Green bean casserole is a dish I return to year after year, especially during holidays and family gatherings. Its creamy texture and savory flavor always seem to bring everyone to the table, and it’s one of those recipes that’s as comforting as it is reliable.

What I love most is the balance of tender green beans, rich mushroom sauce, and the crisp topping. It’s simple enough for a weeknight but special enough for a festive meal. The aroma of sautéed onions and mushrooms signals that something hearty is on the way.

This casserole is a staple in my kitchen because it’s easy to assemble, uses basic ingredients, and never fails to please a crowd. I often serve it alongside roasted meats or as part of a vegetarian spread. The golden, crunchy finish and creamy interior make it a dish everyone looks forward to.

When it comes out of the oven, the bubbling sauce and crisp onions on top are hard to resist. It’s a dish that feels nostalgic but still stands up to modern tastes.

Quick Facts

Why You’ll Love It

This green bean casserole is a classic comfort food that’s simple to make and always a crowd-pleaser. It’s creamy, savory, and topped with a satisfying crunch. Whether for a holiday or a weeknight dinner, it’s a reliable favorite.

• Uses fresh or frozen green beans
• No canned soup—homemade mushroom sauce
• Crispy onion topping for texture
• Easy to assemble ahead of time
• Crowd-friendly and adaptable
• Great for potlucks or family meals

Ingredients

This recipe calls for green beans, mushrooms, and a few pantry staples to make a creamy sauce from scratch. You’ll also need crispy fried onions for that classic topping. Everything comes together in one casserole dish for easy serving.

• 1 1/2 pounds fresh green beans, trimmed and cut in half
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 8 ounces cremini or white mushrooms, sliced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup low-sodium chicken or vegetable broth
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional)
• 1 cup shredded sharp cheddar cheese (optional)
• 1 1/2 cups crispy fried onions, divided

Step-by-Step Instructions

The process is straightforward: blanch the beans, make a quick mushroom sauce, and bake everything together with a crispy topping. You can prepare the sauce and beans while the oven preheats. Here’s how to assemble and bake the casserole:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until bright green and just tender. Drain and rinse with cold water. Set aside.
3. In a large skillet, melt butter over medium heat. Add chopped onion and cook until softened, about 3 minutes.
4. Add mushrooms and cook until they release their moisture and begin to brown, 5–6 minutes. Stir in garlic and cook 1 minute more.
5. Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute to remove raw flour taste.
6. Gradually whisk in milk and broth. Bring to a simmer, stirring constantly, until thickened, about 3–4 minutes.
7. Season with salt, pepper, and nutmeg (if using). Remove from heat. Stir in cheddar cheese, if using, until melted.
8. Add blanched green beans to the sauce and toss to coat evenly.
9. Transfer mixture to the prepared casserole dish. Top with 1 cup of crispy fried onions.
10. Bake uncovered for 25 minutes, until bubbling and golden.
11. Remove from oven, sprinkle remaining 1/2 cup fried onions on top, and bake 5 more minutes until onions are crisp.
12. Let cool for 5–10 minutes before serving.

Chef Tips

A few simple tips can make this casserole even better. Attention to detail with the beans and sauce ensures the best texture and flavor. Here are my top suggestions:

• Don’t overcook the green beans—they should stay slightly crisp.
• Use fresh mushrooms for the best flavor.
• Add cheese for extra richness, or skip for a lighter version.
• Let the casserole rest before serving for easier slicing.
• Prep the sauce ahead to save time on busy days.

Substitutions

This casserole is flexible and can be adapted to suit your pantry or dietary needs. Here are some easy swaps if you’re missing an ingredient or want to change things up:

• Use frozen green beans (thawed) if fresh aren’t available.
• Swap cremini mushrooms for white button or portobello.
• Substitute whole milk with 2% or unsweetened non-dairy milk.
• Use gluten-free flour and fried onions for a gluten-free version.
• Replace cheddar with Gruyère or omit cheese entirely.
• Vegetable broth makes it vegetarian-friendly.

Storage & Reheating

Leftover green bean casserole stores well and reheats nicely for another meal. Make sure to cool it to room temperature before storing. Here’s how to keep it fresh:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a 350°F oven until warmed through and topping is crisp.
• Microwave individual portions, but topping may soften.
• Add extra fried onions before reheating for crunch.
• Freeze tightly wrapped portions for up to 1 month (texture may soften).

Perfect Pairings

Green bean casserole pairs well with a variety of main dishes and sides. It’s especially good with roasted or grilled meats, but also works on vegetarian tables. Here are a few pairing ideas:

• Roast turkey or chicken
• Mashed potatoes or stuffing
• Dry white wine (Sauvignon Blanc or Chardonnay)
• Vegetarian nut loaf or lentil roast

FAQs

Home cooks often have questions about making green bean casserole from scratch. Here are answers to some common concerns, from ingredient swaps to make-ahead tips:

Nutritional Note

Nutrition will vary depending on exact ingredients and serving size, but expect a moderate amount of calories and fat per serving due to the creamy sauce and fried onions.