This easy Green Bean Casserole recipe is flavorful and so delicious! Prepared with a rich mushroom gravy and made completely from scratch, this is the perfect no-fuss Thanksgiving side dish idea.
Looking for more green bean recipes? Try this Creamy Green Bean Casserole, or these easy Roasted Green Beans.
AN EASY GREEN BEAN CASSEROLE RECIPE
Creamy sauce tossed with green beans and mushrooms and topped with homemade french-fried onions – the classic green bean casserole gets an amazing update! Please, dig in!
This easy side dish is a staple for Thanksgiving dinner, but it’s also just as perfect to be enjoyed year round.
Green Bean Casserole is definitely one of my favorite dishes to also bring to get-togethers or family dinners. This includes my Lightened-Up Creamy Green Bean Casserole. It is easy to make at home and bring with you wherever you go because, it can be made ahead of time and baked just before serving.
Major plus? This recipe can be made weeks ahead of time and frozen. Sans the onions.
This particular recipe made me realize how much more delicious this classic can taste when made with fresh green beans, fresh mushrooms, and a delicious homemade sauce. I also like making my own French “Fried” Onions, but I admit, the store-bought ones are damn good. Like, SO darrrn good.
To add, this recipe also uses frozen green beans. Hey. If there’s a step to skip without sacrificing flavors and texture, I’m there! Canned green beans are on my heck-to-the-no list, fresh green beans take too long to trim, thus frozen green beans are my veg of choice. Moreover, they are already cooked. Your job is to just set them on the counter to thaw.
HOW TO MAKE GREEN BEAN CASSEROLE
- Thaw green beans and drain.
- We will then begin with sautéing the onions and mushrooms for 10 minutes.
- A mixture of broth and half & half will be added and cooked until thickened.
- At this point, we will stir in the green beans and cook for about 8 minutes, or until the green beans are tender.
- If serving right away, you will want to prepare the French Fried Onions. You can also use the store-bought kind. If you are preparing the green bean casserole for later use, do not add the onion topping until ready to bake.
- Once the green beans are cooked, you can transfer it all to a 4-quart baking dish and bake for 20 minutes at 375F, or until bubbly.
- Add the prepared onions on top and continue to bake for 5 more minutes, or until onions are browned on top.
HOW TO GREEN BEAN CASSEROLE AHEAD OF TIME
- Assemble the casserole without the onion topping; let completely cool. Wrap with plastic wrap and aluminum foil and refrigerate for up to 3 days.
- When ready to serve, remove from the refrigerator while the oven preheats. Bake as directed.
HOW TO FREEZE GREEN BEAN CASSEROLE
- Assemble the casserole without the onion topping; let completely cool. Wrap with plastic wrap and aluminum foil and freeze for 2 weeks to 1 month.
- Take out of the freezer the night before and thaw out in the fridge.
- The next day, bring the casserole to room temperature and continue as directed.
If you’re looking for a great green bean casserole recipe, look no further. This version results in a creamy casserole with plenty of texture and crunchy topping. Make this easy green bean casserole even easier by pulling it together weeks ahead of time, then pop it into the oven before the big meal.
YOU MIGHT ALSO LIKE THESE GREEN BEAN RECIPES
- Lemon Butter Green Beans
- Green Beans and Tomatoes Recipe
- Bacon-Wrapped Green Beans
- Roasted Green Beans
ENJOY!
Green Bean Casserole Recipe
Ingredients
- 2 tablespoons butter
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- salt and fresh ground pepper, to taste
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons all-purpose flour
- 2 cups low sodium vegetable broth, (you can also use chicken broth)
- 1/2 cup half and half or cream
- 1/2 cup grated Parmesan
- 1/4 teaspoon ground nutmeg
- 1 1/2 pounds frozen green beans, thawed and drained
Instructions
- Preheat oven to 375F.
- Melt butter in a large skillet or dutch oven over medium heat.
- Add onions and cook for 4 minutes, or until softened.
- Stir in garlic and continue to cook for 1 minute.
- Add mushrooms and season with salt and pepper; stir in thyme leaves and sauté for 8 minutes, or until liquid has evaporated.
- Sprinkle with flour; cook and stir for 1 minute.
- In a mixing bowl, whisk together broth, half and half, parmesan, and nutmeg.
- Add the half and half mixture to the skillet; bring to a boil, then reduce heat to medium low and simmer for 5 minutes, or until thickened.
- Add green beans to the mushroom sauce and cook for 8 to 10 minutes, or until green beans are tender.
- Transfer everything to a 4-quart baking dish and bake for 20 to 25 minutes, or until bubbly.
- Add fried onions on top and continue to bake for 5 more minutes, or until browned on top.
- Remove from oven and let stand 5 minutes.
- Serve.
Notes
- Assemble the casserole without the onion topping; let completely cool. Wrap with plastic wrap and aluminum foil and refrigerate for up to 3 days.
- When ready to serve, remove from the refrigerator while the oven preheats. Bake as directed.
- Assemble the casserole without the onion topping; let completely cool. Wrap with plastic wrap and aluminum foil and freeze for 2 weeks to 1 month.
- Take out of the freezer the night before and thaw out in the fridge.
- The next day, bring the casserole to room temperature and continue as directed.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Made this for Thanksgiving — with what I had on hand…no mushrooms. So I used bacon. Delicious!
This dish looks incredible! Can’t wait to try!