Green Bean Casserole
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Green Bean Casserole

Green Bean Casserole from Weelicious



When I was going through the site trying to decide what I was going to make for Thanksgiving dinner this year, Grean Bean Casserole jumped out at me. I feel like it's such a classic recipe that doesn't get enough love. This version of Green Bean Casserole uses fresh beans and a delectable crunchy topping that you want to eat right off the top. For Rewind Wednesday I'm bringing back a childhood favorite for you to add to your gorgeous Wishbone brined turkey and festive holiday menu!

Green Bean Casserole from Weelicious

When I think about traditional holiday side dishes, Green Bean Casserole always comes to mind. The problem for me is that two of the main ingredients come from a can. Although your mom’s green bean casserole may have been delicious, most likely it was made with a can of Cream of Mushroom soup and topped with a tin of fried onions. But don’t despair, there are ways to recreate this classic the way you remember, only healthier and a lot more fresh tasting.

Green Bean Casserole from Weelicious

With just a bit of freshly grated parmesan, some sautéed onions and a homemade, flavorful sauce, the green bean casserole of your youth is taken to a new level and becomes something even more special that your kids will be telling their kids about years from now.

Green Bean Casserole from Weelicious

Green Bean Casserole  (Serves 6)

  • Prep Time: 20 mins,
  • Cook Time: 25 mins,
  • Rating:
    Rate this recipe
When I think about traditional holiday side dishes, Green Bean Casserole always comes to mind. The problem for me is that two of the main ingredients come from a can. Although your mom’s green bean casserole may have been delicious, most likely it was...


  • 1 pound green beans, cut into 1 inch pieces
  • 1 small yellow onion, diced
  • 1 1/4 teaspoon salt, divided
  • 1/2 cup panko or bread crumbs
  • 1/4 cup parmesan cheese, grated
  • 8 ounces mushrooms, sliced
  • 2 garlic cloves, minced
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1/2 cup whole milk (you can use half and half if you want the dish to be extra rich and creamy)
  • canola or olive oil cooking spray


  1. 1. Place the green beans in a steamer pot over boiling water and steam for 8 minutes or until fork tender.
  2. 2. Preheat oven to 400 F.
  3. 3. In a large sauce pot melt 1 tbsp butter and sauté the chopped onion and 1/4 tsp of salt for 4 minutes.
  4. 4. Remove the onions and set aside in a separate bowl with the panko and parmesan cheese. Toss to evenly combine.
  5. 5. In the same large sauce pot, melt the remaining 2 tbsp of butter, add the mushrooms and remaining 1 tsp of salt and sauté for 4 minutes.
  6. 6. Add the minced garlic and cook for an additional 1 minute.
  7. 7. Sprinkle 2 tbsp of flour over the mushrooms and stir for 30 seconds until evenly coated.
  8. 8. Add the chicken broth and milk, bring to a simmer and cook for 8-10 minutes or until thickened.
  9. 9. Add the beans to the sauce and then pour into a greased 8 x 8 inch baking dish.
  10. 10. Sprinkle with onion/panko mixture on top, lightly spray with oil and bake for 25 minutes or until the top is golden.
  11. 11. Serve.
Green Bean Casserole

Nutrition Information

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  1. NG

    November 24, 2014 at 6:47 am

    How far in advance could I make this?

    • C. McCord

      November 24, 2014 at 9:11 am

      You could make the green bean mixture and the onion mixture a day ahead of time. Keep them separated, then combine when ready to place in the oven.

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  3. Japananana

    November 17, 2014 at 10:38 am

    Simply delicious! Followed recipe exactly and it is soooo good. Thanks, Catherine!

  4. Heather Kinser

    November 14, 2014 at 10:52 am

    Catherine, I want to try the green bean casserole. I’m adding it to my Thanksgiving meal plan. I have a question: What brand/model is that electric skillet you’re using in the video? I think I could teach my young kids to try cooking if we had something like that. Thank you!

  5. Molly

    November 14, 2014 at 9:46 am

    No one in our family cares for green beans. Is there a way to make the roux with something else other than mushrooms to give it good flavor?

    • Molly

      November 14, 2014 at 9:47 am

      Oops…green beans should have been mushrooms! We love green beans but are not mushroom fans.

  6. Jennifer @ Show Me the Yummy

    November 13, 2014 at 1:31 pm

    Love green bean casserole and this one looks soooo creamy :)

  7. Jess

    November 12, 2014 at 5:26 pm

    We’re dairy-free, do you have recommended substitutes for this recipe or won’t it come out good?

  8. Diana B

    November 12, 2014 at 1:24 pm

    This sounds wonderful! What other vegetables would be good in place of the mushrooms? Thank you:)

  9. hhainsey

    November 12, 2014 at 10:36 am

    This is probably how they did this recipe before the canned soup version ever became popular. I’ll bet our gradmas would be proud that we are going back to the more simpler and more healthy times; not to mention the more YUMMY version!!

  10. Liz

    November 12, 2014 at 9:27 am

    Love this recipe. Thanks so much.

  11. ekayke

    January 21, 2014 at 11:35 pm

    Made this tonight and holy cow is it delicious.

    On a separate note, what is with all the spam in the comments?!

    • Mandolina

      November 24, 2014 at 6:06 am

      Spammers are riding on the successful coat tails of this site. Comments with links make it look like Weelicious is endorsing the product to google’s algorithms and bumps up spammers “rankings” in google searches. It’s a bummer, but very common.

  12. Linda had a little Lamb

    December 17, 2013 at 12:04 pm

    Thanks for the recipe. It looks yummy.

  13. heather

    November 18, 2012 at 4:26 pm

    If I make this with frozen beans and thaw them, do they still need to be steamed, and for how long if so? I always end up with over cooked or undercooked beans….

    • catherine

      November 19, 2012 at 12:49 pm

      I would not steam them! Let them thaw completely and then start the recipe at step 2!

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  25. Sarah H.P.

    October 26, 2011 at 8:59 am

    Who knew green bean casserole could be so healthy and delicious?! My mom and grandma always used the canned ingredients for this recipe, but after making yours it has become my go-to side dish for holiday dinners. The flavours are so wonderful and I love that it’s healthy!

  26. Krista

    February 7, 2011 at 2:50 pm

    Just wanted to say thank you for having recipes that don’t include a can of soup. Any “fast” recipe seems to use condensed soup and I don’t use canned soup (not a fan of the ingredients or the BPA).

  27. angelita

    November 29, 2010 at 1:42 pm

    I absolutely loved this Green Bean Casserole..Made it just as you said. Thank you!!!

  28. Laurie

    November 29, 2010 at 12:12 pm

    This was amazing! Loved it! Just a note that the recipe has an error. #3 should say to melt 1 Tbsp of the butter. I didn’t catch that the first time and melted all the butter. I caught it in time and just poured out some of the butter. Thanks for sharing this recipe!

  29. Theresa

    November 26, 2010 at 11:31 am

    Is there another way to cook the green beans if you don’t have a steamer?

  30. christine

    November 25, 2010 at 11:31 pm

    Made this for thanksgiving dinner and it was so so good! I’ve never been big on the original green bean casserole and I’m a pretty picky eater but every single recipe I’ve made from your site has been delicious! Will definitely make this every year and probably in between too.

  31. Alison

    November 25, 2010 at 4:09 pm

    Made this for Thanksgiving – a huge hit! Only changes: I used Target’s Archer Farms brand frozen thin green beans and cooked them according to microwave instructions. I didn’t add the mushrooms, although I’m sure they’d be delicious. This recipe was delicious and is going in my recipe box for good!

  32. Barbie

    November 24, 2010 at 11:40 am

    Can you use 2% milk?

    • catherine

      November 24, 2010 at 3:26 pm

      It won’t be as thick but yes you can :)

  33. Barbie

    November 24, 2010 at 11:38 am

    Is it ok to use 2% milk?

  34. Lindsay

    November 22, 2010 at 9:03 pm

    I’m so glad to find this! Green bean casserole was never a staple on our holiday table (we simmered green beans to death with a whole bunch of bacon). But, my kindergartener surprised me today by insisting that we do green bean casserole this week. He overheard two teachers raving about it and believes it will not be Thanksgiving without it. Thanks for the save!

  35. Sarah

    November 21, 2010 at 6:11 pm

    Thanks for this recipe! I made this tonight and it was very good. My little guy wouldn’t eat it, but I didn’t expect that he would (he doesn’t like green beans or anything breaded so I figured he wouldn’t care for the topping). I forgot to buy mushrooms, so I had to make it without and I think it would have been even better with them (but if you don’t like mushrooms it’s still great w/out). It was a bit strong on the garlic, but that’s probably because I had a very big clove that I used so I’ll be sure to use a smaller one next time (I only just now noticed that it actually calls for 2 cloves, so I’m really glad I didn’t use two of the huge cloves I had) and if I had used mushrooms it probably would have helped tone down the garlic flavor too. I didn’t see a temp listed in the recipe so I baked it at 350 which worked fine. Also, I put a little of the bean mixture in a separate dish for a guest who can’t eat onions (just topped it with a bit of panko, parm and melted butter) and he liked it a lot. Oh, and I used 2% milk instead of whole and it was definitely rich and creamy enough! Thanks again for this very tasty recipe!

  36. Shih

    November 19, 2010 at 5:08 pm

    I’m not sure if I missed this somewhere, but what temperature do you bake at?

    • catherine

      November 22, 2010 at 4:17 pm

      Sorry it was at 400 :)

  37. Jess

    November 18, 2010 at 11:29 pm

    What a relief! This is our family’s favorite Thanksgiving dish, but I’m trying to wean them off of processed (canned) foods as much as possible. Thank you!

  38. Shannon Kay

    November 17, 2010 at 6:59 pm

    Everything is from a can if mom(grandma in my case) used canned green beans. ew. This may be why I never liked green bean casserole… or green beans at grandma’s house.

  39. estewartdc3

    November 17, 2010 at 4:30 pm

    I second Scout’s request. I love the recipes but really fear I don’t have the time for the meticulous construction…game planning would be very helpful. Thanks for all the inspiration!

  40. Gail Headrick

    November 17, 2010 at 11:16 am

    Would it okay to use frozen greens?

    • catherine

      November 17, 2010 at 4:50 pm

      Yes just let them thaw :)

  41. michelle

    November 17, 2010 at 10:35 am

    can i make this a day before?

    • catherine

      November 17, 2010 at 4:51 pm

      I would make it and put it in a dish and refrigerate then bake the day of :)

  42. Scout

    November 17, 2010 at 10:27 am

    Hi! I have a comment unrelated to this recipe. Let me first say that I LOVE your site and all your recipes. I wanted to ask if you would be able to provide a weekly “game plan” for busy working moms (I have a 9 mo. daughter). As a busy working mom yourself, what do you prepare on a weekly basis? Sorry if this comment/question should be posted somewhere else…

    • Bharathi

      November 17, 2010 at 5:40 pm

      Hi Catherine,
      I would be interested too. And also I sent email to you I think last week about homemade ricotta cheese recipe too..
      Thanks for all the good work in your website.

  43. Emily

    November 17, 2010 at 6:36 am

    I just went out and bought all the ingredients for one I saw in a magazine… but yours sounds much better.Can I use shallots (what I got for the other recipe) instead of yellow onion? Or will it make a large difference?

    • catherine

      November 17, 2010 at 4:53 pm

      Shallots are wonderful! I would totally use shallots too :)