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This green bean casserole recipe is a must-have for your Thanksgiving feast! It’s made almost from scratch but with fresh additions to make it totally special and way better than the one you grew up with.

You’re going to want to serve it with my Easy Roast Turkey and Sausage Stuffing this year!

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

Why you’ll love it

Ok, I know that the classic ’60s Campbell’s green bean casserole is iconic, but this is an even better green bean casserole that has fresh ingredients. I understand that change can be controversial, but I am at least showing deference to the original by using classic French’s fried onions. We’ve got all the delicious nostalgic vibes, just upgraded! (And still easy.)

So we’re not using cream of mushroom soup or canned beans here. It’s not because I’m a food snob; I love my weekly McDonald’s and prefer pizza to a fancy meal most of the time. But it just doesn’t need to be in a homemade green bean casserole! I tested them side-by-side, and my version won by a landslide.

What you’ll need

  • Green beans – use fresh or frozen. They’re vibrant green, have great texture, and taste so much better than the mushy canned kind!
  • Butter – for sautéing
  • Mushrooms – fresh sautéed mushrooms are another way to level up this classic. Choose cremini (aka baby bellas) or white button.
  • Garlic – a tasty aromatic. I mince the cloves with this garlic press so you don’t end up with sticky garlic fingers.
  • Italian seasoning – it’s a convenient and tasty blend of dried herbs that comes all in one jar
  • Flour – for thickening the sauce/gravy
  • Broth – use chicken or vegetable broth for another layer of flavor
  • Heavy cream – real, actual fresh cream sets my recipe apart
  • Dijon mustard – you won’t taste the mustard itself! It’s a tried and true trick of mine in many recipes to act as a subtle savory flavor enhancer.
  • French’s fried onions – this shortcut is worth keeping. The last thing you want to worry about on Thanksgiving is burning onions, amirite?
  • Parmesan – for an extra luxurious, cheesy touch. Always grate your own from a block for best texture and taste.

Pro Tip

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, and then drain them again once they’ve cooled.

How to make green bean casserole

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing mushrooms and making cream sauce in a skillet

Preheat the oven to 375F. Boil the green beans and blanch them, rinse with cold water, and drain them. Add to a 9×13 casserole dish. In a skillet, sauté the mushrooms, garlic, and Italian seasoning in half the butter, and add them to the baking dish.

adding beans, onions, and cream sauce to a baking dish for green bean casserole

Melt the remaining butter in the skillet. Stir in the flour to make a roux. Whisk in the broth, Dijon mustard, and cream. Let it bubble until it’s thickened up a bit. Season with a little salt & pepper. Pour the sauce into the baking dish.

green bean casserole before and after baking

Sprinkle on half the crispy onions. Toss everything so that it’s combined, then spread into a uniform layer. Top with the rest of the onions and the freshly grated parmesan cheese. Bake, uncovered, for about 20 minutes and enjoy!

How to make green bean casserole ahead

  • Assemble the casserole, let it cool, and then cover tightly in foil and either refrigerate it for a day or two or freeze it.
  • You may want to hold off on adding the fried onion topping until right before baking because it’ll likely get soft in the fridge or freezer.
  • If it’s frozen, I’d heat it up 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.

Substitutions and variations

  • Want to try making your own fried onions? Try this French’s Fried Onions from Scratch recipe.
  • You could always add some crispy crumbled Oven Cooked Bacon to this green bean casserole for another tasty twist. 
  • I don’t recommend substituting the heavy cream for anything with a lower fat content. The sauce won’t be as rich, tasty, or thicken up right.

Leftovers and storage

  • I would be very surprised if there’s any leftovers of this green bean casserole! 😉 But they will keep just fine in the fridge in a covered container for a couple of days.
  • Reheat in the oven at 350F until warmed through or microwave in short intervals.
  • I wouldn’t suggest freezing leftovers of it. The texture won’t hold up well.

What to serve with it

green bean casserole in a white 9x13 baking dish

I hope you’ll give this green bean casserole from scratch a try! Drop me a review in the comments below, and you can also find me on Instagram.

close-up of green bean casserole (from scratch) in a white baking dish with a spoonful being taken out
5 from 18 votes

Best Green Bean Casserole

This green bean casserole recipe is a must-have for your Thanksgiving feast! It's made almost from scratch but with fresh additions to make it totally special and way better than the one you grew up with.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6


  • 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 9×13 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.


  • See blog post for make-ahead tips.


Calories: 401kcal, Carbohydrates: 19g, Protein: 7g, Fat: 34g, Saturated Fat: 19g, Cholesterol: 82mg, Sodium: 520mg, Potassium: 385mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1410IU, Vitamin C: 13mg, Calcium: 159mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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  1. Niki says:

    5 stars
    I am Hungarian, this is my 5th year in this beautiful country and pretty new to the tradition of Thanks Giving or the menu that’s required on the table on this day. First time I made your recipe and my husband said this is the THE best green bean casserole he ever ate! 🥰👏🏼 Worth every minute of one’s time that spend on making it!
    Thank youuu Natasha

    1. Natasha says:

      That’s awesome!! 😀 Thank you for letting me know!

  2. Aja says:

    So excited to try this tonight. Just tasting the roux, I know it’s going to be the best I’ve ever made!! I skipped the Italian seasoning, doubled the dijon, amd added bacon. So excited to serve this at the party later. Going to print off a QR code linking this recipe so others can try it. 🙂

    1. Natasha says:

      Thank you!! I appreciate you linking it! 😀

  3. Jane Beal says:

    This was an amazing dish!!! I could serve it for a main dish with a salad and bread!!!

    1. Natasha says:

      Thank you!! So glad it was a hit!

  4. Lis says:

    5 stars
    I cut my mushrooms really thin and let them get so brown and a bit crispy, and it made the base for the roux delicious. A great way to step up a classic without a lot more time and work!

    1. Natasha says:

      Great idea!

  5. Sarah Loktu says:

    5 stars
    Well worth the effort and not using canned soup

    1. Natasha says:

      Wonderful! Thank you for your review, Sarah! XO

  6. tracy says:

    5 stars
    this was awesome! only thing i changed was no italian seasoning and added a pinch of nutmeg to the sauce. It was the perfect GB casserole for thanksgiving ❤️

    1. Natasha says:

      Wonderful!! Thanks, Tracy!

  7. Tess says:

    5 stars
    I used frozen green beans and it was fantastic!! All the classic flavors but a super easy scratch recipe.

    1. Natasha says:

      Wonderful!! Thanks, Tess!! 😀

  8. Rachel says:

    5 stars
    Delicious 😋

    1. Natasha says:

      Thanks, Rachel!! 😀

  9. JW says:

    5 stars
    So so good… huge hit to make green bean casserole a little bit more homemade and fresh but still keep all the best parts of the original. Yum.

    1. Natasha says:

      Thank you so much!! 😀 Happy Thanksgiving!

  10. Karen says:

    Making now. I’m worried that to double the recipe you have just doubled every ingredient. Usually there’s more nuances to doubling a recipe.

    1. Natasha says:

      Hi! Let me know how it goes. I think with this one that doubling every ingredient will be ok. Cooking time could slightly increase (like to reduce the sauce) or to cook the mushrooms as the pan will be more full, but other than that, I don’t think this one would have too much variance. There’s always the option to make 2 baking dishes of it, though, if that didn’t work as well as you had hoped.