Get ready to set the holidays off right with this delicious homemade green bean casserole. This casserole is made with a creamy mushroom sauce and is seasoned to perfection. Without a doubt, this Green Bean Casserole will leave your guests wanting more with every bite they take. The hot and creamy mushroom sauce accompanied by crispy onions and melted cheese blended into the sauce truly makes the dish. Once you make this, you’ll never go back to a canned, sodium-filled soup replacement again!

The best part about this dish is that it’s homemade and can be made ahead of time, meaning less stress for you on Thanksgiving Day! This side dish complements almost any meal and is very easy to prepare. Let’s get started!

GREEN BEAN CASSEROLE INGREDIENTS

Jump to the bottom of the recipe card below this post for full ingredient measurements and instructions.

Green Beans – 2 pounds of cleaned, trimmed green beans

Onion – I find that one large onion is plenty.

Butter – I prefer using real butter for richness, nothing beats the flavor!

Mushrooms – Any mushrooms will work here including sliced portabello, button, shitake

Seasoning – A little bit of garlic and onion powder

Garlic – 4 cloves of fresh garlic

Cheese – White cheddar, Gruyère

Fried onions – You can fry your own if you choose, but the store-bought ones work here as well.

HOW TO MAKE GREEN BEAN CASSEROLE

Follow these steps to make Green Bean Casserole:

Blanch the green beans: In a large pot of boiling water, add the green beans. Cook until bright green and vibrant in color, then drain and place in an ice bath in cold running water to cool.
Saute the vegetables: In a large heated skillet or pot add the olive oil. Add the sliced onion and season with salt and pepper. Cook for about 8 minutes or until the onions are softened, then add the sliced mushrooms, season lightly with salt and pepper, and cook for another 5 minutes. Toss in the garlic and cook for another minute or until you can smell the garlic. Remove the onions and mushrooms from the skillet and place aside in a bowl.
Make the sauce: Add the butter to the same pan and melt, then sprinkle in the flour to make the roux. Whisk the mixture continuously and cook until the mixture is blonde in color. While whisking vigorously, gradually add the warm milk. Add the garlic and onion powder, then bring to a simmer and cook, stirring constantly until the sauce has thickened. Add the grated cheese and stir to combine, then add the mushroom mixture with the cheese sauce.
Combine: Pour the sauce on top of the green beans and mix together to combine.
Bake: Bake the green beans in the preheated oven at 350°F ( 177°C) until the green beans are warmed throughout and bubbling, about 30 minutes. Open the oven and top the casserole with the fried onions, then continue to bake for another 5 minutes.
Serve: Serve immediately

PRO TIPS FOR MAKING GREEN BEAN CASSEROLE

Don’t overcook your green beans. To prevent mushy, overcooked green beans, blanch the green beans in boiling water until bright green. Then place them in an ice bath or over cold running water immediately to stop them from cooking.
Use warmed milk. It is best to use warmed milk in your roux when making sauces. This prevents the mixture from forming large lumps, resulting in a smoother sauce. You can also strain your sauce for extra silky results.
Change the cheese. I typically use a white grating cheese such as Parmesan, white cheddar, or Gruyère, but that doesn’t mean you have to! Change up the cheese however you like, just remember to account for the saltiness of the cheese and adjust the seasoning as necessary.
Replace the milk: If you are lactose intolerant, replace the regular milk with A2A2 or a stock such as vegetable or chicken.

Green Bean Casserole

5 from 2 votes

Recipe by Jamie Tryon Course: SidesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

2 lbs 2 fresh green beans
1/4 cup 1/4 white cheese (white cheddar, Gruyère)
1 large 1 onion, thinly sliced
2 cups 2 mushrooms, sliced
4 cloves 4 minced garlic
1 stick 1 unsalted butter
1/2 cup 1/2 flour
5 cups 5 warmed milk
1 1 ( 6 ounce) can store-bought fried onions
1/2 tsp 1/2 garlic powder
1/2 tsp 1/2 onion powder
salt and pepper to taste
2 tbsp 2 olive oil for frying

Directions

Preheat the oven to 350. In a large pot, add water and salt. Bring to a rolling boil then add the green beans and cook until bright green in color. Remove the green beans from the boiling water and run cold water over them or place in an ice bath to cool. Transfer the green beans to a greased 13″ x 9″ casserole dish and set aside.
In a large heated skillet or pot add the olive oil and the sliced onion and season with salt and pepper. Cook for about 8 minutes or until the onions are softened, then add the sliced mushrooms, season lightly with salt and pepper, and cook for another 5 minutes. Toss in the garlic and cook for another minute or until you can smell the garlic. Remove the onions and mushrooms from the skillet and place aside in a bowl.
Add the butter to the same pan and melt, then sprinkle in the flour to make the roux. Whisk the mixture continuously and cook until the mixture is blonde in color. While whisking vigorously, gradually add the warm milk. Add the garlic and onion powder, then bring to a simmer and cook, stirring constantly until the sauce has thickened. Add the grated cheese and stir to combine, then add the mushroom mixture with the cheese sauce.
Pour the sauce on top of the green beans and mix to combine. Bake the green beans in a preheated oven at 350°F ( 177°C) until the green beans are warmed throughout and bubbling, about 30 minutes.
Open the oven and top the casserole with the fried onions, then continue to bake for another 5 minutes.
Remove from the oven and serve immediately.

Recipe Video

Notes

If the sauce is too thick, thin it out with more liquid, such as warmed milk or chicken stock.
Replace the regular milk with A2A2 or stock such as vegetable or chicken as necessary

Did you make this recipe?

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