This is the cozy, from-scratch Green Bean Casserole I make every holiday. It is loaded with tender-crisp green beans, a silky mushroom cream sauce, and a golden, craggy onion topping that stays crunchy. Simple steps, big comfort.
Green Bean Casserole from Scratch (No Canned Soup)
Equipment
- 1 Large Pot for blanching
- 1 Large Skillet
- 1 3-quart baking dish lightly greased
- 1 Mixing Bowl for topping
- 1 Whisk
- 1 Colander to drain beans
Ingredients
Casserole
- 2 lb fresh green beans ends trimmed and halved
- 1 tbsp kosher salt for blanching water
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 10 oz cremini or button mushrooms finely chopped
- 1 small yellow onion or 2 shallots, finely minced
- 3 clove garlic minced
- 3 tbsp all-purpose flour
- 1 cup low-sodium chicken stock or vegetable broth
- 1.5 cup half-and-half or whole milk
- 1 tsp soy sauce or Worcestershire
- 0.25 tsp ground nutmeg
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 0.5 cup Parmesan grated, optional
- Lemon juice optional to brighten
Crispy Topping
- 1.5 cup crispy fried onions divided; store-bought or homemade
- 0.5 cup panko breadcrumbs optional for extra crunch
- 1 tbsp butter melted, for topping
Instructions
Blanch the Green Beans
- Heat oven to 375°F. Bring a large pot of water to a rolling boil and season with 1 tbsp kosher salt. Add green beans and blanch 4 to 5 minutes until bright green and crisp-tender. Drain and plunge into an ice bath to stop the cooking, then pat very dry so the sauce stays creamy.
Prep the Crispy Topping
- In a bowl, toss 1 cup of the fried onions with the panko and 1 tbsp melted butter. Reserve the remaining 1/2 cup fried onions for extra crunch later. Set aside.
Make the Mushroom Cream Sauce
- Heat the butter and olive oil in a large skillet over medium-high. Add mushrooms and cook, undisturbed at first, until deep golden, 6 to 8 minutes. Stir in onion and a pinch of salt; cook until softened, 3 to 4 minutes. Add garlic and cook 30 seconds. Sprinkle in flour and cook, stirring, 1 minute. Whisk in stock, then half-and-half. Simmer, whisking, until the sauce thickens and coats a spoon, 3 to 4 minutes. Season with soy sauce, nutmeg, black pepper, and salt to taste. Off heat, stir in Parmesan if using and a small squeeze of lemon.
Combine and Assemble
- Fold the dried green beans into the sauce until evenly coated. Taste and adjust seasoning. Transfer to a lightly greased 3-quart baking dish.
Bake and Finish
- Bake 15 minutes until bubbling at the edges. Top with the onion–panko mixture and the reserved fried onions. Bake 10 to 15 minutes more until golden. For extra crunch, broil 1 to 2 minutes, watching closely. Rest 10 minutes before serving.
Make-Ahead Option
- Assemble the casserole through step 4 without the topping. Cool, cover, and refrigerate up to 2 days. Bake covered at 350°F for 20 to 25 minutes, then add topping and bake 10 to 15 minutes. To freeze, wrap the untopped base tightly and freeze up to 2 months. Thaw overnight in the fridge before baking and topping.
Notes
Why You’ll Love This Green Bean Casserole
- Fresh, bright beans with real mushroom cream sauce for true flavor.
- Crispy topping that holds its crunch, even after baking.
- No canned soup, just pantry staples and 30 minutes of easy cooking.
- Make-ahead friendly to ease holiday chaos.
- Flexible for gluten-free, dairy-free, and vegetarian diets.
Green Bean Casserole Ingredients & Substitutions
- 2 lb fresh green beans, ends trimmed and halved
- 1 tbsp kosher salt for blanching water
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 10 oz cremini or button mushrooms, finely chopped
- 1 small yellow onion or 2 shallots, finely minced
- 3 garlic cloves, minced
- 3 tbsp all-purpose flour
- 1 cup low-sodium chicken stock or vegetable broth
- 1 1/2 cups half-and-half or whole milk
- 1 tsp soy sauce or Worcestershire
- 1/4 tsp ground nutmeg
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 cup grated Parmesan, optional
- 1 1/2 cups crispy fried onions, divided (store-bought or homemade)
- 1/2 cup panko breadcrumbs, optional for extra crunch
- 1 tbsp melted butter, for topping
- Lemon juice, optional to brighten
Simple Substitutions
- Use frozen green beans if needed. No need to thaw, just blanch 2 to 3 minutes.
- Gluten-free: use a 1:1 GF flour blend or thicken with 1 1/2 tbsp cornstarch slurry. GF panko for topping.
- Dairy-free: use olive oil and unsweetened oat or cashew milk. Add 1 tbsp nutritional yeast for depth.
- Vegetarian: use vegetable broth. Vegan: also use dairy-free swaps and skip Parmesan.
- No mushrooms: sauté extra onions or leeks and add a splash of soy for umami.
Step-by-Step Instructions to Make Green Bean Casserole
1. Blanch the Green Beans
Heat oven to 375°F. Bring a large pot of water to a rolling boil and season with 1 tbsp kosher salt. Add beans and blanch 4 to 5 minutes until bright green and crisp-tender. Drain and plunge into an ice bath to stop cooking. Pat very dry so the sauce stays creamy.
2. Prep the Crispy Topping
In a bowl, toss 1 cup fried onions with panko and 1 tbsp melted butter. Reserve the remaining 1/2 cup fried onions for extra crunch later. Set aside.
3. Make the Mushroom Cream Sauce
Heat butter and olive oil in a large skillet over medium-high. Add mushrooms and cook, undisturbed at first, until deep golden, 6 to 8 minutes. Stir in onion and a pinch of salt; cook until soft, 3 to 4 minutes. Add garlic for 30 seconds. Sprinkle in flour and cook, stirring, 1 minute. Whisk in stock, then half-and-half. Simmer, whisking, until the sauce thickens and coats a spoon, 3 to 4 minutes. Season with soy sauce, nutmeg, pepper, and salt to taste. Off heat, stir in Parmesan if using and a small squeeze of lemon.
4. Combine and Assemble
Fold the dried green beans into the sauce until evenly coated. Taste and adjust seasoning. Transfer to a lightly greased 3-quart baking dish.
5. Bake and Finish
Bake 15 minutes until bubbling at the edges. Top with the onion-panko mixture and the reserved fried onions. Bake 10 to 15 minutes more until golden. For extra crunch, broil 1 to 2 minutes, watching closely. Rest 10 minutes before serving.
6. Make-Ahead Option
Assemble the casserole through step 4 without the topping. Cool, cover, and refrigerate up to 2 days. Bake covered at 350°F for 20 to 25 minutes, then add topping and bake 10 to 15 minutes. To freeze, wrap the untopped base tightly and freeze up to 2 months. Thaw overnight in the fridge before baking and topping.
Tips for Success
- Dry the beans thoroughly after blanching to prevent a watery sauce.
- Brown the mushrooms well to build deep, savory flavor.
- Season the sauce slightly boldly. Beans will mellow the seasoning.
- Add the topping near the end so it stays crispy.
- Use a wide skillet for the sauce to reduce quickly and evenly.
Variations of Green Bean Casserole
- Classic vibe: use 1 can cream of mushroom in place of the sauce and reduce salt. Quick and nostalgic.
- Bacon and cheddar: fold in 4 slices crisped bacon and 1 cup sharp cheddar.
- Truffle twist: add 1 to 2 tsp truffle oil to the finished sauce.
- Spicy: stir in 1 finely diced jalapeño or a pinch of red pepper flakes.
- Onion lovers: top with caramelized onions plus fried onions for double depth.
- Almondine: add 1/2 cup toasted sliced almonds to the topping.
- Vegan: dairy-free milk, olive oil, nutritional yeast, and vegan fried onions.
Serving Suggestions: What to Pair with Green Bean Casserole
- Holiday mains: roast turkey, herb roast chicken, beef tenderloin, glazed ham.
- Weeknight picks: rotisserie chicken, seared salmon, grilled pork chops.
- Cozy sides: mashed potatoes, cornbread stuffing, cranberry sauce, warm dinner rolls.
- Fresh balance: simple arugula salad with lemon vinaigrette.
- Wine: buttery Chardonnay or light Pinot Noir complement the creaminess.
Storage & Reheating Instructions
- Refrigerate: cool, cover, and refrigerate up to 4 days.
- Reheat oven: 350°F, covered 10 minutes, then uncover 5 to 10 minutes to crisp.
- Air fryer: 325°F for 5 to 8 minutes, checking often.
- Microwave: short bursts to warm, then re-crisp topping under the broiler.
- Freeze: base only (without topping) up to 2 months. Thaw overnight, then bake and top.
Memories Made Around the Table
My aunt would always nudge the crispy edges of the casserole to her side of the dish, declaring those were the chef’s reward. I still think of her as the topping turns golden and the kitchen smells like hugs.
FAQs
Can I use canned green beans? Yes, but texture will be softer. Drain very well and skip blanching. Bake a little less to avoid overcooking.
Can I use frozen green beans? Absolutely. Blanch 2 to 3 minutes from frozen, then proceed as directed.
How do I keep the topping crispy? Add it near the end, broil briefly if needed, and serve after a short rest so steam dissipates.
Can I make this without mushrooms? Yes. Use extra onions or leeks and add a splash of soy sauce for savory depth.
Is there a lighter version? Use milk instead of half-and-half and skip the Parmesan. Sauce will be slightly thinner but still delicious.
Final Thoughts
Green Bean Casserole from scratch is simple, soulful, and worthy of your holiday table. With fresh beans, a real cream sauce, and a crunchy crown, it is the dish everyone leans in for seconds.