Green Bean Casserole: Creamy Homemade Sauce

Quick Recipe Overview

Prep 20 minutes | Cook 35 minutes | Total 55 minutes | Serves 8 | Easy | American | Side dish

Intro

This green bean casserole uses crisp-tender fresh green beans, sliced mushrooms, and a creamy stovetop sauce, finished with crunchy fried onions. It has the familiar holiday casserole feel with a simple from-scratch sauce and a make-ahead option.

Why You’ll Love This Recipe

Fresh beans keep their shape, mushrooms deepen the sauce, and the casserole can be assembled before the meal.

Hannah Brooks

Green Bean Casserole

Fresh green beans and mushrooms bake in a creamy homemade sauce beneath crisp fried onions. Blanching the beans first keeps them tender but not mushy.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb fresh green beans trimmed and cut into 2-inch pieces
• 3 tbsp unsalted butter
• 8 oz cremini mushrooms sliced
• 2 garlic cloves minced
• 1/4 cup all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup vegetable broth
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/8 tsp ground nutmeg
• 1 1/2 cups crispy fried onions, divided

Equipment

• 1 Large pot
• 1 colander
• 1 skillet
• 1 Whisk
• 1 9-by-13-inch baking dish

Method

 

1. Heat oven to 375°F and grease a 9-by-13-inch baking dish.
2. Boil green beans in salted water for 4 minutes until bright green and just tender; drain and rinse with cool water.
3. Melt butter in a skillet over medium heat.
4. Cook mushrooms 6 to 8 minutes until browned and their moisture evaporates.
5. Stir in garlic for 30 seconds.
6. Sprinkle flour over mushrooms and stir for 1 minute.
7. Whisk in milk and vegetable broth gradually.
8. Simmer 3 to 5 minutes, whisking, until thick enough to coat a spoon; season with salt, pepper, and nutmeg.
9. Fold in beans and 1 cup fried onions.
10. Transfer to dish and bake uncovered 20 minutes until bubbling.
11. Scatter remaining onions over top and bake 5 to 7 minutes until golden.

Notes

For make-ahead, assemble without the topping, cover, and refrigerate up to 1 day; bake 10 minutes longer, then add onions for the final 7 minutes. Nutrition is an estimate.

Recipe Tips

Cool the blanched beans before mixing so they stay green. Let mushroom moisture cook off before adding flour for a thicker sauce.

Common Mistakes to Avoid

Do not skip blanching, or the beans may stay too firm. Add most of the crispy onions inside and save the rest for the final bake so the topping stays crunchy.

Variations

Use frozen green beans, thawed and patted dry. Add a pinch of thyme or a handful of grated sharp cheddar to the sauce.

What to Serve With It

Pair with roasted vegetables, mashed potatoes, or a holiday main. Explore more ideas in the [Recipe Index](https://recipewhisp.com/recipe-index/).

Storage

Refrigerate leftovers covered for up to 4 days.

Reheating

Warm covered at 325°F until hot, then uncover briefly to crisp the topping.

Make Ahead

Assemble the beans and sauce a day ahead, chill, and add the remaining crispy onions just before baking.

FAQs

Can I use canned green beans?

Yes, drain and dry them well. Skip blanching and reduce the first bake by about 5 minutes.

How do I prevent a watery casserole?

Cook mushroom moisture off and thicken the sauce until it coats a spoon before combining.