- Use fresh tender-crisp green beans instead of canned for superior texture and snap.
- Make a rich mushroom cream sauce with cremini mushrooms and heavy cream for depth.
- Prep ahead: blanch beans and make sauce up to two days early to save holiday stress.
- Brown mushrooms well to prevent a runny casserole; drain beans thoroughly after blanching.
- Add crispy onion topping just before baking to keep it crunchy and fresh.
I still remember the first Thanksgiving I dared to mess with tradition. My grandmother’s recipe always used canned soup, but I craved something fresher. That year, I debuted this homemade green bean casserole, and the silence at the table was broken only by the sound of forks scraping clean plates.
This recipe elevates the nostalgic classic into a gourmet side dish. It keeps the comfort factor high but swaps mushy beans for tender-crisp fresh ones and replaces the gloopy soup with a rich, velvety mushroom cream sauce. It fits perfectly on your holiday table, yet it is simple enough to elevate a Sunday roast chicken dinner.
Learn the origin story of the original casserole recipe, the Campbell’s history!
Table of contents
Get Ahead of the Holiday Rush
The holidays are chaotic enough without chopping mushrooms at the last minute. This green bean casserole is surprisingly prep-friendly.
- Blanch Early: Boil your fresh green beans 2 days in advance. Shock them in ice water and store them in the fridge to keep them vibrant and crisp.
- Make the Sauce: You can prepare the creamy mushroom sauce the day before. Reheat it gently, adding a splash of milk if it thickens too much.
- Assemble Later: Combine the beans and sauce in your baking dish the morning of. Add the crispy onions only right before baking to ensure crunch.
What you Need
Freshness is key for this green bean casserole. Forget the gray canned beans. You need fresh green beans for snap, cremini mushrooms for deep earthy flavor, and heavy cream for luxury. Don’t skip the fresh thyme; it adds a brightness that cuts through the richness.
Green Bean Casserole Recipe Card
Green Bean Casserole Recipe
8
servings20
minutes30
minutes280
kcalA fresh, homemade take on the holiday classic with a creamy mushroom sauce and crispy topping.
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Ingredients
1.5 lbs Fresh Green Beans (trimmed)
2 tbsp Unsalted Butter
10 oz Cremini Mushrooms (sliced)
2 cloves Garlic (minced)
2 tbsp All-Purpose Flour
1 cup Chicken Broth
1 cup Heavy Cream
1.5 cups Crispy Fried Onions (divided)
1 tsp Fresh Thyme
0.5 tsp Salt
0.5 tsp Black Pepper
Directions
- Start by blanching your beans. Bring a large pot of salted water to a boil. Add the fresh green beans and cook for 5 minutes until crisp-tender. Drain immediately and transfer to an ice bath to stop the cooking. This keeps them bright green.
- Next, make the sauce. In a large oven-proof skillet or pot, melt the butter over medium-high heat. Add the cremini mushrooms and cook for 5-6 minutes until browned. Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
- Sprinkle the all-purpose flour over the mushrooms and stir to coat. Cook for 1 minute to remove the raw flour taste. Slowly whisk in the chicken broth followed by the heavy cream. Simmer for 5 minutes until the sauce thickens.
- Remove from heat. Stir in the blanched green beans and half of the crispy fried onions. Season with salt and pepper. Smooth the top and sprinkle the remaining onions over the casserole.
- Bake at 375°F (190°C) for 15-20 minutes until the sauce is bubbly and the topping is golden brown. Serve hot.
Notes
- Salt Control: Store-bought broth and fried onions can be salty. Taste your sauce before adding extra salt.
- Make it Vegetarian: Simply swap the chicken broth for vegetable broth to make this vegetarian-friendly.
- Soggy Topping? If you prep ahead, do not add the topping until you are ready to bake. This ensures the onions stay crunchy.
Nutrition Facts
- Fat: 22g
- Sodium: 450mg
- Carbohydrates: 18g
- Protein: 4g
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What to Serve on the Side
Since this casserole is rich and creamy, it pairs best with savory mains.
- Roast Deer or Turkey
- Garlic Mashed potatoes
- Glazed Holiday ham
- Tart cranberry sauce
For a complete holiday spread, try serving this alongside a classic herb stuffing to soak up all the delicious flavors.
Troubleshooting Tips of Green Bean Casserole
Yes! You can assemble the entire dish (minus the onion topping) up to 24 hours in advance. Keep it covered in the fridge. When ready to eat, add the onions and bake. You may need to add 5-10 minutes to the baking time if it goes in cold.
This usually happens if the beans weren’t drained well after blanching or the mushrooms released too much water. Make sure to brown the mushrooms thoroughly to evaporate their liquid before adding the flour.
While you can, I strongly recommend fresh beans for this casserole. Canned beans are already very soft and will become mushy when baked again in the sauce. Fresh gives that perfect bite.
Conclusion
Once you taste this from-scratch green bean casserole, you will never look back at the can opener again. It honors the tradition of the dish while bringing fresh flavors and textures that your guests will rave about. It’s the side dish that disappears first.
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