Green Bean Casserole

A good green bean casserole recipe with homemade cream of mushroom soup and French fried onions!

You won't want canned mushroom soup or beans in your green bean casserole after trying our recipe. Easy to make with fresh green beans and a standout among simple recipes, this casserole will be a hit at your Thanksgiving dinner!

Pair it with a yummy roast turkey for Thanksgiving or serve it at your normal family dinner; this casserole is guaranteed to shine on your table!

Green Bean Casserole Recipe

Your Thanksgiving table is just about complete with a roast turkey. Did you see this fresh green bean casserole recipe? Or choose a slow-cooker turkey with gravy mashed potatoes honey-roasted carrotsand cranberry sauce!

A traditional green bean casserole is a family favourite in millions of homes all around America, especially during Thanksgiving. It always makes an appearance on our table, just as it does for many readers around the States. Why? It is SO good with cream of mushroom soup and a crispy, crunchy savoury topping. It is also easy to prepare and bake, PLUS the kids love it!

Ingredients

The secret to this crispy bean casserole is all in the ingredients. Green beans, mushroom soup, and fried onions. It is an easy holiday side dish made with simple staples and a reliable flavor!

• Fresh green beans: Fresh or frozen (thawed) green beans can be used for this recipe. You can leave them whole or cut them in half for easier eating (especially for the kids). Some stores sell them already topped and tailed, washed, and halved. Check the veggie section of your supermarket!

• Brown or cremini mushrooms: Pick mushrooms that are firm, plump and free from damp spots. Cremini mushrooms bring an earthy flavor to the casserole, and they are good for creating a creamy soup base from scratch.
• Garlic cloves: Opt for fresh, firm garlic bulbs with tight skins for a reliable flavor. Minced fresh garlic adds the good savory note to the sauce.
• French fried onion rings: Included not only for their good flavour but also for easier cooking and prep. They add a savory, crispy topping that balances the creamy texture of the casserole.

Note: Please see recipe card for a full list of ingredients and measurements.

Additions And Substitutions

My favorite part about all the holiday recipes is that most of them are so easy to modify. Of course, this bean casserole is not the exception.

• Cream options: Replace heavy cream with half-and-half or even evaporated milk for a slightly lighter version that doesn't change the creamy texture.
• Cheese: Add 1/2 cup shredded cheddar cheese, mozzarella, or provolone to the soup and top with 1/2 cup extra cheese. You can easily transform this into a roasted beans with cheese recipe.
• Chili: 1/4 cup red or green chilis or jalapeños to add heat! Add more to suit your heat preference!
• Dairy-Free Option: To make a dairy free green bean casserole recipe, use a plant based butter and swap the cream with cashew cream. Coconut cream works too, but it alters the final taste.
• Crunchy Topping: For a reliable crispy onion substitutes for green bean casserole, toss panko bread crumbs in melted butter or use crushed potato chips.
• Bacon or Pancetta: Because who doesn't love bacon? 2 slices of pre-cooked and crumbled bacon can be added to the beans.

How Do You Make a reliable Green Bean Casserole

Trim the ends and briefly boil the beans in salted water until they have a tender-crisp texture. Drain them well so they are ready to go.

This green bean casserole recipe gets all of its flavour from the base of this casserole. So EASY to make using sliced brown or cremini mushrooms. sauté the mushrooms in butter with a little garlic, stir in some flour and slowly whisk in the cream until it thickens

You can make the soup a day or 2 before Thanksgiving for faster cooking time on the big day.

You have 2 options here:

• Make the entire batch of soup, use half for this recipe and freeze the other half for up to a month to enjoy later with leftovers.
• OR! The mushroom soup included in the recipe box has already been halved for you if you don't want to make the entire batch.

My soup recipe includes an OPTIONAL Marsala wine or Sherry for an even better flavoured casserole! If you don't want to include the alcohol, there is no need to substitute it with anything. Just ignore it in the recipe and continue with the next step.

Once the creamy soup is ready, fold in your blanched beans and half of the fried onions. Transfer this mixture into your baking dish. The other half of the onions creates the crunchy topping everyone loves, so sprinkle those evenly over the top.

Then BAKE until you see the soup bubbling and the beans are soft and cooked through!

Serve it with

This green bean casserole is the good side dish for every Thanksgiving dinner. Choose your main: baked ham roast beefor a pork tenderloin. You have PLENTY of great options.

But of course, you also need some extra sides to round out the meal. If you have an extra couple of minutes, make some baked macaroni and cheese using the extra panko breadcrumbs as a topping.

Recipe FAQ's

Yes, it is recommended to briefly cook fresh green beans before adding them to the casserole. Boiling them for a few minutes ensures they are tender-crisp before baking.

Blanch them! Trim the ends, then drop the green beans into a pot of boiling salted water for about 3-5 minutes. Once they are tender but still have a slight crunch, immediately drain them and transfer them to a bowl of ice water to stop the cooking process.

Fresh green beans can be tough if they are older or if they were not blanched long enough before baking. Larger, more mature beans have thicker skins and can be stringy. Choose younger beans with a more vibrant green color, and make sure you boil them until they reach the desired tenderness.

They likely were not pre-cooked long enough. Baking alone is often not enough to fully soften raw green beans in the creamy sauce. The sauce can actually slow down the softening process

5 from 3 votes

Green Bean Casserole Recipe

What you need

• 1 pound green beans fresh, rinsed, trimmed and halved
• 2 tablespoons butter preferably reduced fat
• 1 onion diced
• 2 garlic cloves minced
• 12 ounces brown or cremini mushrooms sliced
• 1/4 cup Marsala wine optional – use any dry red or white wine
• 1 cube beef bouillon crumbled
• 1/2 teaspoon salt
• 1/2 teaspoon cracked pepper to taste
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth or stock
• 1/2 cup heavy cream half and half or evaporated milk
• 6 ounces French's fried onion rings divided

Method

1. Bring 2 quarts (litres) of salted water to the boil in a large pot over medium-high heat. Add beans and boil for about 5 minutes.
2. Drain in a colander and quickly immerse beans in a large bowl of ice water to stop the cooking process. Drain and set aside.
3. Melt the butter in a skillet over medium-high heat. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.
4. Add mushrooms and cook for 5 minutes.
5. Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add the broth and simmer for 2 minutes.
6. Reduce heat to medium-low; season with salt, pepper, and crumbled bouillon. Stir in the cream or half-and-half. Cook until the soup thickens
7. Remove from the heat and stir in the cooked green beans with half of the onions. Top with the remaining onions.
8. Bake until bubbling, about 15 minutes. Remove and serve immediately.