Green Bean Casserole

A delicious green bean casserole side dish that is taken to the next level with a homemade mushroom sauce! This classic will be a hit at your holiday table!

As the holidays approach, I’m sure you’re thinking about all of the good food you will be sharing with loved ones. One of our favorite dishes is the classic green bean casserole. It’s a family favorite that everyone enjoys. I love having it with leftovers after Thanksgiving dinner. This green bean casserole recipe is bound to be your go-to in years to come. Check out how we make it in our home.

For starters, we don’t use canned cream of mushroom soup, we make ours from scratch. I find that it adds a little more flavor and definition to the dish than canned soup and really doesn’t require much extra time. However, if you want or need a faster route feel free to swap our homemade cream sauce with 2 cans of your preferred condensed mushroom soup.

Here’s what to mix together for your own homemade cream of mushroom mixture. It’s perfect for this green bean casserole recipe.

After making your cream of mushroom mixture, set it aside and begin on the green bean portion of the dish. Some classic recipes for this dish don’t call for cheddar cheese, but we love cheese so we added it and won’t ever go back!

Green Bean Casserole Mixture

• 24 ounces frozen green beans, thawed or partially thawed – we used a simpe Cut style but French style is great too!
• 3/4 cup shredded cheddar cheese
• ½ cup milk
• 1 ½ cups crispy fried onions – about (1)-16 ounce bag

Putting Your Green Bean Casserole Together

1. Melt the butter in a small saucepan. Add the diced mushrooms and cook for 5-6 minutes, until liquid is mostly reduced. Add the flour and mix it together.
2. Add the chicken broth and stir to combine.
3. Mix in milk and then the seasonings. Whisk continuously and bring to a gentle boil. Stir continuously while it bubbles for about 4-6 minutes, it will thicken and reduce. Remove from heat.
4. It will continue to thicken as it cools. Allow cooling for about 5-10 minutes.
5. In a large bowl, mix together homemade cream of mushroom soup, green beans, cheese and milk, and half of the onions. Pour in a 9 x13 inch baking pan. Bake at 350 degrees for 25 minutes or until bubbly. Top with remaining french fried onions and bake for 5 more minutes. You will know it is finished when the green bean mixture is bubbly, and the onions are crispy and starting to brown.

I like to bake this classic recipe until the french fried onions are a little crispy. We prefer a slight crunch and not so mushy but bake to your heart’s desire.

Can I use fresh green beans?

Fresh green beans are something you can definitely add if you prefer not to use frozen. We have used fresh, frozen and canned for this recipe and all versions are delicious! What you use sometimes just depends on store availability.

What can I add to green beans for flavor?

If you want a little more flavor in your green bean bake, try adding 1-2 teaspoons of soy sauce or worcestershire sauce to the mixture. It will give it a slightly salty taste that everyone will love.

Can you make Green Bean Casserole ahead of time and refrigerate?

Absolutely! This dish is a perfect prep-ahead side dish. Prepare the dish as instructed but remember to wait to add the toppings until after it’s been baked the first time. This dish can be prepared as early as 3 days ahead of time. Before baking, you may want to add a splash of milk and give the casserole a quick stir. Different green beans can soak up your liquid more than others.

I hope you love this cheesy version of an easy green bean casserole just as much as we do. It’s the perfect side dish for the Thanksgiving and festive holiday season. This classic casserole is always a hit.

Looking for more fun, easy, and delicious side dishes for the holidays?

Check out my homemade Macaroni and Cheese Casserole and Slow Cooker Scalloped Potatoes. Each of these makes a lovely side dish for the holidays as well.

Green Bean Casserole

Author Katie

A delicious green bean casserole side dish that is taken to the next level with a homemade mushroom sauce! This classic will be a hit at your holiday table!

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Ingredients

Homemade Cream of Mushroom

• 4 tablespoons butter
• 1/2 cup all-purpose flour
• 2 cup chicken broth
• 2 cup whole milk
• 1 1/4 teaspoon garlic powder
• 1 ¼ teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 tsp dried parsley flakes
• 2 cups finely diced baby Bella mushrooms

Green Bean Mixture

• 24 ounces frozen green beans
• 3/4 cup shredded cheddar cheese
• ½ cup milk
• 1 ½ cups crispy fried onions divided

Instructions

• Melt the butter in a small saucepan. Add the diced mushrooms and cook for 5-6 minutes, until liquid is mostly reduced.
  4 tablespoons butter, 2 cups finely diced baby Bella mushrooms
• Add the flour and mix it together
  1/2 cup all-purpose flour
• Add the chicken broth and stir to combine.
  2 cup chicken broth
• Mix in milk and then the seasonings. Whisk continuously and bring to a gentle boil. Stir continuously while it bubbles for about 4-6 minutes, it will thicken and reduce. Remove from heat.
  2 cup whole milk, 1 1/4 teaspoon garlic powder, 1 ¼ teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 tsp dried parsley flakes
• It will continue to thicken as it cools. Allow cooling for about 5-10 minutes.
• In a large bowl, mix together homemade cream of mushroom soup, green beans, cheese and milk, and half of the onions.
  24 ounces frozen green beans, 3/4 cup shredded cheddar cheese, ½ cup milk
• Pour in a 9 x13 inch baking pan. Bake at 350 degrees for 25 minutes or until bubbly.
• Top with remaining french fried onions and bake for 5 more minutes. You will know it is finished when the green bean mixture is bubbly, and the onions are crispy and starting to brown.

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