It’s difficult to imagine any holiday table without a Creamy Green Bean Casserole (from scratch) with a crunchy, crisp topping. Green Bean Casserole is a classic Thanksgiving side dish and this one is made entirely from scratch and uses a homemade cream of mushroom soup. P.S. It can be made 2 days ahead!
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There are a handful of sides that consistently show up at our holiday table and Green Beans are always on the menu! We love serving Green Bean Casserole with Mashed Potatoes, Sweet Potato Casserole, and Roasted Brussels Sprouts all paired with a stunning Prime Rib Roast or Juicy Roast Turkey for the ultimate feast!
Homemade Green Bean Casserole:
This recipe is a staple at Thanksgiving dinner and the holiday itself. Everyone loves a classic green bean casserole and this one is made from fresh real ingredients: Green beans in a creamy mushroom sauce baked under a crisp bread crumb and cheese topping.
What is Green Bean Casserole?
This traditional green bean casserole is essentially a green bean gratin. It was invented in the US by Dorcas Reilly in 1955 who developed it with Campbell’s cream of mushroom soup. This green beans casserole is baked in a homemade cream of mushroom soup and there is nothing quite like homemade! The green beans are more vibrant and the sauce is so flavorful.
The Best Green Bean Casserole Topping:
Rather than using the deep-fried canned onion rings, this recipe has a crisp and flavorful parmesan garlic crust. The contrast of the creamy beans and the crunchy savory crumb topping is delicious.
Making a green bean casserole from scratch is really easy and so much better than canned beans cooked in canned cream of mushroom soup and topped with pre-made deep-fried onions. You will feel so good about serving this to the people you love!
How to Make Green Bean Casserole from Scratch:
Using fresh green beans makes the beans extra sweet, tender and vibrant. You can’t match that same texture or flavor with beans that come out of a can. To make green bean casserole with fresh green beans:
- Trim and blanch the beans for 5 minutes for firmer beans or 8 minutes if you prefer softer beans
- Make the mushroom sauce and combine with green beans
- Top with the Parmesan herb and garlic breadcrumbs
- Bake immediately or store in the fridge to bake on the day of the feast
Can You Make Green Bean Casserole Ahead?
During the busyness of the holidays, it’s wonderful to have some make-ahead recipes up your sleeve. You can make this green bean casserole recipe up to 2 days ahead, covered and refrigerated until ready to bake. If baking at a later date, top with the Parmesan breadcrumb mixture immediately before baking to ensure a crisp topping.
If I could describe this green bean casserole, I would say it tastes just like the original but better. The homemade mushroom sauce still holds the same savory punch of Campbell’s cream of mushroom soup but tastes more wholesome, and therefore infinitely more delicious.
Our Favorite Thanksgiving Side Dishes:
- Festive Red Cabbage Slaw
- Roasted Parmesan Broccoli with Sun-dried Tomatoes
- Creamy Mashed Potatoes Recipe
- Sweet Potato Casserole
- Brussels Sprouts in Alfredo Sauce
What are your go-to Thanksgiving side dishes? You can explore more of our favorite Thanksgiving recipes here.
Green Bean Casserole (from Scratch)
Ingredients
For the Green Bean Casserole
- 1 lb green beans, trimmed
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 8 oz mushrooms, (cremini, baby bella, or white)
- 1 medium onion, chopped
- 2 cloves garlic
- 2 Tbsp all-purpose flour
- 1/2 cup chicken or vegetable stock
- 1 cup heavy whipping cream
- 1 Tbsp Worcestershire sauce
- 1 Tbsp soy sauce
- salt, to taste
- black pepper, to taste
For the Parmesan Herb and Garlic Breadcrumbs
- 1/2 cup breadcrumbs
- 1/3 cup parmesan cheese
- 1/4 tsp garlic powder, (or 1 tsp garlic flakes)
- 1 tsp dried parsley
Instructions
- Preheat Oven to 375˚F. Set a large pot with water over high heat and bring to a boil then add trimmed green beans. Cook/blanch them for 5 minutes for firmer beans or 8 minutes for softer beans. Drain and set aside.
- Meanwhile, Place a large pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil, then add sliced mushrooms with a pinch of salt and pepper. Saute until the mushroom liquid has evaporated and mushrooms are golden.
- Move mushrooms to one side of the pan and add chopped onion. Saute onions over low heat for a couple of minutes then stir them together with mushrooms and saute until onions are soft (6-8 min). Add minced garlic and cook for 30 seconds longer while stirring.
- Add 2 Tbsp flour and stir until the flour turns into a paste. Continue cooking 1-2 minutes, stirring constantly until it smells slightly nutty, being careful not to burn the mixture.
- Add the 1/2 cup chicken stock and bring to a boil over medium heat, stirring constantly and scraping the bottom of the pan with a spatula. Add 1 cup heavy cream, 1 Tbsp Worcestershire sauce, 1 Tbsp soy sauce and cook over low until sauce has a creamy and gravy-like consistency (it thickens more as it bakes). Season with salt to taste.
- Add blanched green beans to the mushroom sauce and stir to combine then transfer to a casserole dish.
- In a separate bowl, combine 1/2 cup breadcrumbs, 1/3 cup parmesan cheese, 1/4 tsp garlic powder and 1 tsp dried parsley. Sprinkle over the green bean casserole. Bake uncovered at 375 F for 20 minutes then broil for 2-3 minutes until topping is golden.
Nutrition Per Serving
Filed Under
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Love, Love this recipe might go to every time I need to make green bean casserole. recipe might go to every time I need to make green bean casserole I do double the recipe and separate it in two different pans because we have two different thanksgivings refrigerates Great overnight, and then toss in the oven the next morning to cook and add topping then.
Could I put bacon bits on top instead of the breadcrumb topping. What do you think?
Yes, that will surely work great!
What kind of breadcrumbs are used? The link to breadcrumbs is no longer working. Do they need to be seasoned or are panko crumbs ok?
Hi Liliana, thank you for letting me know, I’ll get that updated. We used bread crumbs that come in a container labeled “breadcrumbs”. Panko can work too, but texture will different, Panko has a more “airy” texture.
Your link to “breadcrumbs” directed me to panko style. You said regular, as panko changes the texture. What’s a Greek girl to do?!
Hello! We used bread crumbs that come in a container labeled “breadcrumbs”. Panko can work too, but texture will different, Panko has a more “airy” texture and this is the one available at the moment.
Could you used frozen green beans for this recipe? Thanks!
Hi Meredith, Frozen green beans would work, but I would still blanch the green beans for 3-5 minutes until crisp-tender to get the best texture. Fresh green beans would take a little longer to blanch while frozen take less time and you can blanch them from frozen (no need to thaw). I hope this helps.
Thank you sooo much!! Happy Thanksgiving!
Made this yesterday absolutely delish! You are always my go to!
So happy you loved the recipe!
Thank you Natasha for another great recipe. For 12 serving: Can I use 1 cup cream and 1 sour cream and 8 oz cream cheese instead of two cups cream? Do I need the decrease the amount of cream?
Hi Farrah, I haven’t tried it with sourcream to advise. If you are looking to increase it to 12, I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Natasha, I have a question about quantities related to this recipe. We plan to serve a turkey dinner with all the trimmings to about 70 people. There will be three veggie sides – your green bean casserole, (the best I have ever tasted), corn casserole and mashed baked butternut squash, along with stuffing balls, mashed potatoes & gravy, rolls & butter and assorted desserts. Your recipe states that it will serve 6 people. Is that number based on the green bean casserole being the only veggie side served with a meal? We originally planned to use the multiplier to make 70 servings but are now wondering if that would be too much. Do you have any advice or would you offer a valued opinion on this, please and thanks.
Hi Sharon! The serving size for this recipe is 6 as a side dish being the only veggie served in the meal. You can also slide the number of servings to the right to adjust the ingredients on the list too.
I love this recipe! I have made for thanksgiving the last two years and everyone always enjoys it. I want to make it for a potluck party today, but wondering if there is a way to convert this recipe to work with a crockpot?
Hi Mariah! I have not tested this in a crockpot.
I made this with our Christmas dinner last night and it was a hit! I will definitely make again. I had some grated extra aged white cheddar to use up so I added that, and used half and half in place of heavy cream. Thanks for sharing this recipe!
You’re welcome, Tanya! So glad it was a hit.
This was excellent, and a Christmas hit. Even people who normally pass on the cream of mushroom soup version of this dish came back for seconds. Making your own mushroom sauce really elevates this dish, and the soy sauce gives it that savory taste. Next time I will add another handful or two of beans, as I found this dish a touch sauce-heavy. Despite that future tweak, the recipe is excellent just as it is. Thanks, Natasha, for another winner.
So glad to hear that, Jane! Thank you for sharing with us.
I have made this recipe for the last two Thanksgivings and now I am making it for our family Christmas dinner today. It’s delicious! Thank you!
Just realized I didn’t have yellow onion so I read through your comments and saw you use red! Great, because I have two of them and wasn’t sure I could use in this recipe. (Only using one)
You’re welcome! Nice to know that you always enjoy this recipe with your family.
How long do I bake this green bean casserole if made it two days in advance. I will be doubling the recipe. Gave it 5 stars because I know it is going to be great. Love all your recipes.
Hi Gail, the bake time should not change. But you’re welcome to test it closer to the end there to see if it needs more time.
Thank you for getting back to me so soon. Merry Christmas to you and your family.
Hubby came home with frozen beans . Can I use them? What changes do I need to do.
Hi Sandyt, Frozen green beans would work, but I would still blanch the green beans for 3-5 minutes until crisp-tender to get the best texture. Fresh green beans would take a little longer to blanch while frozen take less time and you can blanch them from frozen (no need to thaw)