A classic that belongs on every Thanksgiving table, this Green Bean Casserole is an almost-made-from-scratch version that everyone will love.
If you love green beans, also try the Air Fryer Green Beans or Sesame Green Beans for different, delicious preparations.
I didn’t grow up eating the classic green bean casserole at holiday dinners — my mom made a different green bean side that we called festive green beans — but this comforting casserole has become a favorite of mine. This recipe captures the familiar, cozy flavors of the traditional dish while using mostly fresh ingredients for better texture and depth of flavor.
It takes a bit more time than simply dumping canned ingredients into a dish, but the extra effort is worth it: a creamy, flavorful sauce, tender-crisp green beans, sautéed mushrooms and onions, and a crispy topping. Below you’ll find ingredients, clear instructions, tips, and make-ahead notes so you can serve a reliable, delicious side at your next gathering.
Ingredients
- Green Beans: 2 lbs fresh green beans, stem ends snapped off. Fresh is best; frozen will work, and canned can be used in a pinch (no blanching needed for canned).
- Extra Virgin Olive Oil: 2 tablespoons for sautéing.
- Onion: 1 large yellow or white onion, chopped.
- Mushrooms: 8 oz sliced mushrooms (white or baby bella). Omit if you prefer no mushrooms.
- Garlic: 3 cloves, minced.
- Butter: 4 tablespoons unsalted butter.
- Flour: 4 tablespoons all-purpose flour to thicken the sauce.
- Heavy Cream: 3 cups heavy whipping cream for a rich, silky sauce (substitute half-and-half to reduce calories, if desired).
- Salt & Pepper: 1 teaspoon salt and 1/4 teaspoon black pepper, adjust to taste.
- Cheddar Cheese: 1/2 cup shredded cheddar for flavor and body in the sauce.
- Crispy Fried Onion Strips: 1 (6 oz) package store-bought crispy fried onions for the topping.
How to Make Green Bean Casserole
Preheat your oven to 350ºF.
Start by blanching the green beans: bring a large pot of water to a vigorous boil, add the green beans, and cook 6–7 minutes until they are just tender-crisp. Drain and immediately transfer them to an ice bath to stop the cooking and preserve their bright color.
While the beans cook, heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until it begins to soften. Add the sliced mushrooms and continue cooking until both the onion and mushrooms are tender. Stir in the minced garlic and cook for another 30 seconds. Remove this mixture to a bowl and set aside.
In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for a couple of minutes until the roux develops a light golden color. Slowly pour in the heavy cream while whisking to avoid lumps. Add the salt and pepper and continue cooking, whisking often, until the sauce thickens, about 4–6 minutes. Taste and adjust seasoning if needed.
Return the sautéed onions and mushrooms to the skillet and stir in the shredded cheddar cheese until melted and evenly distributed. Drain the blanched green beans and add them to the sauce, stirring to coat thoroughly. Transfer the mixture to a 9×13-inch baking dish and bake at 350ºF for 30 minutes, until heated through and bubbling.
Remove the casserole from the oven, sprinkle the crispy fried onion strips evenly over the top, and return to the oven for another 5 minutes to crisp and brown the topping. Serve immediately.
Tips and Tricks
Make the dish your own: add cooked, crumbled bacon for a smoky touch, or sprinkle the top with grated Parmesan for extra savory depth. If you prefer smaller bites, trim and cut the green beans in half before blanching — it makes serving easier, especially for kids.
Green bean doneness can be adjusted: blanch longer for softer beans or cook the casserole a bit longer if you like a fully tender texture. Frozen beans will soften faster than fresh, and canned beans are usually softer regardless of cooking time.
Make Ahead Instructions
You can prepare the casserole up to the point of baking. Do not add the crispy topping yet. Cover the dish tightly with plastic wrap or foil and refrigerate for up to 3 days. Remove from the refrigerator about 30 minutes before baking, then bake as directed and add the fried onions for the final 5 minutes.
More Holiday Side Dishes
Other classic sides to consider preparing for a holiday meal include cornbread stuffing with sausage, a sweet potato casserole, scalloped corn and broccoli, and cranberry sauce. Mixing a few familiar dishes with one or two new recipes keeps the table balanced and interesting.
Green Bean Casserole
Ingredients
- 2 lbs fresh green beans, ends snapped off
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups heavy whipping cream
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1 (6 oz) package crispy fried onion strips
Instructions
- Preheat oven to 350ºF.
- Bring a large pot of water to a boil. Add green beans and cook 6–7 minutes. Drain and transfer to an ice bath to stop cooking.
- Heat oil in a large skillet. Cook the onion until it begins to soften, add mushrooms, and cook until both are tender. Stir in garlic for 30 seconds, then transfer the mixture to a bowl.
- In the same skillet, melt butter. Whisk in flour and cook for a few minutes until golden. Gradually whisk in the cream, add salt and pepper, and cook until the sauce thickens, about 4–6 minutes.
- Return the cooked onions and mushrooms to the skillet and stir in the cheddar until melted. Add drained green beans and toss to coat.
- Pour the mixture into a 9×13-inch baking dish and bake 30 minutes, until bubbly. Sprinkle with crispy fried onion strips and bake 5 more minutes. Serve immediately.
Recipe Notes
Fresh green beans give the best texture and color. If using frozen, reduce blanching time. Canned green beans may be used without blanching but tend to be softer.
To make ahead, assemble through step 5, cover (without the fried onions), and refrigerate up to 3 days. Bring to room temperature for 30 minutes before baking and follow the baking steps.
Nutrition Information
Serving size: 1/12 of the recipe. Approximate nutrition per serving (estimate): 412 kcal; Carbohydrates 15 g; Protein 5 g; Fat 17 g; Saturated Fat 8 g; Sodium 383 mg; Fiber 3 g; Sugar 3 g. Use these values as a general guide—brands and ingredient choices will affect totals.