Easy Green Bean Casserole Recipe (from Scratch)
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There’s something about Green Bean Casserole that just feels like the holidays. It’s creamy, cozy, and always shows up when family and comfort food come together. This from-scratch version keeps all the flavors you remember but skips the canned soup for a homemade sauce that’s rich and full of flavor.
It’s made with simple ingredients like butter, mushrooms, and half-and-half, creating that velvety texture everyone loves. The crispy fried onions on top add the perfect crunch and golden finish.
Whether it’s Thanksgiving, Christmas, or any Sunday dinner where you want something comforting, this casserole brings the nostalgia with a fresh, homemade touch.
Looking for a different green bean recipe? Check out Southern Green Beans, or Green Beans Almondine, sautéed Green Beans and Country Style Green Beans (with bacon!), too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
This version came from my love for the classic green bean casserole, but with a homemade twist. I wanted to keep the cozy nostalgia but ditch the canned soup. It feels like a small upgrade that makes a big difference in taste and texture. Now, it’s a staple on my holiday table every year.
This casserole fits beautifully on any holiday spread. Serve it with turkey, ham, or roast chicken, and don’t forget the mashed potatoes, stuffing, andcranberry sauce for a full feast!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Butter. Adds flavor and helps sauté the onions and mushrooms. You can substitute with olive oil if needed.
- Garlic. Fresh garlic adds the best flavor, but ½ teaspoon of garlic powder can be used.
- Mushrooms. Cremini or white button mushrooms give that classic flavor. You can also use canned mushrooms in a pinch.
- Green beans. Frozen green beans work great here, but you can use canned or fresh blanched beans if you prefer.
- Chicken stock. Adds depth. Use vegetable broth to keep it vegetarian.
- Half-and-half. Creates the rich, creamy texture. Use milk or cream depending on your preference.
- Fried onions. The crispy topping that makes it feel like the holidays. You can use store-bought or homemade fried onions.
Shortcut option. If you’re in a rush, skip the homemade sauce! Use one 10.5-ounce can of cream of mushroom soup and ½ cup of milk instead of the flour, stock, and half-and-half. Stir it all together with the cooked vegetables and beans, then bake as directed.
How to make Green Bean Casserole
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Melt butter in a skillet over medium-high heat. Add onions and cook for 4 minutes. Stir in garlic, then add mushrooms, thyme, salt, and pepper. Cook until softened. Sprinkle with flour, stir.
Pour in chicken stock and bring to a simmer. Reduce the heat to medium, then add the half-and-half. Cook, stirring until the mixture has thickened.
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Remove from the heat and add the green beans. Mix well to combine, then add the fried onions (along with the crumbs) to the top of the casserole. Place skillet (if oven proof) in the oven or pour the green bean mixture into a baking dish and bake for 15 minutes at 450°F, or until bubbling. Remove from oven and allow to cool (about 5 mins).
Troubleshooting
- Sauce too thick. Add a little extra broth or milk and stir to loosen.
- Sauce too thin. Simmer a bit longer before adding the beans.
- Topping burned. Cover loosely with foil partway through baking.
- Mushrooms watery. Cook them until all the liquid evaporates before adding the flour.
- Not creamy enough. Use cream instead of half-and-half for a richer texture.
Can this be made ahead?
Make the casserole to just before the baking steps, and refrigerate. Remove from refrigerator and allow to sit at room temperature for 30 minutes before topping and baking.
How can I make it vegetarian?
Swap the chicken stock for vegetable broth.
Can I use cream of mushroom soup instead?
You can! Substitute one 10.5-ounce can for the homemade sauce if you’re short on time.
Can I use canned green beans or fresh green beans instead of frozen?
Yes! Just drain canned green beans well before mixing them in The texture will be a little softer but still delicious. For fresh green beans, blanch them for 5 minutes in boiling water, then drain and cool before adding to the sauce.
Kylee’s Notes
- Use an oven-safe skillet to save a dish and go straight from stove to oven.
- If your sauce gets too thick, thin it out with a splash of extra broth or milk.
- Taste the sauce before adding the beans so you can adjust seasoning.
- Let it sit for 5 minutes after baking to set the sauce.
- Add a sprinkle of parmesan on top for a golden crust.
How to store leftovers
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.
To freeze: Assemble without the fried onions and freeze up to 3 months. Thaw overnight in the fridge, top with onions, and bake as directed.
Reheating Tips
Warm individual portions in the microwave or reheat the entire dish in the oven at 350°F until hot. Add a fresh handful of fried onions on top to bring back the crunch.
More recipes to love:
- Bacon Wrapped Green Beans. Tender green beans wrapped in crispy bacon for a salty-sweet side that’s always a hit.
- Green Beans Almondine. A French-inspired classic with buttery almonds and fresh lemon flavor.
- Sauteed Green Beans (an easy side dish!). Quick, simple, and full of flavor – perfect for weeknight dinners.
- Southern Green Beans. Slow-cooked with bacon and onions until tender and full of Southern charm.
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Update: This recipe was originally published in November of 2020. It was updated and republished in November of 2025.
Green Bean Casserole from Scratch
Ingredients
- 2 tablespoons butter
- ½ cup onion diced
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 1 teaspoon dried thyme
- salt and pepper
- 4 cups green beans frozen, about 20oz
- ¼ cup all-purpose flour
- 1 cup chicken stock
- 1 cup half-and-half
- 1 cup fried onions
Instructions
- Get prepped: Preheat the oven to 375°F. Dice ½ cup onion, mince 2 cloves garlic, slice 8 ounces mushrooms, and measure all ingredients.
- Sauté the vegetables: Melt 2 tablespoons butter in a large skillet over medium-high heat. Add onions and cook for about 4 minutes, until softened. Stir in garlic and cook for 1 minute.
- Add mushrooms and seasoning: Add mushrooms and season with 1 teaspoon dried thyme and salt and pepper. Cook until the mushrooms soften and release their moisture.
- Make the sauce: Sprinkle ¼ cup all-purpose flour over the vegetables and stir until combined. Slowly stir in 1 cup chicken stock and bring to a simmer. Reduce heat to medium, add 1 cup half-and-half, and cook until thickened.
- Combine and bake: Remove from heat and stir in 4 cups green beans until well coated. Transfer the mixture to an oven-safe skillet or baking dish. Top with 1 cup fried onions and bake for 15 minutes, or until bubbling.
- Cool and serve: Let the casserole cool for about 5 minutes before serving.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Do yourself a favor and make this immediately! I made it for Thanksgiving last year and ate almost the whole thing myself! I’m making it again this year for our big gathering, but I’m having some anticipatory grief over having to share it with others.