This homemade green bean casserole recipe is a staple side dish for the holiday season! Easy to prepare, it’s made from scratch with real food ingredients, no canned soup required. 

For more green bean recipes, check out our Asian-style green beans and roasted garlic green bean recipe, too. 

green bean casserole from scratch in white casserole dish. this recipe
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Green Bean Casserole from Scratch

I know green bean casserole is one of those dishes people feel strongly about. You either grew up loving it or you politely passed. But in our house, it always earns a spot on the holiday table and the dish is always empty by the end.

That’s because this version is creamy, cozy, and made with real ingredients. Just a fresh, from-scratch sauce that tastes richer and smoother than anything from a can.

Over the years, I’ve learned exactly which steps make the biggest difference: blanching the green beans so they stay tender-crisp, sautéing the mushrooms to build flavor, and simmering the sauce just long enough to get that silky, velvety finish. These tiny details are what turn a simple casserole into something everyone goes back for.

And yes, the crispy onions on top stay. It wouldn’t be the holidays without them.

Why You’ll Love This Fresh Green Bean Casserole

  • Made from scratch: Fresh green beans, real cream, and simple ingredients that taste clean, creamy, and comforting.
  • Light but still cozy: All the creaminess you want without feeling heavy or overdone.
  • Easy to prep ahead: Assemble earlier, bake later, and enjoy the calm.
  • Classic, but elevated: Familiar flavors with a fresher twist and a crisp, golden topping that looks gorgeous on the table.

Best Green Bean Casserole Recipe Ingredients

See the recipe card for full information on ingredients and quantities.

ingredients for green bean casserole.
  • Green beans: For the best flavor, use fresh green beans that have been rinsed, drained, trimmed, and halved. 
  • Unsalted butter: Adds rich flavor. 
  • Aromatics: Onion and garlic. 
  • Mushrooms: Use whole white or cremini mushrooms, and slice them thinly. 
  • All-purpose flour: Forms the base of the sauce. 
  • Heavy cream: Enhances the rich flavor and creates a creamy texture. 
  • Broth: Use homemade or store-bought chicken or vegetable broth. 
  • Worcestershire sauce: Adds depth and an umami taste. Soy sauce will also work. 
  • Spices: Ground black pepper, salt, and ground nutmeg. 
  • Sharp cheddar cheese: For the best results, buy a block of cheddar, and grate it yourself. 
  • Fried onions: Store-bought fried onions add the finishing touch. 

How to Make Green Bean Casserole with Fresh Green Beans

Below is a brief overview of how to make this homemade green bean casserole recipe. Check out the recipe card below for detailed instructions. 

blanched green beans in a pot.

Step 1: Blanch green onions for 4-5 minutes or until just tender. Drain and set aside.

mushrooms with onions and garlic in a saute pan.

Step 2: Sauté the onion, garlic, and mushrooms in melted butter. 

flour sprinkled over cooked mushrooms in saute pan.

Step 3: Sprinkle flour over the mushrooms, and cook for a few minutes.

cream sauce with mushrooms in saute pan.

Step 4: Whisk in the heavy cream and broth, and let the mixture thicken.

spices over cream sauce in saute pan.

Step 5: Stir in the Worcestershire sauce and spices. 

green beans with cream mushroom sauce in saute pan.

Step 6: Add the green beans, stirring to coat them in the sauce. 

assembled green bean casserole in a baking dish.

Step 7: Transfer the mixture to a baking dish.

green bean casserole topped with crispy fried onions.

Step 8: Sprinkle the cheese on top followed by the crispy onions. Bake at 350F until bubbly and golden brown on top.

How to Make Homemade Green Bean Casserole Ahead of Time

This recipe is great to prepare 1-2 days in advance! To do so, follow the instructions in the recipe card below, cooking the separate components and layering the casserole. Just be sure to leave off the fried onions. Then, instead of baking, let the dish cool to room temperature, cover with aluminum foil, and transfer it to the refrigerator for 1-2 days. 

When you’re ready to bake, remove the dish from the refrigerator, add the crispy onions, and let stand at room temperature while your oven preheats. Bake as normal, adding 5-10 minutes extra or as needed until the casserole heats through and is bubbly. It will taste as good as new!

Easy Green Bean Casserole Recipe Variations & Substitutions

  • Play with the cheese: Parmesan or white cheddar work beautifully in place of Gruyère.
  • Go gluten-free: Use a gluten-free flour blend and crispy GF fried onions for an easy swap.
  • Boost the crunch: Add extra onions on top halfway through baking for a super-crispy finish.

How to Serve Homemade Green Bean Casserole

This green bean casserole from scratch is the perfect side dish for all your Thanksgiving and Christmas main courses! I love to serve it with bone-in turkey breast, roasted half chicken, simple roasted chicken, or ham, depending on the holiday. 

Then, add an extra side dish or two such as sliced potatoes in a muffin pan, roasted pear salad, or gluten free cheese bread, and you’ll have a filling meal fit for a crowd! 

best green bean casserole.

How to Store Homemade Green Bean Casserole

  • Refrigerate: Let the casserole cool completely, then cover tightly with foil or transfer to an airtight container. It keeps well in the fridge for up to 3-4 days.
  • Reheat: Warm in a 350°F oven until heated through. Add a fresh handful of crispy onions on top to bring the crunch back.
  • Avoid freezing: The creamy sauce and green beans don’t hold their texture well once frozen, so this one is best enjoyed fresh or refrigerated.

Easy Green Bean Casserole Recipe FAQs

Can I make this recipe for Green Bean Casserole in the slow cooker?

Yes, but with a couple tweaks. Blanch the green beans first, make the sauce on the stovetop, then combine everything in the slow cooker. Cook on LOW for 3-4 hours. Add the crispy onions right before serving so they stay crunchy.

How to make green bean casserole thicker?

Use a little more flour in the sauce or let it simmer a few extra minutes to reduce and thicken. You can also stir in a small handful of shredded cheese, such as Gruyère or Parmesan both help the sauce tighten up without getting heavy.

More Classic Thanksgiving Recipes

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green bean casserole from scratch in white casserole dish.

Homemade Green Bean Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 20 min
  • Cook Time: 50 min
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x
  • Category: Side
  • Cuisine: American
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Description

This homemade green bean casserole recipe is a staple side dish for the holiday season! Easy to prepare, it’s made from scratch with real food ingredients, no canned soup required. 

Ingredients

Scale
  • 1 ½ lbs. fresh green beans, rinsed, trimmed, and halved, approx 2” pieces
  • 6 Tbsp. unsalted butter
  • 1 small onion, diced, about 1 cup
  • 2 cloves garlic, minced
  • 16 oz. mushrooms, white or cremini, thinly sliced
  • 3 Tbsp. all-purpose flour
  • 1 ½ cups heavy cream
  • 1 cup chicken or vegetable broth
  • 2 tsp. Worcestershire sauce or soy sauce
  • ½ tsp. ground black pepper
  • ½ tsp. kosher salt, plus more to taste
  • ¼ tsp. ground nutmeg
  • 1 cup shredded sharp cheddar cheese
  • 1 cup crispy fried onions, store-bought, plus more to taste

Instructions

  1. Preheat the oven to 350°F. 
  2. Bring about 2 quarts of water and 2 teaspoons of salt to a boil. Add the green beans and wait for the water to come back to a boil, then simmer for 4-5 minutes until they turn bright green and are just tender. They will finish baking in the oven so you want them almost fully tender. Immediately, remove the green beans to a bowl with a large slotted spoon or drain over a colander. 
  3. In a large deep skillet or saute pan, melt butter over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic and sliced mushrooms with a pinch of salt. Cook for another 8-10 minutes until the mushrooms release their moisture and begin to brown.
  4. Sprinkle the flour over the cooked mushrooms, stirring to combine. Cook for about 1-2 minutes to remove the raw flour taste. Gradually whisk in the heavy cream and broth, stirring continuously until the mixture thickens into a smooth, creamy sauce, about 2-3 minutes. Stir in the Worcestershire sauce, black pepper, salt, and nutmeg.
  5. Stir in the blanched green beans into the mushroom sauce until everything is well-coated. Taste for salt and add more if needed. Immediately remove the pan from heat.
  6. Transfer the mixture into a 9X13 baking dish. Alternatively, you can bake the green beans in the same pan used for the sauce as long as it’s oven-proof. Sprinkle cheddar cheese and crispy fried onions evenly over the top.
  7. Bake for 20 minutes or until the casserole is bubbly and golden on top. If you prefer an extra crispy topping, broil for an additional 2-3 minutes, watching closely to prevent burning. 

Notes

  • Mushrooms: It’s best to buy whole mushrooms and slice them yourself. Pre-sliced are too thick for this recipe.
  • Heavy Cream: Do not substitute heavy cream with half and half or milk, otherwise, the cream will separate during baking.
  • Make Ahead: This recipe can be prepared 1-2 days in advance. To do so, follow the instructions in the recipe card, cooking the separate components and layering the casserole. Just be sure to leave off the fried onions. Then, instead of baking, let the dish cool to room temperature, cover it with aluminum foil, and transfer it to the refrigerator for 1-2 days. When you’re ready to bake, remove the dish from the refrigerator, add the crispy onions, and let stand at room temperature while your oven preheats. Bake as normal, adding 5-10 minutes extra or as needed until the casserole heats through and is bubbly. 

     

Nutrition

  • Serving Size: ⅛
  • Calories: 288
  • Sugar: 6.2 g
  • Sodium: 290.8 mg
  • Fat: 22.8 g
  • Carbohydrates: 16 g
  • Protein: 8.1 g
  • Cholesterol: 62.3 mg