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    Home » Appetizers & Sides

    Green Bean Casserole

    Published: Nov 11, 2020 / Updated: Dec 4, 2021 / 16 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    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!

    Serve it with my Easy Roast Turkey and Sausage Stuffing.

    green bean casserole in a white 9x13 baking dish

    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. 

    Want something simpler? Try my Easy Roasted Green Beans.

    homemade green bean casserole process collage

    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:

    • Turkey Gravy Recipe
    • Classic Sweet Potato Casserole Recipe (with Marshmallows!)
    • Jiffy Corn Casserole
    • Mashed Butternut Squash
    • Easy Creamy Crockpot Mashed Potatoes (Make Ahead!)
    • Rosemary & Sage Mashed Sweet Potatoes

    close-up of green bean casserole (from scratch) in a white baking dish with a spoonful being taken out

    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 in a white 9x13 baking dish

    Green Bean Casserole

    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!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 401 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 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

    Instructions
     

    • 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.

    Notes

    • 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.

    Nutrition

    Calories: 401kcalCarbohydrates: 19gProtein: 7gFat: 34gSaturated Fat: 19gCholesterol: 82mgSodium: 520mgPotassium: 385mgFiber: 2gSugar: 3gVitamin A: 1410IUVitamin C: 13mgCalcium: 159mgIron: 1mg
    Keyword French's green bean casserole, green bean casserole from scratch, green bean casserole recipe
    Author Natasha Bull
    « Mashed Butternut Squash
    Creamy Chicken Pesto Pasta »

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    1. Elizabeth Smith says

      January 31, 2022 at 8:38 AM

      This is the best green bean casserole and a great update to the recipe many of us grew up with. My kids have not been a fan of green bean casserole until they tried this one. Wow!

      Reply
      • Natasha says

        January 31, 2022 at 11:20 AM

        That makes me so happy!! Thanks so much for letting me know, Elizabeth!!

        Reply
    2. Tawnie says

      November 30, 2020 at 10:44 AM

      5 stars
      Made it for my family this Thanksgiving and it was loved by all! So easy and yummy! Thank you! 🙂

      Reply
      • Natasha says

        November 30, 2020 at 10:47 AM

        You are very welcome!! 🙂 Thanks for commenting, Tawnie!

        Reply
    3. Janine says

      November 27, 2020 at 10:18 PM

      Every year I make green bean casserole for Thanksgiving. You know the one. This year I wanted to try something new and stumbled upon this recipe. Well, I can tell you I’m NEVER going back to the canned soup version again. This is so delicious that I woke up and actually ate it for breakfast the next day. No lie. And easy too. Thank you for making such a simple recipe that yields a fantastic result.

      Reply
      • Natasha says

        November 28, 2020 at 1:07 PM

        That's awesome!! Thanks so much for taking the time to comment. XO

        Reply
    4. Julie S. says

      November 27, 2020 at 8:47 PM

      5 stars
      I made this casserole for Thanksgiving and it was the best green bean casserole I’ve had. Will definitely make again.

      Reply
      • Natasha says

        November 28, 2020 at 1:06 PM

        So happy to hear that, Julie!!

        Reply
    5. Shelby says

      November 22, 2020 at 8:18 PM

      How long should you reheat it if refrigerated? And when would you add the onions? Looks so yummy! Can’t wait to make it!

      Reply
      • Natasha says

        November 22, 2020 at 9:11 PM

        Hi Shelby! That info is in the blog post under the recipe notes & tips section. 🙂 I hope you enjoy it! Let me know if you end up making it.

        Reply
    6. Sherri Newton says

      November 22, 2020 at 11:16 AM

      Can I incorporate chicken to this dish?

      Reply
      • Natasha says

        November 22, 2020 at 11:57 AM

        Sure... I'd use already cooked/rotisserie chicken.

        Reply
    7. Emily says

      November 18, 2020 at 7:59 AM

      Looks great! So excited to try this on Tday! We have a mushroom allergy, is there a substitute you suggest?

      Reply
      • Natasha says

        November 18, 2020 at 10:36 AM

        Hi Emily, I would probably just leave them out. It's a toughie! I've been racking my brain here for a few minutes, and nothing comes to mind. The trouble is that this recipe already has a very unique combo of flavors, so I am genuinely at a loss as what to suggest that won't just totally throw the flavors off balance.

        Reply
    8. Shawn LeBlanc says

      November 13, 2020 at 10:47 AM

      We LOVE your recipes!! We just found out we have a gluten allergy/intolerance in our household. Can you recommend a gluten free thickening agent for this recipe that can be substituted in place of the flour? Thanks so much!!

      Reply
      • Natasha says

        November 13, 2020 at 12:24 PM

        Thank you!! Hmm... I haven't tested this, but I would say that adding a cornstarch slurry while you're cooking the cream sauce should do it. I'd start with 1 teaspoon cornstarch + 1 teaspoon cold water and see how that goes. Just make sure to buy a brand that is truly gluten-free since they often share facilities with products that aren't gluten-free. I don't think that French's fried onions are gluten-free, but I'm sure there's plenty of recipes out there for gluten-free versions you could make at home if needed.

        Reply

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    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

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