Green Bean Casserole

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This Green Bean Casserole From Scratch features fresh green beans, cremini mushrooms, shallots, and grated parmesan for a savory side dish that’s crunchy and creamy at the same time. The perfect addition to your holiday dinner table!

Green Bean Casserole in a casserole dish with a wooden spoon

The Best Green Bean Casserole Recipe

You will love this modern take on the classic green bean casserole! This easy recipe is made from scratch, and is the perfect addition to your holiday table. The perfect side dish to accompany your Thanksgiving Turkey along with all the fixins like Sweet Potato Casserole, Cranberry Sauce, Stuffing and Mashed Potatoes. You can see all my Thanksgiving recipes here.

Confession: I strongly dislike mushy green beans. I’ve always wondered green bean casserole is so popular? Year after year, I’ve been asked to post a healthy green bean casserole recipe, and I’ve opted out because the thought of mushy canned green beans in canned cream of mushroom soup doesn’t do it for me. I’m very particular about the texture of my green beans. I love them roasted and cooked until tender-crisp, sauteed with a little garlic and oil, and even in a salad. But frozen or canned green beans – I can do without them.

I was inspired to try this casserole made completely from scratch. I put the dish in the oven and crossed my fingers. When it was done, I served myself a plate and liked it so much that I had two servings. This absolutely delicious green bean casserole is a keeper and is the perfect addition to your holiday table.

Green Bean Casserole on a plate.

Why Make This Green Bean Casserole from Scratch?

This is, in my opinion, the absolute best green bean casserole recipe. Here’s why:

  • No mushy green beans. As mentioned above, my favorite thing about this recipe is that it’s made with FRESH green beans which are quickly blanched. The beans stay crunchy through baking and avoid that classic mushy texture.
  • No canned soup needed. Condensed cream of mushroom soup is found in most green bean casserole recipes but not this one. Instead, fresh mushrooms and a light sauce are added to maintain the creaminess without the soup.
  • Quick and easy. One thing I love about making green bean casserole from scratch is that it truly doesn’t take more time than using frozen green beans and soup.

What You’ll Need

This green bean casserole recipe is made with fresh ingredients, like green beans, mushrooms, and shallots. See the recipe card below for measurements.

  • Fresh green beans – The green beans are blanched so they remain tender and crisp.
  • Shallots – I use shallots in the green bean mixture and on top but you can also use onions.
  • Breadcrumbs – You can use seasoned breadcrumbs or panko breadcrumbs. In combination with the shallots, this replaces the typical fried onion topping.
  • Cheese – Grated Romano or parmesan adds an extra level of flavor.
  • Thyme – You can use fresh or dried thyme.
  • Mushrooms – Cremini and button mushrooms work great in this recipe.
  • Milk + flour – The base of the sauce.
  • Chicken broth – If you need to make this vegetarian, vegetable broth will work as well.
  • Olive oil
green beans and mushrooms in a skillt.

How to Make Green Bean Casserole from Scratch

This green bean casserole recipe comes together in under an hour.

  • Blanch the green beans. Bring a pot of water to a boil then add the green beans. Blanch for 2 minutes for crisp beans or 6-8 for softer beans. Drain then rinse under cold water.
  • Make the topping. Sauté the shallots for the topping for 3-5 minutes then reduce the heat to medium-low. Add the breadcrumbs, grated cheese, and thyme. Sauté until golden.
  • Make the mushroom mixture. Saute the remaining shallots for 1 to 2 minutes, add the mushrooms, season with salt and pepper, and cook for 6-8 minutes. Sprinkle the flour over the top, stir for a minute, then slowly add the chicken stock and milk. Bring to a low boil until thickened. Stir in the cheese.
  • Bake. Mix the green beans into the mushroom mixture then transfer to the baking dish. Top with the breadcrumb mixture and bake for 30 minutes.
Green Bean Casserole

Tips & Variations

Here are a few tips and suggestions for making this holiday side dish.

  • Cut the green beans in half. If your green beans are particularly long, feel free to cut them in half so they’re easier to serve.
  • Make it gluten-free. Sub gluten free panko for breadcrumbs and use gluten free flour mix in place of all purpose flour.
  • Add some extra flavor. For more flavor, try adding a few cloves of garlic or a little bacon or pancetta to the breadcrumb topping.
  • Halve the recipe. This recipe makes enough for a large holiday gathering. To feed a family of four, just cut it in half.
  • Increase the blanch time for softer green beans. I like my green beans crisp but if you prefer softer green beans, simply increase the blanch time from 2 minutes to 6-8 minutes.

Serving Suggestions

Green bean casserole is a must-make for any holiday, though you can certainly enjoy it year-round.

This pairs perfectly as a side to my dry brine turkey or apricot glazed ham, alongside other classic sides like sweet potato casserole and mashed potatoes.

And don’t forget the pumpkin pie for dessert!

Proper Storage

  • Fridge. Store leftover green bean casserole in an airtight container or covered in the casserole dish. It will last for up to 4 days.
  • Reheat. Reheat individual portions in the microwave or in the oven at 350F, until heated through.
Green Beans on a plate.

More Holiday Side Dishes You’ll Love:

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Green Bean Casserole Recipe

4.70 from 20 votes
4
Cals:160
Protein:7
Carbs:22
Fat:6
This modern Green Bean Casserole recipe made from scratch features fresh green beans, cremini mushrooms, shallots, and grated parmesan.
Course: Side Dish
Cuisine: American
Green Bean Casserole
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Yield: 8 servings
Serving Size: 1 /8th of recipe

Ingredients

  • 2 lbs green beans, cut in half, trimmed and washed

For The Green Bean Topping

For the green bean mixture:

Instructions

  • Boil a large pot of water, add the green beans to the boiling water and blanch for 2 minutes (or 6-8 minutes if you like them softer). Drain in a colander and rinse under cold water or an ice bath to stop them from cooking.
  • Meanwhile make the topping, heat a medium-sized skillet over medium heat.  Add the shallots and sauté about 3-5 minutes, stirring occasionally until golden brown.
  • Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 minutes, stirring frequently, careful not to burn.
  • Preheat the oven to 375F. Lightly spray a 13 x 9 inch baking dish.
  • Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 minutes. Add mushrooms, season with salt and pepper and sauté 6-8 minutes, stirring occasionally.
  • Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk.
  • Bring to a low boil, and cook stirring occasionally until thickened, about 3 minutes. Stir in grated cheese.
  • Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.
  • Top with toasted breadcrumbs and bake about 30 minutes.

Last Step:

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Notes

If you’re trying to avoid cheese with rennet, you can use Organic Valley Shredded Parmesan or BelGioioso Vegetarian Parmesan, as vegetarian options.

Nutrition

Serving: 1 /8th of recipe, Calories: 160 kcal, Carbohydrates: 22 g, Protein: 7 g, Fat: 6 g, Sodium: 280.5 mg, Fiber: 4 g, Sugar: 2 g

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128 comments on “Green Bean Casserole”

  1. Very good recipe, with good flavor and was a hot with the family. No guilt in having second. Took me a bit of time (1 hour)to make only because it was my first time making the recipe. In the future, it should not take me as long. I like the notion of prepping in advance, due to slicing and mincing of shallots. Per the recipe, you can make this a couple of days in advance, which is a great alternative.

  2. I want to make this for Thanksgiving but my husband doesn’t like mushrooms. Can I omit them, and if so, what can I substitute?

  3. This was delicious! I did the food prep the night before to save time. I cut the green beans into quarters, and I also cut the mushrooms up into small pieces. There are a few steps, but I’ll definitely make this again, or be asked to!

  4. I just LOVE this green bean casserole! The tastes are so delicious and you wouldn’t know it was lightened up which is great! This recipe is on constant repeat in my house!!

  5. I will be serving this at tomorrow’s Thanksgiving dinner. I’m curious- is this a dish that can be made ahead of time and re-heated or am I better off making it on Thanksgiving day? 

  6. I have been making this version for years now. It is fresh and flavorful, and far better for you than the canned versions of this recipe. What is not to love about it. Will never go back to my old ways.

  7. I thought this was exceptional, one of Gina’s best. WAY better than the canned soup and canned fried onions of days gone by but enough like it to feel familiar. and traditional. I used only one pound of geen beans (weighed after cutting) and was planning to halve the rest of the recipe too but ended up making the sauce as witten and it ended upseeming just right with just the one pound of beans, I did have a lot of extra topping but i made it in a 9×9 pan. I used half regular white button mushrooms and half baby bellas. I agree with the suggestion to be careful not to cook the topping too long when browning in the pan bc it browns more when over the green beans.

  8. Avatar photo
    Ashley Phipps

    Finally, a green bean casserole I actually love! I too hate the mushy, soupy green beans. This is such a fresh take on it. I did add a clove of garlic after sautéing the shallots but before adding the mushrooms. I also added some bacon to the topping as well. Delicious!

  9. Once again, a winner recipe. After reading reviews, I tweaked the recipe, but your remodel of the dear old green bean casserole has great basics. Some comments spoke of the dish being a little bland, so I followed their suggestions: I added garlic after the shallots and before the mushrooms. I seasoned the mushrooms with some thyme and a pinch of red pepper flakes.

    Because we are a small family, I halved the recipe. I’m not sure whether it was the size of the dish, or blanching the beans, but the 30 minutes in the oven seemed a little too long and the beans were really soft. Next time I’m going to skip the blanching and see how it goes.

  10. This was a fun recipe to make. You pretty much make your own cream of mushroom soup during the process. I cut the mushrooms in small 1/4″-1/2″ pieces. The family didn’t even see them, but the flavor was there. Gave it 4 stars instead of 5 as my husband missed the onion topping from the traditional (but oh-so-overly-processed) recipe. This was such a fresh tasting improvement. I will definitely keep this on our holiday menu and experiment with using Gina’s baked onion rings (or try making air fried ones).

  11. I loved this recipe! I was born and raised in Atlanta and green bean casserole was always made with canned green beans, cream of mushroom soup and French’s fried onions. I did not think there would ever be an alternative until I tried this recipe for our small Thanksgiving.

    We LOVED it! This will definitely be a staple in our monthly meal planning. Sorry Mamaw…I am never going back to the old school green bean casserole ever again!

  12. Avatar photo
    Cynthia Wheeler

    We made this for Thanksgiving and it was delicious! I would definitely make it again. I also used Panko bread crumbs.

  13. I loved this recipe.  Green beans were fresh; mushroom sauce was not overly salty and the breadcrumb topping made it complete – so yummy and I’ll make this again.

  14. I did not grow up with green bean casserole, but I saw this recipe, and it sounded so good I made it for Thanksgiving this year. It did not disappoint! So good, so fresh tasting, and the topping made me not miss fried onions at all!
    We made the whole recipe. Only 3 of us this year, but it’s already half gone. Highly recommend!

  15. Love this recipe, it’s like a gourmet green bean casserole.  So much better than the soup can stuff.  Thanks Gina!   Happy Thanksgiving!

  16. Avatar photo
    Lois C McDaniel

    I appreciate the idea of lightening up the original recipe but this tastes nothing like green bean casserole. I had high hopes. 

  17. A green bean casserole without those nasty french fried onion things??? I might actually like this! Have to try it!! Thanks Gina!

  18. I’m wondering if I could make this ahead of time (up to the crumb topping) and freeze. Then, thaw and add crumb topping before baking

    1. If you freeze the casserole, I think you might lose the crispness of the fresh green beans.  I placed mine in the refrigerator and then baked it off.  It worked wonderfully!

  19. Gina, I hope you do a holiday cookbook someday…Thanksgiving through New Year and also a Skinnytaste Favorites. I have made several of your recipes from your site, and it would be wonderful to have them all in one place. Sometimes I forget the names or what I have made before and loved.

  20. Avatar photo
    Lynnette Cash

    Oh my goodness! Made this for our Thanksgiving dinner and it was so good! Made exactly as written, except I only had 1 1/2 pounds of green beans. and I cut them into thirds. Blanched for six minutes the day before, left them to drain on a kitchen towel before storing them in the fridge overnight. Made the recipe a snap to throw together just before the turkey was done, and it baked while the bird rested. I used Panko for the topping with a little Italian seasoning and the shallots.. Crispy and delish!! Did not taste like a light dish! Thanks for all your wonderful recipes. This is one for the rotation!

  21. Can I use celery instead of mushroom for this? Also would it taste bad if I omit cheese? It looks great!!!!

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  23. Avatar photo
    Siona Horowitz

    Can I make this the night before thanksgiving and, if so, should I save the breadcrumb browning step until we are getting ready to eat? I don’t want the breadcrumbs to get soggy from sitting overnight in fridge.

    Thanks !!

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  31. I made this for Thanksgiving and it was such a hit.  I always bring this dish and made it the traditional way.  This felt cleaner, lighter and had delicious flavor!  YUM!  I used Baby Bella and took the advice to cut them – I did fresh French style green beans cut in quarters.

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  33. Wondering if you can make this is advance and just add the shallot topping day of?

    It was great meeting you in Norwalk!

  34. Gina,
    We have family that are dairy free.  Do you think Almond Milk would make it too watery?  My family and I love your recipes!

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  36. Avatar photo
    Jackie Tresemer

    I absolutely love this recipe! Thank you so much for making this one over for the holidays. I make it for Sunday dinners too. My in-laws think this is so much better than the original canned soup recipe- believe me that is a HUGE accomplishment.  My father-in-law had found out he has diabetes, so this was super for him!

  37. This looks like something I would make and will for Christmas dinner. If a recipe calls for a can of soup, I stop reading right then and there and go on looking for another one. Always.

    1. Avatar photo
      Skinnytaste Gina

      I would stop where it says top with toasted breadcrumbs and bake. That should be done the day of.

  38. Anyone know if putting it together today but baking tomorrow would work? I would hate for my green beans to get soggy

  39. Avatar photo
    Jennifer Lied

    This looks amazing and I will be making this for Thanksgiving this year.
    May I ask, can I replace the flour with cornstarch or potato starch?

    Thanks, Jennifer

  40. I made this last night using your topping, it was delicious! Love this topping over the "traditional" fried onions, thanks 🙂

  41. Avatar photo
    The Miller Family

    This came out so good! I grew up in another country and have never had green bean casserole… So this was my first one, and I loved it!

  42. Can this be made without mushrooms or would there be a good substitute? Also can this be made a day ahead of time?

  43. I just made this…it was fantastic! Thanks so much for sharing! I will definitely be making this again 🙂

  44. This dish was a hit! I have yet to be let down by any SkinnyTaste Creation 🙂 Thank you. I did "mince" the mushrooms so that my pickier eaters would not be "grossed out" by all the mushrooms… And, somehow I didn't use nearly any cheese – which is better on the waistline (I guess that's why I lost weight this Thanksgiving, yep – you read right!). But, I did use full fat buttermilk instead of milk. Wasn't trying to alter the recipe that much, but I originally was set up to follow Whole Foods GBC and then I stumbled on this jewel. So, I meshed to two recipes together and came out with something wonderful and delicious.

  45. Avatar photo
    Shannon Michael

    Made this yesterday. Too many mushrooms for some reason. Came out runny too. Tasted great though.

  46. Just made these for Thanksgiving. I was taking a bit of a risk because my mom insisted I don't make any of that "healthy crap" for Thanksgiving. Well, she LOVED it! This is so much better than the canned beans/cream of mushroom version! Yummmm!

  47. Gina, I'm very picky about my green beans, too, but Trader Joe's frozen french green beans are excellent!! We can eat almost a whole bag between the two of us.

    Happy Thanksgiving!

  48. Looks so good. Won't be able to make for this Thanksgiving (since it's today), but I will definitely be making it this season! I could eat this as a meal too!

  49. Hi, great recipe! At the end you mentioned you'd do a few things differently (like using less green beans)- does the ingredient list/recipe currently reflect what you would change, or the recipe you worked off of? Thanks.

    1. I think by saying halving the green beans she meant she would cut them in half to make each green bean smaller and more bite sized. 🙂

  50. Just made this tonight and it was a huge hit! I did not grow up eating green beans and I am at a loss when I want to make them but this was SO SO GOOD and not mushy at all. Thanks again Gina for a wonderful recipe! And happy thanksgiving. Thankful for this wonderful website with lots of wonderful recipes to cook from.

  51. My favorite way to prep green beans: brush with a tiny bit of olive oil and garlic, grill. Let them get a crispy
    dark here and there. Wonderful.

  52. I'm salivating just looking at the photos! Thanks so much for sharing!!

    fellow admirable blogger

    bowtiquetoyou@blogspot.com

  53. This does look great. Thank you so much. I will also be trying a gluten free version of this. Also, would it be a big sin to use frozen green beans instead of fresh? What would you do different in that case?

  54. The original green bean casserole is a traditional dish at our family dinners.
    I would love to try this tho as my daughter's boyfriend sensitive to wheat, canned soup does not sit well with him. Which flour would you recommend adding to the mushrooms in this case?

  55. Avatar photo
    Renee @ MyKitchenAdventures

    I'm not a huge fan of Green bean casserole, but my family insists it be on the table. I've lightened it as much as I could using skim milk and reduced fat and sodium mushroom soup. I never, ever use canned green beans, always par cook fresh or use par cooked frozen. I'd like to give this recipe a try and see what the masses think! 🙂 thanks!

  56. I totally agree! That mushy green bean and mushroom soup casserole is a favorite in my family. Not for me – I'll opt to bring this instead and see how it goes over.

  57. I bought fresh green beans today as our fresh vegetable for Thursday and may try this. I don't think everything on a Thanksgiving menu needs to have a fancy presentation or be rich and high in calories. This is a great recipe.

  58. Avatar photo
    Melissa Brown

    How many shallots would I need to buy to get 1.33 Cups total? I think this looks fabulous!!! Thanks so much! I haven't been let down by your site yet, Gina! Happy Thanksgiving!

  59. Avatar photo
    Melissa Brown

    How many shallots would I need to buy to get 1.33 Cups total? I think this looks fabulous!!! Thanks so much! I haven't been let down by your site yet, Gina! Happy Thanksgiving!

  60. Avatar photo
    Liz @ Tip Top Shape

    I actually just had green bean casserole for the first time. I loved it — so I'm glad I've found a lighter version!

  61. This looks great, thanks so much for sharing. The recipe I have/had calls for a dash (or teaspoon) of soy sauce … Could that be the zing that you were missing?

    1. This looks delicious. I will need to leave out the cheese. Is the soy sauce a good substitute for the cheese? Or worcestershire? or more herbs?

  62. Gina, this is a skinny version of the green bean casserole that's been a favourite in our house for a long time. I got very tired of it and not wanting all the fat (ours was made with cream and lots of cheddar cheese), I haven't made it in a while. I think now I might give this a try and see if anyone can tell the difference. Just a little suggestion for a flavour boost…our recipe called for soy sauce and a little shot of hot sauce in the mix. Also, we never topped it with crumbs or anything else and it was always good…so if people want to cut back a bit more on points…try leaving the topping off.

  63. Avatar photo
    Katie @ Blonde Ambition

    I am exactly the same as you when it comes to green beans! I hate mushy, canned ones, so I used to always ask my mom to use fresh ones in her casserole. I've been seeing a lot of lightened up green bean casseroles this week and I may just have to try one this year!!

  64. How much change in flavor will using yellow sweet onions in place of shallots cause? I've read that shallots have a denser, more garlicky taste – could I simply add some garlic powder, minced garlic or fresh chopped garlic to the mix to substitute?

  65. Avatar photo
    Becky @ Olives n Wine

    Green bean casserole is my absolute favorite holiday (Thanksgiving, Christmas, Easter and any other event I can sneak it into)side dish! I am so happy you posted a healthier option. I will feel much less guilty about eating half of the pan myself with this version 🙂

  66. Avatar photo
    Shannon Michael

    Looks great! I will make this for sure. I love green bean casserole but did not want the traditional version. Doing great eating the foods from your site! Feel so much better!
    BTW: My husband and kids are loving all the cooking I'm doing! And you make it so easy to follow. Can't wait for the cookbook.

  67. This recipe sounds wonderful. I'll be trying this with a few alterations to make it gluten free though. And to another poster, I don't believe French's onions come gluten free. However, there is a brand I use frequently Kinnickinnick, that makes gluten free bread crumbs, panko style even. These would work great here. I get them locally (southern Cali) at Henry's market. But perhaps Amazon might sell them? Anyway, thank you again for another great recipe I can't wait to try!

  68. one more typo found Gina…."In fact, I had to servings, but this was my lunch so I didn't feel guilty." Should say….I had two servings. Looks good though.

  69. Avatar photo
    Sloane@ Life Food and Beer

    This looks so much better than "traditional" green bean casserole. It actually looks like green beans. Is it rude to send this to the person bring green bean casserole as a suggestion 🙂

  70. Hi Gina
    Love your recipes, but I have a question about this one. In the directions above it says to add the shallots to a medium sized skillet and then the onions and saute about 3-5 minutes, but I don't see onions anywhere in the ingredients? Am I asking a dumb question here? lol
    Shannon

  71. Any suggestions for a gluten free topping? Are fried onions (gasp I know) gluten free? I know Trader Joes sells a baked version of them, or at least they did last year.

    1. Avatar photo
      Gina @ Skinnytaste

      I'm not sure if they are gluten free but (gotta love trader joes) a baked version would certainly be lighter. WHat if you sliced the onions, coated them with a little oil and baked them until they get crispy?

    2. I have a kitchen secret for making gluten free breadcrumbs: I like to take Udi's gluten free frozen waffles and toast them, then break them down in my food processor with herbs and fresh pecorino. They're an amazing and easy to make!

  72. Mmmm looks and sounds de-li-cious!!! Can't wait to try…and I also don't like mushy green beans..I think they are so much better with some crispness! Thanks Gina!!

  73. ok…just want to add the oil to the breadcrumb directions but I knew it was in there….. Sounds GREAT.

  74. Is there any vegetable you think might be good to substitute for the mushrooms? My husband hates mushrooms 🙁

    1. A lot of people don't like the "spongy" texture of mushrooms, but if your husband is alright with the flavor of them, then maybe you can use powdered mushrooms. If it's not too much of a hassle then you could also buy dried mushrooms in bulk and grind them in a spice grinder to make a powder and add it to the base (rue) so the flavor is there without the texture.