Easy Green Bean Casserole From Scratch (No Canned Soup)
Green bean casserole is on my Thanksgiving table every single year. For a long time I made the classic version with canned soup, and it was fine. Then I tried making the sauce from scratch, and I never went back.
This green bean casserole from scratch uses fresh, crisp-tender green beans and a creamy mushroom sauce made in one skillet. Browned mushrooms, garlic and a splash of soy sauce give it real depth. A golden layer of crispy fried onions goes on top, just like the classic.
It only takes about 15 extra minutes compared to the canned soup version, and you can make it two days ahead. That’s a big win when your oven is busy on Thanksgiving Day.
Why You’ll Love This Green Bean Casserole
- No canned soup. The creamy mushroom sauce is fresh and full of flavor.
- Bright, crisp beans. Blanching keeps them green, not gray and soggy.
- Classic crunchy topping. The fried onions you know and love.
- Make-ahead friendly. Assemble up to 2 days before the big day.
- Simple ingredients. Nothing fancy, just good everyday groceries.
Ingredients You’ll Need
The exact amounts are in the recipe card at the end of this post. Here’s a quick guide.
- Fresh green beans: Trim and cut them into 2-inch pieces. Frozen cut green beans work too; just thaw and pat dry.
- Cremini mushrooms: They have more flavor than white mushrooms. Brown them well.
- Butter and flour: These thicken the sauce. Use a gluten-free blend if needed.
- Broth and milk: Chicken or vegetable broth plus whole milk or half-and-half for creaminess.
- Crispy fried onions: Store-bought is easiest. Half goes in the casserole and half on top.
How to Make Green Bean Casserole From Scratch
- Blanch the beans. Boil for 4 to 5 minutes, then cool in ice water and drain well.
- Brown the mushrooms. Cook mushrooms and onion in butter until golden, then add garlic.
- Make the sauce. Stir in flour, then broth and milk. Simmer until thick and season.
- Combine. Fold in the green beans and half the fried onions. Spread in a 2-quart dish.
- Bake. Bake at 375°F (190°C) for 15 minutes, add the rest of the onions and bake 5 to 10 minutes more.
My Tips for the Best Green Bean Casserole
- Don’t skip the ice bath. It stops the cooking and keeps the beans bright green.
- Dry the beans well so the sauce doesn’t get watery.
- Let the mushrooms brown without stirring too much. That color is flavor.
- Add the topping onions near the end so they stay crispy and don’t burn.
Variations to Try
- Bacon: Stir in 4 slices of crumbled cooked bacon.
- Cheesy: Add 1/2 cup shredded parmesan or Gruyère to the sauce.
- Homemade onions: Toss thin onion slices in flour and pan-fry until crisp.
- Vegetarian: Use vegetable broth.
Make-Ahead, Storage and Reheating
- Make ahead: Assemble without the onion topping up to 2 days ahead. Bake 25 to 30 minutes from the fridge, then top and bake 5 to 10 minutes more.
- Storage: Refrigerate leftovers, covered, for up to 4 days.
- Reheat: Warm at 350°F (175°C) for 15 to 20 minutes, or microwave single portions.
What to Serve With It
This is a classic Thanksgiving side, so serve it with roast turkey, stuffing, cranberry sauce and mashed potatoes. It also goes nicely with baked ham or roast chicken. If you have green beans left over, stir them into my Easy Leftover Turkey Casserole the next day.
Frequently Asked Questions
Can I use canned green beans? Yes. Use 3 cans (14.5 oz each), drained well. Skip the boiling step.
Why is my green bean casserole watery? The beans were not dried well, or the sauce wasn’t simmered long enough to thicken.
Can I double it? Yes. Double everything and bake in a 9×13-inch dish, adding 5 to 10 minutes to the first bake.
Can I make it in a slow cooker? Yes. Mix everything except the topping, cook on LOW for 3 to 4 hours, and add the onions just before serving.
One Last Thing
Once you try green bean casserole from scratch, the canned version just won’t taste the same. If you make it, please leave a comment and a star rating below. And save it to your Thanksgiving sides board on Pinterest so you can find it easily!
Easy Green Bean Casserole From Scratch
Ingredients
- 1 1/2 lb fresh green beans trimmed and cut into 2-inch pieces
- 3 tbsp unsalted butter
- 8 oz cremini mushrooms sliced
- 1/2 small yellow onion finely diced
- 2 cloves garlic minced
- 3 tbsp all-purpose flour
- 1 cup chicken or vegetable broth
- 1 cup whole milk or half-and-half
- 1 tsp soy sauce optional, for depth
- 1/2 tsp salt plus more for the water
- 1/4 tsp black pepper
- 1 pinch ground nutmeg
- 1 1/3 cups crispy fried onions divided
Instructions
- Preheat the oven to 375°F (190°C). Boil the green beans in salted water for 4 to 5 minutes until bright green and crisp-tender. Drain and plunge into ice water, then drain well.
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms and onion and cook for 6 to 8 minutes until the mushrooms are browned. Add the garlic and cook 30 seconds.
- Sprinkle in the flour and stir for 1 minute. Slowly pour in the broth, then the milk, stirring all the time. Simmer for 4 to 5 minutes until thick and creamy. Stir in the soy sauce, salt, pepper and nutmeg.
- Take the pan off the heat. Stir in the green beans and 2/3 cup of the fried onions. Spread in a 2-quart baking dish.
- Bake for 15 minutes. Top with the remaining 2/3 cup fried onions and bake 5 to 10 minutes more, until bubbly and the onions are golden. Serve warm.
Notes
Storage: Refrigerate leftovers up to 4 days.
Reheat: Warm at 350°F (175°C) for 15 to 20 minutes, or microwave single portions.
Variations: Add crumbled bacon, a handful of parmesan, or use frozen green beans (thawed and patted dry, no need to boil).
