The Classic Green Bean Casserole, but with no canned soup and fresh green beans, that everyone is expecting at the holidays, but I updated the classic casserole.
I decided to make it with fresh green beans and homemade cream of mushroom soup rather than the canned soup. And, oh my gosh, let me tell you, it’s the best Green Bean Casserole I’ve ever tasted!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Recipe Notes
Green Bean Casserole is such a winner at the holidays, but it’s also great any time of year.
It’s at home on the Thanksgiving or Christmas table, and on the Sunday family night table.
And, it’s a side dish that everyone can agree on, even the kids.
The classic family casserole side dish is smooth and creamy with an unmatched flavor.
My version of the classic Green Bean Casserole recipe is made from scratch (well, except the canned friend onions, which are so tasty!).
I do admit that when I open a can of those fried onions I have to stop myself from eating too many straight out of the can.
Can I use canned green beans?
Yes, absolutely you can (no pun intended).
Canned green beans are so easy and so quick.
Just grab two cans (14.5 ounces each) of green beans and drain them.
Canned green beans have a bit of a different texture than fresh cooked ones.
I find fresh cooked ones to be a little firmer and crispier, with a bit of a fresher flavor.
Can I use frozen green beans?
This recipe will also work with frozen beans.
You’ll need about 16-20 ounces of frozen green beans, just thaw them before tossing them in the casserole.
Can I add cheese?
Many family recipes for the green bean casserole add cheese. And, if your family loves cheese in it, by all means, cheese it up.
Want to add cheese? Use about ½ cup for this recipe. I suggest Cheddar, Parmesan, Monterey jack, or Gruyere would all be lovely.
My family did not add cheese to the casserole, so that’s how I’ve left my recipe. Sans-cheese.
Can I make this ahead?
Absolutely! This is a great make-ahead casserole.
If you’d like to prep it ahead of time, just follow the recipe until you get to the part where you’ll bake it.
Instead of placing the casserole in the oven, cover the dish tightly with foil or plastic wrap and refrigerate for up to 24 hours. Once you’re ready to bake the casserole, uncover, and bake according to the recipe.
I have leftovers, how do I keep them?
In case you have leftovers after the casserole has already been baked, just cover, and refrigerate for up to 5 days.
Then, to reheat the cooked casserole, just pop it back in the oven at 350° F until heated through, about 15-20 minutes.
Keep an eye on it as it reheats, and if the top starts to get too browned, just lay a piece of aluminum foil lightly over the top of the casserole.
You can also reheat it in the microwave for a minute, though it will lose some of the crispiness.
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Other great classic holiday side dishes you’ll love
Looking for more great vegetable side dished for Thanksgiving, Christmas, or any day? Be sure to try my Mashed Potato Casserole, Creamed Spinach Gratin Casserole, and Corn Casserole.
Green Bean Casserole Recipe
Green Bean Casserole
Ingredients
Cream of mushroom soup:
- 2 tablespoons olive oil divided use
- ½ large onion finely chopped
- 1 shallot finely chopped
- ½ cup finely chopped mushrooms
- ½ teaspoon garlic powder
- ¼ cup flour
- 1 cup milk
- ¾ cup vegetable broth
Casserole:
- 4 cups fresh green beans about 1.5 pounds
- ½ cup milk
- 1 teaspoon soy sauce
- 1 dash black pepper
- 6 ounces canned Fried Onions
Instructions
Make mushroom soup:
- Heat 1 tablespoon oil in a saucepan over medium-high heat. Add onion and shallot and cook until onion has released its water and begins to brown, about 10 minutes.
- Add chopped mushrooms, and cook until mushrooms release their juices and the pan looks dry again, about 5-7 minutes. Add remaining 1 tablespoon oil, garlic powder, and flour to pan. Cook for about 2 minutes. Slowly add milk, stirring as you add so that there are no lumps. Add broth.
- Reduce heat, and cook for 5 minutes to thicken the soup. Season to taste with salt and pepper.
Make casserole:
- Preheat the oven to 350° F.
- Cut the green beans into 1 to 2-inch pieces. Bring a shallow pan of well-salted water to a boil over high heat. Add the beans, and cook for 5 – 7 minutes to blanch. Drain the cooked beans in a colander, and run cold tap water over the beans.
- Stir the homemade cream of mushroom soup, milk, soy sauce, black pepper, cooked green beans, and half of the can of fried onions in a casserole dish.
- Bake for 25 minutes or until the green bean mixture is hot and bubbling. Sprinkle the remaining onions over the top, and return the casserole to the oven for an additional 5 minutes, or until the onions are golden brown.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Brandy Graham
My favorite is corn bread dressing. It is my Mom’s recipe.
Debbie Erickson
I love cranberries! Your recipe for Green Bean Casserole looks fantastic – will definitely try
Cathy Truman
I like stuffing and mashed potatoes
christopher h
mashed potatoes and gravy – mom always made the best turkey gravy
Quinn Merriam
I love mashed potatoes! But it does not remind me of anything.
Richard Hicks
It would be greenbean casserole. My Mom always cooks one.
Tari Lawson
My favorite dish on the holiday table is stuffing.
kathy Persons
Stuffing and a marshmallow and pineapple salad from my aunt
R Patrick
Caramelized Sweet Potatoes, its a family tradition. My mom used to make them every Thanksgiving and my dad and all my sisters were so disgusted that my mom and I absolutely LOVED this that I remember giggling. Such great childhood memories! 🙂
McKim
I use my mom’s recipe for stuffing – my favorite holiday dish.
SUZANNE LOGIUDICE
love this and stuffing but have to try some of these other recipes you have they look good
Nickie
My favorite dish is the dressing
Antoinette M
I use my mom’s recipe for a yummy apple pie!
Pauline Milner
I always look forward to the potato dressing. I make it just like my mother used to, adding onions and summer savory. The smell of the dressing always brings me back to when I was a kid at Christmas. Last year, I mixed half of the potato dressing with some boxed Stuff ‘n Such and it was a hit. I will do it again this year. Thanks for the super giveaway opportunity!
Chrystal D
I make cranberry/orange sauce. It’s GOOD!
Monique Rizzo
I love Mashed potatoes and gravy.
Cynthia Gray
I love the homemade dressing.
I don’t make stuffing but a big pan of delicious turkey broth, cornbread dressing. This with giblet gravy is so tasty and delicious. I look to seeing my family dig into something warm and tasty along with turkey, ham, cranberry sauce, sweet potatoes, mac and cheese, oven roasted fall veggies and anything else I can cook. Of course we have to have a pecan pie and a pumpkin pie to eat.
Tammy Pereira
I absolutely love the dessert section of the holiday dinner table! LOL my favorite memory is learning to make pecan pie with my mom when I was 8 years old.
paige chandler
I love the sweet potatoes with marshmallows…drool
Gaye McGill
We have to have deviled eggs at Thanksgiving.