For our family, Thanksgiving dinner just wouldn’t be complete without this classic Green Bean Casserole!
It’s one of those holiday traditions that everyone looks forward to, and for good reason—it’s just so easy to make and tastes like pure comfort. I remember as a little girl, there were never any leftovers the next day because everyone loved it so much!
This recipe is the perfect, simple addition to any holiday table. It’s a deliciously creamy, savory side dish that complements a roast turkey beautifully, and who can resist that perfectly crispy topping? To be honest, I’m pretty sure I eat more of this tasty dish than anything else on my plate at Thanksgiving! It’s an easy recipe that’s sure to become a favorite on your holiday table, year after year.
Key Ingredients for a Perfect Green Bean Casserole
This classic side dish is a holiday hero because it’s so simple! A few key ingredients are all you need to create this amazing comfort food. Here’s a quick look at the building blocks for the best casserole you’ve ever had:
Fresh Green Beans: The foundation of the whole dish! While canned green beans are a quick fix, using fresh or even frozen green beans makes a huge difference in both flavor and texture. They give you a little bit of bite, which is a game-changer! If fresh green beans are not an option, the next best is frozen green beans. (Canned green beans are the last choice here!)
Fresh green beans need to be trimmed and steamed just till tender. Remember they’ll cook more in the oven after you put the casserole together.
Homemade Cream of Mushroom Soup: This is the real secret to my recipe. I know, it sounds a little extra, but making a quick batch of your own mushroom soup is so easy and elevates the entire casserole from good to absolutely amazing! It creates a rich, creamy, and flavorful base that you just can’t get from a can.
Crispy Fried Onions: The crowning glory! Let’s be honest, half the fun of green bean casserole is that golden, crunchy topping. Using heaping cups of these crispy fried onions gives you that classic, salty, and savory finish everyone loves.
Flavor Boosters: Don’t forget the little things! A bit of heavy cream, onion powder, and a dash of pepper are what take your creamy sauce to the next level. They add an extra layer of rich flavor that ties everything together perfectly.
Troubleshooting & Pro Tips
Making the perfect green bean casserole is all about a few little tricks that make a huge difference! Here are my best tips for making sure your casserole turns out perfectly every single time.
Don’t Burn the Onions! The worst thing you can do is overbake the crispy fried onions on top. That’s why my recipe has a two-step baking process. You bake the casserole first to get it nice and hot and bubbly, and then you add the onions at the very end. This ensures they’re golden and crisp, not burnt.
Get Your Beans Just Right. Whether you use fresh or frozen beans, you want to cook them until they are tender-crisp. You don’t want them mushy, or they’ll get watery in the casserole. The key is to blanch or steam them just until they’re still a bit firm.
Thickening Your Mushroom Sauce. If you’re making the homemade mushroom soup (which you totally should!), the secret to a perfectly thick and creamy sauce is to whisk the flour and milk together completely before you add it to the hot broth. This will prevent any lumps and give you that silky-smooth base you’re looking for!
Make-Ahead & Storage
The holidays are busy enough, so any recipe you can make ahead of time is a win in my book! This green bean casserole is perfect for prepping ahead, which makes Thanksgiving day so much easier.
How Far in Advance Can You Prep? You can easily assemble the entire casserole (with the creamy sauce and green beans) a day or two in advance. Just put it in your casserole dish, cover it with plastic wrap, and store it in the fridge. On the day of, you can just pop it in the oven—and remember to add the crispy fried onions for the last 5-10 minutes!
Storing Leftovers: If you’re lucky enough to have any leftovers, you can store them covered in the refrigerator for up to 3 days. The crispy onions might soften a bit, but it will still taste amazing!
Reheating: For the best results, reheat the casserole in the oven at 350°F until it’s warmed through. If you’re in a hurry, you can pop it in the microwave, but the oven will help the top crisp up again.
Serve Green Bean Casserole With
I serve this green bean casserole with Thanksgiving Dinner including A Big Roasted Turkey, a big side of turkey stuffing, caramelized candied yams, old fashioned cranberry sauce, homemade sourdough rolls, creamy mashed potatoes and from scratch gravy, fresh apple pie, and pumpkin pie… And my favorite pecan pie!
I also have free printable turkey coloring pages to keep the littles busy while your cook! Hope you have a blessed Thanksgiving with family and friends this year!
However you decide to serve this, it will be a hit because it’s so good all on it’s own! Store leftovers in an airtight container in the fridge for up to 4 days.
I want to know ehat You think, Please review the recipe card!
Homemade Green Bean Casserole
Ingredients
- 6 cups cooked green beans
- 2 cups cream of mushroom soup homemade or canned. For homemade you will need: 2 tablespoons butter, 8 ounce Package of sliced white button mushrooms, ¾ cups of chicken stock, ½ teaspoon onion powder, ½ teaspoon finely diced garlic, ½ cup whole milk, ¼ cup flour, and salt and freshly ground black pepper to taste.
- 1/2 tsp ground black pepper
- 1/4 cup heavy cream
- 1 teaspoon onion powder
- 2 cups crispy fried onions!!! heaping cups!
Instructions
For the Homemade Cream of Mushroom Soup
- In a medium to large saucepan melt butter over medium-high heat till foaming.
- Add fresh mushrooms and sauté till they release their liquid, about 5 minutes.
- Add chicken stock, your onion powder, and finely diced garlic.
- Bring mixture to a simmer.
- In a smaller bowl, whisk whole milk & flour together.
- Whisk milk mixture and simmer till soup thickens, about 1 minute.
- Season with salt and pepper to taste, and set aside.
Make the Green Bean Casserole Filling:
- Preheat oven to 350 degrees.
- Trim and steam 6 cups of green beans, and add them to a large mixing bowl.
- Add your cream of mushroom soup, onion powder, heavy cream, pepper, and 1/2 the crispy onions, and stir everything together till all incorporated.
- Butter a 9×11 casserole dish.
- Pour your green bean mixture into a casserole dish, and bake for 30 minutes at 350 degrees.
- Open the oven, remove the casserole, and evenly spread the other heaping cup of crispy onions over the top of your casserole.
- Then bake it for 5 – 10 more minutes, till fried onions are golden and heated. (Make sure not to burn the onions on top!)
- Remove from oven, let cook for 5 minutes and Enjoy!
Video
Notes
- Fresh is Best: While canned green beans are a convenient option, fresh green beans offer a much better flavor and texture.
- Homemade Cream of Mushroom: Taking the time to make your own cream of mushroom soup is a game-changer. It’s a simple process that elevates the dish. But if you are in a hurry you can used canned cream of mushroom soup too.
- Timing is Key: Keep an eye on the casserole as it bakes, especially during the final 5-10 minutes to ensure the onions don’t burn.
- Serving Suggestions: Pair your Green Bean Casserole with a classic Thanksgiving turkey or a juicy roast. It also complements other holiday side dishes like mashed potatoes and cranberry sauce.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
