The Best Green Bean Casserole*

The Best Green Bean Casserole   - recipe via

Every Thanksgiving, since I became a teenager, I was in charge of two things: Green Bean Casserole and putting the marshmallows on top of the Sweet Potato Casserole. Sometimes my cousins would help with the marshmallows — half of them would make it in our bellies and the other half would make it onto the casserole. But the Green Bean Casserole was somehow all my responsibility.

I don’t know why it happened or how, but one year it just became my thing. It wasn’t a special recipe we made…just a few can of green beans, can of cream of mushroom and those delicious crispy fried onions. Yet each year my Mom called my name to come in and make it.

The Best Green Bean Casserole   - recipe via

I didn’t actually get into cooking until I moved out of my parents house and had to fend for myself. Then I got married and, as you all know, the rest is history. As the years have gone by, the Green Bean Casserole changed a lot. I experimented with different ingredients and different styles of making it.

This recipe is now THE recipe and we have made it for 4 years straight. It is tried and true and always perfection! I have actually won over quite a few of our Thanksgiving guests over the years who swore up and down that they made the best Green Bean Casserole…and at the end of the meal they asked for my recipe. :-) It’s like my personal Thanksgiving victory every year.

The Best Green Bean Casserole   - recipe via

This recipe has a few more steps than when you used canned items, but I promise you it is SO worth the extra work. You are essentially making your own version of cream of mushroom (and onion) soup…and trust me when I tell you it’s leaps and bounds better than the canned stuff. I am fine with canned items in some things (like the corn pudding!), but from scratch is worth it in this case.

Also, I have tried making my own fried onions. Some people make them in the oven…and every time I try it, I think it’s a big waste of time. The french fried onions that come in the can are perfect as is.

The casserole, as a whole, really doesn’t take long to put together (maybe about 25 minutes). Plus, it is a perfect make ahead dish. If you prepare it ahead, store it in the fridge until you get ready to eat. Then pop it into the oven to heat up!

So I know we all have recipes for our Thanksgiving staples, but this year I think you should give my Green Bean Casserole a try. I promise you won’t be disappointed!


The Best Green Bean Casserole

Yield: Serves 8


  • 2 tablespoons kosher salt
  • 1.5 pounds fresh green beans, rinsed and ends trimmed
  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 large portobello mushrooms, chopped
  • 1 teaspoon kosher salt
  • 1/2 - 1 teaspoon freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • 1/2 cup breadcrumbs
  • 6 oz french fried onions


Preheat oven to 375°F. Grease a 9x13 casserole dish, set aside.

Blanch the beans: In a large pot, bring about a gallon of water and 2 tablespoons of salt to a boil. Add the green beans and boil for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking process. Drain and set aside.

Melt butter in a large skillet set over medium-high heat. Add the garlic and onions, stirring occasionally, until the onions begin to soften, about 4 to 5 minutes. Add the mushrooms, salt and pepper and continue to cook for another 1 to 2 minutes.

Sprinkle in the flour and stir to combine. Cook for 2 minutes. Add the chicken broth and stir to combine. Then add the half and half and simmer until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Remove from the heat and stir in all of the green beans. Transfer green bean mixture to prepared casserole dish. Top with the bread crumbs and then layer the french fried onions on top.

Place casserole in the oven and bake until bubbly, about 20 minutes. Serve immediately!

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54 Responses to “The Best Green Bean Casserole”

  1. 1

    Cindy — November 20, 2013 @ 3:31 pm

    You are killing me with your photography! I never though I’d say (or type) that Green Bean Casserole looks beautiful …but there you go; I just did.

  2. 2

    Katrina @ Warm Vanilla Sugar — November 20, 2013 @ 3:34 pm

    Aww man, this definitely does look like the perfect. I am sooooo trying this!

  3. 3

    Georgia @ The Comfort of Cooking — November 20, 2013 @ 5:01 pm

    I love a good green bean casserole from scratch! Actually, I never realized how much I like it until my father in law insisted one Thanksgiving, and I couldn’t stop scoopin’! Yours looks amazing, Jess.

  4. 4

    raquel from J.C. — November 20, 2013 @ 5:04 pm

    Oh! How tempting! I’ve never tried this dish (we are venezuelan-american in this household) but I think is time to add it to the feast. Thank you for the recipe Jessica!

  5. 5

    Jessica — November 20, 2013 @ 9:11 pm

    do you think since you make the mushroom soup from scratch, I could leave out the mushrooms? Will it still have enough flavor? My husband doesn’t eat mushrooms, so he never eats this dish.

    • Jessica replied: — November 25th, 2013 @ 11:07 am

      I think with the garlic and onions it will. I personally am not a huge fan of most mushrooms, but I do enjoy the portobello ones in this! But if your husband is 100% against them – I think it’s worth a shot to try leaving them out. 😉

  6. 6

    Joanne — November 20, 2013 @ 11:46 pm

    i totally wish I had gotten assigned green bean casserole this year now! Dang. I’ll just have to make it for myself next week to console myself (and so I won’t have to share. booyah!)

  7. 7

    Alison @ Ingredients, inc. — November 21, 2013 @ 6:20 am

    looks delish!

  8. 8

    Tina | My Life as a Mrs — November 21, 2013 @ 9:51 am

    Green bean casserole is my favorite thanksgiving side dish :) I could totally eat a while can of those onion straws 😉

  9. 9

    Jessica @ A Kitchen Addiction — November 21, 2013 @ 10:20 am

    I love a green bean casserole that’s from scratch! This looks great!

  10. 10

    Beth @ bethcakes — November 21, 2013 @ 10:27 am

    I’m always in charge of green bean casserole too! We make a small batch of it all the time for dinner at my house. We go with all canned things, but yours looks so good and easy! I’ll definitely have to try it with the homemade cream of mushroom soup. :)

  11. 11

    Eileen — November 22, 2013 @ 7:33 pm

    I wish you had also posted instructions on how to make the onions from scratch as well, you may think it is a waste of time, but I am ingredient conscious and would love to have an inkling on how to reproduce those yummy crunchy onions without all the chemicals the big manufacturing companies like to add to our food…bummer, well at least I can make the rest of it, thanks for the recipe, this was something that would have been sorely missed…

    • Jessica replied: — November 25th, 2013 @ 11:04 am

      Hi Eileen,

      I did not post instructions for the onions (or a recipe) because I did not like them. They were not crispy and did not taste like the fried ones at all. I do not share recipes for things that I do not think taste good!

      Please feel free to google and try out any of the many recipes out there. Just be warned, they don’t taste anything like the canned version.

      Also, I would like to point out that the ingredients in French’s Fried Onions do not have a lot of unnecessary chemicals. The ingredients are: Palm Oil, Wheat Flour, Onions, Soy Flour, Salt and Dextrose. That’s Oil, Flour, Onions, Flour, Salt and Sugar. Nothing scary about that in my book.

      Have a great Thanksgiving!

  12. 12

    Alexis — November 24, 2013 @ 1:49 pm

    Have you ever made this ahead and then just popped it into the oven when needed?

    • Jessica replied: — November 25th, 2013 @ 11:01 am

      Yup! Here is a qoute from what I said above:

      “Plus, it is a perfect make ahead dish. If you prepare it ahead, store it in the fridge until you get ready to eat. Then pop it into the oven to heat up!”

  13. 13

    Traci — November 25, 2013 @ 8:55 am

    I am definetely going to have to try this green bean casserole. I am so tired of the usual cream of mushroom soup green bean casserole. Great recipe!

  14. 14

    Cassy — November 25, 2013 @ 8:59 am

    I was assigned green bean casserole for my in-laws thanksgiving, because as my
    Mother-in-law put it “it’s really easy” (I’m sure she didn’t mean anything by that, right?;) ) well I’m going to blow them away with this recipe, so thank you!

    • Jessica replied: — November 25th, 2013 @ 11:01 am

      You have to come back and tell me what they thought! 😉

  15. 15

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  16. 16

    Lynne — November 26, 2013 @ 2:20 pm

    What if I do not have fresh green beans? Can you use frozen green beans? If so, how many? Thanks!

  17. 17

    honeywhatscooking — November 26, 2013 @ 4:13 pm

    I just made a slightly lighter Green Bean Casserole over the weekend that I found on another blog. Your version looks very similar and great. Love the photos.

  18. 18

    Julie — November 27, 2013 @ 12:40 am

    When you say you can make it ahead, do you mean you should bake it and then heat it up the next day? or, just assemble it and refrigerate it and then bake it when ready? I’m wondering if the breadcrumbs and onions would get soggy in the fridge?

  19. 19

    EricaJoyce — November 27, 2013 @ 8:45 pm

    Well, I just made this now and I can not wait to taste it tomorrow!!! I really enjoyed making everything from scratch and I really hope that this turns out for my sake!!! Grandma had to work this year and I am in charge of making everything, so I thought I would slip past the “traditional recipes” this year and do it all my way. Hey if no one likes any of my food, there’s still some cereal in the cupboard!!! Happy Turkey Day!!!

  20. 20

    Cassy — November 29, 2013 @ 10:02 pm

    It was a hit and I was told to make it from now

  21. 21

    Cassy — November 29, 2013 @ 10:04 pm

    Oops! ^ from now on

  22. 22

    Shelly — November 30, 2013 @ 4:27 pm

    I made this for Thanksgiving and everyone raved about it! It will be a regular from now on!

  23. 23

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  24. 24

    Brittany — December 3, 2013 @ 3:52 pm

    Made this for Thanksgiving and it was soo delicious! Probably my favorite dish I made out of the whole day. I’m still craving it and definitely will be making it more in the future :)

  25. 25

    Keiko — December 4, 2013 @ 2:30 pm

    Thank you for this recipe! It was so easy, especially since I made it ahead of time. Everyone loved it and I’ll be making it again for Christmas! :)

  26. 26

    Stephanie — December 20, 2013 @ 10:53 am

    Is it possible to make the beginning portion to wear you add the green beans to the mixture and then put the casserole dish in the fridge until the next day? Then add bread crumbs and onions and bake?

    If so – how long should you bake it?

    Or should you bake the entire thing the day before and just reheat? If so how long to reheat? Thanks!!

    • Jessica replied: — December 20th, 2013 @ 5:36 pm

      Yup that’s how I make it ahead. Just put the bread crumbs and onions on top as soon as you are ready to actually bake it.

      I would not bake it and then reheat. :-)

  27. 27

    Timmy — December 25, 2013 @ 2:09 pm

    Mine is currently in the oven! The mixture tasted delicious! I also added a little Parmesan cheese to the top with the fried onions, and a spray of I can’t believe it’s not butter to it so the onions get a nice golden color….thanks so much for the recipe!

  28. 28

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  29. 29

    Angie V — October 1, 2014 @ 3:18 am

    Can you make this as a freezer meal, and bake it from frozen or no???

  30. 30

    Ann P. — November 17, 2014 @ 8:08 am

    I can’t wait to make this next week for Thanksgiving! What do you think about a little shredded cheddar cheese sprinkled on top before bread crumbs and onions? Yay or nay?

  31. 31

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  36. 36

    Alicia R — November 24, 2014 @ 5:04 pm

    Can you use can or frozen green beans for this recipe?

    • Jessica replied: — January 6th, 2015 @ 4:54 pm

      You can use canned or frozen, but the point of this particular recipe is to use fresh for a much better taste than the traditional recipe. However, you can always use canned if that’s what you prefer.

  37. 37

    Sarah — November 24, 2014 @ 5:34 pm

    this is similar to the recipe I found for Alton Brown’s green bean casserole that I used last year :)

  38. 38

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  40. 40

    Chelsey — November 26, 2014 @ 1:11 pm

    This looks awesome! Green bean casserole is one of my favorites!

    I featured this post in a Thanksgiving round-up today. I hope you don’t mind!

  41. 41

    gina — November 26, 2014 @ 1:20 pm

    I go assigned.this diah

    Thank u
    Ima add some bacon on top

    Ill let u know how it goes

    Happy thanksgiving all
    From the wolfe family

  42. 42

    gina — November 26, 2014 @ 1:29 pm

    about how much does it cost??

  43. 43

    Jenny — November 26, 2014 @ 11:28 pm

    I used just table salt, and it came out really salty. Still have to bake it but I’m skeptical how it is gonna come out. I would cit the salt in half if using regular salt

  44. 44

    sumschmitz — November 27, 2014 @ 4:31 pm

    I’ve been hunting up and down pinterest for a standout recipe. I read this one and I’m sold. I’m excited to cook this up today.

  45. 45

    Jessica — November 29, 2014 @ 5:22 pm

    Yup! This IS the Best Green Bean Casserole! Thanks for sharing!

  46. 46

    Theresa — December 26, 2014 @ 10:39 am

    absolutely amazing dish, my whole family loved it! It’s so much better than the canned crap. Thank you this is a staple from here on out.

  47. 47

    Pat — January 1, 2015 @ 9:33 pm

    This was simply delicious. Have been warned to have it at the next family gathering!

  48. 48

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