Green Bean Casserole Recipe

A green bean casserole is a favorite side for any Thanksgiving dinner. Made with fresh green beans, this casserole is made from scratch and is quick to prep.

I’m so excited to share this fresh green bean casserole recipe with you. It’s been a favorite of ours for years and I’m pretty sure it will be your favorite too!

Made from scratch, it’s loaded with flavor with the most perfect crispy panko breadcrumb topping. Baked in a creamy mushroom sauce, everyone will be asking for seconds! Delicious and classic side dish to add to your Thanksgiving table.

For more green bean recipes, be sure to check out my Green Beans and Mushrooms and Green Beans Almondine.

Green bean casserole ingredients

• Green beans: Wash and trim the beans before using.
• Oil: For cooking. I used olive oil.
• Butter: I used unsalted butter. If you use salted, decrease the amount of added salt.
• Mushrooms and onions: To add flavor to the sauce in the casserole. Fresh mushrooms are so much better than using canned cream of mushroom soup.
• Flour: To make the sauce. All-purpose flour is used to thicken.
• Thyme: Fresh thyme adds a great earthy herbal flavor.
• Cream and milk: To make the sauce.
• Garlic: Use freshly minced garlic for the best flavor.
• Parmesan cheese: Use a rennet-free parmesan to make this dish vegetarian-friendly.
• Worcestershire sauce: For a slightly tangy umami flavor.
• Salt and black pepper: For seasoning.
• Italian or Panko breadcrumbs: For a crunchy topping.

How to make green bean casserole

• Preheat the oven to 375 F. 
• In a large pot, blanch green beans in hot water for 5 minutes, drain and transfer tender green beans to a plate.
• Cook mushrooms in 2 Tbsp butter and olive oil. Season with salt, black pepper, and add fresh thyme. Transfer to a plate.
• Add remaining 2 Tbsp butter to the skillet over medium heat and it melt. Add 2 Tbsp flour and stir. Add 1 cup heavy cream and 1 cup milk and simmer for a couple of minutes on medium heat until sauce thickens. Remove from heat and add minced garlic, 1/4 cup Parmesan cheese, and Worcestershire sauce.
• Spread green beans, mushrooms, and onions in a baking dish. Pour the sauce on top and toss gently until everything is coated. Top the green beans and mushroom mixture with Panko breadcrumbs and the remaining 1/4 cup Parmesan cheese.
• Bake at 375 F for about 20 minutes. You can also broil under the broiler for about 3-4 minutes, or until the topping is golden brown. Watch the casserole carefully so it doesn’t burn. Serve warm.

Can you make this casserole with frozen beans?

I prefer to make this classic casserole with fresh green beans, but you can make this with frozen too. You just need to blanch them for an extra minute or two, but otherwise, the recipe remains the same. If at all possible, it’s best to avoid canned beans for this side.

Can you make it gluten-free?

Yes, this recipe for green bean casserole is really easy to make gluten-free. Use a 1:1 gluten-free flour to make the sauce and use gluten-free panko breadcrumbs to make the crunchy topping.

To Prepare Ahead of Time

You can prep this healthy green bean casserole the night before and keep it covered in the fridge. That way, all you have to do on the day is bake it in the oven. You can also bake it up to 2 days ahead of time, and then reheat it, covered with foil at 350F for 20 minutes, or until warmed through.

What do you serve it with

Green beans casserole is a must at our Thanksgiving table, and we like to serve it along with Roasted Turkey, Creamy Mashed potatoes, Candied Sweet Potatoes, Wild Rice Pilaf with Mushrooms, Honey Glazed Carrots, or any of my other Thanksgiving side dishes.

More Easy Side Dishes

If you loved this classic southern green beans casserole, be sure to check out some of my other Thanksgiving side dishes:

• Roasted Root Vegetables
• Sweet Potato Casserole with Pecan Topping
• Roasted Brussels Sprouts with Bacon
• Roasted Beets and Carrots