This Green Bean Casserole is easy to make from scratch with no canned soup! It’s made with fresh green beans, but frozen or canned green beans work as well! You will love this incredibly flavorful filling and crunchy topping!

Be sure to try my Au Gratin Potatoes, Mashed Potatoes, Sausage Stuffing, Cranberry Sauce, and Dinner Rolls next!

Green Bean Casserole in a white casserole dish with a spoon.

Green Bean Casserole

One of my all-time favorite side dish recipes at a holiday dinner table is definitely Green Bean Casserole. I promise you, this recipe does not disappoint!

This dish is made entirely from scratch with a flavorful creamy mushroom filling that’s accompanied by a two-cheese combo and classic crispy fried onions!

Bonus: The entire dish can be made 2 days ahead of time! Be sure to check out my PRO tips below!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Boil green beans for 5 minutes. Drain, rinse with cold water, and set aside. Sauté the mushrooms and garlic in butter.

Green beans in a colander next to a Dutch oven with cooked mushrooms.

Add more butter and flour to make a roux. Then add filling mixture. (Chicken broth, half and half, Worcestershire sauce, and seasonings.) Bring to a boil, then reduce to a simmer until thickened.  Add Parmesan cheese, half of the cheddar, and half of the crispy fried onions. Stir to combine. Stir in the green beans.

Filling for Green Bean Casserole in a Dutch oven with green beans being added.

 Transfer to a lightly greased baking dish. 

Green bean casserole in a Dutch oven and in a casserole dish before being baked.

Add remaining cheddar and crispy fried onions. Bake at 375° for 20 minutes, uncovered.

Green Bean Casserole in a baking dish before and after being baked.

Make Ahead Method

  • This can be prepared up to 2 days ahead of time.
  • Assemble the casserole as outlined but don’t top with fried onions yet. Cover and refrigerate until ready to serve.
  • To serve, cover and bake for 20 minutes, then add the fried onions and bake uncovered for 10-15 minutes, or until brown and bubbly.

Crock Pot Method

  • Prepare as outlined, but arrange in a crock pot instead of casserole dish. Heat in a crock pot on low for 2-3 hours.
  • Pro Tip: Bake the fried onions on a baking sheet at 375° for 10 minutes, then sprinkle over the cooked casserole prior to serving.

Pro Tips

  • Cheese: Shred/grate the cheese from a block as it will melt and taste much better than packaged cheese. I use Cracker Barrel Sharp Yellow and  Belgioioso Parmesan. 
  • Baking Soda: Adding baking soda to the water helps maintain the vibrant color of the green beans!
  • Green Beans: These beans are soft, but still tender crisp. If you prefer softer green beans, boil for an additional minute.
  • Using Frozen Green Beans: Let frozen green beans thaw and pat them completely dry. Boil for just 3 minutes instead of 5.
  • Using Canned Green Beans: Drain the beans and pat them completely dry. No need to boil them first. Note that canned green beans contain sodium as well.
  • An alternative topping option is 3/4 cup crushed Ritz crackers + 1.5 tbsp. melted butter.
  • Check out all of my holiday recipes here!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Leftover casserole does freeze/reheat well (aside from the crunchy topping doesn’t stay crispy).

A spoon filled with Green Bean Casserole from a casserole dish.

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Green Bean Casserole in a baking dish with a spoon scooping it up.

Green Bean Casserole

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
5 from 16 ratings
Servings: 8 people
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This is the BEST Green Bean Casserole recipe that's made from scratch with a flavorful mushroom filling and two-cheese combo! BONUS: Fresh, frozen, or canned green beans may be used!

Ingredients

US Customary - Metric

Green Beans

  • 1 ½ lbs. fresh green beans, washed. See notes for frozen or canned.
  • ½ teaspoon baking soda
  • 2 Chicken bouillon cubes

Filling

  • 1 cup chicken broth
  • 1 cup half and half
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon EACH: onion powder, dried parsley, mustard powder
  • ¼ teaspoon EACH: salt, pepper
  • 8 oz. baby bella or white button mushrooms, + a pinch of salt for cooking.
  • 3 cloves garlic, minced
  • 5 tablespoons butter, divided
  • 3 tablespoons flour
  • 3 tablespoons Parmesan cheese, grated
  • 2 ¼ cups cheddar cheese, shredded
  • 1 ½ cup crispy fried onions

Instructions

Boil the Green Beans

  • Begin boiling water in a large soup pot or Dutch oven. Once a boil is reached, add the baking soda and bouillon.
  • Boil the green beans for 5 minutes. Set a timer to avoid overcooking, we don’t want them to be mushy. When they’re done, they’ll have softened but will still hold their shape nicely.
  • Drain well and rinse with cold water to stop them from cooking further. Spread out on a clean dish towel to dry.

Make the Filling

  • Preheat oven to 375° F.
  • Combine the chicken broth, half and half, Worcestershire sauce, onion powder, parsley, mustard powder, salt, and pepper in a medium measuring cup with a spout. Set aside.
  • Dice the mushrooms and cut the green beans in halves or thirds.
  • Use the same pot that you used to boil the green beans and melt 3 Tbsp butter over medium heat. Add the mushrooms, garlic, and a pinch of salt and cook for 4-5 minutes, stirring continuously.
  • Add the remaining butter and the flour and cook for 2 more minutes.
  • Add the chicken broth mixture in small splashes, stirring continuously. (Adding it slowly ensures that the mixture is thick and that the roux doesn’t break.)
  • Bring it to a boil, then reduce to a simmer. Let it bubble gently for 4-5 minutes, or until desired consistency is obtained. Stir occasionally as it cooks.
  • Remove from heat. It will thicken a little more upon standing.

Assemble and Bake

  • Stir in the Parmesan cheese along with half of the cheddar cheese and half of the crispy fried onions. Add the green beans and stir to combine.
  • Transfer to a lightly greased baking dish. (I used a 9x13-inch, but any size that holds the casserole is fine!) Top with remaining cheese and fried onions.
  • Bake uncovered for 20 minutes, or until the top is brown and bubbly. Serve!

Notes

Pro Tips:
  • Cheese: Shred/grate the cheese from a block as it will melt and taste much better than packaged cheese. I use Cracker Barrel Sharp Yellow and  Belgioioso Parmesan. 
  • Baking Soda: Adding baking soda to the water helps maintain the vibrant color of the green beans!
  • Green Beans: These beans are soft, but still tender crisp. If you prefer softer green beans, boil for an additional minute.
  • Using Frozen Green Beans: Let frozen green beans thaw and pat them completely dry. Boil for just 3 minutes instead of 5.
  • Using Canned Green Beans: Drain the beans and pat them completely dry. No need to boil them first. Note that canned green beans contain sodium as well.
  • An alternative topping option is 3/4 cup crushed Ritz crackers + 1.5 tbsp. melted butter.
  • Check out all of my holiday recipes here!
Make Ahead Method:
  • This can be prepared up to 2 days ahead of time.
  • Assemble the casserole as outlined but don’t top with fried onions yet. Cover and refrigerate until ready to serve.
  • To serve, cover and bake for 20 minutes, then add the fried onions and bake uncovered for 10-15 minutes, or until brown and bubbly.
Crock Pot Method:
  • Prepare as outlined, but arrange in a crock pot instead of casserole dish. Heat in a crock pot on low for 2-3 hours.
  • Pro Tip: Bake the fried onions on a baking sheet at 375° for 10-15 minutes, then sprinkle over the cooked casserole prior to serving.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • Leftover casserole does freeze/reheat well (aside from the crunchy topping doesn't stay crispy).
Nutritional information is an estimate and is per serving. This recipe makes 8 servings. 

Nutrition

Calories: 330kcal, Carbohydrates: 17g, Protein: 12g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 56mg, Sodium: 886mg, Potassium: 361mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1161IU, Vitamin C: 12mg, Calcium: 314mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Side Dish
Cuisine: American
Author: Stephanie