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Homemade Green Bean Casserole Recipe

This homemade green bean casserole features tender green beans coated in a creamy mushroom sauce and topped with crispy fried onions. The sauce is made from scratch with mushrooms, garlic, butter, and milk, giving the casserole a rich, savory flavor without relying on canned cream soup.
It is a comforting side dish that fits beautifully into Thanksgiving dinners, Christmas meals, and everyday family gatherings. Prepare the creamy filling ahead of time, add the crunchy topping, and bake until hot and golden for a satisfying dish everyone can enjoy.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 210 kcal

Equipment

  • Large saucepan
  • Large skillet
  • Colander
  • Whisk
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board
  • 9 × 13-inch baking dish

Ingredients
  

  • 2 pounds fresh green beans trimmed and cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 8 ounces cremini or button mushrooms sliced
  • 2 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1 cup chicken or vegetable broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 1½ cups crispy fried onions divided
  • ½ cup grated Parmesan cheese

Instructions
 

  • Prepare the Green Beans: Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 4–5 minutes, until bright green and slightly tender. Drain and transfer them to a bowl of ice water to stop the cooking. Drain again and set aside.
  • Cook the Mushrooms: Melt the butter in a large skillet over medium heat. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and turn golden. Stir in the minced garlic and cook for another 30 seconds.
  • Make the Creamy Sauce: Sprinkle the flour over the mushrooms and stir for about 1 minute. Gradually whisk in the broth, followed by the milk and heavy cream. Continue stirring until the mixture becomes smooth and begins to thicken.
  • Season the Sauce: Add the Worcestershire sauce, salt, black pepper, and dried thyme. Simmer gently for 3–5 minutes, stirring frequently, until the sauce is thick enough to coat the back of a spoon.
  • Combine the Ingredients: Add the blanched green beans to the skillet and stir until they are evenly coated in the mushroom sauce. Fold in ½ cup of the crispy fried onions and half of the Parmesan cheese.
  • Transfer to the Baking Dish: Lightly grease a 9 × 13-inch baking dish. Spoon the green bean mixture into the dish and spread it into an even layer. Sprinkle the remaining Parmesan cheese over the top.
  • Bake the Casserole: Place the dish in the preheated oven and bake uncovered for 20 minutes, until the sauce is bubbling around the edges and the green beans are tender.
  • Add the Crispy Topping: Remove the casserole from the oven and scatter the remaining crispy fried onions evenly over the surface. Return it to the oven for another 5–7 minutes, until the onions are golden and crisp. Let it rest for 5 minutes before serving.

Notes

  • Avoid overcooking the green beans during blanching because they will continue cooking in the oven.
  • Cook the mushrooms until their moisture evaporates to keep the sauce from becoming watery.
  • Add the broth gradually while whisking to prevent lumps from forming.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • The casserole filling can be prepared up to one day ahead. Refrigerate it without the crispy onion topping, then bake until hot and add the onions near the end.