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Green bean casserole brings together tender green beans, a savory homemade mushroom filling, and plenty of melty cheese for a comforting side dish that is miles better than any canned soup version. This recipe takes you step by step to creamy, seriously craveable results whether you start with fresh, frozen, or canned green beans. The secret blend of cheddar and Parmesan makes the filling so rich, while crispy fried onions add the perfect finishing crunch.
The first time I made this version, my husband went back for thirds and asked if I would make it for Thanksgiving every year. Now it is a non-negotiable holiday tradition.
Ingredients
- Fresh green beans: choose bright green firm pods for best flavor and texture. Works with frozen or canned beans in a pinch.
- Baking soda: adding a pinch to the pot keeps the beans vivid green
- Chicken bouillon cubes: infuse the beans with extra savory flavor as they cook
- Chicken broth: choose a good quality low sodium broth for a tastier filling
- Half and half: makes the sauce creamy without being too rich
- Worcestershire sauce: brings a deep savory background note
- Onion powder, dried parsley, mustard powder, salt and pepper: balance the filling
- Baby bella or white button mushrooms: select firm mushrooms for a meatier texture
- Garlic: adds a classic depth of flavor
- Butter: for sautéeing and building the roux that thickens the sauce
- Flour: thickens the creamy mushroom filling
- Parmesan cheese: grate fresh for the nutty salty flavor
- Cheddar cheese: go for a sharp block cheese and shred it yourself for the best melt
- Crispy fried onions: these give the top a salty crunch and classic finish
Instructions
- Boil the Green Beans:
- Fill a large pot with water and bring it to a lively boil. Toss in baking soda and chicken bouillon cubes for flavor and color. Add your prepared green beans and boil just five minutes for a perfectly crisp-tender texture. Immediately drain and rinse them under cold water to stop the cooking. Spread the beans on a dish towel so they dry out and do not water down your casserole.
- Make the Filling:
- Preheat your oven to 375 degrees F. Measure the chicken broth, half and half, Worcestershire sauce and spices into a bowl or large measuring cup and stir together. Dice the mushrooms and cut the cooled beans into manageable pieces. In the same big pot melt butter over medium heat and add mushrooms, garlic and a pinch of salt. Stir often for four or five minutes until the mushrooms start to brown. Sprinkle in the remaining butter and flour and cook two minutes pressing with your spoon to form a pasty mixture known as a roux. Gradually pour in the broth and half and half mixture a little at a time whisking constantly so the sauce stays smooth and creamy. Let this bubble for five minutes while you stir now and then until it looks thick and glossy.
- Assemble and Bake:
- Take the sauce off the heat and stir in parmesan plus half of the shredded cheddar and fried onions. Fold in the cooked beans until everything is well combined. Scoop the mixture into a greased baking dish spreading it evenly from edge to edge. Finish with the rest of the cheese and fried onions scattered on top. Bake uncovered for about twenty minutes until the top is golden brown and sizzling. Serve piping hot and enjoy every bite of that creamy cheesy interior with irresistible crunch on top.
This is one of my favorite sides for holiday gatherings. I have so many memories of cousins helping to layer on the onions thick before we slid the dish into the oven.
Storage Tips
Once fully cooled transfer leftovers to an airtight container and refrigerate up to three days. If freezing let cool completely then wrap tightly and store for up to three months. Reheat gently in the oven or microwave. Note that the topping will not stay crisp after freezing but the flavor is still fantastic.
Ingredient Substitutions
If you are dairy free use unsweetened oat or soy creamer and a plant-based cheese blend. For a vegetarian version swap vegetable bouillon for chicken. You can use all mozzarella for a milder cheesy flavor or try half Gruyère for an even richer result. Crushed Ritz crackers tossed with melted butter work well if you cannot find crispy onions.
Serving Suggestions
This casserole shines next to roasted turkey glazed ham or a vegetarian main. It makes a hearty addition to potlucks. You can cut leftovers into squares and crisp them under a broiler for a satisfying snack the next day. A fresh salad and soft rolls round out the meal perfectly.
Cultural or Historical Context
Green bean casserole was invented in the 1950s but this from scratch version brings new life to the classic American side. Families have passed down countless variations using canned mushroom soup and pre-fried onions but homemade makes the filling richer and less salty and lets the flavor of the vegetables truly shine.
Seasonal Adaptations
Add sautéed diced red peppers or roasted mushrooms for a fall twist. Sprinkle the top with chopped fresh parsley when serving at spring brunches. Swap cheddar for fontina or Gruyère cheese for a richer winter version.
Success Stories
Last Thanksgiving my cousin declared he never liked green bean casserole until he tried this one. He asked for the recipe and now insists on bringing it every holiday. Friends rave about how fresh the flavor is and that the sauce beats the canned stuff every time.
Freezer Meal Conversion
To freeze ahead assemble the casserole without the crispy onion topping. Let cool then wrap tightly and freeze. When ready to serve thaw overnight in the fridge then reheat gently covered in the oven. Add fried onions or your favorite crunchy topping near the end so they stay crisp.
Create this classic green bean casserole from scratch and savor every creamy, crunchy, cheesy forkful. Your family will ask for it again and again!
Common Recipe Questions
- → Can I use frozen or canned green beans?
Yes, both frozen and canned green beans work well. For frozen beans, thaw, dry, and boil just 3 minutes. For canned, drain and dry before using—no boiling needed.
- → How can I ensure the green beans stay crisp?
Boil the beans only five minutes and immediately rinse with cold water. This helps them hold their shape and keeps them tender but not mushy.
- → What's the best cheese for this casserole?
Shred cheddar from a block for best melt and flavor. Parmesan adds nutty depth, but you can experiment with other cheeses if desired.
- → Can I make this dish ahead?
Absolutely! Prepare and assemble up to two days ahead. Add the crispy onions just before baking to keep them crunchy and fresh.
- → How can I store leftovers?
Refrigerate in an airtight container for up to three days or freeze for up to three months. Note the fried onions soften after reheating.
- → Are there topping alternatives to fried onions?
Crushed Ritz crackers tossed with melted butter are a tasty alternative for a buttery, golden finish.