Green Bean Casserole

By Maria Lichty

Published on November 15, 2024

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Green bean casserole is a classic American side dish that is popular during the holidays, especially Thanksgiving. The dish is made by combining cooked green beans with a creamy mushroom sauce, and then topped with crispy fried onions. I also like to add toasted panko breadcrumbs and Parmesan cheese that take the casserole to the next level.

Some recipes use canned cream of mushroom soup, but I prefer to make a creamy homemade mushroom sauce. It is SO much better and easy to make too!

Green bean casserole is a classic, comforting dish that pairs well with turkey, roasted meats, mashed potatoes, and other traditional sides.

It’s beloved for both its flavor and its nostalgic, homey appeal. It is a Thanksgiving favorite and a tradition for many homes. Give my recipe a try, it’s a winner!

Ingredient Notes

• Green Beans: While canned or frozen green beans are convenient, using fresh green beans will give your casserole a better texture and more vibrant flavor. Just be sure to blanch them (briefly cook in boiling water) before assembling your casserole to soften them slightly. This helps maintain a nice bite and prevents the casserole from being too watery.
• Mushroom Sauce: I make a homemade creamy mushroom sauce that is SO much better than using canned cream of mushroom soup. I promise it’s EASY!
• Fried Onions: Crispy fried onions are a classic ingredient in green bean casserole. They’re most commonly sold in small cans or jars and add a nice crunch to the casserole. If you want to make your own fried onions, you certainly can. Thinly slice onions, soak them in buttermilk, coat in seasoned flour, and fry them in oil. Drain on a paper towel.
• Panko Parmesan Topping: For extra flavor and crunch I top the casserole with a toasted panko breadcrumbs and Parmesan cheese.

How to Make Green Bean Casserole

• Preheat the oven to 375 degrees F. Grease a 9 x 13-inch pan and set aside.
• Bring a large pot of salted water to a boil. Add the green beans and blanch them for 3 to 4 minutes. Drain, and immediately place them into a large bowl filled with ice water to stop the cooking process. Drain again. Place the green beans on a clean kitchen towel or plate lined with a paper towel. Set aside.

• In a large skillet, melt 2 tablespoons of butter. Add the mushrooms, ½ teaspoon salt, and the pepper. Cook for about five minutes stirring occasionally. Stir in the garlic and cook for another two minutes.

• Sprinkle the flour on top of the mushrooms, stir until well combined. Add the vegetable broth and simmer for 2 to 3 more minutes. Reduce the heat to medium low and add the heavy cream. Stirring occasionally, cook until the sauce has thickened, about 5 to 10 minutes.

• Remove from heat and add the green beans and 1 cup of fried onions. Stir until sauce and beans are well combined. Pour into the prepared baking dish.

• In a medium skillet, melt remaining tablespoon of butter. Add the panko breadcrumbs and cook until the breadcrumbs are toasted, 3 to 4 minutes. Add salt and pepper to taste.

• Top with the remaining onions, toasted breadcrumbs, and parmesan cheese. Bake uncovered for 20 minutes or until bubbly.

How to Store

• Prepare it the day before: Assemble the casserole and store it in the fridge. Just wait to add the crispy onions until you bake it.
• Storing Leftovers: Let the casserole cool to room temperature. Cover the casserole tightly with plastic wrap or aluminum foil, or transfer it into an airtight container. Store the casserole in the refrigerator for up to 4 days.
• Freezing: Freezing the casserole before baking helps maintain the texture of the green beans and prevents the dish from becoming soggy. Prepare the casserole, but don’t bake it, just let it cool after combining. Wait to add the breadcrumbs and extra fried onions on top. Cover the casserole with plastic wrap, followed by a layer of aluminum foil or transfer to a freezer container. Freeze for up to 2 months. Thaw and then add the breadcrumbs topping and fried onions.
• Reheating: Reheat in the oven (at 350 degrees F) for 20 to 30 minutes or until heated through. You can also reheat individual servings in the microwave. Reheating will soften the crispy onions so I recommend adding fresh fried onions after reheating to revive the crunch.

More Thanksgiving Side Dishes

• Sweet Potato Casserole
• Sausage Stuffing
• Garlic Mashed Potatoes
• Roasted Brussels Sprouts
• The Best Cranberry Sauce
• Dinner Rolls
• Shaved Brussels Sprouts Salad

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Side Dishes

Green Bean Casserole

This classic green bean casserole is the perfect holiday side dish and a Thanksgiving favorite! Tender green beans, homemade creamy mushroom sauce, and crispy fried onions are baked until bubbly!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Cuisine American

Servings 8

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 1 lb fresh green beans, rinsed, trimmed and halved
• 3 tablespoons unsalted butter, divided
• 8 ounces cremini or white mushrooms, sliced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3 garlic cloves, minced
• 2 tablespoons flour
• 1 cup vegetable or chicken broth
• 1 cup heavy cream
• 2 cups fried onions, divided
• 1/4 cup panko bread crumbs
• 1/4 cup parmesan cheese, finely grated

Instructions

 

• Preheat the oven to 375 degrees F. Grease a 9 x 13-inch pan and set aside.
• Bring a large pot of salted water to a boil. Add the green beans and blanch them for 3 to 4 minutes. Drain, and immediately place them into a large bowl filled with ice water to stop the cooking process. Drain again. Place the green beans on a clean kitchen towel or plate lined with a paper towel. Set aside.
• In a large skillet, melt 2 tablespoons of butter. Add the mushrooms, ½ teaspoon salt, and the pepper. Cook for about five minutes stirring occasionally. Stir in the garlic and cook for another two minutes.
• Sprinkle the flour on top of the mushrooms, stir until well combined. Add the vegetable broth and simmer for 2 to 3 more minutes. Reduce the heat to medium low and add the heavy cream. Stirring occasionally, cook until the sauce has thickened, about 5 to 10 minutes.
• Remove from heat and add the green beans and 1 cup of fried onions. Stir until sauce and beans are well combined. Pour into the prepared baking dish.
• In a medium skillet, melt remaining tablespoon of butter. Add the panko breadcrumbs and cook until the breadcrumbs are toasted, 3 to 4 minutes. Add salt and pepper to taste.
• Top with the remaining onions, toasted breadcrumbs, and parmesan cheese. Bake uncovered for 20 minutes or until bubbly.
• Serve and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. The fried onions will get a little soggy after reheating. You can always add fresh ones on top to freshen the dish up!

Nutrition

Calories: 280kcal, Carbohydrates: 15g, Protein: 4g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 47mg, Sodium: 457mg, Potassium: 253mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1047IU, Vitamin C: 8mg, Calcium: 86mg, Iron: 1mg

Keywords green beans, mushrooms

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