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Green Bean Casserole is a classic holiday side dish that doesn’t get enough love. This version of Green Bean Casserole is easy to make, uses fresh beans and mushrooms, has a delectable crunchy topping and no canned soup!
Table of Contents
Why I Love This Recipe
- No canned soup here: This homemade green bean casserole skips the canned soup and uses fresh ingredients for a healthier, from-scratch flavor. It tastes just as good as the canned soup version and is surprisingly really simple to make!
- Creamy and comforting: The velvety sauce gives you that classic creamy texture without being too heavy. Cozy comfort food perfection that belongs on every Thanksgiving Menu!
- Make-ahead friendly: Prep it a day ahead and bake before dinner for a stress-free Thanksgiving side dish. Pair it with my Maple Brined Turkey and Super Simple Stuffing for an easy holiday menu.
- Crowd-pleasing classic: Everyone loves a good green bean casserole! It’s nostalgic, delicious, and fits right in with favorites like Mascarpone Mashed Potatoes and Maple Roast Vegetables!
I’ve made this every year since I first discovered this recipe, at least 5 years! It’s so easy and such a crowd favorite. SO GOOD!
– Susie
The Ingredients
Here are the key ingredients you’ll need to make this from scratch green bean casserole, a fresher, more flavorful version of the classic holiday side dish!
- Fresh green beans: Trimmed and cut into 1-inch pieces for even cooking.
- Yellow onion: Diced and sautéed for the crispy topping.
- Breadcrumbs: Adds that perfectly crisp, golden topping.
- Parmesan cheese: Tossed with the onions for a flavorful crunch.
- Mushrooms: Sliced and sautéed to create the base of the creamy sauce.
- Garlic: Minced for extra flavor and aroma.
- Butter: Divided between the topping and the creamy mushroom sauce.
- All-purpose flour: Thickens the sauce for that classic creamy texture.
- Chicken broth: Builds a rich, savory base (use vegetable broth for a vegetarian version).
- Whole milk: Makes the sauce smooth and velvety. Swap in half-and-half for an even richer casserole.
- Cooking oil spray: Helps the topping crisp up beautifully while baking.
*For a full list of ingredients with measurements, see the recipe card below.*
How to Make Green Bean Casserole Without Canned Soup
- Place the green beans in a steamer pot over boiling water and steam for 8 minutes or until fork tender. Preheat oven to 400°F.
- In a large sauce pot melt 1 tablespoon butter and sauté the chopped onion and 1/4 teaspoon of salt for 4 minutes.
- Remove the onions and set aside in a separate bowl with the panko and parmesan cheese. Toss to evenly combine.
- In the same large sauce pot, melt the remaining 2 tablespoons of butter, add the mushrooms and remaining 1 teaspoon of salt and sauté for 4 minutes. Add the minced garlic and cook for an additional 1 minute.
- Sprinkle 2 tablespoons of flour over the mushrooms and stir for 30 seconds until evenly coated.
- Add the chicken broth and milk, bring to a simmer and cook for 8-10 minutes or until thickened. If you run your spoon through the sauce and it immediately runs back together, continue to reduce.
- Add the beans to the sauce and then pour into a greased 8 x 8 inch baking dish.
- Sprinkle with onion/panko mixture on top, lightly spray with oil and bake for 25 minutes or until the top is golden.
Recipe Video
Tips and Tricks
- Make Ahead Version: This casserole is perfect for prepping ahead during a busy holiday week! Make the crispy onion topping and the green bean/mushroom mixture a day in advance, then assemble and bake right before serving.
- Storage: Got leftovers? Store your green bean casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the topping crisp.
- For Extra Crisp Topping: If you love a golden, crunchy finish, broil the casserole for 1–2 minutes at the end of baking. Just keep a close eye so it doesn’t burn!
FAQs
Yes! This recipe skips canned cream of mushroom soup entirely, using fresh mushrooms, milk, and a homemade roux for a rich, creamy sauce.
Absolutely! You can prep both the green bean–mushroom mixture and the crispy onion topping a day in advance, then assemble and bake just before serving.
Yes! Swap the chicken broth for vegetable broth, and you’ll have a fully vegetarian, from-scratch green bean casserole without sacrificing flavor.
More Classic Thanksgiving Side Dishes
This from scratch green bean casserole is creamy, comforting, and packed with flavor! Perfect for Thanksgiving, Christmas, or any cozy meal. It’s easy to prep ahead, has that irresistible golden topping, and is guaranteed to be a hit with family and friends. Give it a try and let me know what you think by leaving a comment and rating below!
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Green Bean Casserole
Ingredients
- 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 cloves garlic, 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)
- cooking oil spray
Instructions
- Place the green beans in a steamer pot over boiling water and steam for 8 minutes or until fork tender.
- Preheat oven to 400°F.
- In a large sauce pot melt 1 tablespoon butter and sauté the chopped onion and 1/4 teaspoon of salt for 4 minutes.
- Remove the onions and set aside in a separate bowl with the panko and parmesan cheese. Toss to evenly combine.
- In the same large sauce pot, melt the remaining 2 tablespoons of butter, add the mushrooms and remaining 1 teaspoon of salt and sauté for 4 minutes.
- Add the minced garlic and cook for an additional 1 minute.
- Sprinkle 2 tablespoons of flour over the mushrooms and stir for 30 seconds until evenly coated.
- Add the chicken broth and milk, bring to a simmer and cook for 8-10 minutes or until thickened. If you run your spoon through the sauce and it immediately runs back together, continue to reduce.
- Add the beans to the sauce and then pour into a greased 8 x 8 inch baking dish.
- Sprinkle with onion/panko mixture on top, lightly spray with cooking oil and bake for 25 minutes or until the top is golden.
I make this recipe every year for many years now. It’s delicious. Thank you so much for sharing!
That makes my heart so happy! Glad this one has become a tradition for you 🙂 Thanks for the kind comment!
I’ve made this every year since I first discovered this recipe, at least 5 years! It’s so easy and such a crowd favorite. SO GOOD!
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.
How far in advance could I make this?
Simply delicious! Followed recipe exactly and it is soooo good. Thanks, Catherine!
That is a Zojuirushi electric skillet! Zojirushi EP-RAC50 Gourmet d’Expert 1350-Watt Electric Skillet
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!
Oops…green beans should have been mushrooms! We love green beans but are not mushroom fans.
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?
Love green bean casserole and this one looks soooo creamy 🙂