No Thanksgiving dinner feels complete without a green bean casserole on the table. It’s the ultimate comfort side—creamy, crunchy, savory, and nostalgic all at once.
Between the creamy mushroom sauce and that irresistible crispy onion topping, it’s the perfect balance of cozy and indulgent.
This dish first appeared in the 1950s, thanks to a test kitchen at Campbell’s. But over time, home cooks have upgraded it with fresher ingredients and more flavor.
What Kind of Green Beans Should You Use?
Fresh green beans will always give the best texture—crisp-tender and vibrant green. I usually trim the ends and blanch them for 3–4 minutes in salted boiling water, then plunge them into ice water to keep that color.
But if you’re short on time (and let’s be honest, Thanksgiving tends to get hectic), frozen green beans work just fine. Just make sure to thaw and pat them dry so they don’t water down your casserole.
Canned green beans can work in a pinch, but they’ll give a softer texture. Not my first choice, but they do capture that old-school, creamy comfort.
Tips for Cooking and Prepping
When I make this casserole, I always start with the sauce. Skip the canned soup and make a quick homemade mushroom sauce instead. It only takes 10 minutes and makes a huge difference.
Use fresh mushrooms for the best flavor. Sauté them until browned before adding garlic, flour, milk, and broth. The key is to cook the sauce until it thickens enough to coat the back of a spoon.
Once the sauce and beans are combined, don’t forget to season generously with salt, pepper, and maybe a dash of soy sauce or Worcestershire. Those umami notes bring depth that makes the dish sing.
As for the topping, store-bought crispy onions are a total time-saver (and honestly delicious). If I have extra time, I try to make my own. Simply thinly slice onions, toss them in flour, and fry until golden and crisp. The flavor is next-level.
How to Make the Crispy Onion Topping
Homemade fried onions are easier than they look. Slice your onions thinly, soak them in buttermilk for 15 minutes, then toss them in flour seasoned with salt and pepper. Fry in hot oil until golden brown and crispy.
If you’re short on time, store-bought French-fried onions are totally fine. They give that same nostalgic crunch and save you precious prep minutes on a busy Thanksgiving morning.
Can You Make It Vegan?
Absolutely. You can easily make a vegan green bean casserole without losing flavor.
Use plant-based butter and unsweetened non-dairy milk (like oat or soy milk). For the mushroom sauce, swap in vegetable broth instead of chicken broth, and skip the cream of mushroom soup entirely.
For the crispy topping, look for vegan-friendly fried onions, or make your own by pan-frying shallots in oil.
What to Serve It With
Green bean casserole belongs on every Thanksgiving plate next to turkey, mashed potatoes, and stuffing. It’s creamy enough to balance out savory roasts, yet light enough not to weigh everything down.
If you’re not celebrating Thanksgiving, this casserole also makes a great side for roast chicken, baked salmon, or even a simple weeknight dinner.
Storage and Make-Ahead Tips
This casserole is make-ahead friendly, which makes it perfect for big gatherings.
You can assemble everything up to a day in advance, just leave off the crispy onions until right before baking. Store it covered in the fridge, then bake when ready to serve.
If you’ve got leftovers, keep them in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through and crisp again.
Freezing works too. Freeze before baking for up to 3 months, then thaw overnight and bake as directed. The texture may be slightly softer, but the flavor stays amazing.
Frequently Asked Questions
Can I use frozen green beans for green bean casserole?
Yes, frozen green beans work great! Thaw and pat them dry before mixing to avoid excess water in the casserole.
How do you make green bean casserole without canned soup?
Make a simple homemade mushroom sauce using butter, flour, milk, and sautéed mushrooms. It’s richer and more flavorful than canned versions.
Can you make green bean casserole ahead of time?
Definitely. Assemble it up to a day in advance, store it in the fridge, and bake it right before serving. Add the crispy onions just before baking to keep them crunchy.
How do you keep green bean casserole from getting watery?
Blanch and dry the green beans well, and cook your sauce until thickened. Too much liquid is usually from undercooked sauce or unthawed beans.
Can you make green bean casserole vegan?
Yes! Use non-dairy milk, vegan butter, and vegetable broth. For the topping, use vegan-friendly fried onions or pan-fried shallots.
Classic Green Bean Casserole Recipe
Image credit: @nytcooking
Ingredients
For the Casserole
- 1 lb fresh green beans, trimmed and halved (or 16 oz frozen, thawed)
- 2 tablespoons butter
- 1 small onion, diced
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup milk (or non-dairy alternative)
- 1 teaspoon soy sauce or Worcestershire sauce (optional)
- salt and pepper to taste
For the Topping
- 1 ½ cups crispy fried onions (store-bought or homemade)
- ½ cup shredded cheese (optional, for extra richness)
Instructions
- Preheat the oven. Set to 375°F (190°C) and grease a 9x13-inch baking dish.
- Cook the green beans. Boil in salted water for 3–4 minutes until tender-crisp, then drain and rinse with cold water.
- Make the mushroom sauce. Melt butter in a skillet, add onions and mushrooms, and sauté until golden. Stir in garlic, then sprinkle flour and cook for 1 minute.
- Add liquids. Slowly whisk in broth and milk. Cook until thickened and smooth. Season with salt, pepper, and soy sauce.
- Assemble. Combine the green beans with the mushroom sauce in the baking dish. Top with crispy onions (and cheese, if using).
- Bake. Bake uncovered for 20–25 minutes, until bubbly and golden brown.
Feature image credit: @thestayathomechef
