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
- Easy Stuffing Recipe
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 1.5 to 2 qt 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, a New York Times bestselling cookbook author, recipe developer, food photographer, and writer. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home. 
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!
Thank you, Sally! Happy New Year!
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!
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?
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.
Can you make this a day ahead and bake it later?
HI Chalom, yes, please see instructions for that in the post above.
HI Chalom, yes, please see the instructions for that in the post above.
Such a great recipe! Everyone loved it for Thanksgiving dinner. Will be making it often.
Sounds like you have a new Thanksgiving favorite! Thank you for that great review!
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.
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.
Can I make this early morning and cook it later? I couldnt find your detailed response prior??
Hi Jen, yes. Please see the section above titled “Can You Make Green Bean Casserole Ahead?”
Would I be able to add sausage to this casserole. If so what step would I add it in at? Thanks
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!
Hi! Would organic Cannes Green beans work instrad of fresh??
I have only made these fresh Sefora. I think that may work but worry they will be too soggy from the can.
A family member has an allergy to soy. Would leaving out the soy sauce change the taste much?
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).
Oh Natasha, please please come up with a stuffing/dressing casserole made from scratch
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! 🙂
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?
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.
When do I add the garlic?
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.
I will be making this Green Bean Casserole Recipe for Thanksgiving. Do you have a video on this Recipe?
No video for this one Kathleen.
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!
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.
This will be my dish Green beans casserole for Thanksgiving 2018. Looks good and yummy like all your recipes
I’m so happy to hear that! I hope this green bean casserole from scratch becomes a new favorite for you!!
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.
That sounds wonderful! Thank you for sharing this with us Sharon!
WOW!! This looks and sounds incredibly delicious!! A must make!!
I hope you love it! Thanks Katerina!
LOVE the homemade sauce on this green bean casserole. Delicious!
Isn’t it so rich and creamy!! Thanks Aimee!
So delicious! I love your homemade version of this classic.
Thanks for the great review Lori! I love a good classic recipe!
Such a delicious classic and from-scratch is always the best!
Yes!! Homemade and from scratch just makes it that much more special! I can’t wait for Thanksgiving!
Oh! This is definitely a must make!
I agree, Erin! It will be so perfect for Thanksgiving!
all i can say is yummy i will cook this every night so easy
It sounds like you have a new favorite! I’m so glad you enjoyed it! Thank you for the wonderful review!