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Green Bean Casserole (From Scratch)

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!

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!

Green Bean Casserole in white serving dish

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

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.

Green Bean Casserole before baking

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!

Process images of homemade casserole with fresh green beans and homemade mushroom gravy

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.

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.

Our Favorite Thanksgiving Side Dishes:

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

Green Bean Casserole (from Scratch)

4.8 from 15 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 made from scratch with homemade cream of mushroom soup, topped with parmesan garlic and herb breadcrumbs.

Author: Julia Frey
Skill Level: Easy/Medium
Cost to Make: $10-$15
Keyword: green bean casserole
Cuisine: American
Course: Side Dish
Calories: 280 kcal
Servings: 6 people

Ingredients

For the Green Bean Casserole

  • 1 lb 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
  • black pepper to taste

For the Parmesan Herb and Garlic Breadcrumbs

Instructions

  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). Add minced garlic and cook for 30 seconds longer while stirring. 

  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 (from Scratch)
Amount Per Serving
Calories 280 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 11g69%
Cholesterol 64mg21%
Sodium 464mg20%
Potassium 389mg11%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 5g6%
Protein 6g12%
Vitamin A 1240IU25%
Vitamin C 12.3mg15%
Calcium 141mg14%
Iron 1.8mg10%
* 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

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Julia Frey

I am Julia, a London based food blogger and photographer, and vikalinka.com 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

  • Nola McLaren
    May 6, 2020

    Absolutely love this. Make a head and cook later. As I am on my own and cook for 1, it was nice to make separate dishes for individual meals. Much better than Cream of mushroom soup and canned green beans for sure. Winner.

    Reply

    • Natasha's Kitchen
      May 6, 2020

      Thanks for your great feedback, Nola. I’m glad you loved this recipe!

      Reply

  • Claudine
    December 15, 2019

    Amazing !!!!!
    I separated the cooking of onion and mushrooms because I didn’t trust adding each one to each other
    But I’ll try it the next time and see if it makes a difference
    And I made the rooo separately
    Ingredients made a perfect green bean casserole
    Thank you

    Reply

    • Natashas Kitchen
      December 16, 2019

      You’re welcome, Claudine! I’m so glad you enjoyed it.

      Reply

  • Olya
    November 27, 2019

    Do you think i could add bacon to this recipe?

    Reply

    • Natasha
      November 27, 2019

      Oh yeah! I would brown the bacon first then remove bacon bits with a slotted spoon and sautee the veggies in the bacon fat. Would be delicious then you could either stir in the bacon bits or use them as a topping.

      Reply

  • Andra
    November 26, 2019

    I wanted to double the recipe. Do you think I Should make 2 separate batches or could I make one in a larger casserole dish? Thank you

    Reply

    • Natasha
      November 26, 2019

      Hi Andra, you could make one in a larger casserole dish but increase the baking time slightly if you are going to be layering them taller in the dish.

      Reply

  • Lynne
    November 19, 2019

    This looks very good do you think I can freeze it? I am trying to make as much a head of time as I can now. We are having so many house guests. I feel it is easier to cook when they are not in the house.

    Reply

    • Natashas Kitchen
      November 19, 2019

      Hi Lynne, I have not tested that and worry it will become soggy once thawed. If you experiment, let me know how you liked the recipe

      Reply

  • Sharon Schrader
    November 18, 2019

    I have greatly enjoyed your recipes too and have added many to my “file”! My sun is gluten intolerant. How can I make the sauce with using the 2 T flour?

    Reply

    • Natasha
      November 18, 2019

      Hi Sharon, you could also try this with a GF flour substitute – a 1:1 GF flour such as the Namaste brand one would work fine.

      Reply

      • Sherri Selin
        September 25, 2020

        I have used cornstarch as a replacement before. Love your recipes

        Reply

        • Natashas Kitchen
          September 25, 2020

          Thank you so much for sharing that Sherri!

          Reply

  • Melissa
    October 29, 2019

    Hi Natasha. You’re too adorableand your recipies are great! What can I use in place of the mushrooms? Not a fan of them.

    Reply

    • Natashas Kitchen
      October 29, 2019

      Hi Melissa, 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

  • liana
    October 14, 2019

    Natasha you are so good and super cute, you make cooking so enjoyable, i got all the recipes you posted, thank you!!

    Reply

    • Natashas Kitchen
      October 14, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

  • Marie Czarnecki
    June 8, 2019

    I have always looked for a good green bean casserole, and now I found one, thank you Natasha, you are super. I will make this on Thanksgiving, and Christmas.

    Reply

    • Natashas Kitchen
      June 9, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Marie!

      Reply

  • Magda
    January 26, 2019

    Wow! Wow! Wow! This casserole is just perfect!!!! I thought that 1 tbsp of Worcestershire will be far too much but dear oh dear…how wrong was I!!! My guests were so impressed! Thank you for this recipe. Definitely a keeper.

    Reply

    • Natashas Kitchen
      January 26, 2019

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Anna
    January 15, 2019

    I’m a foodie and I’ve always hated green bean casserole. In my opinion it was the most bland, unappetizing dish ever. This recipe blew me away! I absolutely love this green bean casserole, it actually has flavor and the texture is amazing! Also, its really easy to make which is a plus.

    Reply

    • Natashas Kitchen
      January 15, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Anna! 🙂

      Reply

  • sally
    December 28, 2018

    id like to make but not w/cream ill stick w/ soup as base. sounds great and luv the pics of ur food and want to make some of these recipes! keep the recipes coming! happy new year!

    Reply

    • Natashas Kitchen
      December 28, 2018

      Thank you, Sally! Happy New Year!

      Reply

  • Carmen
    December 26, 2018

    I have been searching high and low for the perfect green bean casserole made from fresh ingredients…and sans canned soup!
    Sadly, this was NOT it :/
    I purchased only high quality, organic foods…and followed the instructions exactly and just…nope.
    My husband and I are foodies and cook regularly, and while we’re not chefs, we’re known for our cooking and frequently have dinner parties.
    My husband almost…almost spit it out. We both think the soy and Worcestershire sauce were the culprits. I would guess that the recipe is including these items to “up” the umami flavor in the dish. It’s just too much. I think the mushrooms provide enough of that if cooked properly.
    What I liked about the dish is the overall concept, the fresh beans and the simple ingredients. I’ll play with it some; remove the aforementioned items…maybe add some acidity…and probably fry some onions for the topping as the author suggested as an alternative for someone willing to spend the time. Thanks to the author for providing a foundation to start with!

    Reply

    • Natasha
      December 26, 2018

      Hi Carmen, with 1 cup of cream and half a cup of broth, the Worcestershire and soy sauce should not have overpowered the sauce. Did you use the same proportions listed without any modifications?

      Reply

      • Carmen Kennedy
        December 26, 2018

        We did! We followed the recipe exactly.
        Taste is subjective and while we didn’t care for this recipe, the pumpkin cake recipe is out of this world! We just finished a huge slice 🙂
        Thanks for responding…my husband and I are huge fans and follow you on Facebook.

        Reply

    • Chalom Strope
      December 12, 2019

      Can you make this a day ahead and bake it later?

      Reply

      • Natasha
        December 12, 2019

        HI Chalom, yes, please see instructions for that in the post above.

        Reply

      • Natasha
        December 12, 2019

        HI Chalom, yes, please see the instructions for that in the post above.

        Reply

  • Sophia
    December 8, 2018

    Such a great recipe! Everyone loved it for Thanksgiving dinner. Will be making it often.

    Reply

    • Natashas Kitchen
      December 9, 2018

      Sounds like you have a new Thanksgiving favorite! Thank you for that great review!

      Reply

  • Shanna
    November 22, 2018

    I liked the recipe and the flavors were good but I must give a warning. The bread crumb Parmesan topping is flammable under the broiler! Mine started on fire….other than that like the recipe.
    Happy Thanksgiving everyone.

    Reply

    • Natasha
      November 22, 2018

      Hi Shanna, I haven’t had that happen, but I suppose if you keep something under the broiler long enough, it could happen. I always keep a close eye on things under the broiler since browning happens very quickly when broiled.

      Reply

      • Jen
        December 24, 2019

        Can I make this early morning and cook it later? I couldnt find your detailed response prior??

        Reply

        • Natasha
          December 24, 2019

          Hi Jen, yes. Please see the section above titled “Can You Make Green Bean Casserole Ahead?”

          Reply

  • Sarah
    November 22, 2018

    Would I be able to add sausage to this casserole. If so what step would I add it in at? Thanks

    Reply

    • Natasha
      November 22, 2018

      Hi Sarah, I would sautee the sausage separately then remove them to as separate dish and sauté mushrooms in the same pan (no need to clean the pan). I hope that helps and let me know how it works out. I’m curious since a sausage green bean casserole sounds amazing!

      Reply

  • Sefora Franciuc
    November 20, 2018

    Hi! Would organic Cannes Green beans work instrad of fresh??

    Reply

    • Natashas Kitchen
      November 20, 2018

      I have only made these fresh Sefora. I think that may work but worry they will be too soggy from the can.

      Reply

  • Joan
    November 19, 2018

    A family member has an allergy to soy. Would leaving out the soy sauce change the taste much?

    Reply

    • Natasha
      November 19, 2018

      Hi Joan, when replacing soy sauce, I usually opt for soy free coconut aminos. Here is what I use for my family (Amazon affiliate link). Some grocery stores carry it for a better price than online. I think it’s $5-$6 at Fred Meyer. If you omitted it completely, you would have to add more seasoning to taste (especially salt).

      Reply

  • Yula
    November 19, 2018

    Oh Natasha, please please come up with a stuffing/dressing casserole made from scratch

    Reply

    • Natasha
      November 19, 2018

      Hi Yula, we don’t currently have a stuffing recipe since it isn’t something we grew up eating (neither my husband or I), but if I come up with something great, I will be sure to share it! 🙂

      Reply

  • Rhiannon Martin
    November 16, 2018

    The recipe calls for 2 cloves of garlic but doesn’t say what to do with them. I’ve reread the recipe over and over. When do you add that?

    Reply

    • Natashas Kitchen
      November 16, 2018

      The garlic is added at the end of step 3, after the onions have been sauteed. Stir in the garlic and cook while stirring for 30 seconds.

      Reply

  • Kristina
    November 13, 2018

    When do I add the garlic?

    Reply

    • November 15, 2018

      Hi Krstina, sorry we must’ve missed that! The garlic is added at the end of step 3, after the onions have been sauteed. Stir in the garlic and cook while stirring for 30 seconds.

      Reply

  • 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 yummy 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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