Creamy Green Bean Casserole From Scratch

Homemade green bean casserole is a classic Thanksgiving side dish recipe. This gourmet version is made from scratch. Think old-school French’s Green Bean Casserole without the preservatives.

With creamy homemade mushroom sauce, fresh green beans, and oven-baked crispy fried onions, my food snob approves this elevated version of holiday green bean casserole. I know you will, too!

Level up your mom’s classic Green Bean Casserole!

History Of Green Bean Casserole

The traditional green bean casserole on every Thanksgiving table dates back to Dorcas Reilly, who worked for Campbell’s soup company’s test kitchen. She lived to the ripe old age of 92 and changed American holiday cooking forever.

Her casserole was a total 50’s dish, made with condensed cream of mushroom soup, canned green beans, and that signature can of french fried onions. It was perfect for thrifty, post-war cooks who were following the trend of convenience cooking.

Fast forward to the ’80s! Thirty years later, the condensed soup version was still gracing practically every holiday table. This Thanksgiving classic tastes like generations of family love.

While I appreciate chowing down on awesome 50s recipes, I also happen to be a total foodie. You can ask my mom, she’ll confirm. She has even, on occasion, called me a food snob. I know—shocking.

Even back in elementary school, I was studying ingredients. Dissecting the flavors in sauces and dishes at restaurants. Confirming that a sauce surely had turmeric in it. I think my mom always found me a little odd. I mean, what kid is subscribing to Food and Wine by junior high school?

I will teach you how to improve your beloved holiday side dish! I promise this is going to be your new old family favorite.

Making Green Bean Casserole From Scratch

I love the retro version of green bean casserole, too, but I don’t always love that the ingredients in the canned soup aren’t the healthiest.

And are those onions? Or are they just some weird onion-esque crunchy thing that tastes amazing but isn’t an onion? 

By using fresh ingredients to make green bean casserole from scratch, you’ll know exactly what’s in your baking dish.

What You’ll Love About This Recipe

This easy recipe comes together to make the best green bean casserole. The extra work is worth it. 

• The mushroom sauce. The creamy mushroom sauce for this recipe is divine, and it’s easy to make. Seriously, it only takes a tiny bit longer than opening a can of condensed soup.
• Healthy green bean casserole. Because this recipe contains no artificial ingredients, you know it’s better for you.
• Make it ahead. This green bean casserole can be made ahead of time, so you’ll have less to do on the go day! Pop it in a pretty casserole dish for easy serving.
• Homemade crispy onion rings. These onion rings are delicious. They make a great topping and are also great on burgers.

Ingredients For Fresh Green Bean Casserole

This is the best green bean casserole. If you need this recipe to be gluten-free or dairy-free, no problem! There are a few substitutions that you can make to the recipe, and I promise it will still be delicious.

• Haricots verts. These are just fancy French green beans. I like to use them because there is no prep work. But you can use any fresh green bean OR frozen if you must.
• Fresh mushrooms. I usually use baby Bella mushrooms or brown mushrooms. To save time, you can buy them pre-sliced.
• Onions. I recommend sweet yellow onions in this recipe.
• All-purpose flour. A little flour is used on the onion rings to thicken the mushroom soup. 
• Panko breadcrumbs. Panko breadcrumbs are made from the fluffy part of bread, no crusts included. They can be found in most grocery stores. You can also use packaged regular dried bread crumbs or make your own.
• Heavy cream and butter. If you are going dairy-free, substitute your favorite dairy-free creamer. I have also used a simple cashew sauce as a substitute in this recipe. (See recipe notes below.)
• Buttermilk. Buttermilk is used to soak the onions before breading. You can also use whole milk. 
• Broth. I usually use chicken broth. You can also use a mushroom or vegetable broth.

Step-By-Step Instructions

Step 1—Make The Crispy Onion Topping

1. Slice the onions, season, and then marinate in 1/2 cup buttermilk while you prep the green beans.

I like to use a mandoline slicer of a food processor to speed up the work.

Step 2—Crispy Onions From Scratch

1. Preheat the oven to 425℉.
2. Toss the onion rings in a mixture of bread crumbs and flour.
3. Add a little oil and bake until golden brown and crunchy, about 20 minutes.

Step 3—Blanched Green Beans

1. Bring a large pot of salted water to a boil and add the green beans.
2. Blanch the green beans for 4 to 6 minutes. You want them to be bright green.
3. Prepare an ice bath.
4. When the green beans are bright green, remove them from the boiling water with a slotted spoon and quickly plunge them into the ice bath.

Step 4—Make The Mushroom Cream Sauce

1. Start by sautéing mushrooms in butter and olive oil in a large skillet. Once they are brown, add the garlic.
2. Thicken the sauce by adding a few tablespoons of flour to the mushrooms. Stir the flour in and then add the broth, stirring to combine. The flour and broth will combine to create a thick sauce.
3. Add the cream to the sauce, stirring occasionally. Then, finish the whole thing with a sprinkle of fresh thyme. For a subtle kick, add a dash of red pepper flakes.

Step 5—Assemble The Green Bean Casserole And Warm In The Oven

1. ​Cut the green beans into thirds and place them in the casserole dish.
2. Add the cream of mushroom soup and about one-quarter to one-third of the onion rings.
3. Toss to combine the green bean mixture.
4. Top the whole thing with the remaining crispy onions. 

FAQs and Expert Tips

Other Holiday Sides That You’ll Love

• Homemade Dumpling Noodles
• Soft and Fluffy Dinner Rolls
• Sausage and Apple Stuffing
• Easy Homemade Cranberry Sauce
• Crispy Gluten-Free Latkes
• Maple Roasted Sweet Potatoes