Easy green bean casserole recipe made from scratch. A delicious classic side dish to accompany any Thanksgiving meal. You can make it in advance and pull it out at mealtime.
Absolutely delicious, and easy to make! This holiday side dish is the ultimate comfort food to feed a crowd. It's also the best green bean casserole for those of you who don't want to use canned products and want to take control of your sodium intake. You can adjust the amount of salt in this recipe according to your liking.
This casserole is made with canned soup or canned green beans! It's absolutely 💯 made from scratch, except for fried onions! The store-bought fried onion will help you cut down on your cooking time.
To make this tasty side dish for Thanksgiving dinner, you need the following ingredients:
- Fresh green beans: Provide a crisp and flavorful base for the casserole.
- Mushrooms: Add a savory and earthy flavor to the dish.
- Chicken broth: Adds moisture and savory depth to the casserole.
- Heavy cream: Provides a creamy and rich texture to the casserole.
- Dijon mustard: Enhances the flavor with a tangy kick and depth.
- Onion powder: Infuses an oniony flavor without the need for fresh onions.
- Garlic powder: Adds a subtle garlic flavor to the dish.
- All-purpose flour: Serves as a thickening agent to create a creamy sauce.
- Unsalted butter: Contributes to the creamy texture and provides a rich, buttery taste.
- Nutmeg: Adds a warm and nutty flavor to complement the other ingredients.
How to Make Green Bean Casserole
The preparation and cooking process for this green bean casserole is straightforward. Here's how:
Step 1. Blanch the Green Beans
- First, wash fresh green beans thoroughly in clear, cool water.
- After that, cook green beans in a large pot of salted boiling water for about 3-5 minutes depending on the size of green beans or until bright green and halfway to tenderness. Working in multiple batches if needed.
- Quickly transfer green beans to an ice bath to cool, then drain well. Set aside.
If you are using canned beans, there is no need to blanch them.
Step 2. Make Homemade Creamy Mushroom Sauce
- Sauté mushrooms for 4-6 minutes.
- Make a roux by combining an equal amount of fat and flour, and cook for 1-2 minutes or until roux is golden brown and smells mildly nutty.
- Add spices and stir for 1 minute.
- Add chicken broth and heavy cream, simmer for 6-8 minutes or until the sauce is thickened.
Step 3. Bake
- Pour the mushroom sauce over green beans then transfer the mixture to a large baking dish.
- Sprinkle with a generous amount of French crispy fried onions.
- Bake for about 20 minutes or longer until hot and bubbly at 375°F.
There is nothing worse than a watery and mushy casserole. Here are some important tips to follow:
- Tender Green Beans: Ensure that the green beans are tender but not mushy. After blanching, plunge the green beans into an ice bath to halt the cooking process, and then drain them well.
- Thick Sauce: The finished mushroom sauce should be really thick and smooth, and it should not resemble soup. Initially, the sauce may seem insufficient to cover the beans, but don't worry. When you mix everything together and bake it, the sauce will spread and become saucier as it bakes.
- Use Enough Thickener: Make sure you use an adequate amount of thickener, such as all-purpose flour or any thickening agent you prefer, to achieve the desired thickness in the sauce.
Following these tips will help you create a green bean casserole with the right texture and consistency, avoiding the pitfalls of a watery or mushy dish.
How to Make-Ahead Green Bean Casserole
If you are a fan of make-ahead recipes, this recipe is perfect for you. Here's how to make it a day ahead:
- Prepare the green beans; clean, blanch, and drain.
- Make creamy mushroom sauce.
- Pour the mushroom sauce over green beans then transfer the mixture to a large baking dish.
- Let the casserole cool to room temperature.
- Wrap the baking dish well with plastic wrap and foil.
- Cover with foil and refrigerate.
- To serve, remove the foil and add the remaining onions before baking.
Dispose of any green bean casserole that has been left unrefrigerated for an extended period. If it has been at room temperature for over 2 hours in moderate weather or just 1 hour in hot conditions surpassing 90°F, it is no longer suitable for consumption.
For further information on food safety, please refer to this website.
To store leftover green bean casserole, follow these clear instructions:
- Allow Cooling: Let the green bean casserole cool to room temperature before refrigerating it. This helps prevent condensation, which can make the casserole soggy.
- Portion or Container: Divide the casserole into smaller, airtight containers if possible, or use a single large container with a tight-fitting lid.
- Cover Well: Ensure the container is sealed tightly to prevent air from entering. If using smaller containers, use plastic wrap or aluminum foil to cover each portion before sealing them.
- Label and Date: Write the date of preparation on the container to keep track of its freshness.
- Refrigerate Promptly: Place the container(s) in the refrigerator within two hours of the casserole being cooked.
- Store Properly: Store the green bean casserole in the refrigerator at or below 40°F (4°C). The refrigerator will help maintain the casserole's freshness and safety.
- Consume Within: Consume the leftovers within 3-4 days to ensure they remain safe and maintain their quality.
By following these steps, you can reheat your leftover green bean casserole in the oven, ensuring that it's both safe to eat and maintains its delicious taste and texture.
To reheat leftover green bean casserole, here are the steps to follow:
- Preheat the Oven: Preheat your oven to 350°F (175°C). This will ensure even heating and help to maintain the casserole's texture.
- Prepare the Casserole: If your green bean casserole is in a single container, you may want to transfer it to an oven-safe dish for reheating, especially if it was originally stored in a microwave-safe container.
- Check Moisture: If the casserole appears dry or has lost some moisture during refrigeration, you can add a few tablespoons of chicken broth or cream to prevent it from becoming too dry when reheating. Gently mix it in.
- Cover: Cover the casserole dish with aluminum foil. This will help retain moisture and prevent the top from getting too crispy.
- Reheat: Place the covered casserole dish in the preheated oven. Heat for about 20-30 minutes, or until the casserole is heated through. If you have added extra moisture, it may take a little longer.
- Check Temperature: To ensure the casserole is thoroughly reheated, use a food thermometer to check the internal temperature. It should reach 165°F (74°C) to ensure it's safe to eat.
- Final Crisping (Optional): If you prefer a crispy top, you can remove the foil during the last 5-10 minutes of reheating to allow the fried onions to become crisp.
- Serve: Once the casserole is hot all the way through and the top is to your desired crispiness, carefully remove it from the oven.
- Enjoy: Serve your reheated green bean casserole while it's still warm.
Check Out More Delicious Thanksgiving Side Dish Recipes
- Green Beans Almondine
- Roasted Baby Potatoes with Rosemary and Garlic
- Homemade Cranberry Sauce
- Sautéed Brussels Sprouts and Carrots
- Air Fryer Butternut Squash with Cinnamon and Honey
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Green Bean Casserole
- 2 pounds fresh green beans
- 2 tablespoons olive oil
- 24 oz sliced cremini mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dijon mustard
- 1 teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 teaspoon kosher salt, (less or more according to your liking)
- 1¼ cups chicken broth
- 1 cup heavy cream
- 1 cup French's Original Crispy Fried Onions, (or use more according to your liking)
- Preheat the oven to 375°F.
- In a large pot, bring a gallon of water and 2 tablespoons of salt to a boil.Add green beans and blanch for about 3-5 minutes depending on the size of green beans or until bright green and halfway to tenderness. Drain and place in an ice-water bath to stop cooking. Drain and set aside.
- In a large skillet over medium-high, heat the oil and cook sliced mushrooms, undisturbed for 2 minutes, and continue to cook, stirring, until they are soft and most of their liquid has evaporated for about 4-5 minutes.
- Melt butter and add flour, cook and keep stirring for 1-2 minutes or until roux is golden brown and smells mildly nutty.
- Add garlic powder, dijon mustard, onion powder, black pepper, salt, and nutmeg. Stir for 1 minute.
- Add chicken broth, simmer for 1-2 minutes.
- Add heavy cream, reduce the heat and simmer for 6-8 minutes or the sauce thickens and coats the back of a spoon. Stirring occasionally. Remove from the heat.
- Add the blanched green beans and stir to coat in the sauce. Transfer the mixture to a 3-quart or 9'x13' baking dish then layer French fried onions on top.
- Bake for 20 minutes or longer until hot and bubbly.