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

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Green Bean Casserole (Serves 6)

Prep Time: 20 mins Cook Time: 25 mins

egg free

nut free

Ingredients

  • 1 Lb Green Beans, cut into 1 inch pieces
  • 1 Small Yellow Onion, diced
  • 1 1/4 Tsp salt, divided
  • 1/2 Cup Panko or Bread Crumbs
  • 1/4 Cup parmesan cheese, grated
  • 8 Oz Mushrooms, sliced
  • 2 Garlic cloves, minced
  • 3 Tbsp butter
  • 2 Tbsp 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

Preparation

1. Place the green beans in a steamer pot over boiling water and steam for 8 minutes or until fork tender.

2. Preheat oven to 400 F.

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. Remove the onions and set aside in a separate bowl with the panko and parmesan cheese. Toss to evenly combine.

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. Add the minced garlic and cook for an additional 1 minute.

7. Sprinkle 2 tbsp of flour over the mushrooms and stir for 30 seconds until evenly coated.

8. Add the chicken broth and milk, bring to a simmer and cook for 8-10 minutes or until thickened.

9. Add the beans to the sauce and then pour into a greased 8 x 8 inch baking dish.

10. Sprinkle with onion/panko mixture on top, lightly spray with oil and bake for 25 minutes or until the top is golden.

11. Serve.

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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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50 comments

  • Emily

    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?

    leave a comment

    • Catherine

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

      leave a comment

  • Scout

    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...

    leave a comment

    • Bharathi

      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.

      leave a comment

  • Michelle

    can i make this a day before?

    leave a comment

    • Catherine

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

      leave a comment

  • Gail Headrick

    Would it okay to use frozen greens?

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    • Catherine

      Yes just let them thaw :)

      leave a comment

  • estewartdc3

    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!

    leave a comment

  • Shannon Kay

    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.

    leave a comment

  • Jess

    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!

    leave a comment

  • Shih

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

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    • Catherine

      Sorry it was at 400 :)

      leave a comment

  • Sarah

    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!

    leave a comment

  • Lindsay

    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!

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  • Barbie

    Is it ok to use 2% milk?

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  • Barbie

    Can you use 2% milk?

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    • Catherine

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

      leave a comment

  • Alison

    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!

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  • Christine

    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.

    leave a comment

  • Theresa

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

    leave a comment

  • Laurie

    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!

    leave a comment

  • Angelita

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

    leave a comment

  • Krista

    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).

    leave a comment

  • Sarah H.P.

    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!

    leave a comment

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  • Heather

    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....

    leave a comment

    • Catherine

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

      leave a comment

  • Linda Had Little Lamb

    Thanks for the recipe. It looks yummy.

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  • Ekayke

    Made this tonight and holy cow is it delicious.

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

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    • Mandolina

      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.

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  • Liz

    Love this recipe. Thanks so much.

    leave a comment

  • Hhainsey

    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!!

    leave a comment

  • Diana B

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

    leave a comment

  • Jess

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

    leave a comment

  • Jennifer Show Me The Yummy

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

    leave a comment

  • Molly

    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?

    leave a comment

    • Molly

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

      leave a comment

  • Heather Kinser

    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!

    leave a comment

    • McCord

      That is a Zojuirushi electric skillet! <a href=\"http://www.amazon.com/gp/product/B001KVZZGC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001KVZZGC&linkCode=as2&tag=weelicious-20&linkId=GCGVUGJHNSAURFLX\" rel=\"nofollow\">Zojirushi EP-RAC50 Gourmet d'Expert 1350-Watt Electric Skillet</a><img src=\"http://ir-na.amazon-adsystem.com/e/ir?t=weelicious-20&l=as2&o=1&a=B001KVZZGC\" width=\"1\" height=\"1\" border=\"0\" alt=\"\" style=\"border:none !important; margin:0px !important;\" />

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  • Japananana

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

    leave a comment

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  • NG

    How far in advance could I make this?

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    • McCord

      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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