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This Green Bean Casserole is comfort in a baking dish. Made completely from scratch with simple, fresh ingredients, this casserole is a must for your next holiday dinner!
Casseroles are fantastic for so many reasons! They’re easy to make, can be made in advance and work impeccably as a freezer meal. This Green Bean Casserole is no different! Made from scratch with simple and fresh ingredients this is going to be your new go-to holiday side dish! A true comfort food that’s a must on your holiday dinner table.
Why Make This Green Bean Casserole
- Easy To Make
- Requires Just a Handful of Simple, Fresh, Ingredients
- Made From Scratch
- Perfect For The Holidays
- Crowd Pleaser
- Delicious Comfort Food
- Great for Make Ahead Casserole
One of my favorite things about this incredible Green Bean Casserole is how easy it is to make from scratch (and also the crispy fried onions!) Using a short list of simple ingredients, I’ve achieved a super rich and flavorful base that makes this dish a true standout. All in all, this casserole is going to be a family favorite.
Ingredient Notes
- Green Beans – The star of the show! Trimmed, fresh or frozen.
- Butter – I prefer unsalted.
- Cremini Mushrooms – I used cremini mushrooms, but white mushrooms work as well.
- Garlic – Fresh is always best! Minced.
- Cream – Half and half cream (10%MF)
- Parmesan Cheese – Shredded.
- French’s Fried Onions – You can find these in your local grocery store or if you’d like to make your own, check out the FAQ section below for how to make your own.
How to Make Green Bean Casserole
- Prep: Preheat oven to 350°F. Bring a large pot of water to a boil and add the green beans. Cook for 5 minutes, then, using a slotted spoon, transfer the beans to an ice bath.
- Cook Mushrooms: Melt the butter in a skillet over medium-high heat. Add the mushrooms, salt, and pepper. Cook, stirring occasionally, for 6-7 minutes until well browned. Add the garlic and cook for another 30 seconds.
- Make Cream Mixture: Sprinkle the flour over the mushrooms, stir, and cook for another minute or two. Slowly pour the cream into the skillet, while stirring. Continue to stir until the mixture comes to a bubble and thickens. Stir in the parmesan cheese.
- Assemble & Bake: Drain the beans and transfer them to a small casserole dish. Pour the cream mixture evenly over the beans, then transfer the casserole dish to the oven. Bake for 25-30 minutes or until bubbly.
- Finish: Top the casserole with the fried onions, then bake for another 5 minutes
How to Serve
Of course this green bean casserole pairs beautifully around the holidays with Roast Turkey or Ham, don’t forget the mashed potatoes and cranberry sauce!
It also can be served alongside your favorite entree for an easy, gourmet, weeknight dinner!
FAQs & Expert Tips
FAQS
Frequently Asked Questions
What Green Beans Are Best?
While many prefer to use canned green beans, I prefer fresh green beans or even frozen. I strongly recommend this over canned green beans because the beans will be nice and crispy, not mushy.
What Can I Add To This Casserole?
The choice is yours! You can incorporate whatever additions you see fit. Whether it be spices, veggies or meat, it’s completely up to you! My one recommendation, add bacon! Everything’s better with bacon 😉
Can I Make My Own Crispy Onions?
Preheat your oven to 475 F degrees. Spray a baking sheet with cooking spray. Add flour, breadcrumbs and salt to a bowl and mix. Add onions (chopped white or yellow) and toss them in the flour mixture. Spread the onions over the baking sheet and bake for 30 minutes or until crispy and golden brown.
Tips
- Using fresh ingredients is best!
- Frozen green beans are already blanched and flash-frozen, so if you’re using these, you can skip the blanching step! Just be sure to thaw and drain the green beans before adding them to the casserole.
- To thaw green beans, place them under running water in a colander. Let the beans drain while you’re preparing the rest of the casserole.
Make Ahead
Prepare everything as directed above up until baking (leaving the crispy onions off.) Once the casserole is finished and assembled allow it to cool completely. Cover tightly with plastic wrap and foil, then refrigerate overnight or freeze for up to 1 week until ready to serve. Top with crispy fried onions and bake as directed.
Leftovers
Store leftovers wrapped tightly or transfer to an airtight container and place in the fridge. Stored properly, your leftover green bean casserole will last 3-4 days in the fridge.
Reheating
To preserve the delightful combination of creamy green beans and crunchy onion topping, it’s best to reheat your green bean casserole in the oven! Just make sure to cover the casserole dish with foil to prevent the topping from burning!
You can reheat in your microwave, but you’ll most likely lose the crunch.
Freezing
Wrap your green bean casserole tightly with heavy-duty aluminum foil, freezer wrap or transfer to an airtight container and keep in the freezer for 6 months!
More Related Recipes
Green Bean Casserole
Equipment
Ingredients
- 1 pound green beans trimmed
- 1/4 cup butter unsalted
- 8 ounce cremini mushrooms sliced
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 4 cloves garlic minced
- 1/4 cup flour all-purpose
- 2 1/2 cups half and half cream 10%MF
- 1/2 cup parmesan cheese shredded
- 1 1/2 cup French's fried onions
Instructions
- Prep: Preheat oven to 350°F. Bring a large pot of water to a boil and add the green beans. Cook for 5 minutes, then, using a slotted spoon, transfer the beans to an ice bath.
- Cook Mushrooms: Melt the butter in a skillet over medium-high heat. Add the mushrooms, salt, and pepper. Cook, stirring occasionally, for 6-7 minutes until well browned. Add the garlic and cook for another 30 seconds.
- Make Cream Mixture: Sprinkle the flour over the mushrooms, stir, and cook for another minute or two. Slowly pour the cream into the skillet, while stirring. Continue to stir until the mixture comes to a bubble and thickens. Stir in the parmesan cheese.
- Assemble & Bake: Drain the beans and transfer them to a small casserole dish. Pour the cream mixture evenly over the beans, then transfer the casserole dish to the oven. Bake for 25-30 minutes or until bubbly.
- Finish: Top the casserole with the fried onions, then bake for another 5 minutes
Tips & Notes:
- Frozen green beans are already blanched and flash-frozen, so if you’re using these, you can skip the blanching step! Just be sure to thaw and drain the green beans before adding them to the casserole.
- To thaw green beans, place them under running water in a colander. Let the beans drain while you’re preparing the rest of the casserole.
- Make ahead: Prepare everything as directed above up until baking (leaving the crispy onions off.) Once the casserole is finished and assembled allow it to cool completely. Cover tightly with plastic wrap and foil, then refrigerate overnight or freeze for up to 1 week until ready to serve. Top with crispy fried onions and bake as directed.
- Leftovers: Store leftovers wrapped tightly or transfer to an airtight container and place in the fridge. Stored properly, your leftover green bean casserole will last 3-4 days in the fridge.
- Freezing: Wrap your green bean casserole tightly with heavy-duty aluminum foil, freezer wrap or transfer to an airtight container and keep in the freezer for 6 months
