Easy Homemade Green Bean Casserole Recipe – Food in 45 Minutes

There’s something magical about a bubbling hot green bean casserole fresh from the oven. This classic American dish brings comfort and joy to dinner tables, especially during holidays and family gatherings. 

The creamy sauce, tender green beans, and crispy topping come together to create the perfect combination everyone loves.

What makes this homemade green bean casserole recipe special is that you’re making it from scratch with fresh ingredients. 

No canned soup needed! You’ll create a rich, creamy sauce that tastes so much better than anything from a can. The green beans stay tender but not mushy, and those crispy onions on top? They’re the perfect finishing touch.

This recipe is perfect for Thanksgiving, Christmas dinner, potlucks, or any weeknight meal when you want something cozy and delicious. 

It pairs beautifully with roasted chicken, turkey, ham, or beef. Trust me, once you try this homemade version, you’ll never go back to the old way!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Difficulty Level: Easy
• Cuisine Type: American
• Servings: Available for 2 people and 6 people
• Best Served With: Roasted turkey, baked ham, mashed potatoes, dinner rolls

Ingredients List

For 2 People:

• Green beans (fresh or frozen) – 300g (10.5 oz)
• Butter – 2 tablespoons (28g)
• Mushrooms, sliced – 100g (3.5 oz)
• Garlic cloves, minced – 2 cloves
• All-purpose flour – 2 tablespoons (16g)
• Chicken broth – ¾ cup (180ml)
• Heavy cream – ⅓ cup (80ml)
• Soy sauce – 1 teaspoon
• Black pepper – ¼ teaspoon
• Salt – ½ teaspoon (adjust to taste)
• Shredded cheddar cheese – ¼ cup (30g)
• Crispy fried onions – ¾ cup (85g), divided

For 6 People:

• Green beans (fresh or frozen) – 900g (32 oz)
• Butter – 6 tablespoons (84g)
• Mushrooms, sliced – 300g (10.5 oz)
• Garlic cloves, minced – 6 cloves
• All-purpose flour – 6 tablespoons (48g)
• Chicken broth – 2¼ cups (540ml)
• Heavy cream – 1 cup (240ml)
• Soy sauce – 1 tablespoon
• Black pepper – ¾ teaspoon
• Salt – 1½ teaspoons (adjust to taste)
• Shredded cheddar cheese – ¾ cup (90g)
• Crispy fried onions – 2¼ cups (255g), divided

Equipment Needed

• Large pot for blanching green beans
• Colander or strainer
• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Baking dish (8×8 inch for 2 people / 9×13 inch for 6 people)
• Knife and cutting board
• Mixing bowl (optional)

Step-by-Step Cooking Instructions

Step 1: Prepare the Green Beans

If you’re using fresh green beans, wash them under cold running water. Trim off the stem ends with a knife. 

Cut them into 2-inch pieces if they’re whole. If you’re using frozen green beans, let them thaw for about 10 minutes at room temperature.

Step 2: Blanch the Green Beans

Fill your large pot with water and add a pinch of salt. Bring it to a boil over high heat. Once boiling, add the green beans and cook for 5 minutes. 

You want them tender but still a bit crispy. Drain them in a colander and set aside. This step keeps your green beans bright green and perfectly cooked.

Step 3: Preheat Your Oven

Turn your oven to 350°F (175°C). Let it heat up while you make the sauce. This way, it’s ready when you need it.

Step 4: Cook the Mushrooms

Place your skillet on the stove over medium heat. Add the butter and let it melt completely. Toss in the sliced mushrooms and cook for about 5 minutes, stirring occasionally. 

The mushrooms should turn golden brown and smell amazing. They’ll release some water first, then that water will cook off.

Step 5: Add Garlic

Add the minced garlic to the mushrooms. Stir it around for about 30 seconds until you can smell that wonderful garlic aroma. Don’t let it burn – garlic cooks fast!

Step 6: Make the Creamy Sauce

Sprinkle the flour over the mushrooms and garlic. Stir everything together for about 1 minute. The flour will coat the mushrooms and turn slightly golden. This is called a roux, and it’s what makes your sauce thick and creamy.

Step 7: Add the Liquids

Slowly pour in the chicken broth while stirring constantly. Then add the heavy cream, soy sauce, salt, and black pepper. 

Keep stirring to avoid any lumps. The mixture will start to thicken after 2-3 minutes. It should coat the back of your spoon. If it looks too thick, add a splash more broth.

Step 8: Combine Everything

Take the skillet off the heat. Add the blanched green beans to the creamy mushroom sauce. Stir gently until all the green beans are coated with that delicious sauce. 

Mix in half of the crispy fried onions and the shredded cheese. Everything should look creamy and well combined.

Step 9: Transfer to Baking Dish

Pour the green bean mixture into your greased baking dish. Spread it out evenly with a spatula. Make sure it’s in an even layer so everything cooks uniformly.

Step 10: Add the Crispy Topping

Sprinkle the remaining crispy fried onions evenly over the top. This creates that signature crunchy topping everyone loves. Don’t skip this step – it’s what makes green bean casserole so special!

Step 11: Bake

Place the baking dish in your preheated oven. Bake for 20-25 minutes until the casserole is bubbling around the edges and the onions on top turn golden brown. You’ll smell that irresistible aroma filling your kitchen.

Step 12: Rest and Serve

Take the casserole out of the oven carefully (it’s hot!). Let it sit for 5 minutes before serving. This helps the sauce thicken up a bit more and makes it easier to scoop.

Chef’s Tips and Variations

Picking Fresh Green Beans: Look for bright green beans that snap easily when you bend them. Avoid beans that look wrinkled or have brown spots. Fresh beans should feel firm, not limp.

Make It Ahead: You can prepare this casserole up to Step 9, cover it with foil, and refrigerate for up to 24 hours. When you’re ready to bake, add the crispy onions on top and bake for 30-35 minutes since it’s starting cold.

Flavor Variations: Want it spicier? Add a pinch of cayenne pepper or red pepper flakes to the sauce. For a richer flavor, use half-and-half instead of heavy cream. You can also add crispy bacon bits for a smoky touch!

Keep It Crispy: Don’t add all the fried onions to the sauce – save at least half for the topping. If you mix them all in, they’ll get soggy. The top layer stays crunchy because it’s exposed to the oven’s heat.

Vegetarian Option: Use vegetable broth instead of chicken broth. Check that your crispy onions don’t contain any animal products. Everything else in this recipe is already vegetarian-friendly!

Common Mistake to Avoid: Don’t overcook the green beans in Step 2. If they’re too soft before baking, they’ll turn mushy in the oven. You want them slightly firm when blanched.

Serving Suggestions

Scoop the hot casserole onto plates using a large spoon. The creamy sauce should hold together nicely. Garnish with a sprinkle of fresh black pepper or some chopped fresh parsley if you want a pop of color.

This green bean casserole shines as a side dish at holiday meals. Serve it alongside roasted turkey with gravy, honey-glazed ham, or prime rib. It also pairs perfectly with mashed potatoes, stuffing, and cranberry sauce for a complete Thanksgiving or Christmas spread.

For a weeknight dinner, this casserole works great with simple roasted chicken, pork chops, or meatloaf. Add some crusty bread or dinner rolls to soak up that delicious creamy sauce. You can also serve it with a simple green salad to balance out the richness.

Nutritional Information (Per Serving)

• Calories: 245
• Protein: 7g
• Carbohydrates: 18g
• Fat: 17g
• Fiber: 4g
• Vitamin A: 15% daily value
• Vitamin C: 20% daily value
• Vitamin K: 25% daily value
• Calcium: 10% daily value

Note: These values are approximate and for the 2-person serving size.

Storage and Reheating

Storing Leftovers: Let the casserole cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 4 days. The crispy onions will soften a bit, but the flavors stay delicious.

Freezing Instructions: This casserole freezes pretty well! Wrap it tightly in plastic wrap, then cover with aluminum foil. Freeze for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Best Reheating Method: Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish, cover with foil, and heat for 15-20 minutes until warmed through. If you want the top crispy again, remove the foil for the last 5 minutes and add fresh crispy onions.

Microwave Option: For individual portions, microwave on high for 1-2 minutes, stirring halfway through. The texture won’t be as good as oven reheating, but it works when you’re in a hurry.

Freshness: The casserole tastes best within 3 days of making it. After that, the green beans can get a bit too soft, though it’s still safe to eat.

Frequently Asked Questions (FAQ)

Can I use frozen green beans instead of fresh?

Absolutely! Frozen green beans work great in this recipe. You don’t even need to thaw them completely – just let them sit at room temperature for 10 minutes. Skip the blanching step or reduce it to 3 minutes since frozen beans are already partially cooked. This saves you time, and the results are just as delicious.

How do I keep green beans from getting mushy?

The key is not overcooking them during blanching. Cook fresh beans for only 5 minutes, and they should still have a slight bite. Also, don’t bake the casserole for too long. When you see it bubbling and the top is golden (around 20-25 minutes), it’s done. Overbaking makes everything too soft.

Can I make this without mushrooms?

Yes! If you don’t like mushrooms or have an allergy, just skip them. You’ll still have a creamy, delicious casserole. You might want to add an extra tablespoon of butter to make up for the moisture the mushrooms provide. Some people add diced celery or water chestnuts instead for extra crunch.

What can I use instead of crispy fried onions?

Crushed potato chips, French-fried onions, panko breadcrumbs mixed with melted butter, or even crushed crackers work well. For a healthier option, toast some sliced almonds or make your own fried onions by thinly slicing an onion, coating it in flour, and pan-frying until crispy.

Can I make this dairy-free?

Sure! Use dairy-free butter (like Earth Balance), coconut cream instead of heavy cream, and skip the cheese or use dairy-free cheese. The casserole won’t be quite as rich, but it’ll still taste great. Use vegetable broth to keep it completely plant-based.

Is this recipe kid-friendly?

Most kids love this casserole! The creamy sauce and crispy topping make vegetables taste amazing. If your kids are picky, you can cut the green beans into smaller pieces so they’re less noticeable. You can also add more cheese – what kid doesn’t love cheese?

Conclusion

This homemade green bean casserole brings warmth and comfort to any meal. It’s so much better than the canned version, and honestly, it’s not much harder to make. 

The fresh ingredients and creamy homemade sauce make all the difference. Your family will taste the love you put into this dish.

I hope you’ll give this recipe a try, whether it’s for a holiday feast or a regular Tuesday dinner. It’s one of those recipes that brings people together around the table. Don’t be surprised when everyone asks for seconds!

Have you made this recipe? I’d love to hear how it turned out! Did you add any special twists? Leave a comment below and share your experience.

And if your family loved it, please share this recipe with friends who need a great green bean casserole in their lives!