Green Bean Casserole Recipe

It’s difficult to imagine any holiday table without a Creamy Green Bean Casserole with a crunchy, crisp topping. This Thanksgiving side dish uses a homemade cream of mushroom soup and can be made 2 days ahead!

Green Bean Casserole in white serving dish

Hello friends! Julia from Vikalinka is here again and this time we are re-discovering an American classic.

Green Bean Casserole

When a recipe is almost synonymous with a Thanksgiving dinner and the holiday itself, it’s difficult not to garner a rather large scope of opinions. People either love it or hate but everyone knows what it is, or at least a version of it. However, for people living outside of the US it’s a bit of a mystery.

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!

Green Bean Casserole before baking

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 been 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!

Process images of green bean casserole recipe making

How to make green bean casserole with fresh 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
  • you can make this green bean casserole recipe up to 2 days ahead.
  • if baking at a later date, top with the Parmesan breadcrumb mixture immediately before baking

How to make green bean casserole with close-up of Green Bean Casserole with a spoon

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.

The only part I was reluctant to reproduce was the deep fried onions. If anything was to hold me from making the version from scratch, it would be them. There are so many things to cook for a big Thanksgiving dinner and I didn’t want to add deep frying to the mix.

I replaced them with Parmesan herb and garlic breadcrumbs. Same savory crunch and much less hassle.

Our Favorite Thanksgiving side dishes:

Green Bean Casserole Recipe

5 from 7 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Green Bean Casserole in white serving dish

Creamy green bean casserole recipe with a homemade cream of mushroom soup, topped with parmesan garlic and herb breadcrumbs.

Author: Julia Frey
Skill Level: Easy/Medium
Keyword: green bean casserole
Calories: 280 kcal
Servings: 6


For the Green Bean Casserole

  • 1 lbs green beans trimmed
  • 1 Tbsp 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
  • 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


  1. 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. 

  2. 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.

  3. 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).

  4. 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.

  5. 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.

  6. Add blanched green beans to the mushroom sauce and stir to combine then transfer to a casserole dish. 

  7. 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 Facts
Green Bean Casserole Recipe
Amount Per Serving
Calories 280 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 11g 55%
Cholesterol 64mg 21%
Sodium 464mg 19%
Potassium 389mg 11%
Total Carbohydrates 19g 6%
Dietary Fiber 3g 12%
Sugars 5g
Protein 6g 12%
Vitamin A 24.8%
Vitamin C 14.9%
Calcium 14.1%
Iron 10.2%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

What are your go-to Thanksgiving side dishes? You can explore more of our favorite Thanksgiving recipes here.

It's difficult to imagine any holiday table without a Creamy Green Bean Casserole with a crunchy, crisp topping. This Thanksgiving side dish uses a homemade cream of mushroom soup and can be made 2 days ahead! |

Julia Frey

I am Julia, a London based food blogger and photographer, and is my space to share bits of my life with the world. Incidentally, much of my life is taken up by cooking, due to 2 very hungry children and husband, so you will become witnesses to my culinary endeavours if you choose to stay around.

Read more posts by Julia

Read comments/reviewsAdd comment/review

  • Katheen
    November 12, 2018

    I will be making this Green Bean Casserole Recipe for Thanksgiving. Do you have a video on this Recipe? Reply

    • Natashas Kitchen
      November 12, 2018

      No video for this one Kathleen. Reply

  • Emalee
    November 10, 2018

    Hello I want to try your recipe, it looks wonderful but my husband doesnt eat mushrooms is there anyway to replace mushrooms/mushroom sauce with something else?

    Thank you! Reply

    • Natasha
      November 12, 2018

      Hi Emalee, the mushrooms do impart nice flavor are are difficult to replace flavor-wise, but you could just omit the mushrooms and the recipe will still work. Reply

  • Milada Ewing
    November 8, 2018

    This will be my dish Green beans casserole for Thanksgiving 2018. Looks good and yummy like all your recipes Reply

    • Natasha
      November 8, 2018

      I’m so happy to hear that! I hope this green bean casserole from scratch becomes a new favorite for you!! Reply

  • Sharon
    November 7, 2018

    My mum used to make a dish that I loved. Blanch beans as above. Add fresh or canned tomatoes. Put in a oven dish, season. Lots pepper. Then grate tasty cheese over top. Generous amount then bake til bubbling and getting colour. Reply

    • Natashas Kitchen
      November 7, 2018

      That sounds wonderful! Thank you for sharing this with us Sharon! Reply

  • Katerina @ diethood .com
    November 7, 2018

    WOW!! This looks and sounds incredibly delicious!! A must make!! Reply

    • Natashas Kitchen
      November 7, 2018

      I hope you love it! Thanks Katerina! Reply

  • Aimee Shugarman
    November 7, 2018

    LOVE the homemade sauce on this green bean casserole. Delicious! Reply

    • Natashas Kitchen
      November 7, 2018

      Isn’t it so rich and creamy!! Thanks Aimee! Reply

  • Lori Lange
    November 7, 2018

    So delicious! I love your homemade version of this classic. Reply

    • Natashas Kitchen
      November 7, 2018

      Thanks for the great review Lori! I love a good classic recipe! Reply

  • Kimberly
    November 7, 2018

    Such a delicious classic and from-scratch is always the best! Reply

    • Natashas Kitchen
      November 7, 2018

      Yes!! Homemade and from scratch just makes it that much more special! I can’t wait for Thanksgiving! Reply

  • Erin | Dinners,Dishes and Dessert
    November 7, 2018

    Oh! This is definitely a must make! Reply

    • Natashas Kitchen
      November 7, 2018

      I agree, Erin! It will be so perfect for Thanksgiving! Reply

  • kathy
    November 6, 2018

    all i can say is yuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuummy i will cook this every night so easy Reply

    • Natashas Kitchen
      November 6, 2018

      It sounds like you have a new favorite! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

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