Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Green Bean Casserole
Green Bean Casserole is a classic! Tender green beans, creamy mushroom sauce and crunchy onions. This from scratch recipe is a must for your holiday table!
When it comes to sides for your American Thanksgiving or Christmas dinner, it doesn’t get any more classic than Green Bean Casserole. And while many of us may have grown up with the version made with canned soup, I have found that it is actually really easy to make green bean casserole from scratch.
And in our opinion, the results are really take this holiday classic to a whole new level. The beans are tender crisp while the mushroom sauce is creamy and decadent. And of course, it’s topped with crispy fried onions. One bite and you’ll never make green bean casserole another way.
Let’s talk about what you’ll need to make it:
Green Bean Casserole Ingredients:
- GREEN BEANS: This recipe calls for fresh green beans. They will stay tender crisp while they bake in the casserole and won’t get mushy.
- BUTTER/OLIVE OIL: To sauté the mushrooms.
- FLOUR: Will act as a thickener for the sauce
- MILK AND HALF AND HALF: To add creaminess and richness to the sauce.
- CREAM CHEESE: Like the half and half, cream cheese will add richness to the sauce. It will also add a little bit of tang.
- SALT/PEPPER
- CRISPY FRIED ONIONS: It wouldn’t be classic Green Bean Casserole without the crispy fried onions on top! They add crunch and flavor.
Step by Step Photos and Instructions:
Don’t be intimidated by making this Green Bean Casserole from scratch. There are only a couple more steps than the recipes with the canned soup. I’ll walk you through every step of the way with these step by step photos and instructions.
Blanch green beans. 
Sauté mushrooms. 
Add flour cook 1 minute. Add milk and half and half. Add cream cheese. Season with salt and pepper. 
Pour cream sauce over green beans. 
Add onions to the top. Cover and bake 15 minutes. Uncover and bake 15 – 20 more.
- STEP #1: Blanch the green beans. Boil them in water for 4 – 5 minutes or until they are bright green. Then dunk them in an ice bath to stop the cooking process. Drain and pat dry.
- STEP #2: Make the mushroom sauce. Heat olive oil and butter in a large saucepan. Once butter melts add sliced mushrooms. Cook 3 – 5 minutes or until the mushrooms start to brown.
- STEP #3: Sprinkle the flour over the top of the mushrooms and cook 1 more minute to give the flour a chance to cook.
- STEP #4: Slowly stir in milk and half and half. Add in cream cheese and cook until cream cheese melts into the sauce and the sauce has thickened. Season to taste with salt and pepper.
- STEP #5: Place the blanched green beans in the bottom of a casserole dish. Pour the creamy mushrooms sauce over the top.
- STEP #6: Sprinkle the fried onions over the top of the casserole dish and cover. Bake at 350 degrees for 15 minutes. Uncover and bake for an additional 15 – 20 minutes or until beans are tender and edges are bubbly. Serve hot.
Storage and Leftovers:
Store any leftovers covered in the refrigerator. This green bean casserole will reheat fairly well. Individual portions can be reheated in the microwave for 30 seconds. To reheat the entire casserole cook covered at 325 until warmed through.
Recipe FAQ:
Blanching green beans (boiling them and then adding them to ice water) will help keep them from being soggy.
This recipe can be made ahead of time to the point of baking. I wouldn’t make it more than a few hours in advance. Allow it to come to room temperature before baking.
Need more Thanksgiving Recipes? I have got you covered! Whether you’re looking for turkey, sides or desserts, Life’s Ambrosia is the place to be! Here are some of my turkey day favorites:
Roasted Turkey Thighs are great if you’re hosting a smaller gathering!
It’s not Thanksgiving without Homemade Mashed Potatoes and my Foolproof Gravy!
Easy Stuffing is a buttery family favorite for sure.
Note: Originally published in 2010. Updated in 2023 with new photos, step by step photos, instructions and a modified recipe.
Green Bean Casserole
Ingredients
Ingredients:
- ice cubes
- 2 pounds green beans trimmed
- 2 tablespoons butter
- 2 tablespoons olive oil plus more for drizzling
- 2 1/ 2 cups sliced crimini mushrooms
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup half and half
- 2 ounces cream cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 cups fried onions
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.
- Place a few handfuls of ice cubes in a large bowl of water to make an ice bath.
- Bring a large pot of water to a boil. Once boiling, add green beans and cook for 3 minutes or just until bright green. Transfer to ice bath to stop the cooking process. Drain and transfer to prepared baking dish.
- In a skillet heat olive oil and butter over medium heat until butter melts. Cook mushrooms 5 minutes. Whisk in flour. Cook 1 minute. Slowly stir in milk and half and half. Return mushrooms and onions to pan. Stir in softened cream cheese. Once melted season with salt and pepper. Pour over green beans.
- Sprinkle onions over the top of casserole. Cover and bake for 15 minutes. Uncover and bake for an additional 15 - 20 minutes or until the green beans are tender and the sauce is bubbly.
Notes
Nutrition
Hey! I'm Des!
Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.
Anu
November 11, 2010 at 5:22 amThank you for posting! I’ve been thinking of making a green bean casserole without the cream of mushroom soup.
Jenn's Food Journey
November 11, 2010 at 4:54 amI always love green bean casserole…and it shows up out our families Thanksgiving AND Christmas every year. This year my parents will be at my house… I was thinking of kicking things up and adding a little chipotle to the sauce for the casserole….but haven’t made up my mind yet. Yours looks wonderful!
Fun and Fearless in Beantown
November 10, 2010 at 9:32 amSo bizarre. I tried green bean casserole for the first time last night and I’m dying to make a version of my own…The timing couldn’t have been more perfect for your blog post!
StephenC
November 10, 2010 at 7:41 amGreen bean casserole was always a part of the Thanksgiving feast when I was young. We all adored it. Peter and I have a variation (not actually a casserole) we’ve enjoyed in recent years. The beans are tossed with tomatoes and fennel seed and slow-roasted for 3 hours. They actually don’t get mushy, but the flavor is intense and satisfying.