Best-Ever Green Bean Casserole — Classic Green Bean Casserole Recipe
I grew up with green bean casserole on every holiday table — the crispy onions, the creamy mushroom sauce, and that bright snap of green beans felt like home. As an adult I tweaked my family’s version until I landed on this Best-Ever Green Bean Casserole: it keeps the nostalgic flavors but adds fresher ingredients and a richer, homemade sauce so the whole dish sings. Fun fact: the original green bean casserole many of us know was popularized in the 1950s as an easy, pantry-friendly holiday staple, and this version honors that tradition while bringing better texture and deeper mushroom flavor. Warm, familiar, and easy to love — it’s my go-to at Thanksgiving and any dinner that needs a little cozy.
Who is this recipe for?
- This recipe is for busy parents who want an easy side that looks special, home cooks who love classic comfort food, and anyone who appreciates a creamy mushroom sauce with a crunchy topping.
A brief overview of the core ingredients:
- This dish combines fresh green beans, sautéed onions and mushrooms, garlic, a creamy flour-thickened sauce (stock + milk), a touch of Worcestershire and soy for savory depth, optional sour cream and cheddar for extra richness, and crispy fried onions for the signature crunch.
Tools & Ingredients:
Tools
- Large pot for blanching
- Bowl of ice water for shocking beans
- Large skillet or sauté pan
- Whisk
- Measuring cups and spoons
- 9×13-inch baking dish (butter or nonstick spray)
- Mixing bowl
- Spatula or wooden spoon
- Oven-safe baking sheet (optional, for catching drips under broiler)
Ingredients
- 1.5 lb fresh green beans, trimmed and halved — bright, crisp base for the casserole
- 3 tbsp unsalted butter — adds richness and helps sauté the vegetables
- 1 medium yellow onion, finely diced — sweetens and builds savory flavor
- 8 oz mushrooms, sliced (cremini or white) — adds umami and meaty texture
- 2 cloves garlic, minced — boosts flavor and aroma
- 2 tbsp all-purpose flour — thickens the sauce
- 1 cup low-sodium chicken stock (or vegetable stock) — provides savory liquid and depth
- 1.5 cups whole milk (or half-and-half) — makes the sauce creamy
- 1/2 cup sour cream (optional) — adds tang and silkiness
- 1 tsp Worcestershire sauce — brings savory complexity
- 1 tsp soy sauce (low-sodium) — enhances umami without extra salt
- 1/2 tsp dried thyme (or 1 tsp fresh chopped) — herbaceous note that complements mushrooms
- Salt and freshly ground black pepper — balances and seasons
- 1.5 cups crispy fried onions (store-bought or homemade) — signature crunchy topping
- 1/2 cup shredded cheddar (optional) — melty, sharp contrast to creamy sauce
Instructions:
- Preheat the oven to 350°F (175°C) and butter or spray a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 3–4 minutes until bright green and just tender. Transfer to a bowl of ice water to stop cooking; drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent.
- Add the sliced mushrooms and cook for 5–7 minutes until browned. Stir in the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and cook for 1 minute. Gradually whisk in the stock, then the milk. Bring to a simmer, whisking until thickened, about 3–4 minutes.
- Stir in the sour cream (if using), Worcestershire sauce, soy sauce, thyme, and season with salt and pepper. If using cheddar, stir in now.
- Combine the blanched green beans with the sauce in a large bowl. Transfer the mixture to the baking dish and smooth the top.
- Sprinkle the crispy fried onions over the casserole.
- Bake for 20–25 minutes until bubbly. Broil for 1–2 minutes for a golden top, watching closely.
- Let rest for 5 minutes before serving.
FAQ
Q: Can I freeze this recipe?
A: Yes. Assemble the casserole (without the crispy fried onions) and freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight, add the fried onions just before baking, and bake until bubbly.
Q: What can I use instead of sour cream?
A: You can substitute plain Greek yogurt (same amount) or omit it entirely; the casserole will still be creamy from the milk and butter.
Q: Can I make this vegetarian?
A: Absolutely. Use vegetable stock instead of chicken stock and ensure the fried onions are vegetarian-friendly.
Q: How do I make homemade crispy fried onions?
A: Thinly slice onions, dredge in flour seasoned lightly with salt, and fry in oil until golden brown. Drain on paper towels and cool completely before topping the casserole.
Tips & Tricks:
- Don’t over-blanch the beans: 3–4 minutes keeps them bright and prevents a mushy casserole after baking.
- Brown the mushrooms well: extra browning adds concentrated flavor to the sauce.
- Add fried onions at the end: keep them until just before baking (or add most of them pre-bake and a handful for broiling) to keep the topping crispy.
- Watch the broiler closely: 1–2 minutes is enough to get a golden top; it can go from golden to burnt very quickly.
Conclusion
This Best-Ever Green Bean Casserole is a crowd-pleasing side that balances creamy mushroom sauce and crunchy topping — perfect for holidays or family dinners. For a different take or step-by-step visuals, see this Best-Ever Green Bean Casserole With Step-by-Step Video Recipe. If you want a classic, simple version to compare, check out this Green Bean Casserole. For a Southern-style spin with extra tips, try the Ultimate Green Bean Casserole – Southern Bite.
Enjoy this warm, comforting casserole — and please share it with friends and family. Always add
tag after Directions. as the final image of the completed recipe.
Green Bean Casserole
Ingredients
- 1.5 lb fresh green beans, trimmed and halved Bright, crisp base for the casserole
- 1 medium yellow onion, finely diced Sweetens and builds savory flavor
- 8 oz mushrooms, sliced (cremini or white) Adds umami and meaty texture
- 2 cloves garlic, minced Boosts flavor and aroma
- 3 tbsp unsalted butter Adds richness and helps sauté the vegetables
- 2 tbsp all-purpose flour Thickens the sauce
- 1 cup low-sodium chicken stock (or vegetable stock) Provides savory liquid and depth
- 1.5 cups whole milk (or half-and-half) Makes the sauce creamy
- 1/2 cup sour cream (optional) Adds tang and silkiness
- 1 tsp Worcestershire sauce Brings savory complexity
- 1 tsp soy sauce (low-sodium) Enhances umami without extra salt
- 1/2 tsp dried thyme (or 1 tsp fresh chopped) Herbaceous note that complements mushrooms
- Salt and freshly ground black pepper Balances and seasons
- 1.5 cups crispy fried onions (store-bought or homemade) Signature crunchy topping
- 1/2 cup shredded cheddar (optional) Melty, sharp contrast to creamy sauce
Method
- Preheat the oven to 350°F (175°C) and butter or spray a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the trimmed green beans and blanch for 3–4 minutes until bright green and just tender. Transfer to a bowl of ice water to stop cooking; drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent.
- Add the sliced mushrooms and cook for 5–7 minutes until browned. Stir in the garlic and cook for 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and cook for 1 minute. Gradually whisk in the stock, then the milk. Bring to a simmer, whisking until thickened, about 3–4 minutes.
- Stir in the sour cream (if using), Worcestershire sauce, soy sauce, thyme, and season with salt and pepper. If using cheddar, stir in now.
- Combine the blanched green beans with the sauce in a large bowl. Transfer the mixture to the baking dish and smooth the top.
- Sprinkle the crispy fried onions over the casserole.
- Bake for 20–25 minutes until bubbly. Broil for 1–2 minutes for a golden top, watching closely.
- Let rest for 5 minutes before serving.
