Green bean casserole from scratch is an easy Thanksgiving side dish to make, especially when using frozen green beans. This recipe makes a smaller portion in a 9 x 9 baking pan.
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There's nothing quite like homemade green bean casserole from scratch, especially on the Thanksgiving dinner table.
Cooking Thanksgiving dinner can be overwhelming and stressful, so I wanted to make this recipe as easy as possible. Not only does this recipe use frozen green beans (which are easy to find at the grocery store in the winter), but it also uses many other ingredients you'll already have on hand if you're cooking a holiday dinner.
Even if this is your first time making green bean casserole, don't be scared. I'll walk you through all the ingredients, steps, and tips for making the dish ahead of time.
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What You'll Learn In This Recipe
- Easy ingredient substitutions in case you run out of things while cooking Thanksgiving dinner.
- Helpful tips for making green bean casserole ahead of time or keeping it warm.
- How to make this dish with fresh green beans.
If you're preparing Thanksgiving dinner, don't forget to grab my (free) timeline to keep yourself organized and on track!
Ingredients You Need
- Extra fine frozen green beans: If you'd prefer to use fresh green beans, check out the FAQs below for how to blanch the green beans before making this recipe.
- Unsalted butter: If you use salted butter, you may need to reduce the amount of added salt.
- White mushrooms: Portobello mushrooms will also work for this recipe.
- Yellow onion: Don't skip this ingredient! It adds lots of rich flavor.
- Garlic: I prefer fresh garlic, but jarred garlic will as work.
- Morton kosher salt/black pepper: Seasoning is really important for green beans. Be sure to taste along the way and add more salt and pepper as needed.
- All purpose flour: If you need to make this recipe gluten-free, simply use a 1:1 gluten-free flour, like Bob's Red Mill.
- Chicken stock: In a pinch, you can also use chicken broth, although it has less flavor than stock.
- Heavy cream: Heavy cream produces the best tasting casserole, but half and half can also work if needed.
- Crispy fried onions: This is the classic green bean casserole topping.
- Panko bread crumbs: I like adding panko to my green bean casserole topping, but you can substitute for more crispy fried onions if preferred.
Check out the recipe card below for a full list of ingredients and specific measurements.
How To Make This Recipe
If this is your first time making green bean casserole completely from scratch, this step-by-step guide will be very helpful.
1. Melt 2 tablespoons (28 grams) of butter in a saute pan over medium heat. Add mushrooms and onions and cook for 8 - 10 minutes.
2. Add garlic, salt, and pepper and cook for an additional minute. Turn the heat to medium-low, then stir in the flour and cook for 1 - 2 minutes. The flour helps to thicken the sauce.
3. Stir in chicken stock and heavy cream. Allow the mixture to cook until a thick sauce forms.
4. Stir in green beans and cook until warm.
5. Melt the remaining 2 tablespoons (28 grams) of butter. Add crispy fried onions and panko to the melted butter and stir to combine.
6. Transfer the green bean mixture to a 9 x 9 inch (23 x 23 cm) baking dish and top with the onion mixture.
Cook uncovered for 8 - 12 minutes until golden brown on top.
Expert Tips
- Make Ahead: Make the green beans (without the topping) and store them in the fridge for up to 72 hours (3 days). When you are ready to bake, take it straight from the fridge and cover with aluminum foil. Bake at 400°F (205°C) for 10 - 12 minutes. Remove the foil, add the topping, and bake uncovered, for an additional 8 - 12 minutes.
- Leftovers: Store leftovers in an airtight container for up to 6 days. Reheat in the microwave or on the stovetop until heated through.
Recipe FAQs
Yes, simply blanch the fresh green beans before using them in the recipe.
To blanch green beans: Fill a large bowl with ice water and set aside. Heat a large stock pot filled with water over high heat until boiling. Generously season with salt. Blanch green beans for 2 - 5 minutes, just until slightly softened. Drain and transfer green beans to the ice water immediately to stop the cooking.
Yes, you can easily double this recipe and bake it in a 9 x 13 inch (23 x 33 cm) baking pan.
If you're baking this dish for Thanksgiving or a special event, the green beans will stay warm for about 30 minutes when you cover the baking dish with aluminum foil immediately after removing it from the oven.
More Side Dish Recipes
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Green Bean Casserole (With Frozen Green Beans)
Equipment
- stock pot
- saute pan
- 9x9 inch (23x23 cm) baking dish
Ingredients
- 4 tablespoons unsalted butter divided
- 8 ounces white mushrooms cleaned and finely chopped
- ¾ cup yellow onion finely diced (about 1 small onion)
- 4 cloves garlic minced
- 1 teaspoon Morton kosher salt
- ¼ teaspoon finely ground black pepper
- 4 tablespoons all purpose flour
- 1 ½ cups chicken stock
- 1 ½ cups heavy cream
- 1 pound extra fine frozen green beans thawed
- 1 cup crispy fried onions
- 1 cup panko bread crumbs
Instructions
- Heat oven to 400°F (205°C).
- Melt 2 tablespoons (28 grams) butter in a saute pan over medium heat. Add mushrooms and onions and cook, stirring occasionally, until they are cooked down, about 8 - 10 minutes. Add garlic, salt, and pepper and cook for an additional minute. Turn heat to medium low. Stir in flour and cook for 1 - 2 minutes.
- Stir in chicken stock and heavy cream. Allow the mixture to cook, stirring often, until a thick sauce forms, about 10 - 12 minutes. Stir in green beans and cook until warmed.
- Transfer the green bean mixture to a 9 x 9 inch (23 x 23 cm) baking dish.
- Melt the remaining 2 tablespoons (28 grams) butter in a mixing bowl. Add crispy fried onions and panko to melted butter and stir to combine. Top green beans with the onion mixture.
- Cook uncovered for 8 - 12 minutes until golden brown on top. Serve immediately or cover with aluminum foil to keep warm.
Pat
I made this today and it is so good. This elevates a traditional dish with a fresh taste. Thank you
Jessica Mode
Pat - I'm so glad it came out well! 🙂
Dianne
Delicious, we had this for Thanksgiving dinner today. I love that there is the instructions for using fresh green beans. It came out perfect with your instructions.
Jessica Mode
Dianne - I'm so glad you enjoyed the recipe! It's amazing with fresh green beans too!
Chelle
i made this for Thanksgiving and it was delicious !! we’re having a christmas party at work and i’m making this again , however , i need to make it in a much bigger pan to feed at least 11-15 people . what size pan do you suggest , and should i double the recipe or triple it ?
Jessica Mode
Hey Chelle! So glad you loved the recipe! If there are going to be other side dishes at the party, I'd suggest doubling the recipe and cooking in a 9 x 13 inch dish. 🙂
Emileta Faris
I made this for a Christmas dinner side dish and I have to say it was the most delicious green bean casserole I have ever had! I hate using canned soup. Thank you for the recipe!