. You want them to be bright green and still have a little bit of a snap. This is called crisp tender.
After they’re cooked, drain them well in a colander. Give them a good shake to get rid of any extra water. Nobody wants a watery casserole. Set them aside for now.
Step 2: Sauté The Onions And Mushrooms
Now for the flavor base. In a medium pot, melt the butter over medium heat. Let it get all bubbly and nice before you add anything else.
Add the diced onions and cook them, stirring occasionally, until they’re soft. This should take about 8 minutes. They will become sweet and delicious.
Next, add the sliced mushrooms and a pinch of salt. The salt will help draw out the moisture from the mushrooms. Keep cooking and stirring for about 10 minutes.
You’ll know they are ready when the mushrooms are soft and most of their liquid has evaporated. Your kitchen should be smelling wonderful at this point.
Step 3: Make The Creamy Sauce
Sprinkle the flour over the cooked vegetables. Stir it all together for about one minute. The flour will absorb the butter and coat the veggies. This is what will thicken our sauce.
Slowly pour in the chicken broth and the half and half. Add about three quarters of a teaspoon of salt and a few grinds of black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook, stirring, for about 5 minutes. The sauce will thicken up nicely.
A good way to test it is to see if it coats the back of a spoon. If you can draw a line through the sauce on the spoon and it holds, you’re golden.
Step 4: Combine And Assemble
Remove the pot from the heat. It’s time to bring it all together. Add the cooked green beans to the pot with the creamy mushroom sauce.
Stir everything gently until the green beans are fully coated in that lovely sauce. Try not to break the beans while you’re mixing.
Now, transfer the entire mixture into a 3 quart baking dish. A glass or ceramic dish works great for this. Spread it out evenly. At this point, you have made what is soon to be the best green bean casserole your family has ever had.
Step 5: Bake (For Serving Now)
If you plan to serve the casserole right away, preheat your oven to 350 degrees F. This is the simple and direct route to deliciousness.
Top the green bean mixture with that big pile of crispy fried onions. Don’t be shy here. The more crunch, the better, in my opinion.
Bake for 25 to 30 minutes. You’re looking for the casserole to be hot and bubbly all the way through. The onions on top should be slightly more crisped and golden.
Step 6: Freeze For Later (The Make Ahead Method)
This is my favorite trick for holiday cooking. To make this a Make Ahead Green Bean Casserole, let the assembled casserole cool completely to room temperature. This is very important.
Once cool, wrap the dish tightly with plastic wrap, then a layer of foil. Label it with the date so you don’t forget what it is.
You can freeze it for up to two weeks. This simple step will save you so much stress when preparing for a big dinner like a Thanksgiving Green Bean Casserole.
Step 7: Bake From Frozen
When you’re ready to bake, preheat the oven to 350 degrees F. Take the casserole out of the freezer and remove the plastic wrap and foil it was stored in.
Cover the dish with a fresh piece of foil. Bake it for about 45 minutes, or until it’s warmed through. It takes a bit longer from frozen, so be patient.
Finally, uncover the dish and top it with the fried onions. Pop it back in the oven for about 20 more minutes. You want it hot and bubbly with those onions nice and crisp. This really is The Best Green Bean Casserole for planning ahead.
How To Store Leftovers
If you have any leftovers of The Best Green Bean Casserole, which is rare in my house, storing them is easy. Let the casserole cool down completely first.
Cover the baking dish with plastic wrap or transfer the leftovers to an airtight container. Store it in the refrigerator for up to 3 or 4 days.
To reheat, you can microwave individual portions. Or, for best results, put it back in an oven safe dish and heat at 350 degrees F until warm. The onions won’t be as crispy, but it will still be delicious.
Tips
Want to customize your casserole? Here are a few ideas to make this recipe your own and ensure you’re making the best green bean casserole for your taste.
- Try different mushrooms. While button mushrooms are great, cremini or even shiitake mushrooms can add a deeper, earthier flavor to the sauce.
- Add some cheese. A cup of shredded sharp cheddar or grated Parmesan cheese mixed into the sauce before baking adds a wonderful cheesy goodness.
- Spice it up. A pinch of cayenne pepper or some red pepper flakes in the sauce can give the dish a little bit of a warm kick.
- Add bacon. Because everything is better with bacon, right? Some crispy, crumbled bacon on top with the fried onions is a fantastic addition.
Conclusion
And there you have it. A classic holiday side dish made completely from scratch. This recipe proves that putting in a little extra effort can make a huge difference in flavor and quality. The fresh ingredients speak for themselves.
This dish is more than just food. It’s a part of so many family traditions and celebrations. Creating The Best Green Bean Casserole is a wonderful way to show your loved ones you care. It’s comfort in a dish, ready to be shared.
I hope you and your family enjoy this recipe as much as mine does. It has earned its permanent spot on our holiday table, and I have a feeling it will on yours too. Making the best green bean casserole is something to be proud of!
FAQ
Can I Make This Vegetarian?
Absolutely. To make this casserole vegetarian, simply swap the low sodium chicken broth for a good quality vegetable broth. The flavor will be just as rich and savory. It’s an easy and effective substitution.
Can I Use Frozen Green Beans?
Yes, you can use frozen green beans in a pinch. Make sure to thaw them completely and pat them very dry before adding them to the sauce. This helps prevent the casserole from becoming watery. You can skip the boiling step if you use frozen beans.
How Far In Advance Can I Make This?
This is a great Make Ahead Green Bean Casserole. You can freeze it for up to two weeks before baking. You can also assemble it (without the onion topping) and store it in the refrigerator for up to two days before you need to bake it. Just add the onions right before it goes into the oven.
Can I Make This Recipe Gluten Free?
You sure can. To make it gluten free, substitute the all purpose flour with your favorite gluten free all purpose flour blend. Also, make sure your prepared fried onions are certified gluten free, as some brands contain wheat.
Homemade Green Bean Casserole
This comforting homemade green bean casserole features fresh green beans, a rich mushroom cream sauce, and crispy fried onions. It’s a classic side dish that’s surprisingly easy to make from scratch and can be prepared ahead, perfect for a holiday meal.
Requirements
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add trimmed green beans and cook for about 10 minutes until bright green and crisp-tender. Drain well in a colander and set aside.
- In a medium pot, melt the butter over medium heat. Add diced onion and cook, stirring, for about 8 minutes until soft.
- Add sliced mushrooms and a pinch of salt. Cook and stir for about 10 minutes until mushrooms are soft and most liquid has evaporated.
- Sprinkle flour over the cooked vegetables and stir for one minute to absorb the butter and coat the veggies.
- Slowly pour in chicken broth and half and half. Add 3/4 tsp salt and a few grinds of black pepper. Bring to a boil, then reduce heat to a simmer and cook, stirring, for 5 minutes until sauce thickens.
- Remove from heat. Add cooked green beans to the creamy mushroom sauce and stir gently until fully coated. Transfer mixture into a 3 quart baking dish and spread evenly.
- To Serve Now: Preheat oven to 350°F. Top green bean mixture with crispy fried onions. Bake for 25-30 minutes until hot, bubbly, and onions are golden.
- To Make Ahead (Freeze): Let assembled casserole cool completely. Wrap tightly with plastic wrap, then foil. Freeze for up to two weeks.
- To Bake From Frozen: Preheat oven to 350°F. Remove wrap, cover with fresh foil. Bake for 45 minutes. Uncover, add onions, bake 20 more minutes until hot and bubbly with crisp onions.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in microwave or in an oven-safe dish at 350°F until warm.
Customize with cremini or shiitake mushrooms for a deeper flavor. A cup of shredded sharp cheddar or grated Parmesan cheese can be mixed into the sauce before baking. Add a pinch of cayenne or red pepper flakes for a warm kick. Crumbled bacon on top adds a fantastic savory element.
For a vegetarian option, use good quality vegetable broth instead of chicken broth.
If using frozen green beans, thaw completely and pat very dry. You can skip the boiling step.
To make gluten-free, substitute all-purpose flour with a GF blend and ensure fried onions are certified gluten-free.
Nutrition
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