Fresh & Creamy Green Bean Casserole
This fresh green bean casserole is everything a Thanksgiving side should be. Tender green beans, a velvety homemade mushroom sauce, and plenty of crispy onions combine to create a brighter, creamier, and completely homemade dish.
A Fresh Take on a Holiday Staple
If you’ve only ever had the version made with canned soup, consider this your sign to try a homemade green bean casserole. Once you swap the condensed cream of mushroom soup for a quick, creamy mushroom sauce, it’s hard to go back. The flavor is deeper, the texture is silkier, and the green beans stay beautifully crisp-tender instead of sinking into a mushy pile.
This is a family favorite, and thankfully, it doesn’t take long to make! All you have to do is boil the green beans, make the sauce, combine the ingredients, and bake them quickly in the oven. In about 30 minutes, you’ll have a delicious side dish.
If you’re still looking for some more holiday inspo, check out my list of the Best Thanksgiving Menu Ideas!
Recipe Ingredients
- Green beans (rinsed, trimmed, and cut in half)
- Salt
- Black pepper
- Butter or olive oil
- Medium shallot (minced)
- Garlic (minced)
- Finely chopped mushrooms (I used button)
- All-purpose flour
- Vegetable broth
- Unsweetened almond milk or regular milk
- French’s French-fried onions
How to Make Homemade Green Bean Casserole
Step 1: Blanch the Green Beans
Bring a large pot of salted water to a boil. Add the green beans and cook for about 5 minutes until bright green and tender, but still a little crisp. Use a slotted spoon to transfer them to an ice-water bath. This stops the cooking process and keeps the beans from turning soft later on.
Step 2: Start the Creamy Mushroom Base
Heat butter or olive oil in a large oven-safe skillet over medium heat. Add the shallots and garlic, season with a pinch of salt and black pepper, and cook for 2-3 minutes until fragrant. Toss in the finely chopped mushrooms and continue cooking over medium-high heat for 3-4 minutes until lightly browned.
This simple sauté is the foundation of the creamy mushroom sauce and gives the casserole that rich, homemade flavor!
Step 3: Build the Sauce
Sprinkle in a little flour and stir to coat the veggies. Cook for just a minute to remove that raw flour taste. Slowly whisk in the vegetable broth, followed by your milk of choice. Keep whisking until the mixture begins to bubble and thicken. Taste, season with salt and pepper, and simmer on low for 5–7 minutes.
The mixture should resemble a homemade cream of mushroom soup; thick, savory, and spoon-coating!
Step 4: Add Beans + Crispy Onions
Remove the skillet from the heat. Stir in about one-third of the crispy onions so they melt into the sauce. Add the green beans and toss until everything is nicely coated and evenly combined.
Step 5: Bake Until Golden
Top with the remaining crispy onions and bake at 400°F for 15 minutes, or until hot, bubbly, and lightly golden brown on top. Serve right away while the onions are at their peak crispiness!
Serving Ideas
Just like homemade dinner rolls, this green bean casserole is a must-have Thanksgiving side! It pairs beautifully with roasted chicken, glazed ham, or a simple pot roast.
Storage
If you have leftovers, store them in an airtight container for up to 3–4 days. The crispy onions will soften over time, but the flavor stays delicious. Reheat in the oven for the best texture.
Frequently Asked Questions
You can, but fresh green beans make a noticeable difference. Canned beans are already soft, so your casserole may end up mushier.
Absolutely. A handful of cheddar cheese, Monterey Jack, or even a sprinkle of panko breadcrumbs can really kick things up a notch!
A dash of soy sauce is a classic trick for boosting umami in mushroom-based dishes. Add 1–2 teaspoons to the sauce if you like.
Of course! Use olive oil, veggie broth, and a dairy-free milk like almond or coconut milk.
Ingredients
- 1 ½ pounds fresh green beans rinsed, trimmed, and cut in half
- Salt and black pepper
- 2 tablespoons butter or olive oil
- 1 medium shallot minced
- 2 cloves garlic minced
- 8 ounces button mushrooms finely chopped
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup unsweetened almond milk or regular milk
- 1 ½ cups French’s French-fried onions
Instructions
- Blanch the Green Beans
- Bring a large pot of salted water to a boil. Add the green beans and cook about 5 minutes, until bright green and crisp-tender. Transfer them to an ice-water bath to stop the cooking and keep their texture.
- Build the Mushroom Base
- Warm the butter or oil in a large oven-safe skillet over medium heat. Add the shallot and garlic with a pinch of salt and pepper. Cook 2–3 minutes until fragrant.
- Add the mushrooms and cook 3–4 minutes more, until lightly browned and softened.
- Make the Sauce
- Sprinkle the flour over the veggies and stir to coat. Cook for 1 minute.
- Slowly whisk in the vegetable broth, then the milk. Keep whisking until it starts to bubble and thicken.
- Lower the heat and let it simmer 5–7 minutes. Taste and season with more salt and pepper if needed. It should resemble a thick, velvety cream of mushroom soup.
- Combine Everything
- Remove the skillet from the heat. Stir in about one-third of the crispy onions so they melt into the sauce.
- Add the green beans and gently toss until everything is well coated.
- Bake
- Top with the remaining crispy onions.
- Bake at 400°F for 15 minutes, or until hot, bubbly, and lightly golden on top. Serve while the onions are still crisp.
try adding water chestnuts. it is great and give a little crunch. my son make this for all holidays and all of the family loves it.