If you’ve only ever made green bean casserole using canned soup and store-bought crispy onions, it’s time to level up. This homemade green bean casserole has all the savory flavors you love, but with a fresh twist—tender green beans, creamy mushroom sauce, and golden brown crispy onions made right in your own kitchen. It’s a delicious side dish that deserves a permanent spot on your Thanksgiving table (and honestly, your Christmas dinner too).
I was inspired to make this from scratch, including the onions, back when I was doing Keto. Green bean casserole made with a can of French-cut green beans and a can of cream of mushroom soup was always on the table for the holidays, but I wanted to make a version without the carbs and sugar. I liked it SO much better, and now this is how I always make it. Once you taste the difference, it’s hard to go back to the canned stuff.
Really, this is just my mushroom cream sauce with green beans added and crispy onions on top. If you make a double batch, you can save half to serve with dinner and the other half to go in your casserole. MAXIMUM EFFICIENCY!
What's In This Blog Post
Ingredient Breakdown
Making your own mushroom cream sauce is easier than you think, and the taste is infinitely better! All you need are some basic knife skills.
- Start with fresh green beans—trim the ends of the beans and cut them into small pieces for even cooking, or keep them long.
- For the sauce, skip the canned mushroom soup and make your own homemade cream of mushroom using crimini mushrooms, butter, minced garlic, and onions. You can switch out the mushrooms for shiitake or any other mushroom you like.
- Stir in chicken broth, regular milk, and a splash of Worcestershire sauce for that subtle umami note. If you don't have Worcestershire you can use soy sauce. If you prefer a richer sauce, swap in heavy cream or a dollop of sour cream—either will add silky goodness.
- For the topping, you can make your own crispy onions or crispy shallots by coating thin slices in flour and frying them until golden brown for maximum crunch. If you’re short on time, the classic French-fried onions from the grocery store still work beautifully.
- Want a quick Parmesan cream sauce upgrade? Mix a handful of Parmesan cheese or Monterey Jack into the sauce before baking—it’s the best way to add a little creamy complexity without overpowering the dish.
Step-by-Step Instructions
- Preheat the oven to 375°F
- Slice the mushrooms, mince the garlic, and prepare the crispy onions (optional).
- Bring a large pot of salted water to a boil. While you're waiting for the water to boil, pinch off the stems of the green beans. Great activity for the kids to help with.
- Blanch the green beans for 3–4 minutes.
- Transfer to an ice bath and set aside. The ice stops the green beans from overcooking.
- In a large skillet, melt the butter over medium heat. Add in the sliced mushrooms. Cook them until golden brown.
- Add a splash of white wine to deglaze the pan and let it cook off.
- Scoot the mushrooms to the side. And the butter and garlic, and cook just until the garlic is fragrant.
- Add the flour to the butter and garlic and mix to make a roux. Let it cook for 30 seconds.
- Slowly whisk in the chicken broth. Let it come to a boil. Stir until thickened and creamy.
- Turn down the heat to low. Add in the cream and parmesan. Stir until the parmesan has melted and the sauce is thickened. Do not boil.
- Combine the green bean mixture with the homemade mushroom sauce in a baking dish or casserole dish.
- Top with homemade crispy onions, store-bought crispy onions, or panko breadcrumbs and bake uncovered for 15–20 minutes, until the topping is golden brown and bubbling.
Final Thoughts
This easy green bean casserole recipe is the perfect addition to your lineup of Thanksgiving side dishes—it pairs beautifully with turkey, sweet potato casserole, and corn casserole recipe favorites. It’s one of the first dishes to disappear at my house every holiday, and for good reason.
The creamy sauce, tender green beans, and crunchy topping make every bite irresistible. You can even make this dish ahead of time and heat it up the day of. So easy!
Next time you’re planning a big Thanksgiving dinner or a cozy Christmas dinner, skip the canned soup and make this homemade green bean casserole instead. It’s a great recipe that transforms a regular vegetable side dish into something truly special.
Recipe
Equipment
- 1 9"x9" Casserole Dish
Ingredients
- 1 pound green beans washed and trimmed
- 4 Tablespoons butter divided in half
- 1 Teaspoon olive oil
- 20 small mushrooms I like crimini
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 whole garlic cloves
- ¼ cup white wine
- 1 cup chicken broth or vegetable broth
- 1 cup heavy whipping cream
- ½ cup parmesan finely shredded
- 1 Tablespoon flour
- 2 teaspoons fresh thyme
Instructions
- Preheat the oven to 375°F
- Slice the mushrooms, mince the garlic, and prepare the crispy onions (optional).
- Bring a large pot of salted water to a boil. While you're waiting for the water to boil, pinch off the stems of the green beans. Great activity for the kids to help with.
- Blanch the green beans for 3–4 minutes.
- Transfer to an ice bath and set aside. The ice stops the green beans from overcooking.
- In a large skillet, melt the butter over medium heat. Add in the sliced mushrooms. Cook them until golden brown.
- Add a splash of white wine to deglaze the pan and let it cook off.
- Scoot the mushrooms to the side. And the butter and garlic, and cook just until the garlic is fragrant.
- Add the flour to the butter and garlic and mix to make a roux. Let it cook for 30 seconds.
- Slowly whisk in the chicken broth. Let it come to a boil. Stir until thickened and creamy.
- Turn down the heat to low. Add in the cream and parmesan. Stir until the parmesan has melted and the sauce is thickened. Do not boil.
- Combine the green bean mixture with the homemade mushroom sauce in a baking dish or casserole dish.
- Top with homemade crispy onions, store-bought crispy onions, or panko breadcrumbs and bake uncovered for 15–20 minutes, until the topping is golden brown and bubbling.
