This creamy green bean casserole is a holiday classic, made even better with an easy homemade mushroom gravy (along with a secret ingredient!), fresh green beans and plenty of crispy fried onions. With just 15 minutes of prep time, you’ll be ditching those cans of condensed soup for this homemade side dish that’s sure to steal the show on your Thanksgiving table!
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I have a confession to make: I’m a longtime Campbell’s Green Bean Casserole fan. There’s just something so comforting about that creamy mushroom soup and green bean filling topped with crispy fried onions, especially during the holidays.
But this year I decided it was time to take this classic Thanksgiving side dish to the next level with a homemade filling that’s just as creamy and full of flavor. By making the filling from scratch—think fresh mushrooms, garlic and a secret ingredient that takes it over the top—and letting those crispy fried onions handle the crunch, we get the best of both worlds: that homemade taste with a little store-bought shortcut. Because some things are just better when bought or not worth all the time, effort and mess, especially when cooking during the holidays!
And that secret ingredient? A splash of soy sauce! It adds rich, umami flavor to the homemade mushroom gravy. Trust me, this isn’t just any ol’ green bean casserole—it’s the BEST homemade green bean casserole recipe that’ll have you ditching the canned soup for good. This one is guaranteed to become a new favorite on your Thanksgiving table!
Green Beans
You can use fresh, frozen or canned green beans for this casserole recipe.
- Fresh green beans: I developed this recipe using fresh green beans, so they’re my top choice for the best taste and texture. Trimmed and halved, they’ll stay crisp-tender in the final dish.
- Frozen green beans: These work well too for a crisp-tender texture. Just be sure to thaw and drain them before using them to avoid excess water in the casserole.
- Canned green beans: The most convenient option, though they’re softer in texture (read: soggy) and can be less flavorful. If you use them, simply drain them and proceed with the recipe, no need to blanch them.
Other Ingredients
- Mushrooms: Cremini (sometimes called “baby bella mushrooms”) or button mushrooms add that classic, earthy depth.
- Cream sauce: We make a from-scratch mushroom soup alternative with butter, mushrooms, garlic, flour, chicken broth, and half-and-half. Along with my secret ingredient, it’s an easy, but flavor-packed mixture that’ll have you ditching the cans of condensed soup for good.
- Low-sodium soy sauce: The secret ingredient! This might seem unusual, but soy sauce enhances the umami notes (and amplifies the earthiness of the mushrooms), which makes this the best green bean casserole from scratch!
- Crispy fried onions: While I love making the casserole filling from scratch, French’s Crispy Fried Onions are a must for this classic dish! They’re added to the filling for flavor and atop the casserole for that crispy topping everyone loves.
See the recipe card for full information on ingredients and quantities.
Follow these simple steps for a green bean casserole that’s creamy, flavorful and perfectly baked. I’ve included helpful tips along the way to ensure you get the best results!
- Blanch the green beans. Bring a large pot of salted water to a boil and prepare a bowl of ice water. Boil the green beans for 3 minutes, then immediately transfer them to the ice water to keep their vibrant green color and prevent overcooking.
- Drain the blanched green beans well. Set them on paper towels or a kitchen towel to remove any excess moisture.
- Sauté the mushrooms and garlic. Melt the butter in a large ovenproof skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until softened and their liquid has evaporated (about 5 minutes). Add the garlic and cook for 2 more minutes, until golden and fragrant.
- Stir in the flour and cook for 1 minute.
- Add the broth, soy sauce and a pinch of black pepper. Increase the heat to medium-high and simmer the sauce for 3 minutes.
- Lower the heat and whisk in the half-and-half. You’ve just made homemade cream of mushroom soup!
- Thicken the sauce. Continue cooking for 6-8 minutes, until the mushroom sauce is thick enough to coat the back of a spoon.
- Combine and bake. Remove the skillet from the heat, add the green beans, and stir in 1 cup of the crispy fried onions. Top with the remaining 2 cups of crispy onions and bake for 10-12 minutes, until the green bean bake is bubbling.
No ovenproof skillet? No problem! Simply prepare the creamy mushroom gravy on the stovetop, then transfer everything to a 13×9-inch casserole dish before baking.
How to Make Green Bean Casserole Ahead of Time
You can prepare the casserole a day in advance (this is a great option if you’re juggling several holiday dishes!). Follow the recipe through making the filling, then cover and refrigerate it (without adding the final layer of crispy onions). When ready to bake, sprinkle the reserved French fried onions on top and bake as directed, adding a few extra minutes if it’s straight from the fridge.
It’s also freezer-friendly! Prepare as directed, cool completely and freeze for up to 3 months before baking. Thaw it in the refrigerator and then bake as directed.
Travel Tip: Whether you’re heading down the street or across town for Thanksgiving dinner, this dish travels well! Prepare it as directed but skip the final 10 minutes of baking. Cover the casserole tightly with aluminum foil, wrap it in a towel to keep it warm, and place it in a cooler or insulated bag. When you arrive, top with the crispy fried onions and bake until hot and bubbly!
Round out your holiday table with these tried-and-true recipes:
- Homemade Stuffing with Herbs
- Fresh Cranberry Orange Sauce
- The Best Mashed Sweet Potatoes
- Easy Homemade Dinner Rolls or Easy Pumpkin Dinner Rolls
- Homemade Gravy from Scratch
- Skillet Cornbread
- Roasted Brussels Sprouts
- Raspberry Applesauce Jell-O Salad
And don’t forget the muffin tin mini apple pies and easy pecan pie bars for dessert!
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Ingredients
- 2 pounds fresh green beans, trimmed and halved
- 2 Tablespoons unsalted butter
- 2 cups sliced cremini or button mushrooms
- 1 Tablespoon minced garlic
- 2 Tablespoons all-purpose flour
- 1 cup chicken or vegetable broth
- 1 Tablespoon low-sodium soy sauce
- 1 1/2 cups half-and-half
- 3 cups store-bought crispy fried onions, divided
Instructions
- Preheat the oven to 400°F.
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water.
- Add the green beans to the boiling water and cook for 3 minutes. Drain the green beans and immediately transfer them into the ice water. Drain the beans well and set them on paper towels or a kitchen towel to remove any excess moisture.
- Add the butter to a 10- or 12-inch ovenproof skillet set over medium heat. Once the butter has melted, add the mushrooms and cook, stirring, until softened and the mushrooms have released liquid, about 5 minutes. Add the garlic and cook, stirring, until golden brown, about 2 minutes.
- Stir in the flour then add the chicken broth, soy sauce and ½ teaspoon black pepper. Increase the heat to medium-high and simmer the sauce for 3 minutes.
- Decrease the heat to medium-low then whisk in the half-and-half. Cook the sauce, stirring occasionally, until it’s thick enough to coat the back of a spoon, 6 to 8 minutes.
- Remove the skillet from the heat. Stir in the green beans and 1 cup of the crispy fried onions.
- Sprinkle the remaining 2 cups of crispy fried onions on top and bake until the casserole is bubbling, 10 to 12 minutes.
- Remove the casserole from the oven, let cool slightly then serve.
Kelly’s Notes
- No ovenproof skillet? No problem! Simply prepare the creamy mushroom gravy on the stovetop, then transfer everything to a 13×9-inch casserole dish before baking.
- Make-ahead: You can prepare the casserole a day in advance. Follow the recipe through making the filling, then cover and refrigerate it (without adding the final layer of crispy onions). When ready to bake, sprinkle the reserved French fried onions on top and bake as directed, adding a few extra minutes if it’s straight from the fridge.
- Freeze: Prepare as directed, cool completely and freeze for up to 3 months before baking. Thaw it in the refrigerator and then bake as directed.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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WOW! So so good and way easier to make than I expected. Can’t wait to make it again soon!
So glad you enjoyed the recipe, Grace!