Green Bean Casserole

Green Bean Casserole is a classic! Tender green beans, creamy mushroom sauce and crunchy onions. This from scratch recipe is a must for your holiday table!

When it comes to sides for your American Thanksgiving or Christmas dinner, it doesn’t get any more classic than Green Bean Casserole. And while many of us may have grown up with the version made with canned soup, I have found that it is actually really easy to make green bean casserole from scratch.

And in our opinion, the results are really take this holiday classic to a whole new level. The beans are tender crisp while the mushroom sauce is creamy and decadent. And of course, it’s topped with crispy fried onions. One bite and you’ll never make green bean casserole another way.

Let’s talk about what you’ll need to make it:

Green Bean Casserole Ingredients:

• GREEN BEANS: This recipe calls for fresh green beans. They will stay tender crisp while they bake in the casserole and won’t get mushy.
• BUTTER/OLIVE OIL: To sauté the mushrooms.
• FLOUR: Will act as a thickener for the sauce
• MILK AND HALF AND HALF: To add creaminess and richness to the sauce.
• CREAM CHEESE: Like the half and half, cream cheese will add richness to the sauce. It will also add a little bit of tang.
• SALT/PEPPER
• CRISPY FRIED ONIONS: It wouldn’t be classic Green Bean Casserole without the crispy fried onions on top! They add crunch and flavor.

Step by Step Photos and Instructions:

Don’t be intimidated by making this Green Bean Casserole from scratch. There are only a couple more steps than the recipes with the canned soup. I’ll walk you through every step of the way with these step by step photos and instructions.

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• STEP #1: Blanch the green beans. Boil them in water for 4 – 5 minutes or until they are bright green. Then dunk them in an ice bath to stop the cooking process. Drain and pat dry.
• STEP #2: Make the mushroom sauce. Heat olive oil and butter in a large saucepan. Once butter melts add sliced mushrooms. Cook 3 – 5 minutes or until the mushrooms start to brown.
• STEP #3: Sprinkle the flour over the top of the mushrooms and cook 1 more minute to give the flour a chance to cook.
• STEP #4: Slowly stir in milk and half and half. Add in cream cheese and cook until cream cheese melts into the sauce and the sauce has thickened. Season to taste with salt and pepper.
• STEP #5: Place the blanched green beans in the bottom of a casserole dish. Pour the creamy mushrooms sauce over the top.
• STEP #6: Sprinkle the fried onions over the top of the casserole dish and cover. Bake at 350 degrees for 15 minutes. Uncover and bake for an additional 15 – 20 minutes or until beans are tender and edges are bubbly. Serve hot.

Storage and Leftovers:

Store any leftovers covered in the refrigerator. This green bean casserole will reheat fairly well. Individual portions can be reheated in the microwave for 30 seconds. To reheat the entire casserole cook covered at 325 until warmed through.

Recipe FAQ:

Need more Thanksgiving Recipes? I have got you covered! Whether you’re looking for turkey, sides or desserts, Life’s Ambrosia is the place to be! Here are some of my turkey day favorites:

Roasted Turkey Thighs are great if you’re hosting a smaller gathering!

It’s not Thanksgiving without Homemade Mashed Potatoes and my Foolproof Gravy!

Easy Stuffing is a buttery family favorite for sure.

Note: Originally published in 2010. Updated in 2023 with new photos, step by step photos, instructions and a modified recipe.