Who says comfort food has to be complicated? This Green Bean Casserole recipe is the epitome of easy, cozy deliciousness—all with wholesome ingredients and flavors you’ll crave every time. With crisp-tender green beans, a creamy, cheesy sauce, sautéed mushrooms and garlic, and that all-important crunchy onion topping, this classic side is a total crowd-pleaser. The best part? It comes together surprisingly quickly, making it perfect for busy weeknights or holiday gatherings when you need something special but uncomplicated.

Why You’ll Love This Recipe

  • Unbeatable Flavor & Texture: The combination of sharp cheddar, rich Parmesan, savory mushrooms, and garlic infuses every bite with a depth of flavor. The bright green beans hold their shape with a slight snap—definitely not soggy or bland!
  • No Cream of Whatever Soup: Say goodbye to mystery cans! This recipe relies on fresh and simple ingredients to build a luscious sauce from scratch, which means you know exactly what’s on your table.
  • Quick & Easy: With just a handful of steps and ingredients, you’ll have this casserole ready to serve in just 45 minutes—yes, including both prep and bake time.
  • Versatile: Equally at home alongside a holiday turkey or a weeknight roast chicken. Plus, it adapts beautifully to your personal preferences and pantry.

Ingredients You’ll Need

Getting ready for this green bean casserole? Here’s exactly what you’ll need, along with a few helpful tips and notes:

  • Fresh Green Beans: For vibrant color and a perfect crisp-tender bite. Tip: You can substitute frozen or canned if needed.
  • Baking Soda: Just a dash in the boiling water keeps your beans bright green!
  • Chicken Bouillon Cubes: Adds a savory depth to the beans while they cook.
  • Chicken Broth: The base of your creamy sauce—use low-sodium if you prefer to control salt levels.
  • Half and Half: For a rich, creamy sauce without needing heavy cream.
  • Worcestershire Sauce: Delivers a subtle, tangy depth that really enhances the finished flavor.
  • Onion Powder, Dried Parsley, Mustard Powder: Seasonings that build up layers of flavor in every forkful.
  • Salt and Pepper: Essential for seasoning. Taste as you go!
  • Mushrooms: Sautéed for a golden, umami note. Any variety works, but white or cremini are perfect.
  • Garlic: Don’t skimp—freshly minced will bring everything to life.
  • Butter: For sautéing and adding richness to the creamy base.
  • Flour: The thickener for your luscious sauce.
  • Parmesan Cheese: Grated fresh for the absolute best melt and flavor.
  • Cheddar Cheese: Shredded from the block melts smoother and tastes sharper.
  • Crispy Fried Onions: The all-important crunch on top! Swap for a Ritz cracker topping if you like.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up or adapt to what you have on hand? Here are some ideas:

  • Vegetarian Version: Use vegetable broth instead of chicken broth and skip the bouillon cubes.
  • Ritz Cracker Topping: Toss crushed Ritz crackers with melted butter for an ultra-buttery, golden topping in place of fried onions.
  • Add Bacon: Stir in some cooked, crumbled bacon for a smokier bite.
  • Different Cheeses: Try Swiss, Gruyère, or Monterey Jack for a twist on the cheesy flavor.
  • Extra Veggies: Add sautéed shallots or red bell peppers to boost both flavor and color.
  • Spicy Twist: Sprinkle in a pinch of crushed red pepper or a splash of hot sauce.

How to Make Green Bean Casserole

Making homemade green bean casserole is far easier than you might think—and so much more delicious! Here’s how:

Step 1: Prep the Green Beans

Bring a large pot of water to a boil. Stir in baking soda and bouillon cubes, then add your fresh green beans. Boil just long enough to soften (about 5 minutes), then drain and rinse with cold water to stop the cooking process. This keeps the beans from turning mushy and preserves their gorgeous green color.

Step 2: Sauté the Veggies and Start the Sauce

In the same pot, melt a bit of butter over medium heat, then add diced mushrooms, minced garlic, and a pinch of salt. Sauté for 4-5 minutes until softened and fragrant.

Step 3: Build the Creamy Cheesy Filling

Add the rest of the butter and flour to the pot; stir and cook for about 2 minutes to form a roux. Slowly pour in your combined chicken broth, half and half, Worcestershire sauce, and seasonings, making sure to whisk continuously to keep things smooth. Bring to a gentle boil, then simmer for a few minutes until thickened.

Step 4: Stir in the Good Stuff

Take off the heat and stir in your cooked green beans, Parmesan, half the cheddar, and half the crispy fried onions. Mix everything thoroughly so it’s evenly coated with sauce.

Step 5: Assemble and Bake

Spread the mixture into a greased 9×13-inch baking dish. Top with the remaining cheese and crispy onions.

Step 6: Bake to Golden, Bubbly Perfection

Pop the casserole into a preheated 375°F oven. Bake uncovered for about 20 minutes, or until the cheese is melted, the top is crisp and bubbling, and your kitchen smells irresistible.

Pro Tips for Making the Recipe

  • Always shred your own cheese! Pre-shredded cheese just doesn’t melt as smoothly or taste as rich.
  • Don’t overcook the green beans. You want them vibrant and crisp-tender, not soggy. Set a timer and cool them right away!
  • Let the filling bubble and thicken on the stove. This step makes for a creamy—not watery—sauce that clings to every piece of bean.
  • Use a wider casserole dish if possible, so more topping gets golden and crispy (everyone loves the topping, right?).
  • Make it ahead! Assemble the casserole a day or two ahead and simply bake before serving—saves loads of time.

How to Serve

This green bean casserole is rich and flavorful, so it pairs beautifully with main dishes that could use a touch of brightness. Try serving it alongside:

  • Roasted chicken, turkey, or pork—classic holiday pairings!
  • Meatloaf, steak, or grilled sausages for an easy weeknight supper.
  • Vegetarian mains like mushroom Wellington or quinoa patties.
  • Honestly, it even makes magic out of simple rotisserie chicken or a big leafy salad.

For extra flair, garnish with a sprinkle of fresh parsley or an extra handful of fresh crispy onions just before serving.

Make Ahead and Storage

Storing Leftovers

Cooled casserole can be stored in an airtight container in the refrigerator for up to 3 days. The topping may soften, but the flavors just get deeper and cozier.

Freezing

Green bean casserole freezes surprisingly well—assemble, cool completely, and freeze (without the onion topping for best texture) for up to 3 months. To serve, thaw overnight and bake as usual, adding the topping right before the final bake.

Reheating

Reheat portions in the microwave or cover and bake at 350°F until heated through. If you want to restore the topping’s crisp, scatter over a few fresh fried onions just before eating.

Make it ahead? You bet! Assemble right up to the topping, cover, and chill for up to 2 days. To finish, add the crispy onions and bake until bubbly and golden brown.

FAQs

  1. Can I use canned or frozen green beans instead of fresh?

    Absolutely, and sometimes that’s all you have time for! If using canned beans, just drain and pat them dry—no need to boil. If using frozen, thaw fully, dry, and boil for 3 minutes only. Just keep in mind: fresh beans offer the best texture.

  2. What can I do if my sauce turns out too thick or too thin?

    If the sauce is too thick, simply whisk in a splash more chicken broth or half and half until it loosens up. If it’s too thin, let it bubble on the stove a little longer, stirring often—it will thicken upon standing, too.

  3. Can I make this casserole ahead for the holidays?

    Definitely! Assemble the casserole—just leave off the crispy onions for now— cover and refrigerate up to 2 days. When ready to bake, add the onions and bake until hot and bubbly.

  4. Does this dish freeze and reheat well?

    Yes, the casserole holds up beautifully to freezing and reheating, except the crispy onions may soften. For best texture, add fresh fried onions when ready to serve after reheating.

Final Thoughts

This Green Bean Casserole turns a humble classic into something truly crave-worthy, with fresh green beans, a made-from-scratch creamy sauce, and a deeply savory, cheesy finish. Perfect for busy weeknights, laid-back potlucks, or even the holiday table—it’s one of those dishes everyone looks forward to. Try it for yourself and see why it just might become your new favorite side!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Green Bean Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Nora
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Side-dishes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Green Bean Casserole is a classic and luscious holiday side dish featuring fresh (or frozen/canned) green beans, a creamy mushroom and cheese filling, and a crispy fried onion topping. The recipe uses both cheddar and Parmesan cheeses for an extra rich flavor, while simple tricks like adding baking soda ensure vibrant green color. Perfect as a make-ahead or crock pot-friendly dish, it’s sure to become a staple on your festive table.

Ingredients

Units Scale

Green Beans

  • 1 1/2 lbs. fresh green beans, washed
  • 1/2 teaspoon baking soda
  • 2 chicken bouillon cubes

Filling

  • 1 cup chicken broth
  • 1 cup half and half
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 oz. mushrooms, diced
  • Pinch of salt for mushrooms
  • 3 cloves garlic, minced
  • 5 tablespoons butter, divided
  • 3 tablespoons flour
  • 3 tablespoons Parmesan cheese, grated
  • 2 1/4 cups cheddar cheese, shredded (divided)
  • 1 1/2 cups crispy fried onions (divided)

Optional Topping

  • 3/4 cup crushed Ritz crackers
  • 1 1/2 tablespoons melted butter

Instructions

  1. Boil the Green Beans: Begin boiling water in a large soup pot or Dutch oven. Once boiling, add the baking soda and chicken bouillon cubes. Boil the green beans for 5 minutes, setting a timer to avoid overcooking. The beans should be softened but still hold their shape. Drain well and rinse with cold water to stop the cooking process. Spread on a clean dish towel to dry.
  2. Preheat the Oven & Prepare the Filling: Preheat your oven to 375°F (190°C). In a medium measuring cup, combine chicken broth, half and half, Worcestershire sauce, onion powder, dried parsley, mustard powder, salt, and pepper. Dice the mushrooms and cut green beans into halves or thirds.
  3. Cook the Mushrooms & Make the Roux: Use the same pot used for boiling the beans. Melt 3 tablespoons of butter over medium heat. Add the mushrooms, garlic, and a pinch of salt, stirring and cooking for 4-5 minutes. Add the remaining 2 tablespoons of butter and the flour, cooking for another 2 minutes to form a roux.
  4. Create the Sauce: Gradually add the chicken broth mixture in small splashes, stirring constantly to ensure thickness and prevent the roux from breaking. Bring the mixture to a boil, then reduce to a simmer and let bubble gently for 4-5 minutes, stirring occasionally, until the desired consistency is reached. Remove from heat; the sauce will thicken as it stands.
  5. Assemble the Casserole: Add the cooked green beans to the sauce and stir to coat. Mix in the Parmesan cheese, half of the cheddar cheese, and half of the crispy fried onions. Transfer the mixture to a lightly greased 9×13-inch baking dish (or similar size).
  6. Add Topping & Bake: Sprinkle the remaining cheddar cheese and fried onions evenly over the casserole. Bake uncovered for 20 minutes, or until the top is golden brown and bubbly. Serve hot.

Notes

  • For best texture and flavor, shred cheese fresh from the block instead of using pre-shredded cheese.
  • Adding baking soda while boiling green beans maintains their vibrant green color.
  • If using frozen green beans, thaw, pat dry, and boil for only 3 minutes.
  • For canned green beans: drain, pat dry, and do not boil.
  • An alternative crispy topping is ¾ cup crushed Ritz crackers mixed with 1.5 tablespoons melted butter.
  • This casserole can be made up to 2 days ahead before baking and refrigerates well. Top with onions just before baking for maximum crunch.
  • To prepare in a crock pot, assemble and cook on low for 2-3 hours. Bake onions separately before topping for extra crispiness.
  • Leftovers keep well refrigerated (up to 3 days) or frozen (up to 3 months), though topping loses crispiness over time.
  • This recipe yields 8 servings and nutritional values are approximate.

Nutrition

  • Serving Size: 1/8 of casserole
  • Calories: 322
  • Sugar: 5g
  • Sodium: 680mg
  • Fat: 21g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 12g
  • Cholesterol: 52mg
Avatar photo

Hey there, I’m Nora Blake, the foodie behind LittleSpoonBites.com! I’m here to make cooking YUMMY, EASY, and a whole lotta FUN! From cozy dinners to sweet treats, I’m all about simple recipes that taste like a warm hug. So grab a spoon, tie that apron, and let’s whip up something DELICIOUS together!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star