Let’s talk about Thanksgiving side dishes. They are the true stars of the show, aren’t they? While the turkey gets a lot of attention, it’s the sides that fill our plates and our hearts. And at the center of that tradition, you’ll almost always find a green bean casserole. But this year, let’s do something special. Let’s make the Best Green Bean Casserole Thanksgiving has ever tasted, completely from scratch.
I know what you might be thinking. From scratch sounds complicated. But I promise you, this recipe is straightforward and so rewarding. We are saying goodbye to the canned soup and hello to a rich, creamy mushroom sauce that you make yourself. It’s easier than you think and the flavor is worlds apart. This is the dish that will have everyone asking for the recipe.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This is the kind of recipe that becomes a family tradition. It takes a classic dish and makes it feel new and exciting again. This is the Best Green Bean Casserole Thanksgiving gatherings deserve.
First, the flavor is incredible. Using fresh green beans gives you a wonderful, snappy texture that canned beans just can’t match. They are bright green and full of life.
Then there’s the sauce. Oh, the sauce. It’s a velvety, homemade cream of mushroom sauce made with fresh mushrooms, garlic, and rich heavy cream. It coats every single bean in pure comfort.
And the topping! We’re not just using canned fried onions. We’re taking them to a new place by combining them with toasted breadcrumbs. This creates a crunchy, golden brown crust that provides a wonderful texture contrast to the creamy beans below.
It’s also surprisingly versatile. You can easily turn this into a Cheesy Green Bean Casserole or even the Best Green Bean Casserole With Bacon. I’ll share tips on how to do that a little later on.
Finally, you can prepare parts of it ahead of time. This makes it a fantastic option for the holidays when oven space and time are precious. This truly is the Best Green Bean Casserole Thanksgiving recipe for busy cooks who still want amazing homemade flavor.
Ingredients
For The Topping
- 4 slices white bread, each slice torn into quarters
- 2 tablespoons (28 g) unsalted butter, softened
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 6 oz canned fried onions
For The Beans And Sauce
- 2 tablespoons salt, for cooking water
- 2 pounds green beans, ends trimmed, and halved
- 3 tablespoons (43 g) unsalted butter
- 1 pound white button mushrooms, stems removed, wiped clean and broken into ½ inch pieces
- 3 cloves garlic, minced
- ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- 3 tablespoons all purpose flour
- 1½ cups (360 ml) chicken broth
- 1½ cups (360 ml) heavy cream
Step By Step Instructions
Ready to create the Best Green Bean Casserole Thanksgiving has ever seen? Let’s walk through it together. It’s a few simple steps to casserole heaven.
Step 1: Prepare The Crunchy Topping
First things first, let’s get that amazing topping ready. Grab your food processor. Add the torn bread pieces, the softened butter, salt, and pepper.
You’ll want to pulse this mixture about ten times. We’re looking for a texture that looks like coarse crumbs, not a fine powder. A little variety in size is good.
Once you have your crumbs, pour them into a large bowl. Add the canned fried onions and give everything a gentle toss to combine. Set this bowl aside for later. Your topping is officially ready to go.
Step 2: Blanch The Green Beans
Now for the green beans. This step is key to getting that bright green color and crisp yet tender texture. Start by preheating your oven to 425 degrees F.
Prepare an ice bath by filling a large bowl with ice and water. This will be used to stop the cooking process in a moment.
Bring four quarts of water to a rolling boil in a large pot or a Dutch oven. Once it’s boiling, add two tablespoons of salt. This seasons the beans from the inside out.
Carefully add your trimmed and halved green beans to the boiling water. Cook them for about six minutes. You want them to be bright green and still have a little bite. We call this crisp and tender.
Quickly drain the beans in a colander. Immediately plunge them into the ice water bath. This is called shocking, and it locks in that beautiful color and stops them from getting mushy.
After a minute in the ice bath, drain the beans well again. Spread them out on a baking sheet lined with paper towels to get them as dry as possible. This is an important step for a creamy, not watery, casserole.
Step 3: Create The Creamy Mushroom Sauce
This is where the magic happens. We’re making a homemade sauce that will make you forget all about the canned stuff. In the same pot you used for the beans, melt the three tablespoons of butter over medium high heat.
Add your prepared mushrooms, minced garlic, salt, and pepper. Cook, stirring occasionally, for about six minutes. The mushrooms will release their moisture, and you want to keep cooking until that liquid has mostly evaporated.
Sprinkle the flour over the mushrooms. This is our thickener. Cook for one minute, stirring constantly so the flour doesn’t burn. You’re cooking out that raw flour taste.
Slowly stir in the chicken broth. Keep stirring to avoid lumps. Bring the mixture to a simmer. As you stir, you’ll feel it start to thicken a little.
Now pour in the heavy cream. Reduce the heat to medium and let it simmer. The goal is to let the sauce thicken and reduce to about three and a half cups. This should take around twelve minutes. Give it a taste and season with more salt and pepper if you think it needs it.
Step 4: Assemble And Bake
It’s time to bring it all together. You are so close to enjoying the Best Green Bean Casserole Thanksgiving has to offer.
Add your blanched and dried green beans to the pot with the beautiful creamy sauce. Stir gently until every bean is evenly coated in that deliciousness.
Pour the entire mixture into a 9 by 13 inch baking dish. Spread it out into an even layer. This ensures everything cooks uniformly.
Remember that amazing topping we made? Grab that bowl and sprinkle the topping evenly all over the green bean mixture. Cover every inch for maximum crunch.
Place the dish in your preheated 425 degree F oven. Bake for about fifteen minutes. You’ll know it’s done when the top is a deep golden brown and the sauce is bubbling happily around the edges.
Serve it immediately while it’s hot and bubbly. Get ready for the compliments to roll in. You’ve just made the Best Green Bean Casserole Thanksgiving dish on the table.
How To Store Leftovers
If you happen to have any leftovers, which is a big if, storing them is simple. Allow the casserole to cool down to room temperature first.
Then, transfer the leftovers to an airtight container. You can store it in the refrigerator for up to four days. The topping may lose some of its crispness upon reheating, but the flavor will still be wonderful.
Tips
Want to customize your casserole? Here are a few ideas to make this recipe your own. These tips can help you create the absolute Best Green Bean Casserole Thanksgiving for your family’s tastes.
For the Best Green Bean Casserole With Bacon, cook about six slices of bacon until crispy. Crumble them up. You can stir half of the bacon into the sauce with the green beans and sprinkle the other half on top with the onion and breadcrumb mixture. The smoky flavor is a fantastic addition.
To make a Cheesy Green Bean Casserole, add about one and a half cups of shredded cheese to the sauce right at the end, after it has thickened. Sharp cheddar, Gruyère, or even a smoked gouda would be delicious. Stir until the cheese is melted and smooth before adding the green beans.
Looking for a Make Ahead Green Bean Casserole option? You can assemble the entire casserole, without the topping, up to two days in advance. Cover it tightly and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 30 minutes, then add the topping and bake as directed. You might need to add a few extra minutes to the baking time.
Don’t be afraid to experiment with mushrooms. While white button mushrooms are classic, cremini mushrooms will give you a deeper, earthier flavor. A mix of mushrooms would also be great.
You are now equipped with everything you need to create the ultimate Best Green Bean Casserole Thanksgiving experience.
Conclusion
There you have it. A green bean casserole that is fresh, vibrant, and packed with homemade flavor. It takes a little more effort than opening a few cans, but the result is so incredibly worth it. This dish is creamy, crunchy, and everything you want in a holiday side dish.
This recipe proves that from scratch cooking doesn’t have to be intimidating. By breaking it down into simple steps, you can create something truly special for your holiday table. This is more than just a recipe; it’s an upgrade to a beloved tradition.
I hope you and your loved ones enjoy every single bite of your truly Best Green Bean Casserole Thanksgiving. Happy cooking!
FAQ
Can I Use Frozen Green Beans?
Yes, you can. If you’re using frozen green beans, you don’t need to do the boiling and ice bath step. Simply thaw the green beans completely and pat them very dry with paper towels to remove as much excess moisture as possible before adding them to the sauce.
How Do I Make This Vegetarian?
It’s an easy switch. To make this casserole vegetarian, simply substitute the chicken broth with vegetable broth. All the other ingredients are vegetarian friendly, so that’s the only change you need to make for a delicious vegetarian side.
Can I Make This Gluten Free?
Absolutely. To make this a gluten free dish, you’ll need to make two substitutions. Use a good quality all purpose gluten free flour blend in place of the all purpose flour. And for the topping, use your favorite gluten free white bread.
What’s The Best Way To Reheat This Casserole?
The best way to reheat the casserole and try to revive some of the topping’s crunch is in the oven. Place the casserole in an oven safe dish and heat it at 350 degrees F for about 20 to 25 minutes, or until it’s hot and bubbling again. You could even put it under the broiler for a minute to help crisp the top.
Homemade Green Bean Casserole
A classic Thanksgiving side dish made from scratch. This recipe features fresh green beans in a creamy homemade mushroom sauce, topped with a crunchy blend of breadcrumbs and fried onions.
Ingredients
Instructions
- Preheat oven to 425°F. To prepare the topping, pulse the torn bread, softened butter, ¼ tsp salt, and ⅛ tsp pepper in a food processor about ten times to create coarse crumbs.
- Transfer the crumbs to a large bowl, add the canned fried onions, and toss gently to combine. Set aside.
- Prepare an ice bath in a large bowl. Bring 4 quarts of water to a rolling boil in a large pot and add 2 tablespoons of salt.
- Add the green beans to the boiling water and cook for about 6 minutes, until crisp-tender.
- Drain the beans and immediately transfer them to the ice bath to stop the cooking process. After a minute, drain well and spread on a paper towel-lined baking sheet to dry completely.
- In the same pot, melt 3 tablespoons of butter over medium-high heat. Add the mushrooms, garlic, ¾ tsp salt, and ⅛ tsp pepper. Cook, stirring occasionally, until the mushroom liquid has mostly evaporated (about 6 minutes).
- Sprinkle the flour over the mushrooms and cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth, then the heavy cream.
- Bring the sauce to a simmer and cook for about 12 minutes, stirring occasionally, until it has thickened.
- Add the dried green beans to the pot with the sauce and stir gently to coat everything evenly.
- Pour the green bean mixture into a 9×13 inch baking dish and spread into an even layer.
- Sprinkle the prepared topping evenly over the casserole.
- Bake for 15 minutes, or until the topping is a deep golden brown and the sauce is bubbling. Serve immediately.
Notes
Bacon Variation: For a smoky flavor, cook 6 slices of bacon until crispy. Crumble and stir half into the sauce with the green beans, and sprinkle the other half on top with the breadcrumbs.
Cheesy Variation: To make a cheesy casserole, stir 1½ cups of shredded sharp cheddar or Gruyère cheese into the finished sauce until melted before adding the green beans.
Make-Ahead Tip: Assemble the casserole without the topping up to two days in advance. Cover and refrigerate. Let it sit at room temperature for 30 minutes, then add the topping and bake as directed, possibly adding a few extra minutes.
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