This homemade green bean casserole is made with fresh green beans and without canned soup. Instead, it features a delicious creamy mushroom sauce made from scratch that's rich and flavorful and takes this Thanksgiving classic to another level!
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Why this Recipe Works
Most of us probably grew up having classic green bean casserole made from canned cream of mushroom soup and canned green beans at Thanksgiving. And that nostalgic dish is tasty, but this homemade green bean casserole recipe blows away that version!
The blanched fresh green beans have a crisp texture and aren't overly soft and salty. And the homemade mushroom cream sauce is rich and flavorful and loaded with fresh sautéed mushrooms.
The best part of making green bean casserole from scratch is that it allows you to control the ingredients and skip the artificial flavors and preservatives. It's not health food, but you can still feel good about serving this to your family and friends during the holidays.
Ingredient Notes
- Green Beans - Fresh green beans are typically available around Thanksgiving, but if you're having trouble finding them, frozen will work too. If using frozen beans, cook them according to the directions on the package instead of blanching them.
- Mushrooms - I used cremini mushrooms which are also known as "baby bella", but white button mushrooms will also work. To mimic the bits and pieces of mushroom in canned cream of mushroom soup I recommend smashing the caps, then chopping them into pieces.
- Soy Sauce - The touch of soy sauce gives the cream sauce a boost of umami and deepens the flavor.
Step-by-Step Instructions
- Preheat your oven to 350°F. Smash the mushroom caps with the side of a large chef's knife or a heavy skillet, then roughly chop into small pieces.
- Melt 4 tablespoons of butter in a large skillet set over medium heat. Add the chopped mushrooms and onions and cook for 7-8 minutes, stirring occasionally, until the liquid from the mushrooms has cooked off and the vegetables are browned.
- While the mushrooms cook, blanch the green beans in a large pot of boiling water for 6-7 minutes, then drain and set aside.
- Add the last tablespoon of butter, the garlic, and dried thyme to the mushroom mixture and cook for 30 seconds. Then add the flour and cook for another 1-2 minutes, stirring frequently, until lightly browned.
- Add the cream and chicken stock and whisk for 1-2 minutes until the mixture comes to a simmer. Cook for another 1-2 minutes, stirring occasionally until the mixture is thickened.
- Add the green beans and ¼ cup of the fried onions to the sauce and stir until coated.
- Transfer the beans and mushroom cream sauce to a baking dish, then bake for 20 minutes. Remove and top with the fried onions and bake for another 5 minutes. Let cool for 10 minutes before serving.
How to Make Green Bean Casserole Ahead of Time
This homemade green bean casserole can be made a day in advance. Prepare as directed but do not bake. Instead, transfer the mixture to your baking dish and let cool. Cover with plastic wrap and refrigerate overnight.
Remove the dish from the fridge 30 minutes before cooking to take the chill off. Then bake as directed.
Recipe Tips and FAQs
Store leftovers in an airtight container and refrigerate for up to 4 days.
For larger portions, reheat leftovers in a 300°F oven until warmed through. Smaller portions can be reheated in the microwave.
If you're not a fan of the classic fried onions, try topping the casserole with crumbled Ritz crackers for a crispy topping. Another option is a cheesy topping like shredded cheddar, parmesan, or gruyere.
More Thanksgiving Side Dish Recipes
- Instant Pot Garlic Mashed Potatoes
- Roasted Brussels Sprouts with Bacon
- Baked Macaroni and Cheese
- Easy Homemade Cranberry Orange Sauce
📖 Recipe
Homemade Green Bean Casserole Recipe
Ingredients
- 2 pounds fresh green beans
- 5 Tablespoons butter
- 12 ounces mushrooms, cleaned and stems removed, then caps smashed and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 Tablespoons all-purpose flour
- 1 cup heavy cream
- 1½ cups chicken stock
- 1 teaspoon soy sauce
- ½ teaspoon dried thyme
- 1 teaspoon Kosher salt
- 1 teaspoon fresh ground black pepper
- 6 ounces fried onions
Instructions
- Preheat your oven to 350°F. Smash the mushroom caps with the side of a large chef's knife or a heavy skillet, then roughly chop into small pieces.
- Melt 4 tablespoons of butter in a large skillet set over medium heat. Add the mushrooms and onions and cook for 7-8 minutes, stirring occasionally, until the liquid from the mushrooms has cooked off and the mushrooms are browned.
- While the mushrooms cook, blanch the green beans in a large pot of boiling water for 6-7 minutes, then drain and set aside.
- Add the last tablespoon of butter, the garlic, and dried thyme to the mushrooms and cook for another 30 seconds. Add the flour and cook for another 1-2 minutes, stirring frequently, until lightly browned.
- Add the cream and chicken stock and whisk for 1-2 minutes until the mixture comes to a simmer. Cook for another 1-2 minutes until thickened. Add the green beans and ¼ cup of the fried onions to the sauce and stir until combined.
- Transfer the beans and cream sauce to a baking dish, then bake for 20 minutes. Remove and top with the fried onions and bake for another 5 minutes. Let cool for 10 minutes before serving.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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