Green bean casserole is a classic comfort food, beloved at holiday gatherings and Sunday dinners alike. With its creamy sauce, tender green beans, and crispy onion topping, this dish brings nostalgia and flavor to the table. Whether you’re a fan of the traditional recipe or want to try a modern, made-from-scratch version, this guide covers everything you need to know—including expert tips, variations, and answers to all your green bean casserole questions.
The Recipe for Green Bean Casserole
Making green bean casserole from scratch elevates the dish with fresh, vibrant flavors and a homemade creamy sauce. Here’s how to make it step by step:
Ingredients
- Fresh green beans (1.5 pounds, trimmed and halved)
- Cremini or button mushrooms (16 ounces, sliced)
- Yellow onions (for homemade crispy topping)
- Garlic (4 cloves, minced)
- Fresh thyme (2 tablespoons, or to taste)
- All-purpose flour (¼ cup, for thickening)
- Milk (3 cups, any kind)
- Parmesan cheese (½ cup, grated)
- Panko breadcrumbs (for topping)
- Extra-virgin olive oil (2 tablespoons)
- Salt and black pepper
Directions: Step-by-Step Guide
- Prepare the Onions: Thinly slice onions and toss with olive oil, flour, panko, and a pinch of salt. Spread on a baking sheet and roast at 400°F, tossing every 10 minutes, until golden and crisp (about 20–25 minutes).
- Blanch the Green Beans: Boil the water with salt in a big pot. Add green beans and cook for 4–5 minutes until crisp-tender and bright green. Drain and transfer to ice water to stop the cooking process, then dry thoroughly.
- Make the Mushroom Sauce: Sauté mushrooms in olive oil until soft (8–10 minutes). Add garlic and thyme, then sprinkle flour over the mushrooms and stir. Gradually add milk, whisking to prevent lumps, and simmer until thickened (15–20 minutes). Add salt and pepper to taste and stir in Parmesan.
- Assemble the Casserole: Spread a third of the sauce in a greased 9×13-inch baking dish. Add green beans, top with remaining sauce, and sprinkle with crispy onions.
- Bake: Cover and bake at 400°F for 10 minutes, then uncover and bake another 10 minutes until bubbly and golden.
Can You Use Fresh Green Beans in Casserole?
Yes! For the most flavor and texture, fresh green beans are strongly advised. They provide a pleasant crunch and vibrant color that canned beans can’t match. Trim and blanch them before adding them to your casserole. If you’re in a pinch, frozen green beans are a good substitute—just thaw and drain them first.
How Long to Bake Green Bean Casserole
The typical bake time for green bean casserole is 20–30 minutes at 350°F to 400°F. Bake covered for the first 10–20 minutes to heat through, then uncover for the last 5–10 minutes to crisp up the onion topping. If you’re reheating from the fridge, add an extra 10–15 minutes to the baking time.
Can You Make Green Bean Casserole Ahead of Time?
Yes, green bean casserole is a perfect make-ahead dish.
- Assemble the casserole (without the crispy onions) up to 1–2 days in advance, cover tightly, and refrigerate.
- Before baking, let it come to room temperature, add the onions, and bake as directed.
- This approach saves time and ensures the onions stay crispy.
What Cheese Goes in Green Bean Casserole?
While cheese isn’t traditional, adding it brings extra richness and flavor.
- Parmesan cheese is popular for its nutty, salty profile and is often stirred into the sauce or sprinkled on top.
- Sharp cheddar cheese adds creaminess and a tangy bite.
- Some recipes use both, along with mozzarella or Gruyère for a gourmet twist.
Making Green Bean Casserole Without Mushroom Soup
If you want to skip canned mushroom soup, make a simple homemade sauce:
- Sauté onions and garlic in butter.
- Add flour to make a roux.
- Stir in chicken or vegetable broth and heavy cream or milk, whisking until thickened.
- Season: Add your preferred herbs, salt, and pepper for seasoning.
- Optional: Add cheese for extra flavor.
This method results in a fresher taste and allows you to control the ingredients, great for those with dietary restrictions or who dislike mushrooms.
Can You Freeze Green Bean Casserole?
Yes, you can freeze green bean casserole for up to six months:
- For best results, freeze the casserole without the crispy onions, as they can become soggy. Add fresh onions after reheating.
- How to freeze: Cool the casserole completely, transfer to an airtight container, and freeze.
- To reheat: Thaw overnight in the fridge, then bake at 350°F until hot and bubbly, adding the onions in the last 10 minutes.
Why Is My Green Bean Casserole Watery?
A watery casserole is a common issue, usually caused by:
- Not draining green beans thoroughly after blanching.
- Using canned green beans without draining them well.
- Not thickening the sauce enough—make sure your roux is cooked and the sauce simmers until thick.
- Excess moisture from mushrooms—sauté until they release and evaporate their liquid.
To fix it, bake the casserole uncovered for a few extra minutes to allow excess moisture to evaporate.
Can You Make Green Bean Casserole in a Crockpot?
Yes, you can make green bean casserole in a crockpot, which is convenient for potlucks or freeing up oven space:
- Prepare the sauce and green beans as usual.
- Layer in the slow cooker and cook on low for 4–5 hours or high for 2–3 hours.
- Add crispy onions in the last 30 minutes to keep them crunchy.
This method yields a creamy, flavorful casserole with minimal effort.
Serving Ideas for Green Bean Casserole
Green bean casserole is versatile and pairs well with many main courses and sides:
- Roast turkey or chicken
- Baked ham
- Mashed potatoes and gravy
- Stuffing or dressing
- Cranberry sauce
- Sweet potato casserole
- Dinner rolls
It’s a staple on holiday tables but also shines at weeknight dinners with grilled meats or vegetarian mains.
Nutrition Information (Per Serving)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 220–320 | 7–10g | 20–35g | 10–18g |
FAQs
Can I use canned or frozen green beans?
Yes, but for the best flavor and texture, fresh green beans are preferred. If using canned, drain and pat dry; if frozen, thaw and drain before use.
How do I keep the casserole from getting soggy?
Drain green beans thoroughly, cook the sauce until thick, and add crispy onions just before baking.
Can I add meat?
Absolutely! Cooked bacon or ham is are delicious addition to a heartier casserole.
Is green bean casserole gluten-free?
Not by default, but you can use gluten-free flour and breadcrumbs for a gluten-free version.
Final Thoughts
Green bean casserole is a timeless dish that can be customized to suit any taste. Whether you stick to tradition or try a new twist, this guide ensures your casserole turns out perfectly every time—creamy, flavorful, and topped with irresistible crunch. Enjoy!
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Green Bean Casserole Recipe
Ingredients
Method
- Prepare the Onions: Thinly slice onions and toss with olive oil, flour, panko, and a pinch of salt. Spread on a baking sheet and roast at 400°F, tossing every 10 minutes, until golden and crisp (about 20–25 minutes).
- Blanch the Green Beans: Boil the water with salt in a big pot. Add green beans and cook for 4–5 minutes until crisp-tender and bright green. Drain and transfer to ice water to stop the cooking process, then dry thoroughly.
- Make the Mushroom Sauce: Sauté mushrooms in olive oil until soft (8–10 minutes). Add garlic and thyme, then sprinkle flour over the mushrooms and stir. Gradually add milk, whisking to prevent lumps, and simmer until thickened (15–20 minutes). Add salt and pepper to taste and stir in Parmesan.
- Assemble the Casserole: Spread a third of the sauce in a greased 9×13-inch baking dish. Add green beans, top with remaining sauce, and sprinkle with crispy onions.
- Bake: Cover and bake at 400°F for 10 minutes, then uncover and bake another 10 minutes until bubbly and golden.
Notes
- Make Ahead: Assemble (without onions) up to 2 days ahead; refrigerate. Top with onions and bake before serving.
- Gluten-Free: Use gluten-free flour and breadcrumbs.
- Vegan: Use plant-based milk, vegan cheese, and vegan butter.
- Storage: Refrigerate leftovers up to 3 days. Reheat at 350°F until hot.
- Freezing: Freeze (without onions) up to 3 months. Thaw, add onions, and bake.
- Cheese Options: Try cheddar, Gruyère, or mozzarella for a twist.
- No Mushroom Soup: This recipe uses a homemade creamy sauce—no canned soup needed!