Green Bean Casserole (2024)

This green bean casserole is made from scratch and features crunchy beans tossed in a creamy mushroom sauce. Topped with golden fried onion rings, it’s a must-have side dish for the holidays!

If strapped for time, try my Campbell’s green bean casserole recipe.

With this green bean casserole recipe, I turned an underwhelming yet traditional side dish into something mouth-watering. You won’t find canned green beans here. Instead, break out the high-quality, fresh ingredients for outstanding taste and texture. I’ll even show you how to make homemade onion rings for the topping.

Breaking down the entire process into three distinct parts makes it easy. By cooking each component with care, the green beans, gravy, and onion rings can reach their flavor potential. You’ll be surprised just how straightforward this dish is to make.

Best way to cook fresh green beans

Fresh green beans add a nice tender and crisp texture contrast to the casserole. I cut them into small 2-inch long bite-sized pieces. This length makes it much easier to serve. Blanching the green beans in salted boiling water, just until softened ensure seasoned vegetables that aren’t soggy.

The process only takes about 3 minutes. You’ll notice the color go from a dull olive to bright green. To stop the color change and cooking, immediately “shock” or chill the beans in a bowl of ice-cold water. You can drain them and use them right away or store them for up to 3 days in the refrigerator.

Make a creamy mushroom sauce

Most of the time, people use condensed canned mushroom sauce. However, making it from scratch is simple and much more flavorful. Using fresh brown mushrooms adds a deep savory taste. The fungi contain a lot of water, so I saute them until they release their moisture and become tender.

To thicken the sauce, use a roux, equal parts in volume of butter and flour. I use chicken stock as the base liquid and simmer until slightly thickened. To add a velvety consistency that coats the vegetables, add heavy cream at the very end. I simmer the sauce briefly to reduce and concentrate all of the wonderful flavors together.

Homemade crispy fried onions

Instead of grabbing a container of store-bought fried onion topping, make your own with no additives and less sodium. It’s easy! I use yellow onions; they hold their shape and have a hint of sweetness. I slice them into thin ⅛-inch thick pieces, so they cook quicker.

To make a light crispy coating, combine equal parts all-purpose flour and cornstarch. If you use only flour, the coating becomes too thick and heavy. With just cornstarch, the coating is too tough. A combination gives just the right balance.

I use the standard breading procedure. First coat the pieces in the flour mixture, dip it in a whisked egg to help it stick, then back into the flour. The recipe yields about 3 to 4 cups of French fried onions.

Properly frying the onions

I use vegetable or peanut oil for frying because they have a high smoke point. You will be frying several batches, and these fats keep their taste quality over time. Maintain a deep frying temperature between 350 to 360ºF (176 to 182ºC). This range yields a light golden color with a crispy coating that doesn’t taste greasy.

It’s best to enjoy the onions soon after frying. If needed, you can keep them warm in an oven at 200ºF (93ºC). Place the fried onions on a wire rack set on a baking sheet for up to 1 hour before serving.

Assembling the casserole

Mix the chilled green beans with the hot mushroom sauce. Spread the mixture in a 13×9-inch baking dish and bake until bubbly, about 10 to 15 minutes. You can do this step while making the onion topping if serving soon after, or wait until closer to eating time. Layer on the fried onions right before serving to prevent them from getting soggy. They taste best hot from the oil.

Making components ahead of time

• After chilling the green beans, store them in the refrigerator for up to 3 days.
• When the mushroom sauce completely cools down, it can be stored in the refrigerator for up to 3 days.
• The green beans and mushroom sauce can be combined, cooled, and refrigerated for up to 3 days. Add to the casserole dish and bake until hot and bubbly, about 20 minutes.
• You can use store-bought fried onions instead of making your own from scratch. Add some on top of the casserole right before serving.

Extra topping ideas

Sprinkle some grated Cheddar, Gruyere, or Parmesan cheese over the green bean mixture as the dish heats in the oven. Chop up roasted bacon pieces and add for a smoky and savory flavor. Add pecans, walnuts, or sliced almonds on top for extra crunch.

What to serve this with

• Homemade mashed potatoes
• Sweet potato casserole
• Roasted turkey breast
• Crock-Pot turkey breast