Best Green Bean Casserole From Scratch
Homemade Best Green Casserole from scratch-no canned soup required! Once you try this recipe you’ll never go back to using canned green beans and condensed soup again! Easy and delicious Thanksgiving recipe!
I grew up cooking a LOT with convenience foods, especially when it came to Thanksgiving. As I’ve gotten older and my tastes have changed I really enjoy trying to take some of the traditional recipes I grew up eating and cooking and adapt fresher versions.
Today I’m sharing what is seriously the best green bean casserole ever, I’m not exaggerating! Once you make this green bean casserole without canned soup you’ll never go back!
Please don’t read the recipe and think it’s complicated, I promise you it’s not. It comes together quickly and you can prep it ahead of time and pop in the oven when you’re ready if you’re making it for Thanksgiving. (I make it year round, it’s that good!)
Ingredients
- fresh green bean
- extra virgin olive oil
- unsalted butter
- baby bella mushrooms
- fresh thyme
- all-purpose flour
- heavy cream
- whole milk
- minced garlic
- grated parmesan
- salt and pepper
- fried onions
How to Make Green Bean Casserole without Canned Soup
- Partially cook the green beans by boiling them for just three minutes in salted water, then setting them aside.
- Prepare the mushrooms by sautéing them in olive oil and butter until they are dark brown and incredibly tender. Set those aside so you can prepare the Bechamel sauce that will replace the condensed soup in the recipe.
- Creating a roux from butter and flour. Keep your whisk handy and heat low and stir constantly until the roux turns golden brown.
- Add the milk and heavy cream and bring to a simmer.
- Continue to whisk often as the sauce cooks and thickens.
- Add the seasoning and cheese and stir to mix. Pour the sauce over the mushroom and green bean mixture.
- Bake first covered, then uncovered for a total bake time of about 50 minutes.
- Add those crunchy fried onions at the end because there’s just no good substitute for them and they are truly the finishing touch!
See? Not so hard, and totally worth it!
FAQs
Yes, assemble the casserole (without crunchy onions) and allow the mixture to cool in the dish, then wrap tightly and refrigerate up to a day ahead. Extend baking time an extra 10-15 minute covered.
You can freeze before baking by assembling without onions, allowing to cool, then wrapping tightly with foil. Freeze up to 3 months.
Thaw overnight in the refrigerator before baking and extend baking time 10-15 minutes covered with new foil.
Yes, you can double the recipe and cook in a 9 by 13 inch dish.
Have you started planning your Thanksgiving menu yet? Here are some of my other favorite Thanksgiving recipes:
- Roast Turkey
- Best Turkey Gravy
- Sweet Potato Casserole
- Candied Yams
- Cheddar Chive Mashed Potatoes
- Traditional Corn Pudding
- Cranberry Relish
- Chocolate Pecan Pie
- Sweet Potato Pie
If you try this recipe, please comment and rate it below, I love hearing from you!
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Best Green Bean Casserole From Scratch
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 1x
- Category: vegetable
- Method: baking
- Cuisine: American
Description
Homemade Best Green Casserole from scratch-no canned soup required! Once you try this recipe you’ll never go back to using canned green beans and condensed soup again! Easy and delicious Thanksgiving recipe!
Ingredients
- 1 pound fresh green beans, ends removed
- 1 tablespoon extra virgin olive oil
- 4 tablespoons unsalted butter, divided
- 8 oz baby bella mushrooms, sliced
- 2 sprigs fresh thyme
- 1 tablespoon all-purpose flour
- 3/4 cup heavy cream
- 1/2 cup whole milk
- 2 cloves minced garlic
- 1/4 cup grated parmesan
- salt and pepper
- 1 cup fried onions
Instructions
- Preheat oven to 375 degrees.
- In a large pot, bring salted water to a boil. Drop in green beans and cook for three minutes. Drain and set aside.
- In a large skillet, heat olive oil on medium-high heat. Add mushrooms and cook for two minutes without stirring to brown. Add 2 tablespoons of butter and thyme. Cook about 5 minutes, stirring mushrooms occasionally until deep brown on both sides and tender. Set aside.
- In a small saucepan, melt 1 tablespoon of butter over medium-low heat. Add flour and whisk constantly until the roux turns golden brown, about 5 minutes.
- Continue to whisk as you add heavy cream and milk. Increase heat to medium and simmer, whisking occasionally, until sauce thickens and bubbles, about 5-6 minutes.
- Remove the sauce from heat and stir in garlic and cheese. Salt and pepper to taste.
- Remove thyme sprigs from mushroom and arrange both green beans and mushrooms in a 9 by 9 baking dish. Pour sauce over the vegetables and stir slightly to mix.
- Cover dish tightly with foil and cook for 25 minutes.
- Remove foil and cook an additional 15 minutes.
- Sprinkle onions over the top of the casserole and cook an additional 5 minutes.
- Let sit ten minutes before serving.
Notes
Adapted from Bon Appetit
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 317
- Sugar: 11 g
- Sodium: 103.1 mg
- Fat: 22.5 g
- Carbohydrates: 24.4 g
- Protein: 7 g
- Cholesterol: 58 mg
Keywords: green bean casserole, thanksgiving, casserole
Can this be made ahead of time? How do you alter the cooking time, etc. Thanks
I’ve been making this year round ever since I found this recipe a couple of years ago, I love it!
★★★★★
I didn’t have enough green beans so I added organic carrots! Yummy!
Delicious!
★★★★★