This Homemade Green Bean Casserole combines fresh green beans, a creamy mushroom sauce made from scratch, and crispy fried onions. No canned soup needed! My mom always mixed some of the crispy onions into her casserole, and it's a tradition I still love. Best of all, you can assemble it up to 2 days ahead.
For Thanksgiving, serve it with my crockpot turkey breast or whole smoked turkey, Boursin mashed potatoes, sourdough stuffing, and a pitcher of fall sangria.
Recipe Summary: Homemade Green Bean Casserole
- ✅ Recipe Name: Homemade Green Bean Casserole
- 🕒 Ready In: 1 hour
- 👪 Serves: 8 (easy to scale)
- 🍽 Calories: 211 per serving
- 🥣 Main Ingredients: Fresh green beans, button mushrooms, garlic, half-and-half, Worcestershire sauce, soy sauce, crispy fried onions
- 📖 Dietary Info: Made without canned soup, make-ahead friendly, contains dairy and gluten
- ⭐ Why You'll Love It: Fresh green beans tossed in a rich, savory homemade mushroom cream sauce, with crispy fried onions mixed right in AND piled on top. Big flavor, no canned soup, and you can prep it up to 2 days ahead!
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This Homemade Green Bean Casserole combines fresh green beans, a creamy mushroom sauce made from scratch, and crispy fried onions. No canned soup needed! My mom always stirred some of the crispy onions right into her casserole, and it's a tradition I still love. You can even assemble it up to 2 days ahead!
Serve it for Thanksgiving with my Crockpot turkey breast, Boursin mashed potatoes, or Butternut squash mac and cheese recipe. It's just as delicious for a weeknight dinner alongside my Lipton onion soup meatloaf or air fryer whole chicken recipe.
Why you'll love this recipe
- Big homemade flavor: Mushrooms, garlic, Worcestershire, and soy sauce create a rich, savory sauce.
- Better texture: Blanched fresh green beans stay tender, not mushy.
- Crispy onions throughout: Just like my mom made it, with fried onions mixed in and piled on top!
- Make-ahead friendly: Assemble up to 2 days ahead and bake when ready.
Jump to:
- Recipe Summary: Homemade Green Bean Casserole
- Why you'll love this recipe
- Key Ingredients
- Variations
- How to Make Homemade Green Bean Casserole
- Expert Tips
- Homemade Green Bean Casserole FAQs
- What to Serve With Homemade Green Bean Casserole
- Make Ahead, Storage, and Reheating
- More Thanksgiving Recipes You'll Love
- Homemade Green Bean Casserole Recipe
Key Ingredients
- Fresh green beans. The star of the show! Fresh green beans give this casserole a tender texture with just a little bite, rather than turning soft and mushy. Love fresh green beans? Try my green beans with bacon and onion for another flavorful side dish!
- Fresh button mushrooms. Browning the mushrooms brings out their earthy, savory flavor and creates the foundation for the rich homemade cream sauce.
- Half-and-half. Makes the mushroom sauce smooth, creamy, and rich without being overly heavy.
- Worcestershire and soy sauce. My secret weapons for adding a little extra umami! These give the mushroom sauce a deep, savory flavor that really makes this casserole stand out.
- French fried onions. Because what's green bean casserole without them?! I stir some right into the creamy sauce for extra flavor, then pile the rest on top for that irresistible golden crunch.
See the recipe card for the full list of ingredients and quantities.
Variations
| Use frozen green beans | No fresh green beans? No problem! Frozen petite green beans work great in this recipe. Just blanch them briefly and drain thoroughly before adding them to the sauce. |
| Make it vegetarian | Swap the chicken broth for vegetable broth and use a vegetarian Worcestershire sauce for all that savory flavor without the meat. |
| Make it gluten-free | Replace the flour with a cornstarch slurry to thicken the sauce, and use gluten-free tamari, Worcestershire sauce, and crispy fried onions. |
| Make it dairy-free | Swap the butter for plant-based butter and use an unsweetened dairy-free cooking cream in place of the half-and-half. Check your crispy onion topping for dairy, too! |
| Add some cheese | Stir a little freshly grated Parmesan into the mushroom sauce, or sprinkle sharp white cheddar over the casserole before adding the crispy onions for an extra-rich, cheesy twist. Love a good cheesy side dish? Try my broccoli cheese casserole recipe next! |
| Try homemade crispy shallots | Want to take things a step further? Swap the packaged fried onions for homemade crispy shallots! Make them fresh on baking day for the best crunch. |
How to Make Homemade Green Bean Casserole
- Step 1: Blanch the green beans. Boil the fresh green beans for 3 minutes, then transfer to an ice bath. Drain and pat dry thoroughly.
- Step 2: Cook the onions and mushrooms. Sauté the diced onion in butter until softened, then add the mushrooms and cook until their moisture evaporates and they begin to brown. Stir in the garlic.
- Step 3: Make the homemade mushroom sauce. Stir in the flour and cook for 1–2 minutes. Gradually add the broth, half-and-half, Worcestershire, and soy sauce. Simmer until thick and creamy.
- Step 4: Combine the casserole. Fold the drained green beans and ½ cup of crispy fried onions into the mushroom sauce until evenly coated.
- Step 5: Transfer and bake. Spread the mixture into a greased 2-quart baking dish and bake at 350°F for 15–20 minutes, until bubbling around the edges.
- Step 6: Add the crispy onions and finish baking. Top with the remaining 1½ cups of crispy fried onions and bake another 10–15 minutes, until golden, bubbly, and heated through. Let rest for 5 minutes before serving.
Expert Tips
- Don't overcook the green beans. Three minutes of blanching is all they need! They'll continue cooking in the oven, so you want them bright green and slightly tender, with a little bite left.
- Dry those green beans! After blanching and transferring to an ice bath, drain and pat them dry thoroughly. Extra moisture can thin out that beautiful homemade mushroom sauce.
- Take your time with the mushrooms. Let them release their moisture and start to brown before adding the garlic. This concentrates their earthy flavor and makes a big difference in the finished sauce.
- Don't rush the roux. Cook the flour with the mushroom mixture for a minute or two before adding the liquids. This gets rid of that raw flour taste and helps create a smooth, creamy sauce.
- Keep the topping crispy. Stir ½ cup of fried onions into the casserole for extra flavor, but save the remaining 1½ cups for the last 10–15 minutes of baking. You'll get the best of both worlds!
- Give it a little rest. Let the casserole sit for about 5 minutes after baking. The sauce will settle and thicken slightly, making it easier to serve without everything running all over the plate.
Homemade Green Bean Casserole FAQs
Do I have to cook my green beans before I make green bean casserole?
Yes! For this homemade green bean casserole, I recommend blanching fresh green beans in boiling water for 3 minutes, then immediately transferring them to an ice bath. This helps preserve their bright green color and gives them a head start on cooking without turning them mushy in the oven.
Do I drain the green beans before making green bean casserole?
Absolutely! Whether you're using fresh, frozen, or canned green beans, removing excess moisture is important. For fresh or frozen beans, drain them thoroughly and pat them dry after blanching. Too much water can thin out that delicious homemade mushroom sauce, and nobody wants a watery casserole!
Is green bean casserole better with canned or frozen beans?
I prefer fresh green beans for their flavor and tender-crisp texture, but frozen petite green beans are a great alternative! Canned green beans work in a pinch, but they're already fully cooked and tend to have a much softer texture. For the best homemade green bean casserole, I'd choose fresh first, then frozen.
How many cans of green beans are needed for green bean casserole?
For this recipe, you can substitute approximately 2–3 standard 14.5-ounce cans of green beans for the 1 lb of fresh green beans. Drain them thoroughly and skip the blanching step, since canned beans are already cooked.
Can I make green bean casserole without canned cream of mushroom soup?
You sure can, and that's exactly what makes this recipe so good! Instead of condensed soup, the homemade mushroom sauce is made with fresh mushrooms, onions, garlic, chicken broth, and half-and-half. Worcestershire and soy sauce add even more savory flavor for a rich, creamy casserole made completely from scratch.
Can I make homemade green bean casserole ahead of time?
Yes! You can assemble this casserole up to 2 days in advance and keep it covered in the refrigerator. Just leave off the crispy onion topping until baking day so it stays golden and crunchy. When you're ready, bake the casserole covered until heated through, then add the onions and finish baking uncovered.
Can you freeze homemade green bean casserole?
Yes! You can freeze the assembled, unbaked casserole for up to 2 weeks for best quality. Leave off the crispy onion topping, wrap the casserole tightly, and freeze. Thaw completely in the refrigerator before baking, then add the remaining crispy onions toward the end. I prefer making it fresh or refrigerating it ahead of time for the best texture, but freezing is an option when you need it!
What to Serve With Homemade Green Bean Casserole
This homemade green bean casserole pairs perfectly with Thanksgiving favorites and cozy family dinners!
- Holiday mains: Serve with my Crockpot turkey breast or whole smoked turkey.
- Creamy sides: Try my Boursin mashed potatoes or butternut squash mac and cheese recipe.
- Homemade gravy: Learn how to make mushroom gravy for an extra-savory holiday spread.
- Family dinners: Pair with my Lipton meatloaf recipe or air fryer whole chicken recipe.
Make Ahead, Storage, and Reheating
- Make ahead: Assemble the casserole up to 2 days in advance, stirring ½ cup of crispy fried onions into the sauce. Cover and refrigerate, keeping the remaining 1½ cups of crispy onions separate for topping. Bake covered at 350°F for 25–30 minutes, then add the reserved onions and bake uncovered for another 10–15 minutes, until golden and heated to 165°F.
- Storage: Store leftover green bean casserole in an airtight container in the refrigerator for up to 3 days.
- Reheating: Cover and warm leftovers in a 350°F oven until heated through. Add fresh crispy onions toward the end for extra crunch, or microwave individual portions.
- Freezing: Freeze the assembled, unbaked casserole with the ½ cup of onions mixed in, but without the remaining 1½ cups of topping, for up to 2 weeks. Thaw completely in the refrigerator before following the make-ahead baking instructions.
More Thanksgiving Recipes You'll Love
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Homemade Green Bean Casserole Recipe
This Homemade Green Bean Casserole is made with tender fresh green beans, a rich and creamy mushroom sauce from scratch, and plenty of crispy fried onions mixed right in and piled on top. Packed with savory flavor and made without canned soup, it's the perfect Thanksgiving side dish! Assemble up to 2 days ahead for easy holiday prep.
Servings: 8
Calories: 211kcal
Equipment
- 9" x 13" baking dish
Ingredients
- 1 lb fresh green beans, trimmed
- 3 tablespoon butter
- 1 medium yellow onion, diced
- 8 oz fresh button mushrooms, thinly sliced
- 4 cloves garlic, minced
- 3 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- 1 teaspoon Worcestershire sauce
- 3 teaspoon soy sauce
- ¾ teaspoon Diamond Crystal kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 cups French fried onions, divided (½ cup for the casserole and 1½ cups for topping)
Instructions
Prepare the Green Bean Casserole
- Blanch the green beans. Bring a medium pot of salted water to a boil. Add the trimmed green beans and cook for 3 minutes, until bright green and slightly tender. Immediately transfer to an ice bath to stop the cooking. Drain thoroughly and pat dry to remove excess moisture.
- Cook the onions. Melt the butter in a large, deep sauté pan over medium heat. Add the diced onion and season with the salt and black pepper. Cook for 4–5 minutes, stirring occasionally, until softened.
- Brown the mushrooms. Add the sliced mushrooms to the pan and cook for 8–10 minutes, stirring occasionally, until they release their moisture, the liquid evaporates, and the mushrooms begin to brown. Adjust the heat as needed to encourage browning without burning the butter.
- Add the garlic. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
- Make the roux. Sprinkle the flour over the mushroom mixture and stir until fully incorporated. Continue cooking for 1–2 minutes, stirring frequently, until no dry flour remains.
- Make the creamy mushroom sauce. Gradually whisk in the chicken broth, adding a little at a time and stirring until smooth before adding more. Slowly stir in the half-and-half, Worcestershire sauce, and soy sauce.
- Thicken the sauce. Bring the mixture to a gentle simmer over medium heat. Reduce the heat to medium-low and cook for 2–3 minutes, stirring frequently, until the sauce is thickened and creamy. Taste and adjust the salt and black pepper as needed.
- Combine the casserole. Add the drained green beans and ½ cup of the French fried onions to the creamy mushroom sauce. Gently fold until everything is evenly coated. Reserve the remaining 1½ cups of crispy onions for topping.
- Transfer to a baking dish. Spoon the green bean mixture into a lightly greased 8x8-inch or similar 2-quart baking dish. Proceed with the baking instructions below, or follow the make-ahead instructions if preparing in advance.
To Bake Immediately
- Preheat the oven to 350°F.
- Transfer the prepared casserole to the oven and bake uncovered for 15–20 minutes, until hot and bubbling around the edges.
- Remove from the oven and sprinkle the remaining 1½ cups of French fried onions evenly over the top.
- Return to the oven and bake for another 10–15 minutes, until the onions are golden brown and crispy, the casserole is bubbling, and the center reaches 165°F.
- Let rest for 5 minutes before serving.
To Make Ahead and Refrigerate
- Prepare the casserole through step 9, stirring ½ cup of crispy onions into the sauce and reserving the remaining 1½ cups for topping.
- Allow the casserole to cool briefly, then cover tightly and refrigerate promptly, within 2 hours of cooking. Store in the refrigerator for up to 2 days before baking.
- When ready to bake, preheat the oven to 350°F.
- Remove any plastic wrap and cover the casserole with aluminum foil. Bake for 25–30 minutes, or until heated through.
- Remove the foil and sprinkle the reserved 1½ cups of crispy onions evenly over the casserole.
- Bake uncovered for another 10–15 minutes, until the topping is golden brown, the casserole is bubbling, and the center reaches 165°F.
- Let rest for 5 minutes before serving.
To Freeze and Bake Later (Thaw Before Baking)
- Prepare the casserole through step 9, stirring ½ cup of crispy onions into the sauce. Transfer the mixture to a lightly greased, freezer-safe baking dish. Reserve the remaining 1½ cups of crispy onions for topping when baking.
- Allow the casserole to cool briefly, then refrigerate until chilled, within 2 hours of cooking.
- Wrap tightly with plastic wrap, followed by aluminum foil, and freeze for up to 2 weeks for best quality.
- When ready to bake, transfer the frozen casserole to the refrigerator and allow it to thaw completely. Plan on at least 24 hours for thawing, although a deeper casserole may require longer.
- Once completely thawed, preheat the oven to 350°F.
- Remove the plastic wrap and cover the casserole with aluminum foil.
- Bake covered for approximately 25–30 minutes, or until heated through. A casserole that is still very cold may require additional baking time.
- Remove the foil and sprinkle the reserved 1½ cups of crispy onions evenly over the top.
- Return to the oven and bake uncovered for another 10–15 minutes, until the crispy onions are golden brown, the casserole is bubbling, and the center reaches 165°F.
- Let rest for 5 minutes before serving.
- Note: For the best flavor and texture, I recommend baking this casserole fresh or preparing it up to 2 days ahead and refrigerating. Freezing works when you need to prepare further in advance, but thawing completely in the refrigerator before baking helps the casserole heat more evenly. Bake promptly after thawing.
Notes
- Fresh vs. frozen green beans: Fresh green beans give the casserole a great texture, but frozen petite green beans work too. Adjust the blanching time to avoid overcooking.
- Brown the mushrooms: Cook until their moisture evaporates and they begin to brown for a richer, more flavorful mushroom sauce.
- Drain the beans well: Pat the green beans dry after blanching to prevent a watery casserole.
- Extra savory flavor: Worcestershire and soy sauce add umami and bring out the earthy flavor of the mushrooms.
- Crispy onion topping: Stir ½ cup of fried onions into the casserole for extra flavor. Reserve the remaining 1½ cups for the last 10–15 minutes of baking.
- Make ahead: Assemble up to 2 days in advance, cover, and refrigerate. Keep the crispy onion topping separate until baking.
- Storing leftovers: Refrigerate baked casserole in an airtight container for up to 3 days. Reheat until hot throughout.
- Freezing: Freeze the assembled, unbaked casserole for up to 2 weeks for best quality. Thaw completely in the refrigerator before baking.
Nutrition
Calories: 211kcal | Carbohydrates: 16g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 637mg | Potassium: 298mg | Fiber: 2g | Sugar: 5g | Vitamin A: 632IU | Vitamin C: 9mg | Calcium: 65mg | Iron: 1mg
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Sharon says
I recently gave this green bean casserole recipe a little refresh with updated instructions, helpful make-ahead tips, and a few tweaks to make the homemade mushroom sauce even better! I love that you get all the creamy, comforting flavor of the classic Thanksgiving side dish without using canned cream of mushroom soup. It's become one of my favorite holiday sides, and being able to prep it ahead makes Thanksgiving cooking so much easier!
Karen C Bragg says
I love green bean casserole but am not thrilled with making it with cream of mushroom soup. The flavor here is so much better. I added a tsp. of dried thyme while sauteing the onions and mushrooms. I do think it may take more than 2 TBS. of flour to thicken the sauce. It's a bit runny but still tastes wonderful. I also love that it can be made ahead of time. The flavors develope even more when made ahead.
Sharon Farnell says
Thanks for the feedback, Karen! Glad you enjoyed the recipe!