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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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.
Green bean casserole is definitely my favorite!My mom used to make it growing up and I make it for my kids now,they like it a lot!
Greenbeen casserole
I’m a big cranberry fan.
I actually love green bean casserole!
I love green bean casserole. I even make my own cream of mushroom soup for it.
My favorite dish is green bean casserole with extra crunchy onions on top .
Green bean casserole is one of our favorites, too! This recipe looks amazing!
Living in IDAHO, of course I love the mashed potatoes best!
My fave is sweet potato souffle, omg it is so good. I never had it growing up, we always had sweet potatoes baked with a bunch of marshmallows on top and I never liked that, so one Thanksgiving I found the souffle recipe and tried it and everyone loved it so it is now a tradition, and to bot its good for you 🙂
I really love cranberry sauce–the whole family does, and playfully fights over it, which I always enjoy 🙂
My favorite is broccoli and hollandaise sauce because my kids love it
My favorite Thanksgiving dish is homemade bread dressing. My mom and I used to make it together and now I make it with my daughter.
One favorite family dish- and I know it has many names- is called 5 cup salad- it has sour cream, marshmallows, cherries, coconut, and mandarin oranges. It is our family tradition!
Mashed potatoes and gravy! I am a true southern girl and love my meat and potatoes
I love stuffing, but I dont have a fun memory to go with it!
favorite is sweet potato casserole only have it for the holidays
We love Green Bean Casserole, but I am now going to use this recipe of yours.
I love my mom’s mashed potatoes. They are so DELISH!
I love sweet potato casserole!
Green bean casserole is my favorite. I never thought to make it with fresh green beans or homemade mushroom soup. I have made homemade fried onions before though. I’ve got to try it this way now. Thanks for the recipe.