Green Bean Casserole is an American classic—one of those side dishes that feels as nostalgic as a family photo album. It’s creamy, crispy, hearty, and often the first thing gone at holiday gatherings. But most versions use canned soup and processed ingredients. This recipe flips the script. We’re making everything from scratch, and the result is a dish that’s richer, fresher, and way more flavorful.
Let’s be honest—when you hear “green bean casserole,” you probably think of Thanksgiving. But this dish doesn’t have to be confined to a single holiday. It’s a powerhouse side that works for Sunday dinners, potlucks, and weeknight meals where you want a hit of comfort. And trust me: once you taste this scratch-made version, the old recipe won’t cut it anymore.
The secret lies in the homemade mushroom cream sauce. We sauté fresh mushrooms, garlic, and onions until golden, then stir in a velvety mixture of milk and broth, thickened with flour. It clings perfectly to the crisp-tender green beans without overwhelming them.
Then there’s the topping. Instead of canned fried onions, we’re making our own crispy shallot topping. It’s golden, savory, and shatters like glass when you bite into it—exactly what a great casserole topping should do.
The result? A balanced dish that combines fresh, green crunch with savory depth and a touch of indulgence. It’s the side dish people will be fighting over. Bonus: it’s just as good reheated the next day.
This recipe also solves one of the biggest problems with traditional green bean casseroles: mushiness. Blanching the green beans first and then shocking them in ice water locks in their vibrant color and snap.
We’ve tested this recipe countless times to nail the perfect texture, seasoning, and topping. It’s crowd-tested and holiday-approved. Even folks who claim not to like green beans tend to love this dish.
And because we’re not using processed shortcuts, you can tweak the flavor more easily. Want it a little cheesier? Add some grated sharp cheddar. Craving a touch of heat? A few red pepper flakes in the sauce do the trick.
The ingredients are simple and accessible. You’ll find everything at a regular grocery store. The process isn’t complicated either—it just takes a little more time than opening a can. But the payoff? Worth it every time.
Green Bean Casserole isn’t just about tradition—it’s about flavor, texture, and comfort. This version hits all the right notes.
Serve it once, and it’ll become a staple in your home. Rich, creamy, and topped with crisp shallots—it’s everything a casserole should be.
And yes, it’s make-ahead friendly. You can prep it the day before, refrigerate it, and bake it off when you’re ready. That makes it perfect for busy holidays or dinner party planning.
Once you try this version, there’s no going back. The old-school canned-soup green bean casserole is history.
Servings: 6–8 servings
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Ingredients:
- 1 1/2 lbs fresh green beans, trimmed and halved
- 3 tablespoons olive oil, divided
- 2 large shallots, thinly sliced
- 8 oz cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup low-sodium chicken or vegetable broth
- Salt and black pepper to taste
- Optional: 1/2 cup grated Parmesan or sharp cheddar
Instructions:
- Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and set aside.
- Make the crispy shallots: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add shallots and cook, stirring frequently, until golden brown and crispy, about 6–8 minutes. Transfer to a paper towel-lined plate and season lightly with salt.
- Make the mushroom sauce: In the same skillet, add remaining olive oil. Sauté mushrooms until browned, about 5 minutes. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook 1 more minute.
- Sprinkle flour over mushroom mixture and stir to coat. Cook for 1 minute. Slowly whisk in milk and broth. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add cheese if using.
- Assemble the casserole: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, combine green beans with the mushroom sauce. Top evenly with crispy shallots.
- Bake: Bake uncovered for 20–25 minutes, until bubbly and golden on top. Serve warm.
Tips:
- Don’t overcook the green beans—they should still have some bite.
- Use a mandoline for even, thin shallot slices.
- You can prep the green beans and sauce a day ahead and refrigerate.
- For extra crunch, mix some panko with the shallots before topping.
Why You’ll Love This Recipe:
This green bean casserole is loaded with real flavor. There’s no filler—just fresh vegetables, creamy homemade sauce, and a golden crispy topping. It brings a restaurant-quality touch to a familiar classic. Whether you’re serving this at a big holiday dinner or a weeknight roast chicken meal, it holds its own and wins hearts.
A fresh take on a classic, this from-scratch Green Bean Casserole delivers crisp green beans, rich mushroom cream sauce, and golden crispy shallots—all without canned soup. It’s perfect for holidays or comforting dinners.
The Ultimate Green Bean Casserole Recipe (No Soup Cans Involved)
Ingredients
- 1 1/2 lbs fresh green beans trimmed and halved
- 3 tablespoons olive oil divided
- 2 large shallots thinly sliced
- 8 oz cremini or button mushrooms sliced
- 3 cloves garlic minced
- 1 small yellow onion finely chopped
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup low-sodium chicken or vegetable broth
- Salt and black pepper to taste
- Optional: 1/2 cup grated Parmesan or sharp cheddar
Instructions
- Blanch the green beans: Bring a large pot of salted water to a boil. Add green beans and cook for 4–5 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and set aside.
- Make the crispy shallots: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add shallots and cook, stirring frequently, until golden brown and crispy, about 6–8 minutes. Transfer to a paper towel-lined plate and season lightly with salt.
- Make the mushroom sauce: In the same skillet, add remaining olive oil. Sauté mushrooms until browned, about 5 minutes. Add onion and cook until soft, about 3 minutes. Stir in garlic and cook 1 more minute.
- Sprinkle flour over mushroom mixture and stir to coat. Cook for 1 minute. Slowly whisk in milk and broth. Bring to a simmer and cook until thickened, about 5 minutes. Season with salt and pepper. Add cheese if using.
- Assemble the casserole: Preheat oven to 375°F (190°C). In a 9x13-inch baking dish, combine green beans with the mushroom sauce. Top evenly with crispy shallots.
- Bake: Bake uncovered for 20–25 minutes, until bubbly and golden on top. Serve warm.
Notes
- Don’t overcook the green beans—they should still have some bite.
- Use a mandoline for even, thin shallot slices.
- You can prep the green beans and sauce a day ahead and refrigerate.
- For extra crunch, mix some panko with the shallots before topping.