Homemade Green Bean Casserole

This homemade green bean casserole is a rich, comforting dish layered with tender green beans, a creamy mushroom sauce, and crispy golden onions on top. It’s a far cry from the canned-soup version, bursting with fresh flavors and made completely from scratch.

Why You’ll Love This Recipe

I love how this casserole blends simple, wholesome ingredients into something that feels both nostalgic and gourmet. The green beans stay crisp-tender, the creamy sauce is infused with savory mushrooms and garlic, and the crispy onions offer a crunchy, golden finish. It’s perfect for holiday tables or cozy weeknight dinners when I want something hearty but homemade.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Casserole:

1½ lbs fresh green beans, trimmed and halved

2 tbsp butter

1 tbsp olive oil

1 small yellow onion, diced

2 cloves garlic, minced

8 oz cremini or white mushrooms, sliced

2 tbsp all-purpose flour

1 cup chicken or vegetable broth

1 cup heavy cream or whole milk

½ tsp salt

¼ tsp black pepper

⅛ tsp ground nutmeg (optional, but delicious)

½ cup grated Parmesan (optional but adds depth)

For the Crispy Onion Topping:

1½ cups thinly sliced shallots or onions

⅓ cup all-purpose flour

½ tsp salt

Oil for frying (or I sometimes use store-bought crispy onions)

Directions

Blanch the Green Beans:

I bring a large pot of salted water to a boil, add the green beans, and cook them for 4–5 minutes until they’re bright green and just tender.

Then I drain and plunge them into an ice water bath to stop the cooking. Once cool, I drain them again and pat dry.

Make the Creamy Mushroom Sauce:

In a large skillet, I heat the butter and oil over medium heat.

I cook the onions for 2–3 minutes, then add the mushrooms and let them brown for about 6–8 minutes.

Garlic goes in for the last minute. I sprinkle flour over everything, stir, and let it cook for a minute before gradually adding broth and cream.

I simmer it until it thickens, about 5 minutes. Then I stir in Parmesan (if I’m using it), salt, pepper, and nutmeg.

Combine & Assemble:

I preheat the oven to 375°F (190°C).

Then I mix the green beans with the creamy mushroom sauce in a bowl—or right in the skillet if it’s oven-safe—and transfer everything to a 9×13-inch baking dish.

Prepare Crispy Onions:

To make the topping, I toss the thinly sliced shallots or onions with flour and salt.

In a skillet, I heat about an inch of oil over medium-high heat and fry the onions in batches for 2–3 minutes until they’re golden.

I drain them on paper towels. (Sometimes, when I’m short on time, I use store-bought crispy onions.)

Bake:

I top the casserole with crispy onions and bake uncovered for 20–25 minutes until it’s bubbly and golden.

Servings and timing

Servings: 6–8

Prep Time: 20 minutes

Cook Time: 25–30 minutes

Total Time: About 50 minutes

Variations

Vegan: I swap in plant-based butter, non-dairy milk, and vegetable broth to keep it fully vegan.

Gluten-Free: I use gluten-free flour and make sure my crispy onions are certified GF.

Add-ins: I sometimes add crispy bacon or pancetta for extra richness, or a splash of white wine in the sauce for a deeper flavor.

Storage/Reheating

Fridge: I store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Make-Ahead Tip: I often assemble the casserole (without the crispy onions) the day before. I refrigerate it and add the onions just before baking.

Reheating: I reheat it in the oven at 350°F (175°C) until warmed through, about 15–20 minutes. If reheating just a portion, the microwave works fine too.

Related Recipes:

• Easy Green Bean Casserole
• Easy Cream Cheese Green Bean Casserole
• Green Bean and Potato Casserole

FAQs

What’s the best type of green bean to use?

I like to use fresh green beans because they hold their texture well, but haricots verts or even frozen beans (thawed and dried) work in a pinch.

Can I make this casserole in advance?

Yes, I often prep it a day ahead without the onion topping and refrigerate it. I add the crispy onions just before baking to keep them crunchy.

Can I skip the mushrooms?

If mushrooms aren’t my thing, I simply leave them out. I might add some chopped spinach or extra onions instead.

How do I keep the green beans from getting soggy?

Blanching them briefly and shocking them in ice water helps keep the beans crisp-tender. I make sure not to overcook them.

What can I use instead of crispy onions?

If I want a shortcut, I use store-bought crispy onions. For a twist, I’ve also used crushed fried shallots or even seasoned breadcrumbs.

Conclusion

This homemade green bean casserole is a comforting classic that’s easy to make and endlessly customizable. Whether I’m serving it for a holiday meal or just want something cozy, it always hits the spot. Making it from scratch adds so much flavor, and the crispy onion topping brings it all together beautifully.

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