Fresh Green Bean Casserole covered in french fried onions is a creamy, crunchy, classic Thanksgiving side dish that nobody seems able to resist despite full plates and full bellies!
Table of Contents
- Green Bean Casserole with Fresh Green Beans
- Homemade Green Bean Casserole ingredients
- How to make Green Bean Casserole with Fresh Green Beans
- Tips for the Best Green Bean Casserole
- Green Bean Casserole from Scratch FAQs
- More Thanksgiving Recipes
- More Favorites from House of Nash Eats
- Green Bean Casserole from Scratch Recipe
Green Bean Casserole with Fresh Green Beans
This is fresh green bean casserole from scratch. Or at least mostly from scratch. There are no cans of cream of mushroom soup or canned green beans here. My one exception is the french fried onions.
Honestly, there is so much going on at Thanksgiving that even the most dedicated cooks are looking for ways to eliminate stress and ease the burden of pulling together the big feast. And when picking and choosing battles for where to invest my time prepping for Thanksgiving Day, french frying onions is not one that I’m going to bother with. And I’m okay with that. But if you have the energy, these crispy fried onions are a family favorite!
Green beans are one of my favorite vegetables (right up there with brussels sprouts, cauliflower, asparagus, and bell peppers, which round out my top 5).
We love these green beans with bacon & pine nuts that my friend Lisa shared with me years ago when she brought them to us for dinner after our oldest daughter was born, and they are another fantastic option for Thanksgiving dinner, especially if you have anyone coming who adheres to a gluten-free diet.
But there is something so comforting about the classics like this savory, creamy & crunchy green bean casserole!
This really is the BEST green bean casserole recipe and it’s not just something we eat at Thanksgiving. We really love it with grilled Santa Maria tri-tip or barbecue chicken as well!
We love serving this fresh green bean casserole with a bacon roasted turkey, my easy homemade cranberry sauce, this sweet potato casserole with marshmallows and pecans, and our favorite southern cornbread dressing. Be sure not to miss any recipes in our classic Thanksgiving menu!
I love the crisp-tender green beans instead of mushy canned green beans in this homemade version. And the easy, from-scratch sauce tastes lighter and silkier than the sometimes gloopy green bean casseroles made with cans of cream of mushroom soup.
Yes, it’s a time-saver to use canned ingredients, but it’s so easy and so much tastier to make green bean casserole without mushroom soup or canned green beans.
We all have our tried and true recipes for Thanksgiving sides, and yes, there are a few more steps here than the classic Campbell’s green bean casserole recipe, but I promise that this Fresh Green Bean Casserole recipe is worth a try. I’m pretty sure your family will notice a difference, but only in the best way possible!
Homemade Green Bean Casserole ingredients
- Fresh Green Beans – These make all the difference and set our green bean casserole recipe apart from your grandmother’s green bean casserole made with canned green beans. You could use frozen green beans, too, but I don’t recommend using canned green beans for this casserole.
- Salted Butter – For sauteeing the onions, garlic, and mushrooms.
- Onion – Yellow onions are best with their stronger flavor, but sweet onions can also be used in this dish.
- Garlic – I prefer using fresh garlic cloves and mincing them myself, but you could do 1 teaspoon of the jars of minced garlic from the store to save time or even ½ teaspoon of dried garlic powder in a pinch.
- Mushrooms – These are optional if you just aren’t a fan of mushrooms, but I almost always use them because they add that classic umami flavor that we all know and love about traditional green bean casserole. Any mushrooms will work, really.
- Salt & Pepper
- Flour – This is for thickening the creamy sauce that takes the place of the typical canned soup used in green bean casserole.
- Chicken Broth – Adds a savoriness to the sauce, but if you want a vegetarian version you could use vegetable broth instead.
- Half-and-Half – Adds to the creaminess of the sauce. You can use half cream and half milk if you don’t have half-and-half in the fridge.
- Panko Breadcrumbs – These are crunchier than regular breadcrumbs for a delicious topping that doesn’t get soggy.
- French Fried Onions – You can make these from scratch too, but I usually pick them up from the store because it’s so much easier than heating oil and dealing with the messy business of frying onions.
How to make Green Bean Casserole with Fresh Green Beans
- Start your green bean casserole by bringing a large pot of salted water to a boil on the stove to blanch the beans. A good rule of thumb for salting water is to use 2 tablespoons of salt to about a gallon of water. The fresh green beans need to be partially cooked before adding them to the sauce or they won’t soften enough in the oven, but you also don’t want to overcook them. Once the water is boiling, dump in the beans and let them cook for 5 minutes (set a timer!). Then drain and immediately douse with very cold water or dump the green beans into an ice bath to stop the cooking process. They will finish cooking in the oven.
- Make the sauce by sautéing onions and garlic in a little melted butter until they soften. If you plan to use mushrooms, now is the time to add them for another minute or two of cooking just to soften.
- Then sprinkle with flour and cook for a couple of minutes before whisking in chicken broth and half-and-half. The sauce needs to simmer gently for 5-6 minutes to thicken just a bit, then it gets added to the green beans and they get tossed to coat everything.
- Dump the green beans and sauce into a serving dish and sprinkle the french fried onions over the top, then bake for 20 minutes in a 375° F oven until hot and bubbly.
Can I make this Green Bean Casserole Recipe ahead of time?
Yes, you can make most of this fresh green bean casserole recipe up to a day in advance.
Just follow all of the steps up to topping with the breadcrumbs and fried onions, since those will get soggy in the fridge overnight. Cover tightly with foil or plastic wrap before refrigerating.
Make-ahead green bean casserole is an easy way to save yourself some of the stress on Thanksgiving Day since all you need to do is heat it in the oven and top with French’s fried onions right before sticking it in the oven to bake.
Can I make this recipe for Green Bean Casserole in the slow cooker?
Yes, you can make this in the slow cooker! If you are tight on oven space, sometimes it makes sense to use another appliance!
To make this green bean casserole recipe in the slow cooker, just skip the step where you blanch the green beans and instead just throw them in the slow cooker after washing and trimming first. Then make the sauce as directed and pour that over the beans.
Mix everything together and cook on LOW for 2 hours, then stir well and top with the french fried onions. Cook for another 30-60 minutes before serving.
It won’t crisp up as much as it does in the oven, but it’s still delicious and will save you space!
Tips for the Best Green Bean Casserole
- I’ve already harped on this, but it’s worth repeating that fresh green beans are going to make a big difference in this dish. Yes, it’s kind of a bother to blanch them, but it’s worth it.
- You could skip the french fried onions and just use all panko bread crumbs instead if fried onions aren’t your thing.
- Chop your beans in half or in thirds for easier eating or leave them whole. Either approach works.
- Even though I’m a HUGE fan of mushrooms, I actually prefer green bean casserole without them so the fresh, bright green bean flavor can come to the forefront without being muted by the mushrooms. But there is a note at the end of the recipe with instructions on when and how to add the mushrooms to this dish if you prefer it that way.
Green Bean Casserole from Scratch FAQs
Yes, you can make and assemble your green bean casserole, but hold off on topping it with the french fried onions. Cover and freeze until you are ready to bake. You can bake straight from frozen without adding the onions until the casserole has already baked for about 20 minutes.
No, your green bean casserole should not be soupy. There should be just enough sauce to coat the green beans without it becoming a soup.
If you are finding that your green bean casserole is soupy, be sure to drain the green beans really well after blanching so you aren’t getting extra water in the casserole that way. Then make sure to thicken the sauce properly by letting the chicken broth and half-and-half simmer long enough to thicken.
Your green bean casserole is done when it is hot all the way through and the French fried onions on top are golden brown. You might also notice the casserole is bubbling around the edges of the pan.
More Thanksgiving Recipes
- Sweet Potato Casserole with Marshmallows & Pecans
- Cranberry Jello Salad with Cream Cheese Topping
- Homemade Mashed Potatoes
- Juicy Roast Turkey with a Butter Herb Rub
Side Dish
Easy Creamy Corn Casserole
Side Dish
Best Cranberry Sauce Recipe
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Best Brine Recipe for Turkey
More Favorites from House of Nash Eats
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Green Bean Casserole from Scratch
Ingredients
- 2 pounds fresh green beans rinsed and ends trimmed, then chopped in half
- 2 Tablespoons salted butter
- 1 medium onion chopped
- 2 garlic cloves minced
- 8 ounces baby bella or white button mushrooms chopped (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 Tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- 1/2 cup Panko bread crumbs
- 6 ounces french fried onions
Instructions
- Preheat the oven to 375° F. Heat a large pot of salted water to a boil. I aim for about 1 ½ tablespoons of salt in a gallon of water, but usually just eyeball it. Prepare a large bowl with an ice bath for blanching the beans.
- Blanch the beans by adding them to the boiling water and cooking for 5 minutes. Then drain in a colander and immediately plunge the beans into a large bowl of ice water. This will stop the cooking process so the beans don't turn mushy. Drain and set aside.2 pounds fresh green beans
- Melt the butter in a large skillet over medium-high heat. Add the onion and garlic, sautéing for 4 to 5 minutes until the onions start to soften. Add the mushrooms (if using), salt and pepper and cook another 1 to 2 minutes.2 Tablespoons salted butter, 1 medium onion, 2 garlic cloves, 8 ounces baby bella or white button mushrooms, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Sprinkle the flour over the softened onions and stir to combine. Cook for 2 minutes, then whisk in the chicken broth to make sure there are no lumps, then the half and half. Bring the mixture to a simmer and cook until it has thickened, stirring occasionally, about 6 minutes.2 Tablespoons all-purpose flour, 1 cup chicken broth, 1 cup half-and-half
- Pour the sauce over the beans and stir to combine, then transfer to a large 9×13-inch casserole dish and sprinkle with the breadcrumbs and french fried onions.½ cup Panko bread crumbs, 6 ounces french fried onions
- Bake for 20 minutes until hot and bubbly. Cover the dish with foil if the onions start to brown too quickly.
Easy to make and turned out great! Will definitely make this again as was a hit with the family. I chose to make it without mushrooms.
Do you think it would be ok to use frozen green beans?
Yes, you could use frozen green beans. Although I really think this recipe tastes best with fresh.
Amy, your green bean casserole is SO DELISH!! Much lighter and healthier than the canned “cream of glop” versions.
I used a 16-oz box of button mushrooms (because we love them), fat-free half and half, 1 tbs Worcestershire sauce and 1/2 tsp of rosemary. Trader Joe’s fresh haricot verts (a thinner, more tender green bean) worked perfectly. This is my go-to recipe from now on!
The only thing missing is the bacon 😉
Bacon makes everything better! I actually haven’t ever made my green bean casserole with bacon, but I’ll have to try it now!
Can this dish be frozen ahead of time?
Technically, yes, but it wouldn’t be as good. If you are concerned about timing, I would make it in advance and refrigerate it, or use the slow cooker approach before freezing.
So just make it as is and stick it in the fridge, then cook it through the following day?
Yep!
Looks delicious, can’t wait to try! I’ll be making this to bring to my moms for thanksgiving, and she doesn’t have a ton of room/time in the oven.. any thoughts on doing this in a slow cooker?
Sure! You can make these in the slow cooker! Just skip the step where you blanch the green beans and throw them in the slow cooker after washing and trimming first. Then make the sauce as directed and pour that over the beans. Mix everything together and cook on LOW for 2 hours, then stir well and top with the french fried onions. Cook for another 30-60 minutes before serving. It won’t crisp up as much as it does in the oven, but it’s still delicious and will save you space!
Hi! Did you use low sodium chicken broth? Or regular?
Thanks!
I use regular chicken broth – the kind that comes in the cartons from Costco. If you use low sodium, you might just want to taste and adjust the salt a bit.
Fresh green bean casserole is nothing like canned green beans and canned mushroom soup. It is a completely, absolutely different and better dish. I’ve never tried the slow cooker option, but I will tomorrow, with the final step being the fried onions on top and then putting it in the oven with the lid off. (I have a 3 pot slow cooker, with one pot for GB casserole, one for stuffing, and one for mashed potatoes. I also have a smaller crock pot for the gravy.)
Sounds like you are set! Have a wonderful holiday!
Sorry to be a pest but in the directions it says to “add the mushrooms” and they are not listed in the ingredients list as to how much mushrooms?? Is it one pound?? Just curious….
Sorry about that! There is a note in the recipe card saying that mushrooms are optional (we never use them, but some people like to), and that is where they would be added. I made a clarification to fix that, so thank you for bringing it to my attention!
This was so easy and SO good! This will be the recipe I use forever!
It’s just personal preference, but if I make it again I will boil the green beans longer. Other than that, it was good.
So delicious! My daughter, who hates when I change things up, LOVED it! This will be our go-to recipe from now on. . The only thing she requested was to cut the beans up smaller.
Unbelievably delish!!! The only thing I did different was make it gluten-free by thinking the gravy with corn starch and use gluten-free onion on top!
Am I am able to substitute coconut flour for the all purpose flour?
I’m not familiar with coconut flour, sorry! I think my biggest concern would be whether it thickens the sauce a bit. If not, you could always try making a slurry with 1 tablespoon of cornstarch and 1 tablespoon of cold water mixed together and add just a bit at a time to thicken the sauce. Just don’t go too thick or it will be gloppy.
I followed the directions and did not like it at all. Lacking flavor and my green beans were hard. I don’t understand why they were still hard being that they were pre-boiled.
If it was lacking flavor then you would want to increase the salt and pepper a bit. Or maybe making it with the mushroom variation would be up your alley since they give a wonderful umami flavor! If the beans were still too hard for your taste, then just boil them an extra minute or two longer. I personally don’t love mushy beans in my green bean casserole, but I know that’s what a lot of people grew up with, so they definitely could be cooked further.
I agree not to overcook the green beans but I would try blanching just about seven minutes in salted water to help soften the bean. All green beans are not alike and adjustment must be made in cooking time. I also wanted to mention to add a bit of soy sauce in your recipe. No one wants a drab casserole on the holidays and seasoning is a must. Mushrooms should be sauteed along with the onions and garlic.
How many does this feed?
Depends on portion size, but generally I would say around 10-12, especially with all the other options on a Thanksgiving table.
Thanks Amy. I was going to make it today.
Do you think it’s on to use vegetable broth?
Absolutely! The flavor won’t be quite the same, but vegetable broth will still work well and make a great vegetarian version of this dish!
Sounds delicious im making as a side dish for a weekend dinner
Excellent. We loved it. Since I didn’t have Panko or fried onions, I put it all in one large covered skillet to finish cooking. It seemed a bit juicy so I added 1/4 cup rice to thicken the mixture. Left out mushrooms. Definitely will make again.
Can I freeze this?
I wouldn’t freeze it with the crispy onions on top, but otherwise yes! This would freeze well. Then bake and top with the crispy onions so they don’t get soggy.
Can l prep it all the day before, cover it & refrigerate it to be baked the next day?
Yes, you can make this the day (or even 2 or 3 days) before, just wait to add the onions until just before you bake it.
How much half and half ,how much broth , and how much flour
Do you mix the onions w panko?
The amounts are all in the recipe card. I just sprinkle on the panko before adding the onions – no need to mix them together.
I’ve made this two years in a row now bc it was such a keeper! Followed the recipe to a T and turned out perfectly both years. It’s become a family favorite over the canned crap!!
Best recipe I have ever made!
Very handy for me as I had bought a lot of winter green beans on sale that needed a recipe to finish them off. Plenty of mushrooms on hand, panko…check, fried onions…also check (rare), so a pretty good fit. Sitting in the fridges awaiting the bake…
While we wait, I think about adding cheese, but that will change the recipe design. I forget about cheese, and think about the main…poached salmon (insane), or maybe just baked chicken thighs? Chicken is a better accompaniment, and I have a lot more of it and it’s dead simple. And for salad, arugula (also on hand) with roasted red pepper honey-dijon vinaigrette and topped with feta, so I do get some cheese in there…and this can all stand to be heated, so it’s good for my purpose.
4:30 pm. The bean casserole gets baked, pretty tasty! I time the chicken thighs to finish at the same time. We plate everything in single serving containers, with just the dressing in it’s own portion cup. 32 meals into the thermal bag, phone tag attached just in case. I walk it down to the protest site, it’s Monday, so there are less people gathered around the Russian embassy, but there are still a lot of people who’ve been there all day.
The meals are gone in a flash. Many people thank me. It’s not nearly as warm as it was on the weekend, but it feels much more like spring, and most of the snow has melted, the sun is very bright. I wait around and chat with the protesters, and gather as many finished containers as I can as they finish, every little bit helps. Dessert tomorrow.
Thank you so much for such a thoughtful and inspirational response to your experience! I admire you for the service you are offering and am inspired by the ways people are coming together. It warms my heart to know my recipe played even a small part.
Just an fyi, in the list of ingredients you don’t actually have the mushrooms in there. So when I went to make the recipe I was confused as to how many mushrooms I was supposed to be adding since I didn’t get them 🤣 I’m sure it will still turn out amazing. But you might want to throw that into the ingredients list for future people.
Hi Amy! You forgot the mushrooms in your ingredient list!
Thank you! I had it in the notes, but you’re right – it was missing from the ingredient list! Fixed!
This was amazing … so easy to make … turned out perfect for my Easter .. ty
First timer … jump ship and make it .. I did!
Made this and it was a hit! Did not have French fried onions, so crushed up croutons and they were wonderful!
This recipe is awesome! We loved it! This will be added to my arsenal of go-to recipes. Very easy and super yummy, had to have seconds, my husband had thirds! We made our own fried onions in the air fryer, way better than store bought we thought.
Thanks so much, looking forward to trying your other recipes!:)
Made this ahead for a bible study dinner and it turned out perfectly (and very delicious too). Thanks for that valuable tip!
So, so very delish, my recipe I make every year now!
Thank you!! It’s a good one!
This recipe did not finish in the time noted. I cooked mine for 50 minutes and it still wasn’t finished in time for a potluck I had intended to go to.
Oh I am so sorry! I don’t know why? Were you wanting the beans softer? You can blanche or boil the beans a bit before to get them softer. Also, every oven cooks differently! I was once curious if the temperature was accurate on my oven in my previous house and I stuck an oven thermometer in it and it was off a little bit! Some things would cook fine but some definitely needed a little bit longer cooking time or I would increase the temperature. Hope this helps and it works out next time!
Wow! This is a keep! No going back at the canned cream of mushroom soup version after making this recipe. I followed it exactly, except I only had 1/2 box of baby bella mushrooms so that’s what I used. Came out fantastic! Thanks for sharing this recipe.
I am so glad you liked it! It’s a good one!
I’m making tonight, is it ok to slice the green beans in a food processor
I don’t see why not if you prefer them sliced smaller or thinner.
Can you make this the night before?
Yes, definitely, although I would recommend waiting to put the crispy onions on until just before baking the next day.
I have made this recipe several times now Amy, and I can’t tell you how excited I get when I do!! I am such a fan of this recipe! I have a friend who has just now decided that she sorta likes green beans, so I’m bringing this to her Thanksgiving dinner. Can’t wait for her to try it! Thanks Amy!!
This makes me so happy! I’m so glad you love it as much as we do!
Hi Amy!
What are the instant pot directions for this? Thanks😊
Hi! I’ll be honest, I don’t really have an instant pot version of this recipe. I guess you could cook the beans in the instant pot but I have not made this recipe in the instant pot so I can’t recommend a fail proof method with my recipe!
Making cream from scratch vs using a can of cream of mushroom makes a huge difference in flavor; however, my first attempt w/this recipe resulted in dryish beans. I will add more liquid next time. You still want a thick sauce but just more of it. Per the recipe, not enough
You can definitely double the sauce if you like the casserole extra saucy!
For my first time making green-bean casserole yesterday, I wanted to use fresh green beans and avoid the glop. This worked perfectly. I made it without mushrooms, because I’m not a fan, but I might try throwing in some finely-chopped ones another time. Thanks for this recipe.
You’re welcome! I’m glad you loved it!
I loved this recipe so much. Thank you.
This is an okay recipe overall. I followed this recipe exactly as written. My dish looked far less saucy compared to the picture despite weighing the beans and properly measuring all other ingredients. I was most excited because of the homemade sauce which was amazing on it’s own, but I’m not sure what the Panko adds. The crumbs ended up being mushy. I think if I made this again I would double the sauce and top with only 1/4c panko, then maybe add the fried onions near the end of the baking time and possibly broil for a few mins. Otherwise, I would just omit the Panko all together. I also like to add a handful of freshly grated cheddar in my green bean casserole which this dish would have benefited from.
Looks good I will have to try that I was wondering if I use fresh Frozen green beans do I still have to blanch them or just let them thaw thank you
I think you would be okay to just let them thaw.
Had it last thanksgiving, will be having it again this year!
Had to search for this recipe and was so happy I found it again. I made this a few years ago and everyone raved about it!! Cant wait to bring it to the table on Thanksgiving this year! Excellent recipe!!
This recipe looks wonderful and I’m anxious to try it. But where is the ingredient list, as in amounts of things to buy?! Thank you. Please send soon as I am anxious to try it before Thanksgiving tomorrow.
Hi Martha! The ingredient list is at the end of the post in the printable recipe card. If you are having a hard time finding it, you can always click the “jump to recipe” button right at the top of the post and it will take you straight to it!
Thank You Thank You Thank You.
Talk about easy! Your sauce is almost identical to my home made mushroom gravy, and I had plenty in the freezer! I also added some leftover home made cream of chicken soup base to lighten the color of the sauce…..Today is the day to serve it, and I know this casserole will be a blockbuster. The sauce itself is pure gold.
Green bean casserole in my house has always been an after thought. I have never had a great green bean casserole using canned soup.
Thanks again.
You’re so very welcome! Happy Thanksgiving!
Great recipe! I previously didn’t love green bean casserole. But now this recipe is a Thanksgiving staple! Thanks for the great recipe! Also I’m going to add water chestnuts next time.
I added a 8 ounce pack of cubed ham and made it a meal. Everyone loved it. It really was delicious. That was last week and I am cooking it again today. Great recipe.
Ham would be a great addition! Sounds delicious.
I’m looking for easy & you give me complicated.
Well, everybody is different. This is one of my most popular recipes and I really feel like it’s not too hard. Also, if you are worried about being short on time while making this, this casserole can easily be made the day before.
Happy Thanksgiving!
Most requested dish at Thanksgiving. Love the freshness of the beans and lack of not so great cream of mushroom soup!
That’s awesome! Yes I love the homemade feel of this casserole. It does taste so fresh!