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The Best Green Bean Casserole Recipe in a white 9x13 pan, ready for Thanksgiving, on a bright white table.

Green Bean Casserole Recipe (Easy Homemade!)

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This is The Best Green Bean Casserole Recipe you will ever make! It’s a classic, beloved Thanksgiving Recipes Side Dish, but made Homemade (and so easy!) without any canned soup. This Green Bean Casserole With Fresh Beans is wonderfully crisp-tender, and we make our own rich, creamy mushroom sauce. It’s a Cheesy Green Bean Casserole that’s baked to bubbly perfection in a 9×13 pan, so there’s plenty for everyone!

  • Total Time: 55 minutes
  • Yield: 10

Ingredients

Scale

For the Green Beans:

  • 1.5 lbs fresh green beans, trimmed

For the Homemade Creamy Mushroom Sauce:

  • 4 tbsp unsalted butter
  • 8 oz fresh mushrooms, sliced (Cremini or button)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth (or vegetable broth)
  • 1 cup whole milk
  • 1 tbsp soy sauce
  • Salt and black pepper, to taste

For the Casserole & Topping:

  • 1 cup shredded sharp cheddar cheese, divided
  • 1 (6-ounce) can crispy fried onions, divided

Instructions

  1. Prep the Beans: Bring a large pot of salted water to a boil. Add the fresh green beans and cook (blanch) for 5 minutes. Immediately transfer them to a large bowl of ice water to stop the cooking, then drain them well.
  2. Preheat Oven: Preheat your oven to 350°F (175°C). Butter a 9×13 baking pan.
  3. Start the Sauce: In a large skillet over medium-high heat, melt the butter. Add the sliced mushrooms and diced onion. Cook, stirring only occasionally, for 5-7 minutes, until golden brown.
  4. Finish the Sauce: Stir in the minced garlic and cook for 1 minute. Sprinkle the flour over the mushrooms and stir constantly for 1-2 minutes.
  5. Slowly whisk in the chicken broth and milk until smooth. Add the soy sauce, salt, and pepper. Bring to a simmer, stirring, until the sauce is thick and creamy.
  6. Assemble: In a large bowl, combine the drained green beans, the creamy mushroom sauce, 1/2 cup of the shredded cheddar cheese, and 1 cup (about half the can) of the crispy fried onions.
  7. Bake (Part 1): Pour the mixture into your prepared 9×13 pan. Top with the remaining 1/2 cup of cheese. Bake for 25 minutes, until hot and bubbly.
  8. Bake (Part 2): Remove from the oven, sprinkle the remaining crispy fried onions all over the top. Bake for 5 more minutes, until the onions are golden brown and crunchy. Serve hot!

Notes

  • Make-Ahead Tip (My Lifesaver!): You can assemble the entire casserole (Step 6) 1-2 days ahead! Let it cool, cover it tightly, and store it in the fridge. Do not add the final onion topping. Let it sit on the counter for 30 minutes before baking (it may need 10-15 extra minutes). Then, add the final onion topping and bake for 5 more minutes.
  • Using Canned Beans? For a Green Bean Casserole With Canned Beans, just skip the blanching step! You’ll need two (15 oz) cans of cut green beans, drained very well and patted dry.
  • Using Frozen Beans? You’ll need about 1.5 lbs (or a 24 oz bag). Just thaw them completely and pat them dry. No blanching needed!
  • For Cream Cheese: For an extra-rich Green Bean Casserole With Cream Cheese, just whisk 4 oz of softened cream cheese into your sauce (in Step 5) until it’s melted and smooth.
  • No Mushrooms? No problem! Just sauté the onion in the butter, then add the garlic and flour and continue the recipe. It will still be wonderfully creamy!
  • Author: Ellie
  • Prep Time: 20
  • Cook Time: 35
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://www.spoonfulhome.com/green-bean-casserole-recipe/