5 from 12 votes
Homemade Green Bean Casserole
Homemade Green Bean Casserole combines tender-crisp green beans with a creamy mushroom sauce made from fresh mushrooms, garlic, chicken broth, and heavy cream, topped with a crispy mixture of bread crumbs, butter, and fried onions. The topping adds texture contrast to the rich, smooth base. This classic side dish serves well at holiday meals or gatherings.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
12
servings
Calories:
294 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
For the topping:
- 4 lices white sandwich bread torn into quarters
- 2 tablespoons butter softened
- salt freshly ground
- black pepper freshly ground
- 3 cups fried onions about 6 ounces, canned
For the casserole:
- salt freshly ground
- black pepper freshly ground
- 2 pounds green beans ends trimmed, halved (see note 1)
- 3 tablespoons butter
- 1 pound white button mushrooms wiped clean and sliced (see note 2)
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
Instructions
To make the topping:
- In a food processor or blender, pulse bread, butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper until coarse crumbs form (about 10 pulses). Transfer to a large bowl. Add onions and toss to combine.
Cup of Yum
To make the casserole:
- Adjust an oven rack to middle position and preheat oven to 425 degrees. In a Dutch oven or stock pot, bring 4 quarts water and 2 tablespoons salt to boil. Fill a large bowl with ice water.
- Add green beans and cook until bright green and tender-crisp, about 3 to 4 minutes. Drain in colander and immediately transfer to ice water. Spread on paper towels to dry.
- To the same pot, melt the butter over medium-high heat until foaming. Add mushrooms, garlic, 3/4 teaspoon salt, and 1/8 teaspoon pepper. Cook until the mushrooms have released most of their liquid, about 5 minutes.
- Stir in flour and cook for one minute. Whisk in broth, scraping up any brown bits from the bottom of the pan. Bring to a boil, whisking constantly.
- Reduce heat to medium. Whisk in cream and simmer until the sauce has thickened and reduced to 3 1/2 cups, about 10 to 15 minutes. Season to taste with salt and pepper.
- Add the green beans to the pot with the mushroom sauce and toss until evenly coated. Pour into a 3-quart or 9-inch by 13-inch baking dish. Sprinkle with topping.
- Bake until the top is golden brown and the sauce is bubbling around the edges, about 15 minutes. Serve immediately.
Notes
- Frozen green beans can substitute fresh; drain well after microwaving to avoid sogginess.
- Use flavorful chicken broth—not low sodium—and fresh mushrooms to enhance sauce taste.
- This recipe serves about 10 people as a side dish, ideal for larger meals like Thanksgiving.
- Store leftovers in the refrigerator covered for up to 4 days to maintain flavor and texture.
- For a slow cooker version, cook the casserole mixture on low or high, then add fried onions before serving.
Nutrition Information
Serving
1 serving
Calories
294kcal
(15%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.2g
(10%)
Cholesterol
47mg
(16%)
Sodium
317mg
(13%)
Potassium
329mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1105IU
(22%)
Vitamin C
10mg
(11%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 294
% Daily Value*
| Serving | 1 serving | |
| Calories | 294kcal | 15% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 47mg | 16% |
| Sodium | 317mg | 13% |
| Potassium | 329mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1105IU | 22% |
| Vitamin C | 10mg | 11% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.