Estimated reading time: 7 minutes
Green Bean Casserole is a classic, Thanksgiving, and Christmas Holiday side dish staple recipe. This Green Bean Casserole recipe is a vegetarian-based recipe, using tender, French-cut green beans, and a homemade, cream of mushroom sauce (no canned soup here!). The casserole is topped off with crispy onions, try making this classic American cuisine side dish recipe for your next potluck, holiday dinner, or family gathering! (1 recipe makes a 9×13-inch casserole, is vegetarian, and, includes a frozen green beans option!)
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Green Bean Casserole
Hi Friends, I started making my own Green Bean Casserole 3 years ago after we moved into our home and started hosting our own Thanksgiving dinner.
It’s by far, one of the most “looked forward to” recipes of the holiday.
This recipe is always one of my favorite recipes on the Thanksgiving/holiday table, it’s comforting, it goes with just about anything, it’s savory and delicious and I feel like it can be eaten on its own.
I love the variety of textures that it has from saucy (the homemade cream of mushroom soup), to tender (the green beans) to crisp (the onions on top) – this combination is the key to why the recipe is just so satisfying.
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Why limit Green Bean Casserole to just Thanksgiving and Christmas?
I feel like it’s easy enough to prepare ahead and makes a wonderful, crowd-pleasing side for any weeknight or weekend meal.
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Ingredients for Green Bean Casserole
- 2 tablespoons kosher salt (for the water for the beans)
- 2 pounds French Cut Green Beans, ends trimmed, cut in half
- 3 tablespoons unsalted butter
- 8 ounces baby Bella or white mushrooms, stems removed, cleaned, and diced
- 3 cloves fresh garlic, minced (or 3 teaspoons jarred minced garlic)
- 1 shallot, chopped
- 3/4 teaspoons Kosher salt
- 1/8 teaspoon black (fresh ground) pepper
- 1/4 cup all-purpose flour (or if making gluten-free, use the same amount of Bob’s Red Mill 1 for 1 Gluten-Free Flour)
- 1 1/2 cups (360 ml) vegetable broth
- 1 1/2 cups (360 ml) half-and-half (or substitute the same amount of whole milk or for a creamier sauce heavy cream)
- 1 can French’s Crispy Fried Onions, Original, canned (for topping)
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Helpful Kitchen Tools for Green Bean Casserole
Here are some helpful kitchen tools for this Green Bean Casserole recipe (In the recipe card at the end of the post, I link to Amazon products that I use):
- measuring spoons and cups
- 9 x 13 inch, rectangular oven-safe dish
- 2-cup wet measure
- cutting board
- chef’s knife
- large serving spoon
- whisk
- medium saucepan
- colander
How to Make Green Bean Casserole
- The full, printable recipe is at the bottom of the post.
Step 1
Make sure that the oven rack is in the center of the oven and preheat the oven to 425 degrees F.
Step 2
Fill a large mixing bowl with ice cubes and cold water and set aside.
Step 3
In a large soup pot or Dutch oven, bring 4 quarts of salted (2 tablespoons) and prepared French Cut Green Beans water to a boil. Cook the beans until they are tender-crisp (4-5 minutes). If you are using regular green beans which are thicker, it may take 5-6 minutes. When the beans are done, drain them in a colander and put them right away into the prepared ice water bath to stop them from cooking. Once they are cool, spread them out on a clean paper towel and pat them dry.
Step 4
Using the same large pot, add unsalted butter over medium-high heat. Once the butter is melted, add the prepared garlic, shallots, mushrooms, salt, and pepper. Cook for about 6 minutes or until the moisture from the mushrooms releases and evaporates. Add the flour, and cook for about 1 minute, stirring until everything is mixed together. Add the vegetable broth and bring the mixture up to a simmer, stirring constantly (you can use a whisk if that helps to blend everything better). Add the half and half, and reduce heat if needed, keeping it at a simmer. Cook for about 10-12 minutes until the mixture is reduced to about 3 1/2 cups approximately. When the sauce is ready, taste and season with salt and pepper according to your tastes. Turn off the heat and remove it from the heat.
Step 5
Add the prepared green beans to the sauce and stir until completely coated. Add the mixture to a 3-quart, 9 x 13-inch baking dish. Add an even layer of the crispy onions and bake in the preheated oven for approximately 15 minutes until the mixture is bubbly and the onions are golden. You can serve the dish right away. Enjoy!
Web Story
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Our Other Recipes and Posts
If you like this Green Bean Casserole recipe, check out our other recipes and posts:
- Grilled Radishes
- Thanksgiving Sides Recipes Collection
- Thanksgiving Guide
- Holiday Side Dish Recipes Collection
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Recipe Attribution
- This recipe is inspired by Green Bean Casserole Recipe from Brown Eyed Baker
If you make this Green Bean Casserole recipe and like it, please give it a rating in the recipe card and let us know in the comments below, thank you for reading and following along!
Green Bean Casserole
Green Bean Casserole is a classic, Thanksgiving, and Christmas Holiday side dish staple recipe. This Green Bean Casserole recipe is a vegetarian-based recipe, using tender, French-cut green beans, and a homemade, herb-infused, cream of mushroom sauce (no canned soup here!). The casserole is topped off with crispy onions, try making this classic American cuisine side dish recipe for your next potluck, holiday dinner, or family gathering! (1 recipe makes 9×13-inch casserole, 10-12 servings, vegetarian)
Ingredients
French Cut Green Beans and Cream of Mushroom Sauce
- 2 tablespoons kosher salt (for the water for the beans)
- 2 pounds French Cut Green Beans, ends trimmed, cut in half
- 3 tablespoons unsalted butter
- 1 tablespoon regular olive oil (a drizzle)
- 8 ounces baby Bella or white mushrooms, stems removed, cleaned and diced
- 3 cloves fresh garlic, minced (or 3 teaspoons jarred minced garlic)
- 1 shallot, chopped
- 3/4 teaspoons Kosher salt
- 1/8 teaspoon black (fresh ground) pepper
- 1/4 cup all-purpose flour (or if making gluten-free, use the same amount Bob's red Mill 1 for 1 Gluten-Free Flour)
- 1 1/2 cups (360 ml) vegetable broth
- 1 1/2 cups (360 ml) half-and-half (or substitute the same amount whole milk or for a creamier sauce heavy cream)
- 1 can French's Crispy Fried Onions, Original, canned (for topping)
- 1 tablespoon (a drizzle) of regular olive oil
Instructions
- Prep: Make sure that the oven rack is in the center of the oven and preheat the oven to 425 degrees F. Fill a large mixing bowl with ice cubes and cold water and set aside.
- Prepare the Green Beans: (see notes, if using frozen green beans) In a large soup pot or Dutch oven, bring 4 quarts of salted (2 tablespoons) and prepared French Cut Green Beans water to a boil. Cook the beans until they are tender-crisp (4-5 minutes). If you are using regular green beans which are thicker, it may take 5-6 minutes. When the beans are done, drain them in a colander and put them right away into the prepared ice water bath to stop them from cooking. Once they are cool, spread them out on a clean paper towel and pat them dry.
- Make the Cream of Mushroom Sauce: Using the same large pot, add unsalted butter and a drizzle of regular olive oil over medium-high heat. Once the butter is melted, add the prepared garlic, shallots, mushrooms, salt, and pepper. Cook for about 6 minutes or until the moisture from the mushrooms releases and evaporates. Add the flour, and cook for about 1 minute, stirring until everything is mixed together. Add the vegetable broth and bring the mixture up to a simmer, stirring constantly (you can use a whisk if that helps to blend everything better). Add the half and half, and reduce heat if needed, keeping it at a simmer. Cook for about 10-12 minutes until the mixture is reduced to about 3 1/2 cups approximately. When the sauce is ready, taste and season with salt and pepper according to your tastes. Turn off the heat and remove it from the heat.
- Assemble the Green Bean Casserole: Add the prepared green beans to the sauce and stir until completely coated. Add the mixture to a 3-quart, 9 x 13-inch baking dish. Add an even layer of the crispy onions and bake in the preheated oven for approximately 15 minutes until the mixture is bubbly and the onions are golden. You can serve the dish right away. Enjoy!
Notes
- Leftovers can be stored in an air-tight container for up to 4 days in the refrigerator
- If using frozen green beans: Defrost 1 (2 lb. 8 oz./400 oz./1.13 kg.) bag of cut frozen green beans according to the package. I usually just heat them with 1/2 cup water in a large pot or Dutch oven on the stovetop cover and stir until they are fully defrosted and uncover them to let the excess moisture evaporate. Be careful to not let them overcook, you just want them defrosted and warmed. Proceed with the rest of the recipe in step 3.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad
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Bobs Red Mill, Baking Flour 1 To 1 Gluten Free, 64 Ounce -
French's Original Crispy Fried Onions, Certified Kosher, Made in the USA, 6 oz (Pack of 2)
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HÖLM 3-Piece Stainless Steel Mesh Micro-Perforated Strainer Colander Set (1-Quart, 2.5-Quart and 4.5-Quart)
-
Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)
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Pyrex Smart Essentials 8-Piece Mixing Bowl Set
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Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowl, ¾ - 1.5-3 - 4-5 - 8 Quart - Cooking Supplies
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Pyrex Grab Glass Bakeware and Food Storage Set, 8-Piece, Clear
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OXO Good Grips Wooden Spoon Set, 3-Piece
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Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP
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Gorilla Grip Original Reversible Cutting Board (3-Piece) BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen (Set of Three: Black)
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Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
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Pyrex Prepware 2-Cup Measuring Cup, Red Graphics, Clear
-
Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 105Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 9mgSodium: 762mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 3g
Please note that the Calculated Nutrition is an estimate at best.
- First published: 2019
- Updated & republished: 11/30/2021, 11/14/2022, 11/26/2022
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