Green Bean Casserole Recipe: Creamy, Crispy & Irresistible!

Green bean casserole is one of the most beloved side dishes in American cuisine. First created in 1955 by Dorcas Reilly in the Campbell’s Soup Test Kitchen, this comforting dish blends tender green beans, creamy mushroom sauce, and crispy onions into a classic that’s stood the test of time.

This modern version updates the original with richer flavors, texture improvements, and dietary-friendly alternatives. Whether you’re preparing a holiday meal or a comforting weeknight dinner, this recipe is built to impress without complicating your schedule.

Why This Recipe Works

The balance of creamy, savory, and crispy makes green bean casserole so satisfying. This version uses either fresh, frozen, or canned beans, a flavorful homemade (or shortcut) sauce, and a topping that stays golden and crunchy. It’s flexible, make-ahead friendly, and endlessly customizable for dietary needs.

Ingredients

For the Green Beans:

2 lbs fresh green beans, trimmed and cut into 2-inch pieces
(or 2 cans or 2 bags frozen green beans, drained and thawed)
1 tablespoon salt (for blanching water, if using fresh beans)

For the Mushroom Sauce:

2 tablespoons butter
1 medium onion, finely chopped
8 oz mushrooms, sliced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 cup half-and-half or heavy cream
1 tablespoon soy sauce or Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg (optional)

For the Topping:

1 ½ cups crispy fried onions
1/4 cup grated Parmesan or shredded cheddar cheese (optional)

Fresh vs. Frozen vs. Canned Green Beans

Fresh green beans offer the best texture and color, but require trimming and blanching.
Frozen green beans are convenient and maintain good texture. Thaw and dry well before use.
Canned green beans are soft, saltier, and ready-to-use. Ideal for quick prep, though they lack texture.

For best results, use fresh or frozen and pat them dry thoroughly to avoid excess moisture in your casserole.

Step-by-Step Instructions

1. Prepare the Green Beans
If using fresh:

Bring a large pot of salted water to a boil.
Add green beans and blanch for 4–5 minutes until bright green.
Drain and transfer to an ice bath. Pat dry completely.

If using frozen:

Thaw, drain, and pat dry thoroughly.

2. Make the Mushroom Sauce

Preheat the oven to 350°F (175°C).
In a large skillet, melt butter over medium heat.
Add onion and sauté until translucent, about 4–5 minutes.
Add mushrooms and cook until browned and moisture evaporates, about 6–7 minutes.
Stir in garlic and cook 1 more minute.
Sprinkle in flour and stir constantly for 1–2 minutes.
Gradually whisk in broth and cream.
Add soy sauce, pepper, and nutmeg.
Simmer 5–7 minutes, until sauce thickens enough to coat a spoon.

3. Assemble and Bake

In a large bowl, combine green beans with the mushroom sauce. Mix gently.
Transfer to a greased 9×13-inch baking dish.
Top with 1 cup of crispy onions and cheese, if using.
Bake uncovered for 25–30 minutes until bubbly.
Add remaining crispy onions and bake 5–7 more minutes until golden.
Let cool slightly before serving.

Pro Tips for Success

Always dry green beans thoroughly to avoid watery casserole.
Use a roux-based sauce for creaminess without sogginess.
Simmer the sauce until visibly thickened before combining.
Finish baking with crispy onions added in the last few minutes to maintain crunch.
Broil briefly at the end for extra crispiness, watching carefully to prevent burning.

Flavor Variations and Swaps

Bacon & Mushroom Upgrade

Sauté mushrooms in rendered bacon fat.
Stir in crumbled cooked bacon for a smoky, meaty addition.

Extra Cheesy Version

Stir in 1 cup shredded cheddar or Gruyère to the sauce.
Sprinkle cheese between layers for more richness.

Vegan Alternative

Use olive oil instead of butter.
Replace cream with full-fat coconut milk or cashew cream.
Ensure vegetable broth and crispy onions are vegan-friendly.

Gluten-Free Casserole

Replace flour with cornstarch or arrowroot slurry.
Use certified gluten-free broth and onions.

Low-Carb/Keto Friendly

Thicken sauce with cream cheese or extra simmering.
Use crushed pork rinds or almond flour + butter topping.
Skip canned beans to avoid added sugars.

Serving Suggestions

This dish complements:

Roasted turkey or chicken
Glazed ham
Mashed potatoes, stuffing, and cranberry sauce
Garlic butter rolls or cornbread

Also perfect for potlucks, Friendsgiving, and as a cozy side for any cool-weather meal.

Make-Ahead Instructions

Assemble the casserole (except final crispy onions) up to 24 hours ahead.
Cover tightly and refrigerate.
Let stand at room temperature 30 minutes before baking.
Bake as directed, adding crispy topping near the end.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for 3–4 days.
Reheat: Use a 350°F oven for 15–20 minutes. Avoid microwaving to keep the topping crisp.
Freezing:

Assemble without the topping and let cool.
Wrap tightly and freeze up to 2 months.
Thaw overnight in the fridge.
Add onions just before baking.

Frequently Asked Questions

Can I use homemade mushroom soup instead of canned?
Yes. The homemade sauce in this recipe replaces the canned version with fresher flavor and no preservatives.

Why is my casserole watery?
Likely due to wet green beans, insufficiently thickened sauce, or excess moisture from mushrooms. Pat beans dry, and fully reduce the sauce before assembling.

Can I add meat or make it a main dish?
Yes. Add shredded rotisserie chicken, turkey, or crumbled sausage for a complete casserole meal.

What can I use instead of crispy fried onions?
Panko breadcrumbs tossed with melted butter, crushed Ritz crackers, or even crushed potato chips can work as a topping alternative.