Green Bean Casserole from Scratch (Easy Holiday Side Dish)

This green bean casserole from scratch uses fresh green beans, a quick creamy mushroom sauce and a crunchy layer of fried onions on top. There is no canned soup, but it is still easy: about 20 minutes of hands-on work and 25 minutes in the oven. It is the side dish people look for first on a Thanksgiving or Christmas table.

Why make green bean casserole from scratch?

• Better flavor. Browned mushrooms, garlic and butter taste much fresher than canned soup.
• Bright, tender beans. A short boil keeps the green beans green and just tender, not soft.
• Simple pantry sauce. Butter, flour, broth and milk make a smooth sauce in about 10 minutes.
• Make it ahead. Put it together the day before and bake it when the oven is free.

It fits right into our easy Christmas dinner ideas and next to the dishes in our easy Thanksgiving side dishes list.

What you need

• Fresh green beans: 1 1/2 pounds (680 g), ends trimmed, cut into 2-inch pieces.
• Butter: 3 tablespoons.
• Mushrooms: 8 ounces (225 g) white or cremini mushrooms, sliced.
• Garlic: 2 cloves, minced.
• All-purpose flour: 3 tablespoons.
• Broth: 1 cup chicken or vegetable broth.
• Milk: 1 cup whole milk.
• Salt and pepper: about 3/4 teaspoon salt (less if your broth is salty) and 1/4 teaspoon black pepper.
• Crispy fried onions: 1 1/2 cups (store-bought), divided.

How to make green bean casserole from scratch

1. Heat the oven to 375°F (190°C). Butter a 2-quart baking dish (an 11×7-inch or 8×8-inch dish works).
2. Boil the beans. Cook the green beans in a large pot of salted boiling water for 5 minutes. Drain them and rinse with cold water (or put them in a bowl of ice water) so they stop cooking and stay green. Drain well.
3. Brown the mushrooms. Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook for 6 to 7 minutes, stirring now and then, until browned and the liquid is gone. Add the garlic and cook for 30 seconds.
4. Make the sauce. Sprinkle the flour over the mushrooms and stir for 1 minute. Slowly pour in the broth while stirring, then the milk. Simmer for 4 to 5 minutes, stirring, until thick enough to coat a spoon. Season with salt and pepper.
5. Mix. Take the pan off the heat. Stir in the green beans and 1/2 cup of the fried onions. Spread it in the baking dish.
6. Bake. Bake for 20 minutes, until bubbling at the edges. Scatter the remaining 1 cup of fried onions on top and bake for 5 more minutes, until golden.

Tips for the best green bean casserole

• Dry the beans well. Wet beans thin the sauce. Pat them dry with a towel after draining.
• Do not rush the mushrooms. Let them brown before you add the flour. That is where most of the flavor comes from.
• Add the onions at the end. The topping only needs 5 minutes. If it goes in at the start, it can burn.
• Thick, not stiff. The sauce thickens more in the oven. If it looks like thick gravy in the pan, it is right.

Make-ahead and leftovers

• Make ahead (up to 1 day): mix the beans and sauce, spread in the dish, cover and refrigerate. Keep the fried onions in their bag. Bake from cold for 30 to 35 minutes, until hot in the middle, then add the onions for the last 5 minutes.
• Frozen green beans: use 1 1/2 pounds. Thaw them, skip the boiling step and pat them very dry.
• Leftovers: cool within 2 hours, then refrigerate in a covered container for 3 to 4 days. The USDA says to reheat leftovers to 165°F. The topping softens, so add a handful of fresh fried onions when you reheat.

What to serve with green bean casserole

Green bean casserole goes with almost any holiday main. Try it with our whole roast chicken with herb butter or a brown sugar glazed ham. For a full spread, add mashed potatoes, rolls and one or two more sides from our easy side dishes that go with everything.

Easy variations

• Cheesy: stir 1/2 cup grated parmesan or shredded cheddar into the sauce.
• Bacon: add 4 slices of cooked, chopped bacon with the beans.
• No mushrooms: cook 1 small diced onion in the butter instead and use 1 1/4 cups milk.
• Bigger crowd: double everything and bake in a 9×13-inch dish for about 25 minutes before the topping goes on.

Frequently asked questions

Green Bean Casserole from Scratch

Fresh green beans in a quick creamy mushroom sauce, topped with crispy fried onions. No canned soup.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 1/2 pounds fresh green beans trimmed and cut into 2-inch pieces (680 g)
• 3 tablespoons butter
• 8 ounces white or cremini mushrooms sliced (225 g)
• 2 cloves garlic minced
• 3 tablespoons all-purpose flour
• 1 cup chicken or vegetable broth
• 1 cup whole milk
• 3/4 teaspoon salt or to taste
• 1/4 teaspoon black pepper
• 1 1/2 cups crispy fried onions divided

Method

 

1. Heat the oven to 375°F (190°C). Butter a 2-quart baking dish.
2. Boil the green beans in salted water for 5 minutes. Drain, rinse with cold water and pat dry.
3. Melt the butter in a large skillet over medium-high heat. Cook the mushrooms for 6 to 7 minutes until browned. Add the garlic and cook for 30 seconds.
4. Stir in the flour for 1 minute. Slowly stir in the broth, then the milk. Simmer for 4 to 5 minutes until thick. Season with salt and pepper.
5. Off the heat, stir in the green beans and 1/2 cup of the fried onions. Spread in the baking dish.
6. Bake for 20 minutes until bubbling. Top with the remaining 1 cup of fried onions and bake 5 minutes more.

Notes

• Make ahead: assemble without the topping, cover and refrigerate up to 1 day. Bake from cold 30 to 35 minutes, then add the onions for 5 minutes.
• Frozen beans: thaw, skip boiling, pat dry.
• Leftovers keep 3 to 4 days in the fridge; reheat to 165°F.

This recipe was developed with the help of AI tools and reviewed before publishing. It may not have been independently kitchen-tested — use your judgment, check for allergens, and cook to safe temperatures. See our AI Content Disclosure. Spotted an issue? Tell us.