This green bean casserole recipe is made almost from scratch (but uses classic French's fried onions) and is sure to be a hit on your Thanksgiving table!
I don't really consider myself to be a food snob. I suppose as a food blogger I occasionally have my pretentious moments, but I enjoy my weekly McDonald's, and I prefer pizza to a "fancy" meal most of the time. I didn't grow up with green bean casserole, so to give myself a frame of reference while testing out my own from-scratch version, I decided to make the classic '60s version from the Campbell's website, complete with cream of mushroom soup and canned beans. Did I like it? Ahhh let's just say it wasn't my favorite. I'll leave it at that. 😉
My version does have similar vibes, of course... like we've got green beans (but a much happier more vibrant green since I used frozen ones instead of canned), a creamy sauce made with actual cream and sautéed mushrooms, and I did decide to include French's fried onions because the word on the street is that making your own isn't really worth it. And the last thing you want to worry about on Thanksgiving is burning onions amirite?
It's definitely a bit intimidating trying to tackle these types of recipes because people's expectations are pretty set when it comes to the classics. So, if you're not someone who absolutely adores the original version and you're willing to give something a bit different a try, you may like my version.
What kind of beans to use in green bean casserole?
I recommend using fresh or frozen if at all possible. There is a definite flavor and texture difference.
Recipe notes & tips:
- The first time I tested this recipe, I made it without the Dijon mustard and the parmesan cheese, but I found it a bit bland. These two items kick up the flavor and make the cream sauce less one-dimensional (no, it doesn't taste like mustard but Dijon is great for adding that extra something-something to cream sauces). You may or may not have noticed that the photos don't include the parmesan cheese. I really didn't want to redo them. 😀
- I rinse the beans in cold water for a few minutes to stop them from cooking further, but you could prepare an ice bath if you prefer. Simply fill a large bowl with cold water and ice cubes. After the beans have finished blanching, drain them and transfer them to the ice bath, then drain them again once they've cooled.
- You could always add some crumbled bacon to the green bean casserole if you want to try another little twist.
- Want to try making your own fried onions? Try this French's fried onions from scratch recipe.
- Make-ahead tip: assemble the whole thing ahead of time, let it cool, and then cover tightly in foil and either refrigerate it for a day or two or freeze it. If it's frozen, I'd reheat it at 350F, covered with foil for about 45 minutes and then cook for another 15-20 minutes uncovered (or until it's hot and bubbly). You may want to hold off on adding the fried onion topping until right before baking because it'll get soft in the fridge/freezer.
More Thanksgiving recipes to try:
- Classic Sweet Potato Casserole Recipe (with Marshmallows!)
- Mashed Butternut Squash
- Easy Creamy Crockpot Mashed Potatoes (Make Ahead!)
- Honey Roasted Butternut Squash
Questions about this homemade green bean casserole? Would you try a from-scratch version or do you prefer the canned one? Talk to me in the comments below!
Green Bean Casserole
- 1 pound frozen or fresh beans
- 4 tablespoons butter divided
- 7 ounces cremini or white mushrooms sliced
- 3 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 2 tablespoons flour
- 1 cup chicken or veggie broth
- 1 cup heavy/whipping cream
- 1/2 teaspoon Dijon mustard
- 2 cups French's Fried Onions divided
- 1/2 cup freshly grated parmesan cheese
- Salt & pepper to taste
- Preheat your oven to 375F. Move the rack to the top third of the oven.
- Boil a salted pot of water for the beans. Once it's boiling, add the beans and cook for 3-5 minutes (I do frozen beans for 3 minutes and fresh for 5). Transfer beans to a colander and rinse them under very cold water for a couple of minutes. Once they've cooled, ensure they're drained well and add them to a 9x13 casserole dish.
- Add 2 tablespoons of the butter to a skillet over medium-high heat. Stir in the mushrooms, garlic, and Italian seasoning, and sauté them until the water has released and been cooked off (about 6-8 minutes). Transfer the mushrooms to the casserole dish.
- In the same skillet, add the remaining 2 tablespoons of butter. Once it's melted, stir in the flour and cook for 1-2 minutes or until the flour smells a bit nutty and darkens a bit. Add in the broth, cream, and Dijon mustard, and whisk until all the flour has dissolved.
- Let the sauce gently bubble for about 4-5 minutes or until it's thickened up a bit (should have a similar thickness to Alfredo sauce). Don't let it get too thick - it'll thicken up more in the oven. Season the sauce with a bit of salt & pepper (not too much because the onions are salty).
- Pour the sauce into the casserole dish, along with half of the fried onions. Toss everything together and spread it out in an even layer. Top the casserole with the remaining onions and the parmesan cheese. Bake, uncovered, for 20 minutes. Serve warm.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.