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This fresh green bean casserole is everything a Thanksgiving side should be. Tender green beans, a velvety homemade mushroom sauce, and plenty of crispy onions combine to create a brighter, creamier, and completely homemade dish.
A Fresh Take on a Holiday Staple
If you’ve only ever had the version made with canned soup, consider this your sign to try a homemade green bean casserole. Once you swap the condensed cream of mushroom soup for a quick, creamy mushroom sauce, it’s hard to go back. The flavor is deeper, the texture is silkier, and the green beans stay beautifully crisp-tender instead of sinking into a mushy pile.
This is a family favorite, and thankfully, it doesn’t take long to make! All you have to do is boil the green beans, make the sauce, combine the ingredients, and bake them quickly in the oven. In about 30 minutes, you’ll have a delicious side dish.
If you’re still looking for some more holiday inspo, check out my list of the Best Thanksgiving Menu Ideas!
Recipe Ingredients
- Green beans (rinsed, trimmed, and cut in half)
- Salt
- Black pepper
- Butter or olive oil
- Medium shallot (minced)
- Garlic (minced)
- Finely chopped mushrooms (I used button)
- All-purpose flour
- Vegetable broth
- Unsweetened almond milk or regular milk
- French’s French-fried onions
How to Make Homemade Green Bean Casserole
Step 1: Blanch the Green Beans
Bring a large pot of salted water to a boil. Add the green beans and cook for about 5 minutes until bright green and tender, but still a little crisp. Use a slotted spoon to transfer them to an ice-water bath. This stops the cooking process and keeps the beans from turning soft later on.
Step 2: Start the Creamy Mushroom Base
Heat butter or olive oil in a large oven-safe skillet over medium heat. Add the shallots and garlic, season with a pinch of salt and black pepper, and cook for 2-3 minutes until fragrant. Toss in the finely chopped mushrooms and continue cooking over medium-high heat for 3-4 minutes until lightly browned.
This simple sauté is the foundation of the creamy mushroom sauce and gives the casserole that rich, homemade flavor!
Step 3: Build the Sauce
Sprinkle in a little flour and stir to coat the veggies. Cook for just a minute to remove that raw flour taste. Slowly whisk in the vegetable broth, followed by your milk of choice. Keep whisking until the mixture begins to bubble and thicken. Taste, season with salt and pepper, and simmer on low for 5–7 minutes.
The mixture should resemble a homemade cream of mushroom soup; thick, savory, and spoon-coating!
Step 4: Add Beans + Crispy Onions
Remove the skillet from the heat. Stir in about one-third of the crispy onions so they melt into the sauce. Add the green beans and toss until everything is nicely coated and evenly combined.
Step 5: Bake Until Golden
Top with the remaining crispy onions and bake at 400°F for 15 minutes, or until hot, bubbly, and lightly golden brown on top. Serve right away while the onions are at their peak crispiness!
Serving Ideas
Just like homemade dinner rolls, this green bean casserole is a must-have Thanksgiving side! It pairs beautifully with roasted chicken, glazed ham, or a simple pot roast.
Storage
If you have leftovers, store them in an airtight container for up to 3–4 days. The crispy onions will soften over time, but the flavor stays delicious. Reheat in the oven for the best texture.
Frequently Asked Questions
You can, but fresh green beans make a noticeable difference. Canned beans are already soft, so your casserole may end up mushier.
Absolutely. A handful of cheddar cheese, Monterey Jack, or even a sprinkle of panko breadcrumbs can really kick things up a notch!
A dash of soy sauce is a classic trick for boosting umami in mushroom-based dishes. Add 1–2 teaspoons to the sauce if you like.
Of course! Use olive oil, veggie broth, and a dairy-free milk like almond or coconut milk.
Ingredients
- 1 lb. green beans
- salt and pepper
- 2 tbsp butter or olive oil
- 1 medium shallot minced
- 2 cloves of garlic minced
- 1 cup finely chopped mushrooms I use buttons
- 2 tbsp all-purpose flour
- 3/4 cup vegetable broth
- 1 cup unsweetened almond milk or any milk you would like
- 1 1/2 cups crispy onions
Instructions
- Preheat oven to 400 degrees.
- Bring a large pot of water to a boil and salt the green beans. Add green beans and cook for 5 minutes, then drain, place in an ice-water bath, and set aside.
- In a large oven-safe skillet over medium heat, add butter or olive oil, shallots, and garlic. Season with salt and pepper and stir. Cook for 2-3 minutes, then add mushrooms and season with salt and pepper to taste. Cook for 3-4 minutes more or until lightly browned.
- Sprinkle in flour and whisk to stir and coat the veggies. Cook for 1 minute, then slowly add in veggie stock, whisking together. Add milk of your choice next and whisk to stir again. Season with salt and pepper to taste and bring to a simmer, then reduce the heat to low to thicken. Cook for 5-7 minutes more, or until thick and bubbly. Taste and adjust seasonings as needed.
- Remove from heat and add 1/3 (i.e., 1/2 cup) of the fried onions. Toss to coat well, and top with remaining onions (1 cup). Bake for 15 minutes, or until warmed through, bubbly, and slightly browned on top. Serve right away.
