Green bean casserole gets a Thanksgiving upgrade with fresh green beans and an easy-to-make, homemade mushroom sauce, for a creamy and classic side dish with an irresistible, salty crunch from crispy onion rings. It truly is the best green bean casserole from scratch!
This recipe is brought to you by Alexia Foods
Green bean casserole is a classic holiday side dish, that’s right up there with stuffing, gravy, and cranberry sauce. So why go and change it? It’s true, sometimes you just shouldn’t mess with the classics, especially when they’re tied to food memories of time spent with family. But times change, and tastes evolve. The last time I was passed an 11×13-inch casserole dish of green bean casserole, it was a sad mixture of stunted, pallid beans in a gloopy grey gravy instead of a flavorful sauce. I knew I could give this dish the makeover it deserved while keeping the recipe easy and familiar, but slightly elevated, and with better ingredients. That’s why you won’t find any cream of mushroom soup or canned green beans in my recipe.
Why You’ll Love It
- This green bean casserole recipe is made with real, fresh ingredients with lots of awesome savory flavor
- It’s so simple to make and can also be made ahead of time
- Crispy onion rings on the top are a total game changer, adding a fun element and great texture that make this green bean casserole unlike any you’ve had before!
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What are the Ingredients to Green Bean Casserole?
To make the best green bean casserole recipe possible, I used only a handful of real, simple ingredients. Here’s what you need to make this green bean casserole:
- Fresh green beans —The original green bean casserole calls for canned green beans or frozen green beans. While flash-frozen green beans are a good option because they retain their nutrients, I use fresh green beans because I simply prefer the taste and texture. No mushy green beans here!
- Better creamy mushroom sauce — Instead of using high-sodium canned cream of mushroom soup, I make my super easy standard white sauce where I can control how much salt goes into it. It’s flavored with fresh, sautéed mushrooms and onions with a bit of fresh thyme. I don’t use garlic in my green bean casserole, but if you wanted, you totally could. I’d suggest mincing 1 or 2 cloves.
- The white sauce ingredient ratios are easy to remember — 2 tablespoons butter, 2 tablespoons flour, and 2 cups milk or vegetable or chicken broth or chicken stock = 2:2:2.
- A better crunchy topping — One of the signature flavors of le casserole de green bean is the crispy crunchy topper, and this is where I add another spin to the original recipe and use chef-inspired All Natural Alexia Crispy Onion Rings. I’m a big fan of onion rings, but I want them thick and crunchy, and not greasy—and these rings deliver.
Find the complete recipe with measurements below.
How to Make This Green Bean Casserole
- Shock the green beans. To take the raw edge off, shock the fresh green beans in boiling water for a minute or two, or until they turn bright green, then drain.
- Bake the frozen onion rings for 10 minutes. Set them aside until you’re ready to assemble the green bean casserole.
- Sauté the onion and mushrooms. While the onion rings bake, sauté the chopped onion in a buttered skillet, just until they turn translucent. Add the mushrooms to the same skillet, along with the salt, black pepper, and thyme, and continue cooking until they’re tender.
- Get saucy. Add flour, milk, chicken stock, and nutmeg to the skillet and cook it down to create a creamy white sauce. Stir in the green beans, then transfer the green bean mixture to a baking dish and add the baked onion rings on top.
- Bake until bubbly. Bake the green bean casserole until the top is lightly browned and the casserole is starting to bubble around the edges.
How do You Keep Green Bean Casserole From Getting Mushy
The biggest way to prevent your green bean casserole from getting mushy is to take care not to overcook your green beans. You want tender green beans that still have a bite to them. Overcooking them will give you sad and soggy beans.
Are You Supposed to Cover Green Bean Casserole When Baking
There’s no need to cover this green bean casserole recipe, but if for some reason you find it’s getting too brown, feel free to tent it with some aluminum foil.
How to Reheat Green Bean Casserole
If you wind up with leftovers of this green bean casserole from scratch, you’ll want to reheat them in the oven at 350ºF. Don’t microwave leftover green bean casserole, or the green beans and onion rings will be rubbery.
Can You Make Green Bean Casserole Ahead of Time?
Yes, simply follow the recipe up to the point of baking (but hold the onion rings). Cover and refrigerate up to overnight. When you’re ready to bake, add the onion rings (otherwise they’ll get mushy and soggy). Note that your casserole may need a bit longer in the oven.
Storage
This green bean casserole from scratch will keep in the refrigerator for about 4 or 5 days. I don’t recommend freezing green bean casserole. The onion rings will lose their crispness, and the casserole itself will likely be quite mushy once reheated.
Tips for Making the Best Green Bean Casserole
- Instead of blanching the green beans, you could also steam them for a minute or so in the microwave with a tablespoon or two of water. Use the frozen variety if you prefer, just be sure to thaw and drain the excess water so your casserole doesn’t get runny.
- When making the white sauce, add more chicken stock (this one’s my FAVORITE!) if you prefer a thinner sauce. For even more flavor, add white wine. Choose a white wine you’d actually drink, not one labeled as cooking wine.
- For the creamiest, most flavorful white sauce use whole milk or half and half. Don’t use 2% or skim milk here, otherwise, your sauce won’t thicken up properly and your green bean casserole will be a runny mess. I don’t use any cheese in mine, but if you wanted, cheddar cheese would be an excellent addition to the sauce.
What to Serve with Your Green Bean Casserole
- The Best Juicy Roast Turkey
- My Favorite Ambrosia Salad
- Easy Creamy Au Gratin Potatoes
- Cranberry and Walnut Stuffing
- Creamy Mashed Potatoes
- Rotisserie Herb Butter Turkey
- Sweet Potato Casserole with Savory Crumble
- Easy Dinner Rolls
- THE BEST Roast Turkey Breast
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Green Bean Casserole
Ingredients
- 1 pound green beans , (fresh or frozen)
- 1 11- ounce bag Alexia Crispy Onion Rings with Panko Breading and Sea Salt
- 2 tablespoons butter
- ½ cup chopped onion
- 10 ounces brown cremini mushrooms , sliced, (about 4 cups)
- 1 ½ teaspoons kosher salt , divided
- ½ teaspoon freshly ground black pepper
- ½ teaspoon fresh thyme
- 2 tablespoons all-purpose flour
- 2 cups whole milk or half and half
- ½ cup white wine or chicken stock
- ½ teaspoon ground nutmeg
Instructions
- Trim the green beans and cut them in half, then place them in a microwave-safe bowl with 2 tablespoons water and cook for 3 minutes. Drain, and set aside. If using frozen, thaw in the microwave or on the counter and drain any excess water.
- Preheat the oven to 400°F and line a baking sheet with aluminum foil. Place the onion rings on the tray and bake for 10 minutes or until the onion rings are crisp. Set aside.
- While the onion rings are baking, melt the butter in a large skillet over medium heat and add the onions. Cook the onions for 3-5 minutes or until they begin to soften and become translucent.
- Add the sliced mushrooms and season with 1 teaspoon of the kosher salt, black pepper, and thyme. Cook, stirring occasionally, for about 5 minutes or until the mushrooms are tender.
- Sprinkle the mixture with the flour, stir to combine, and cook for 1-2 minutes, stirring so the flour doesn't burn but does cook out the flour-y taste. Add the milk or half and half, wine or chicken broth, and the nutmeg and cook for 4-5 minutes, stirring, or until the sauce has reduced by half.
- Remove the sauce from the heat and stir in the green beans. Transfer half of the bean mixture to a 2-quart casserole dish, or 11 x 7- or 8-inch square baking dish, and top with half of the onion rings, then the rest of the beans and top with the remaining onion rings.
- Bake for 10-15 minutes or until the top is lightly browned and the sauce is bubbly. Let sit for 5-10 minutes, the sauce will thicken as it cools.
Nutrition
More Classic Thanksgiving Recipes with a Twist
- Herb Butter Rotisserie Turkey
- Buttermilk Blue Cheese Mashed Potatoes
- Pumpkin Bread Pudding with Whiskey Cream Sauce
- Miso Roasted Butternut Squash
- Farro, Butternut Squash, Sausage and Dried Cherry Stuffing
- Maple Chipotle Sweet Potatoes
- Pumpkin Tiramisu
This post is in partnership with Alexia Foods. Follow along on Alexia’s Facebook and Instagram, or check out their website to see their chef-inspired flavors, real ingredients, healthy alternatives and recipes.
GET THE THANKSGIVING PREP GUIDE: Get your FREE Thanksgiving plan, timeline, recipe, and menu inspiration, plus all the tips & tricks you need to pull off the best Thanksgiving yet. AND! FREE printable.
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Altie Metcalf
I meant to say cut up the onion rings into smaller pieces.
sharon campus
so it looks like the onion rings which are delish are only on top? not in casserole? We make and have turkey dinner at family’s house who can’t travel- so how does this fair in travel? good thing it’s 15 minutes away. thank you
Sharon, you can top the casserole with the onion rings right before you bake it. Enjoy!
Ashley @ Foodie Crush
I think it would travel well that 15 minutes but not much longer
Susan
I am going to make this. I will make it gluten free by using GF onion rings from Aldi. Also my family like canned green beans best……………………….. By that I mean hubs and kids. I have already hosted an early Thanksgiving for visiting family. I made a GF dressing similar to the one here. I used dried cranberries and Trader Joe’s GF stuffing mix with lots of fresh ingredients added. Yum.
Ashley @ Foodie Crush
That all sounds like an incredible Thanksgiving! Thank you, Susan!
Jill Roberts
Wow that green bean casserole is pure combination of taste, I like a balanced diet, a variety of protein and vitamin supplements so that they will have good health. I really like. Thx for sharing Heidi!
Lisa Huff
Ohhhh yum! Looks incredible!
Umakant
Awesome…! your recipe looks so yummy and delicious, am so glad like your photography, I will make this. Thanks for sharing….!
Laura | Tutti Dolci
This looks incredible! Love the onion rings, and there’s always room for new classics :)