I made what I swear is the Best Green Bean Casserole and it’s the only side that makes people fight over the last forkful at Thanksgiving.

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I’m obsessed with the Best Green Bean Casserole because it actually tastes like something real, not that canned Green Bean Casserole Campbell’s mash. I love the crunch when the top finally gives, the silky creamy inside, and the way bright fresh green beans stand up to all that richness.

I want the caramelized onions and browned mushrooms to be loud, not shy. 1 1/2 lb fresh green beans, ends trimmed (about 680 g), blanched till just tender and 2 medium yellow onions, 1 thinly sliced for caramelizing and 1 thinly sliced for frying.

But mostly? I want seconds every time.

Ingredients

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Fresh green beans: crisp, bright crunch that keeps the casserole lively and not mushy.
Unsalted butter: silky richness that coats everything and makes it feel cozy.
Neutral oil: helps ingredients brown without adding weird flavors, keeps things light.
Caramelized onion: sweet, deep flavor — basically the soul of the dish.
Frying onion slices: thin for frying, they crisp up into golden, addictive bits.
Cremini mushrooms: meaty, earthy base that makes the sauce feel substantial.
Garlic: quick hit of warmth and punch, never too much.
All-purpose flour: thickens the sauce so it clings to beans.
Broth: savory backbone that keeps it from tasting too creamy.
Heavy cream: lush, velvety texture that makes every bite indulgent.
Whole milk: lightens the cream so it’s not unbearably rich.
Worcestershire sauce: a little umami boost, quietly makes it better.
Soy sauce or tamari: salty depth without tasting like soy sauce overtly.
Thyme: herb note that’s subtle and slightly lemony.
Kosher salt: seasons everything properly so flavors actually pop.
Freshly ground pepper: sharp finish that wakes up the creaminess.
Vegetable oil for frying: gets those onions super crispy and golden.
French fried onions or homemade: the crunchy crown your spoon fights for.
Parmesan or sharp cheddar (optional): cheesy crust option that’s seriously addictive.

Ingredient Quantities

1 1/2 lb fresh green beans, ends trimmed (about 680 g), blanched till just tender

4 tbsp unsalted butter, plus extra for greasing

1 tbsp neutral oil (vegetable or canola)

2 medium yellow onions, 1 thinly sliced for caramelizing and 1 thinly sliced for frying

12 oz cremini or baby bella mushrooms, sliced (about 340 g)

2 garlic cloves, minced

3 tbsp all purpose flour

1 cup low sodium chicken broth or vegetable broth (240 ml)

1 cup heavy cream (240 ml)

1/2 cup whole milk (120 ml)

1 tsp Worcestershire sauce

1 tsp soy sauce or tamari

1 tsp fresh thyme leaves, or 1/2 tsp dried thyme

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1/4 to 1/2 cup vegetable oil for frying onions, if making crispy onions at home

1 1/2 to 2 cups store bought french fried onions, or about 2 cups homemade crispy fried onions

Optional: 1/2 cup grated Parmesan or sharp cheddar for a cheesy top

How to Make this

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1. Preheat oven to 375°F (190°C) and butter a 2 to
2.5 quart baking dish.

2. Trim and blanch the green beans in boiling salted water 3 to 4 minutes until just tender, then shock in ice water and drain well.

3. Heat 2 tbsp butter and 1 tbsp oil in a large skillet over medium high heat; add sliced mushrooms and a pinch of salt and cook until they brown and their liquid evaporates, about 6 to 8 minutes. Add minced garlic near the end and cook 30 seconds.

4. In a separate skillet melt the remaining 2 tbsp butter over medium low and add the thinly sliced onion for caramelizing. Cook slowly, stirring every few minutes, until deep golden and sweet, about 25 to 30 minutes. If you want quicker results you can increase heat but watch for burning.

5. If making crispy onions at home: thinly slice the other onion, toss in a little flour and salt, then heat 1/4 to 1/2 cup oil in a frying pan and fry in batches until golden and crisp. Drain on paper towels and salt lightly. Or just use 1 1/2 to 2 cups store bought french fried onions.

6. Make the creamy sauce in the mushroom skillet: sprinkle 3 tbsp flour over the cooked mushrooms, stir and cook 1 minute, then slowly whisk in 1 cup broth, 1 cup heavy cream and 1/2 cup milk until smooth. Stir in 1 tsp Worcestershire, 1 tsp soy sauce or tamari, 1 tsp thyme, 1 tsp kosher salt and 1/2 tsp black pepper. Simmer gently until thickened, about 3 to 5 minutes.

7. Stir the caramelized onions into the sauce, taste and adjust salt and pepper. If using cheese, fold in 1/2 cup grated Parmesan or sharp cheddar now or reserve for topping.

8. Fold the blanched green beans into the mushroom cream mixture until well coated. Transfer everything to the prepared baking dish and smooth the top.

9. Bake uncovered for 20 minutes until bubbly. Remove from oven, sprinkle the top with 1 1/2 to 2 cups french fried onions (and extra cheese if you like), then return to oven 5 to 7 minutes until onions are golden and topping is hot.

10. Let rest 5 minutes before serving so the sauce sets a bit. This is best made same day but you can assemble up to a day ahead and bake just before serving.

Equipment Needed

1. 2 to 2.5 quart baking dish, buttered
2. Large pot for blanching plus a bowl of ice water for shocking
3. Colander or slotted spoon to drain the beans
4. Large skillet for mushrooms and sauce
5. Medium skillet for caramelizing the onions
6. Frying pan for crispy onions (or use store bought onions instead)
7. Whisk and wooden spoon or silicone spatula for stirring and scraping
8. Chef knife and cutting board for trimming beans and slicing onions and mushrooms
9. Measuring cups and spoons for broth, cream, flour and seasonings

FAQ

Q: Can I use frozen green beans instead of fresh? A: Yes, you can. Thaw and drain them well and pat dry, then give them a quick blanch or steam until just tender so they don't turn mushy in the oven.

Q: How do I make sure the sauce isn't too thin or too thick? A: Start with the flour roux and cook it until it's slightly golden before adding liquids. If it's too thin after baking add a little cornstarch slurry to simmered sauce next time. If it's too thick, stir in a splash of milk or broth until it loosens up.

Q: Can I make this ahead and freeze it? A: Yes. Assemble everything but hold off on the crispy onions. Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge then bake, adding the onions near the end so they stay crunchy.

Q: Any time saving tips for the crispy fried onions? A: Use store bought french fried onions when you're short on time. If making them, slice onions very thin, toss in a little flour, then fry in batches in hot oil until golden. Drain well and season right away.

Q: Can I make this vegetarian? A: Totally. Swap the chicken broth for vegetable broth and use tamari or extra soy sauce for savory depth. Skip the Worcestershire if it contains anchovies or use a vegan version.

Q: Should I caramelize one of the onions or is raw ok? A: Caramelizing one onion adds a deep sweet flavor and is worth the extra 20 minutes, but you can skip it if short on time. The fried onions on top still give great texture and flavor.

Best Homemade Green Bean Casserole Recipe Substitutions and Variations

Green beans: frozen green beans work fine if you dont have fresh; thaw and pat dry, or use haricots verts for a thinner bean with quicker cooking.
Heavy cream: use 3/4 cup whole milk plus 1/4 cup melted butter to mimic richness, or use half and half if thats what you got.
Chicken broth: swap for low sodium vegetable broth or dilute 1 tsp bouillon paste/cube in 1 cup hot water for a quick stand-in.
French fried onions: use toasted panko mixed with a little melted butter for crunch, or crushed plain potato chips for a saltier, easy shortcut.

Pro Tips

– Dry the green beans really well after shocking them. Any extra water will make the sauce thin and watery, so pat them with towels or let them sit in a colander for a few minutes before folding into the sauce.

– Don’t rush the mushrooms. Get them on a hot pan in a single layer and let them brown without crowding. If they stew instead of brown, remove half, brown, then add the rest. Scrape up the browned bits and deglaze with a splash of broth to boost the sauce flavor.

– For deep, sweet onions, cook low and slow, but if you’re short on time raise the heat and watch carefully. Add a pinch of baking soda near the end of caramelizing if you want to speed up browning, but only a tiny pinch or the flavor will go off.

– If you’re making crispy onions at home, fry in small batches so the oil temperature stays steady. Or save time and mess by using store bought ones, but add them right before serving so they stay crunchy. If assembling ahead, keep the topping separate and bake until just bubbling, then add onions and return to heat briefly.

Best Homemade Green Bean Casserole Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made what I swear is the Best Green Bean Casserole and it’s the only side that makes people fight over the last forkful at Thanksgiving.

Servings

servings

Calories

466

kcal

Equipment: 1. 2 to 2.5 quart baking dish, buttered
2. Large pot for blanching plus a bowl of ice water for shocking
3. Colander or slotted spoon to drain the beans
4. Large skillet for mushrooms and sauce
5. Medium skillet for caramelizing the onions
6. Frying pan for crispy onions (or use store bought onions instead)
7. Whisk and wooden spoon or silicone spatula for stirring and scraping
8. Chef knife and cutting board for trimming beans and slicing onions and mushrooms
9. Measuring cups and spoons for broth, cream, flour and seasonings

Ingredients

1 1/2 lb fresh green beans, ends trimmed (about 680 g), blanched till just tender
4 tbsp unsalted butter, plus extra for greasing
1 tbsp neutral oil (vegetable or canola)
2 medium yellow onions, 1 thinly sliced for caramelizing and 1 thinly sliced for frying
12 oz cremini or baby bella mushrooms, sliced (about 340 g)
2 garlic cloves, minced
3 tbsp all purpose flour
1 cup low sodium chicken broth or vegetable broth (240 ml)
1 cup heavy cream (240 ml)
1/2 cup whole milk (120 ml)
1 tsp Worcestershire sauce
1 tsp soy sauce or tamari
1 tsp fresh thyme leaves, or 1/2 tsp dried thyme
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1/4 to 1/2 cup vegetable oil for frying onions, if making crispy onions at home
1 1/2 to 2 cups store bought french fried onions, or about 2 cups homemade crispy fried onions
Optional: 1/2 cup grated Parmesan or sharp cheddar for a cheesy top

Directions

Preheat oven to 375°F (190°C) and butter a 2 to
5 quart baking dish.
Trim and blanch the green beans in boiling salted water 3 to 4 minutes until just tender, then shock in ice water and drain well.
Heat 2 tbsp butter and 1 tbsp oil in a large skillet over medium high heat; add sliced mushrooms and a pinch of salt and cook until they brown and their liquid evaporates, about 6 to 8 minutes. Add minced garlic near the end and cook 30 seconds.
In a separate skillet melt the remaining 2 tbsp butter over medium low and add the thinly sliced onion for caramelizing. Cook slowly, stirring every few minutes, until deep golden and sweet, about 25 to 30 minutes. If you want quicker results you can increase heat but watch for burning.
If making crispy onions at home: thinly slice the other onion, toss in a little flour and salt, then heat 1/4 to 1/2 cup oil in a frying pan and fry in batches until golden and crisp. Drain on paper towels and salt lightly. Or just use 1 1/2 to 2 cups store bought french fried onions.
Make the creamy sauce in the mushroom skillet: sprinkle 3 tbsp flour over the cooked mushrooms, stir and cook 1 minute, then slowly whisk in 1 cup broth, 1 cup heavy cream and 1/2 cup milk until smooth. Stir in 1 tsp Worcestershire, 1 tsp soy sauce or tamari, 1 tsp thyme, 1 tsp kosher salt and 1/2 tsp black pepper. Simmer gently until thickened, about 3 to 5 minutes.
Stir the caramelized onions into the sauce, taste and adjust salt and pepper. If using cheese, fold in 1/2 cup grated Parmesan or sharp cheddar now or reserve for topping.
Fold the blanched green beans into the mushroom cream mixture until well coated. Transfer everything to the prepared baking dish and smooth the top.
Bake uncovered for 20 minutes until bubbly. Remove from oven, sprinkle the top with 1 1/2 to 2 cups french fried onions (and extra cheese if you like), then return to oven 5 to 7 minutes until onions are golden and topping is hot.
Let rest 5 minutes before serving so the sauce sets a bit. This is best made same day but you can assemble up to a day ahead and bake just before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.